3 Best Day Trips from Melbourne to Mornington Peninsula, Daylesford, and the Yarra Valley | Condé Nast Traveler
"Chef Kazuki Tsuya comes from Akita in Japan, and has worked with Melbourne chefs and local legend Alla Wolf-Tasker at Lake House. Until recently, he ran fine-dining Kazuki’s from this space, but has embraced a more casual and accessible style, serving contemporary Japanese dishes designed to share. He takes the highest quality, seasonal local produce and combines it with flavors, ingredients, and techniques from his home country. Start with raw dishes, like sea scallops served with coconut and quinoa before moving on to agedashi tofu with Asian mushrooms and ginger, seafood dumplings with XO sauce, pork belly prepared in master stock and served with mint salad, and miso-grilled black cod. Even desserts have a touch of Japanese inspiration—the crème caramel is served with matcha and candied ginger." - Carrie Hutchinson
