Its Monday, a dreary Winter evening, and Yakikami is pumping. It’s not a small venue – a massive open kitchen surrounded by immaculately set seats. A team of powerful Japanese performers meticulously cooking away in full view. A dimly lit dining room with dark little nooks and crannies. I spot some locals hidden down the back in elusive private booths and a luxe fancy dining room. There’s barely an empty seat, yet, despite it being a fully packed house, there’s a calmness about it. Not sure how, but between leaving the chaos of Toorak Road, and seated in front row, my erratic mind, slipped into zen.
A drinks warning
Several items on the cocktail list comes with a ‘warning’ sign, similar to what you see at a hazardous building site. I’m perplexed as to what could be so dangerous about a drink. But when a ‘summer’ gin arrives in a chilled glass, with steaming eye watering nitrogen ice, that looks like we need to call the fire brigade, I see what it’s about. A taste of this flaring cool crisp potion is like sipping liquid gold.
Robatayaki grill
But it’s not just the froths and foams that impresses. First course ‘zensai’ a bowl of kingfish, chunks of scallops, and popping orange caviar pearls are sunken into a tosau jelly, a sweet citrus gel . Next, a raw rainbow of swimmingly vibrant pink salmon, plush purple tuna and curled white fish. And then comes the real fire. The rustic charcoal smell from the binchotan Yakitori, direct from Japan is makes me curdle with excitement. A 5 set skewers including grilled Aruam Milawa chicken comes in waves. The birds are sourced from premium specialists with unique farming practices. They’re grown with maximum space, allowing their muscles and organs to form in harmony. The result, a textural, dense and rich flavour we are lucky to find here in Australia. (and PSA, a Farr Rising gamay is an exceptional pairing to compliment the smoky salty Japanese spice rub).
Winter warming ramen
In the pinnacle peak of winter, there’s nothing more nourishing than a warming bowl of Ramen. 18 hour slow cooked bonito broth with a glistening glow, chunky pieces of egg and wholesome noodles, is a hearty dish that makes my stomach grin. A silky sake accompanies it in a gleeful manner, and despite the price tag ($55 for a small glass), this effervescent waterfall trickles down my throat and the memory is imprinted forever.
Yakikami is traditional yet so modern. It epitomises the art of wonders of Japanese culture, exceptional Australia produce, and poignant cooking techniques. Not many restaurants are jampacked on a chilly Monday evening. When they are, you can definitely see why.
What we’re Addicted to: Fire, flames, exceptional produce and exemplary Japanese cooking skills
What we need to be more Addicted: A lesson in sake before ordering a $55 cup.
Yakikami – 150 Toorak Rd, South Yarra VIC 3141
Mon – Sun 12-3pm, 5.30-10.30pm