Sake Flinders Lane and Sake Hamer Hall are two powerhouses of the Melbourne foodie scene. I have fond memories of Boozy Brunches and other decadent activations at the venues. When we learned that the team was bringing in two new chefs: Shimpei and Yosuke Hatanaka (a brother and brother duo from Japan) I was keen to see if it maintained its powerhouse standards.
It has gone next level. The two brothers reminded me in the most positive way of the two sons from Jiro Dreams of Sushi a must watch for any Japanophile. They were incredibly humble and just wanted to serve us the best from their imaginations. The menu was scrumptious beyond words, but I’ll try!
The team’s grass fed beef tataki is cooked in a 600 degree oven – I assume for a matter of seconds and then plunged in ice to stop the cooking process. It is beautifully rare in the middle and seared so you have a nice textural finish. It literally falls apart in your mouth and was my dish of the day.
Port Lincoln octopus was another winner. I don’t know what these octopi are fed but they are thick and juicy, almost steak like. Octopus steak, oh my – where have you been all my life! The dish is smoky and served with fish flakes for a textural crunch.
The pork neck and spring onion at Sake Flinders Lane is marinated for 12 hours and then slow cooked for another 12 hours. It is done in Okinawa sugar for an intense sweetness that’s counteracted by the softness of the egg. If you’re a pork belly fan then pork neck is one you have to try.
If you’re out for a special occasion or just want to try a few high quality Japanese dishes the Sake restaurants remain a must go to.
Co-founder of The Plus Ones, Rukmal lives and breathes events.
Sake Flinders Lane
121 Flinders Lane
Melbourne, Vic 3000