Mikuni

The ever-dependable Inagiku has been given a new name and a robatayaki (open hearth for grilling) replacement (goodbye tempura station). Taking over is Korean-born chef Moon Kyung Soo with his traditional edo-style sushi (signature sushi platter – $125) and adventurous molecular gastronomy. Moon’s signature ‘Octopus Kari Kari Tempura’ combines both techniques and philosophies (the octopus meat is cooked sous vide in sparkling water for 30 minutes, then deep-fried); while dishes like the sundried pufferfish with sweet mirin flavour and dried sardine paper, and his ‘sushi spheres’, demonstrate creativity. The name ‘Mikuni’ stems from a story found in the oldest book discovered in Japan’s – it’s about the abundance of fresh produce.