Why There Is No Printed Menu at Rōnin

Omakase Means the Chef Decides

There is no menu to read at Rōnin and nothing to order. You take a seat, and about ten courses arrive one at a time over roughly two hours, each one finished at the counter and handed straight across. The word omakase means leaving the decision to the chef, and we take that literally.

The Produce Writes Each Sitting

What the chef sends depends on the day’s produce and the run of the seasons. A printed menu would be out of date by the time it came back from the printer, which is the honest reason there is not one. No two sittings are quite the same, and guests who return across seasons eat a genuinely different meal each time.

Korean Technique Underneath

The cooking is built on Korean fermentation, jang and charcoal, plated with Australian seasonal produce. Chef Liam Lee trained in Seoul’s traditional kitchens before leading Australian kitchens including Nomad, Firebird and Studio Amaro, and he makes all banchan and ferments in house. Rōnin opened in 2023 and has run this way, as Melbourne’s first Korean fusion omakase, since Chef Liam Lee took over in 2026.

Questions Before You Sit Down

The counter runs on a single chef, so dietary alterations cannot be accommodated; the practical details are on the FAQ page. The gallery shows the counter and the plates better than any description. The full picture of the format is on the omakase page, and seats open on the 20th of each month at 8pm.