So popular with Melbourne diners, Hako was forced to move 500 metres up the road to a larger space. Still busy, the lunchtime bento boxes are in high demand among city workers, but they are far surpassed by the dinner produced by (ex-Kuni's) chef Masahiro Hori. His talents especially shine on the specials board. The ebi tempura is the signature dish, while the salmon spring rolls are also very popular. The service is informative, especially about the more unusual dishes. The meals come in gorgeous Japanese ceramics, which are also tucked into indented shelves along the walls.
Chef: Masahiro Horie
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