Mr. Miyagi is a modern Japanese restaurant, located in Melbourne. During our 5th visit this year, we were recommended by our friends to go stuff our faces and so we did.
The vibe was lovely and well-paced, even for the busy lunch period. The servers greeted us upon arrival, accommodated to our seating preference and checked up on us regularly. Our main server was charismatic and had some very fun stories to share. The average price range is $80 for 2 people but our bill was definitely $100+ (We over ordered again..).
I'm starting with the cocktails because they were the highlight of the meal. We tried the salted watermelon martini, Mr. M's frose, & Charlie does Tokyo and we loved all three. There was a subtle taste of alcohol. They were all refreshing, sweet and had a unique take, like frozen rose? Hells yasss!
Tempura broccoli! Yes, TEMPURA BROCCOLI! This place makes eating your vegetables taste so good. It was such a creative take on a classic, and the chef did a great job of blending the flavours. The ramen seasoning was the perfect amount of saltiness needed on tempura. The cheese was fluffy and made each bite taste so smooth. The tempura was light, not overly floured and had a great crispy crunch. It was the best broccoli dish we have ever eaten.
The salmon nori tacos were uniquely interesting - a Mexican delight on a Japanese twist. The salmon filling was soft, rice was fluffy, and the mayo moistened each bite well, which was important because it prevented the outer seaweed taco from feeling too dry. The seaweed also had a nice, thin, crispy texture too. The only downside to the dish was how messy it was to eat so if you want a nice pic, good luck!
The Himalayan salt slab cured kingfish was great because I love sashimi however Michael says it was nothing special. The longer you leave your fish on the salt slab, the saltier it got. Michael says you should only get this if you really love fish because it is $16 for 4 pieces, and this dish was all about the visuals.
The Happy's hand roll of the day was a very extravagant California roll. There was a lot going on and not every bite tasted the same because of the layout of the dish. As you can see, the front pieces had prawn and the back pieces had roe. Even the flakes and sauce distribution were uneven so if this dish was shared with more people, it would feel like individualised experiences.
The schnitty bao were rated average by Michael (especially since he was comparing them to Belly Bao here in Sydney) but I enjoyed this dish. The bao was soft, and still a bit chewy. The chicken was well cooked and I could taste the crunchy schnitzel. The coleslaw really pulled the bao together.
By the time the Miyagi fried chicken came out, we were stuffed. The chicken was good but super oily. There was nothing that really stood out on this dish, unfortunately. It is plated in a takeaway box so that made it easier for us to decide what we were taking home.
Overall, we would return to Mr. Miyagi, especially for the tempura broccoli and the exceptional service we received. Thank you for the meal!