From the mastermind behind Port Melbourne's Moshi Moshi, Machi is the second restaurant for Japanese-born chef, Tatsuya Yamazaki, whose impeccable skills are the focal point of this sleek bar and restaurant. His traditional technique in preparing sushi and sashimi, along with the constant urge to experiment with non-traditional dishes such as the miso baked barramundi, has seen his creations served in Japan, Spain and London.
Quality is of tremendous importance, so weekly visits from a Wagyu beef specialist ensures nothing less than perfection, while using local produce and suppliers is considered essential. His traditional Kyoto-style recipes for preparing sushi rice, miso soup and pork gyoza set a high-standard, while his creative approach and keen eye for detail turns simple food into works of art.
Collections of plants, local artworks and light installations decorate the space. Neutral colours and materials, such as Douglas-fir timber, fill the L-shaped room, while the stark contrast between dark-wood tables and chairs, ceilings and floors, white walls and open-kitchen means the food remains the centre of attention.
With Asahi on tap, and considered cocktail and sake lists, Machi is a quiet icon of this St Kilda strip.