“While most Melbourne omakase joints are traditional fine-dining experiences where you delight in multiple courses of artful, meticulously crafted dishes served in hushed tones in a sophisticated atmosphere, things have always been done differently at Ronin Omakase.

Under the watchful eye of Chef Liam Lee, Ronin will introduce one of Melbourne's first Korean omakase experiences. Chef Lee's menu will draw on personal memories and culinary traditions, presented through the precise, structured format of an omakase.

Lee's menu will showcase Korean ingredients, dishes and techniques, which are perhaps less well-known across our city than those expected of Japanese omakase. Doenjang, a fermented soybean paste, will bring depth to a Pil Pil sauce; Yukhoe, a Korean dish of raw beef, is seasoned with gochujang and nashi pear; Guksu, or Korean wheat noodles, will be served with a curried bisque for lunch, and a scallop and anchovy broth for dinner; Misugaru, likened to a Korean Milo, is served as panna cotta for dessert, paired with fermented persimmon and hazelnut.

Lee is dedicated to making everything that he can in-house and is meticulous with his choice of ingredients. For example, after much exploration, he decided the best sesame seeds were from Korea, and so he uses ones flown in to Australia.

With only 10 seats, dining at Ronin offers an intimate experience, affording a front row seat to watch Chef Lee work his magic. The only challenging part? Scoring a seat.”

Jade Solomon