It’s not easy to find Ishizuka, there are few discreet signs near the street entrance, leading down a narrow lane, to a door and what looks like an apartment complex lift lobby. Take the lift to the basement and you are ushered into a very special room where you are elevated to one of the highest forms of Japanese dining, Kaiseki.
Kaiseki is a traditional multi-course Japanese meal that typically consists of a sequence of small, artfully presented dishes. It is a culinary art form that dates back to the 16th century and is rooted in the tea ceremony culture.
The meal is often served in a formal setting, such as a traditional Japanese room, and designed to be a sensory experience that engages all the senses. The dishes are carefully chosen to reflect the season and the occasion and are presented in a way that is both visually appealing and harmonious with the other courses.
Kaiseki features fresh, seasonal ingredients and may include dishes such as sashimi, grilled or steamed fish, simmered vegetables, soup, and finishing with a sweet desert. Kaiseki is served in a specific order, with the desired intent that each course building on the flavors and textures of the previous one.
Not our first visit to Ishizuka we were still impressed by the excellent service the passion and artistry of the food on the seasonal menu. The team of chefs and service staff explain each dish in detail so that you can gain the greatest enjoyment in the style and flavour.
Our 10 dish degustation menu started with ‘Zensai‘ a selection of small starter dishes that included a delicious duck breast, prawn an almond and persimmon namasu. Second course ‘Osuimono‘ was the soup dish, served in a beautiful and delicate teapot it had wonderfully delicate flavours and the scampi at the end was tender and very tasty. Third course ‘Muykouzuke‘ (served in a deep bowl) brought together three amazing pieces of tuna served with caviar and chrysanthemum flowers. The fourth course ‘Yakimono‘ (grilled thing) was black cod, bamboo shoots, chestnut and beetroot. Next was ‘Kuchigawari‘ (the palate refresher) a dish of King George Whiting, Pine Mushroom, Abalone and Shiitake. The ‘Shiizakana‘ course (dish for strong drinks) was A5 Yamagata Wagu served with Enoki and Shiitake mushrooms on a small hibachi grill. The meat is an absolute stand out and definitely the best wagu beef we have eaten outside of Japan. The seventh course (and you are getting full now) was ‘Takiawase‘ (which refers to vegetables, meat and fish simmered separately) was Sanma (sometimes called Makerel Pike), Turnip, Yuba, Fig and Walnut. The eighth course was one absolutely perfect piece of sushi (there is the option for another piece if you have the appetite). The ninth course ‘Shokuji‘ is a rice based dish and the finale ‘Kanmi‘ (sweetness) was coffee pudding, pear sorbet, chestnut and Yokan (a Japanese Red Bean paste sweet).
Kaiseki is a unique and elegant dining experience that celebrates the artistry and beauty of Japanese cuisine and the meal at Ishizuka was outstanding. The only thing my partner did not enjoy particularly was the Tiger Snail which was a little confronting but over all it was wow.
We each drank a glass of Roasker Alsace Grand Cru Riesling 2020 which is exceptional (seperate review to come) and then shared a bottle of Bindi Dixon Pinot Noir 2021 (excellent). The wine list is not long but was excellent and the bottle markup is reasonable for this level of dining.
| Open | Th-M Licensed | Fully Licensed BYO | No Wine Markup | 2.0x Food | 18/20 Wine List | 18/20 Atmosphere | 18/20 Service | 19/20 Awards | 2 Hats – Good Food Guide (2022), Australian Wine List of Year (2021) Basement, 139 Bourke Street, Melbourne 03 8594 0895 reservation@ishizuka.com.au http://ishizuka.com.au |