Komeyui Japanese Restaurant

I love the food here. Quality is very good and not too far from its roots, despite its fusion take on its offerings. Thumbs up — truly a joy to see the chefs at their art. Loved the sushi (one of the best I’ve experienced) and the crème brûlée dessert. Unfortunately its timings and sequence of presentations and delivery is extremely strange. All four of us in the same party were having different types of meal courses at any one time, with each of us completing our meals ie getting our desserts at different times. My dessert came 30mins after the 3^rd had received her desserts!!! It’s no fun eating my dessert alone whilst the others chatted amongst themselves patiently to accommodate me. Food quality very good but dining experience as a group very bad

One of the best Japanese restaurants in Melbourne. The boss and staff are very friendly, and whenever I came with my colleague who is a regular, we usually extra stuffs at cheaper price or as complimentary.
Their lunch menu is cheaper and probably more value for money. Absolute must-​try are Special Chirashi and Special Bento Box. For desserts, their green tea ice cream is more than just that. With the extra toppings/​ingredients added, they’re to die for.

I love going to Komeyui for their uni (sea urchin sashimi) when they are available as they are always fresh and yummy.
On this occasion we went on a date night, and I ordered a yuzu sake to celebrate which really hits the spot with it’s refreshing fruitiness.
We ordered a few sashimi and hot entrees to start with, followed by the steamed Hokkaido Hairy Crab and steak for mains.
What we didn’t really appreciate is the order of the dishes. The deep fried school prawn came with the sea urchin sashimi, then the scallop sashimi was next. Surely we should get all the sashimi first before the school prawns as sashimi is milder tasting! Now the dilemma is whether to eat the sashimi first which meant the school prawns will go cold? Or should we eat the school prawn first but it will mask all the delicate flavours of the sashimi?
We decided to tackle the sea urchin first, which comes with shredded crispy seaweed and it was sensational.
The scallop sashimi has a bit of a weird texture, it felt like the outside was a bit tough but the inside was still fresh and delicious.
The hairy crab is on promotion where you name the price (original price is $ 55). We felt that the crab meat was a little mushy but the sauce was nice. When the bill came instead of asking us to name the price, they charged us $ 55 first, and adjusted it when we question it, which I thought was a bit weird and embarrassing.
We had the wagyu steak which was sensational. Simply grilled with salt, it was perfectly cooked.
We also had some spinach and potato balls on the side, and those were nicely chewy and delicious.
Overall, I felt that there are some hits and misses. I will always come back for their uni but I just have to be careful what I order sometimes so I can really enjoy myself and avoid disappointment.

Komeyui is in the top echelon of Japanese restaurants in Melbourne. It’s a wonderful exemplar of modern Japanese cooking, shaped by the traditions of the cuisine. Impeccable service, beautiful classic Japanese restaurant fitout, and a menu that contains a great mix of the familiar and the unfamiliar. And even the familiar is tweaked to a modern reinterpretation of classics, for example garfish tempura served with the deep fried backbone of the fish. There is a seasonal component to the cooking that allows the chef opportunities to present dishes that you wouldn’t normally see, such as duck breast and soba noodles in soup. Komeyui prides itself on sake matching and has suggestions for each part of the menu.
This restaurant will only get better — get in there now before the secret is out.

How’s the serenity? No need to drive the Camira, the Torana or the Commodore to Bonnie Doon when there is so much serenity here at Komeyui.
It is reflected in every dish, a delicious encapsulation of Japanese restraint, beauty and perfection. There are no two stroke motors here to interrupt your serene night out. This is not the place for raucous group get togethers.
Delight your senses with the visually stunning and equally succulent sashimi platter. Team that with some oysters and wagyu tataki and you are well on your way.
But Darryl Kerrigan’s favourite would have to be the shumai, made with chicken mince and surrounded in glutinous rice. Straight to the pool room. Vegetarians will love the pumpkin mochi steak.
Fantastically you can BYO wine for $ 10 corkage per bottle on Tuesday nights. Or if sake is your tipple there is an amazing selection from Japan.
The sake crème brûlée is fine but if someone asked you if it was big enough you’d tell them they were dreaming.
Once you try Komeyui you will be back. It’s the vibe.

The food here is delicious and the owners are really attentive to their customers.
Look out for your host who we could swear was a graduate from the Singapore airlines cabin crew! She was ever gracious and talked us through the menu.
The sashimi selection is very decent with a great deal of care taken in the cuts. And the sake selection is extensive with suggested pairings with each dish.

Traditional Japanese Restaurant that is a rare find.
Komeyui using traditional rice cooking method, «Rice here is cooked in a «Hagama» — a traditional cast iron pot that maintains rice’s natural flavour unlike any modern cooker. «Apart from this, all produces are fresh as it can be.
We had their set lunch during a Saturday. And for $ 25 with a glass of wine, I think it is really worth a try!
We went back again for their Omakase (Chef’s selections of the day), and we have tasted the fine workmanship of Chef Kuma’s talented. Every cut of the fish (sashimi) is well thought. Very impressive.
I think I am fortunately enough to discover Komeyui yet before it get onto everyone’s radar! It would be no surprises if their waiting list is a few weeks long!
meow…