Mr Miyagi

The Red Macaron was in the mood for a bit of ‘wax on and wax off’ action for Valentine’s Day, as we lingered around the infamous Chapel Street. Tonight we were to meet the Karate Master himself.

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A bow to tradition is the statement from the roasted edamame with a serving of shiso salt.

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Musubi dachi: Tuna Tataki – seared morsels of tuna coated with shiso powder, yuzu jelly, fresh crisp green apple, radish and juicy seaweed.

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Musubi-dachi-heiko: Precision sliced Salmon, Tuna, Scallop and Kingfish gleaming with freshness, spicy Tuna rolls, Inari and a square of Tamago bronzed with Master’s name.
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Shizen-dachi: Nori Taco. Pictures do no justice to this ingenious creation. Inside the nori shell (battered for extra crisp) is a soft bed of well seasoned short grain rice, then spicy pickled Kimchi crowned with grilled salmon belly, and finished with a final squeeze of Kewpie mayonnaise and chili oil. Dish of the night.

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Shizen-daichi-heiko: Prawn Dogs. A bouncy and chewy prawn mince coated in a golden crisp batter, striped with Kewpie mayonnaise and shallots.

2015-02-14 18.20.51Naihanchi-dachi: Miyagi Fried Chicken. A rustic arrangement of crisp karage chicken on classic Japanese newspaper and mayonnaise.
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Shiko-dachi: Chocolate and Soy Panacotta, Vanilla Ice-cream and Dark Chocolate Ganache. The yang – light and luscious ice-cream with sweet crumble; the border in between where the soft soy flirts with the smoky cocoa inside the fluffy panna cotta pillow; the yin – sexy, smooth and dark chocolate undertones with hints of orange zest. The contrasts speak for a well balanced dessert.

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 Breathless with awe, yet washed with calm, our bellies were enlightened with the wise lessons of Mr Miyagi.

  • Price: $$$
  • Location: Busy Chapel St, hard to miss, side parking
  • Service: 4/5

Mr Miyagi | 99 Chapel St, Windsor VIC 3181 | 03 9529 5999 |

Mr. Miyagi on Urbanspoon


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