Overview
As one door closes, another one opens. One of Melbourne's long-standing Japanese restaurants, Saké Hamer Hall, will call last drinks this October, after 14 years serving premium Japanese food on the banks of the Yarra. However, that's not the end of this story. Hunter Street Hospitality, one of Australia's leading hospo groups, will open a new kappo izakaya concept, developed specifically for the Southbank location, just a few weeks later.
In big news for Melbourne's hospo scene, Saké Hamer Hall has announced it will close after its final service on Sunday, October 11. In its place, Shokunin, a fresh new venue built on the lessons learned from Saké's many years of trading, is slated to open on Monday, November 2. The new restaurant will trade every day of the week, for lunch and dinner, with three reimagined private dining rooms set up to accommodate groups of up to 40 guests.
"We've spent fourteen years learning how this restaurant is actually used, and Shokunin is the result of those lessons. Saké Hamer Hall was one of several Saké restaurants around the country, so naturally it shared the same identity. Shokunin is different. This time we've had the opportunity to create something that's unique to this neighbourhood," says Hunter Street Hospitality CEO Frank Tucker.
"We've always had a strong pre-theatre trade because of where we are, and for years we tried to build a second sitting later in the evening. Over time, it became clear that's not how our guests wanted to use the restaurant. They're eating earlier, looking for greater flexibility and wanting to experience more of the menu without committing to a long, formal meal. Once we understood that, it became clear the restaurant needed to become something more than a refreshed version of Saké."
The kappo izakaya concept blends the ease and flexibility of izakaya-style dining with the technique and seasonality central to kappo restaurants. The menu, curated by newly appointed Culinary Director of Japanese, Min Kim, and Head Chef Grace Sa, will lean into otsumami, robata, sushi, sashimi and larger dishes. The Kappo Izakaya Tasting is an easy way to experience the best the chefs have to offer, particularly when dining with a group.
"Shokunin was my father's favourite word. It's often translated as 'craftsman', but to me it's about a lifelong commitment to getting better every day, no matter how small the detail. That's the philosophy behind this restaurant. I wanted Shokunin to be more deeply connected to Japanese culture and hospitality, while still belonging in Melbourne. If people leave talking about the food, that's wonderful, but I'd also love them to have experienced a little of Japanese culture. That's what we're trying to share," says Kim.
Images: Supplied.
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