Tucked down a back lane, Omotenashi takes place around an open kitchen at the back of the Lexus of Tasmania showroom (the boot of these prestige cars makes for a very novel cloakroom). No two sittings are the same at the Kaiseki-style eatery, but you can expect minimal-intervention seafood and in-season produce that is elevated beyond belief. Those who book during tomato and stone fruit season are in for a treat; however, this intimate dining experience is a remarkable affair year-round. Your menu could enlist fare that sounds a little like snapped and shiitake-filled zucchini flower dumpling that floats atop kombu-sake dashi, and zunda mochi (sweet, mashed edamame over a glutinous rice cake), which is a specialty confectionery, popular in Miyagi Prefecture of Japan. Paired drinks are part of the night, and the narrating chefs expertly curate sake and tea to accompany your degustation.
Time Out tip: Don’t bring your vegetarian, vegan or gluten-intolerant friends – Omotenashi do not accommodate these dietary requirements.