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. Following its previous iteration as a good-times, high-vibes, tequila-fueled experience under the playful eye of Chef Patrick Kwong, Ronin has now welcomed a new chef ready to take the venue in a fresh direction. 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. Chef Lee, whose experience in Melbourne spans restaurants such as Firebird, Nomad and Studio Amaro, began his career as a military cook in South Korea. His further training in South Korea developed his strong sense of discipline and creative craft. "When Liam introduced the idea of a Korean-style omakase, alongside his own interpretation of Japanese omakase, we didn't hesitate to support his vision. Omakase should always reflect the chef's choice. As frequent diners ourselves, we appreciate the element of surprise and the joy of being served the right dish at the right moment," says co-owner Ricky Phoon. 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. "My cooking style is built on the traditional flavours I remember from my childhood, and from my early years working in Korea. I try to follow those memories while respecting Australian‑grown ingredients and local suppliers, refining them into a modern style of plating," says Lee. "My approach is to respect the traditions and the producers. Especially here, we must consider that the same ingredients as in Korea often aren't available, so you must respect your suppliers and develop relationships over time." 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. Images: Supplied. Like what you see? Subscribe to the Concrete Playground newsletter to get stories just like these straight to your inbox.
