121 Lygon St, Carlton kazukis.com.au Ph: 9349 2223 Open: Lunch and dinner Wed-Sat; Sun lunch Go-to dish: Skull Island prawn with sake worked with Kazuki in Daylesford before working with Mark Best at Marque and Pei Modern — leading the kitchen.
That means Kazuki himself is working the dual floors, helping Shane Harris (ex Pei Modern, Lee Ho Fook) deliver dishes that make up the five ($120) or seven courses ($150) in the mandatory tasting menu on a Friday or Saturday night (a la carte is offered other times, with three courses for $90).
To begin, a handful of small bites set the bar high.
A plump, hand-harvested Goola pipi is served in its shell, uncooked, untouched save a sliver of pickled ginger to
SKULL ISLAND PRAWN