Machi was the second restaurant by Japanese-born chef Tatsuya Yamazaki, who’s impeccable skills in sashimi and sushi preparation were a focal point until his departure from the business in 2015.
His penchant for quality and experimentation endures on the menu, which consists of many non-traditional Japanese dishes alongside platters of artfully-presented sashimi and sushi. Think miso-baked cod with a daily side; 48-hour sous vide beef short rib with garlic and chilli sauce; and tempura market fish with sweet potato fries and aioli.
A 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.