The restaurant is divided into a teppanyaki section, a restaurant section and a private room with a Tatami and Table set-up. Magically lit, the space glows in soft light. The menu showcases traditional Japanese cooking such as tempura, sushi and sashimi with a wide selection of sakes alongside beer, wine, spirits and cocktails compliment the sophisticated menu.
Japanese trained master chef Yosuke Furukawa brings over 20 years of Japanese and Australian experience to Miyako. Yosuke comes to Miyako after five years as head chef at Melbourne’s award winning restaurant Izakaya Den, where he produced critically acclaimed izakaya style menus. He has recently designed an innovative Japanese menu at Miyako, with dishes for all palates.
The eye catching Crispy Prawn’s combination of the crispy kataifi pastry and the fresh prawn and seafood mousse was a textural delight.
Tabara Crab Leg Tempura
The Tabara Crab Leg Tempura was sensational. The deep fried crustacean pieces were coated in a semi-thick crisp batter that encapsulated firm, sweet flesh.
Tofu Dengaku topped with Red and White Miso
A simple yet well-conceived dish that took full advantage of the tofu’s most notable characteristic – its supple flesh. The thick pieces of creamy tofu were adorned with caramelized miso.
Assorted Sushi and Sashimi
The sushi platter of assorted sashimi boasted a tenderness exhibited by high quality produce. The nigiri was expertly crafted and the plump, pieces of fish were incredibly fresh.
The dish of Char Grilled Miso Glazed Eye Fillet with Garlic Crust, served with Teriyaki Sauce was simple, delicious and very well executed. The beef was cooked to a tender and juicy pink and was exceedingly flavoursome and "melt in the mouth".
Grilled Black Cod with Zucchini, Capsicum, Cauliflower, and Pickled Radish in a Bamboo Leaf Pouch
We were presented with a beautifully fresh, vividly white piece of Cod Fillet which had been cooked to perfection. We adored the silky texture and the golden-brown charred bits of caramelised miso on the fish.
Dessert of the Day
Miyako’s take on the traditional banana fritter concluded our evening on a sweet note. The banana had an ethereally light and crispy batter and was soft and sweet inside and was served with a trio of ice creams.
Well executed Japanese food with stunning views as its backdrop, a desirable beverage selection and overall dining experience, Miyako has certainly earned our stamp of approval.