Overview
Whether you're after top-quality hot pot, grab-and-go lunches, or meat and marinades galore, Elizabeth Street's new three-in-one outpost has got you covered. Niku Shiki is a specialty wagyu house, a wagyu butcher and a takeaway restaurant all rolled into one, and it has opened a sibling CBD location to its OG Glen Waverley site.
Co-founded by Kai Gu and Executive Chef Yasuo Matsuike (ex-En Japanese Brasserie in New York and Nobu), the wagyu house's newly opened second outpost offers top-of-the-range cuts supplied by Pardoo Wagyu. Chef Ken Kee (ex-Shoya, Shira Nui and Head Chef of Marble Yakiniku) has designed the menu, helping to curate a range starring wagyu sushi, quality cuts of meat, and Japanese classics like donburi and udon.
In a texture-filled venue envisioned by Elvin Tan Designs, the atmosphere of Niku Shiki is intimate and inviting. Its black and gold theme, warm lighting and veined black marble — reminiscent of the memorable pattern that you'll find on a slice of wagyu — add a touch of elegance.
Niku Shiki translates to "meat for all seasons", encouraging CBD-goers to enjoy its premium cuts all year round. For those on the go, takeaway is available for any of the restaurant's dishes, with a selection of grab-and-go sushi and sashimi taking centre stage.
Or, you can opt to dine in at its sleek restaurant and enjoy wagyu sukiyaki hot pots, top-quality sushi and sashimi, donburi rice bowls and thick udon noodle dishes, all of which incorporate luxe ingredients like foie gras, caviar and truffle to elevate each dish.
As for the in-house butcher and grocer, it slings a selection of wagyu cuts from hot-pot meat and fillets to steaks, fresh fish with pre-made marinades to pair, sake and specialty rice. Plus, you are also able to grab any cooking utensils you may need or simply want, including your own hibachi grill or hot pot.
You'll find Niku Shiki at Melbourne Central, Shop GD070/360 Elizabeth Street, Melbourne — open from 10am—6.30pm Sunday–Wednesday and 7am—7.30pm Thursday–Friday.