- 445 Little Collins St Melbourne | Wed to Sat 6 - 11pm
- info@roninomakase.com | 0401 721 491
At your first omakase at Rōnin Ōmakase you sit at a ten seat counter, order nothing, and eat about ten courses chosen by the chef over roughly two hours. The price is A$195 per guest at the soft launch price, paid in full when you book.
Rōnin is at 445 Little Collins St in the Melbourne CBD and seats guests Wednesday to Saturday from 6pm. The cooking is Korean in direction, built on fermentation, jang and charcoal with Australian seasonal produce. If the word itself is new to you, what omakase means takes a few minutes to read and makes the rest of this page easier.
Rōnin runs on a single chef, and the FAQ is plain about what follows from that: dietary alterations cannot be accommodated. If anyone in your party has an allergy or a strict diet, settle that question before you pay, not once you are seated.
Seats for each month are released on the 20th of the month before at 8pm, and bookings are online only. Full payment at the time of booking is what holds the seat, and changes or refunds are possible up to 48 hours before the reservation, as the FAQ page sets out. The monthly calendar is explained step by step in our guide to booking a seat.
Aim to arrive a few minutes before your booking time, which is what the FAQ recommends. Service begins on schedule for the whole counter out of respect for every guest, and the exact rule for late arrivals is written on the FAQ rather than decided on the night.
No menu is waiting at your seat and there is nothing to choose. All ten seats face the chef, so the cooking that most restaurants keep behind a kitchen door happens an arm’s length away. With ten guests a night, every seat has the same view of each course being finished.
About ten courses come out one at a time. Each is finished at the counter, with charcoal doing much of the work, and handed straight across to you instead of being carried out from a back kitchen. The chef sets the pace, and a full sitting takes about two hours, so leave room for that when you plan the evening.
The sequence is never published in advance because it follows the produce. Every banchan and every ferment you taste is made in house, and the photographs from past sittings give a fair idea of how the plates look when they reach you. The omakase page describes the format in full.
Chef Liam Lee trained at Gyungbokgung Hanjungsik in Seoul and has led Australian kitchens including Nomad, Firebird and Studio Amaro. Rōnin opened in 2023, and he has run the counter since the restaurant took its Korean direction in 2026. His background is on the chef page. When the month you want has been released, reserve your seat at the counter.
