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In 2021, New Quarter got itself a new chef, menu and fit-out. Enter this warmly lit space for pho-inspired beef tartare, banh mi “fingers” and a dish featuring Laughing Cow cheese – from an ex-Sunda and Cumulus Inc chef. Plus, spring roll-topped Bloody Marys and a cocktail with a Vietnamese-coffee ice cube.
The hushed, reverent atmosphere here is well suited to owner-chef Koichi Minamishima's awe-inspiring knife skills. He works with both local seafood and fish flown direct from Tsukiji Fish Market in Tokyo to produce his peerless sushi. This is the best Japanese restaurant in Melbourne.