Miki's Open Kitchen
Miki’s Open Kitchen is just that – an open kitchen where the theatre of preparing the food is just as much a part of the dining experience as eating it. Take a seat at the counter and get ready for the culinary entertainment.
There’s one à la carte and two six-course degustation menus – either trust Japanese owner-chef Mikihito Nagai, or create your own. Add a wine or sake pairing to complete your degustation.
Nagai is known for his highly original tempura. The menu changes constantly, but past hits include South Hampton chicken heart, sansho pepper and chicken pate sushi roll. And Busselton octopus, candied baby beetroot and salsa verde made with mizuna (Japanese mustard greens).
Mains include shiraz- and soy-braised Harvey beef boneless ribs; stone-baked Ora King salmon; and barley-smoked duck breast with dates, miso and crispy leeks.
There are two sittings each night, at 6pm and 8pm, and this place is always packed. You’re advised to book well in advance – at least three weeks in summer and two weeks in winter.
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