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Hibachi Japanese Grill

Home > Melbourne > Food and Wine | Restaurants
by Mon's Adventure (subscribe)
Documenting roadtrip adventures and foodie outings. See more at!
Published November 23rd 2016
Spontaneous dinners can sometimes be the best kind of dinners, as you walk in with no expectations or idea of what you will be eating.

In a rush to squeeze in dinner the other week, we tried to quickly choose a spot on King St.

A lot of places were quiet so it was hard to assume what was good. We ended up heading into a Japanese restaurant called Hibachi.

Service was attentive from the get-go. We were tossing up between some standard mains and sushi or the sukiyaki - like a simmering hotpot experience, where you can cook your meat too.

Our host, May (or Mei?) recommended the volcano rolls for sushi, which we were already eyeing. These rolls were made with prawn, salmon, and asparagus glazed with spicy scallop mayo ($19.80).

hibashi japanese
Volcano roll sushi

The flavour on the outside really added a new level to your standard sushi. May said it's one of their most popular dishes and I can understand why.

Afterwards we chose to try the sukiyaki with the scotch fillet wagyu beef (about $45-$56 per person).

hibashi japanese
Scotch fillet wagyu

Luckily we had May to guide us and start cooking for us. You pour the sukiyaki sauce into the pot and put in some veggies whilst everything cooks in the simmering broth.

hibashi japanese
May showing us how to experience sukiyaki

When the broth comes to a boil, you can dip your wagyu beef in. You don't leave it in to cook like the vegetables; you turn it over in the broth until it's cooked to your liking (rare, medium rare etc.)

hibashi japanese
Our vegies simmering away

You then dip it into a bowl of raw egg and eat. It was a new experience but it was delicious. The raw egg somehow enhances the wagyu flavour and makes it so tender. Watch the video below for more!

Meanwhile, you can take out the veggies and place it on your side dish to eat. We also ordered extra rice. The sukiyaki broth is a bit like a like soy sauce with something else - so after a long time of simmering it can taste extra salty.

The hosts can bring you water to dilute the broth if it gets to this stage. The accompanying teapot has more sukiyaki broth so it's a good idea to keep topping up the pot before it burns.

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Lots of food to be eaten

In addition to all the food, May convinced us to give their special strawberry sake a try. I was hesitant as it looked like a milky alcohol, bound to upset my tummy, but it was actually delicious.

hibashi japanese
Strawberry nigori sake

It's served over ice and is only slightly milky. The alcohol is light too (4%) and the strawberry makes the beverage fragrant. I highly recommend it as you'll have trouble finding it elsewhere in Melbourne!

Overall, it was a great night and we were impressed with our spontaneous decision. It's not cheap so it would be great to return to celebrate a special occasion.

We couldn't fit in dessert, a green tea ice-cream made by May herself, so we'll also have to return for that and her great service!
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Why? Experience Japan's traditional sukiyaki cooking experience
When: Mon-Fri 12-2.30pm, Mon-Sun 5.30-9.30pm
Phone: (03) 9670 1661
Where: 230 King St, Melbourne
Cost: $20-$90
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