After closing down its Daylesford location earlier this year and replacing it with the more casual Sakana, Kazuki's has opened the doors to its new restaurant — bringing its Japanese fine dining from regional Victoria to Melbourne.

In November, Japanese born chef-patron Kazuki Tsuya and his wife and business partner Saori launched Kazuki's in Carlton. It's a case of new surroundings, but same approach, for the flagship eatery, in a split-level site that seats 30 downstairs and 18 on the second floor.

Design-wise, with a calm, serene feeling all part of the eatery's vibe, the interiors feature timber screening, rich carpets and naturalistic lighting — and an overall colour palette that heroes grey with accents of Japanese elm, granite and leather.

As for the menu, it continues the fusion of Japanese and European flavours that Kazuki's is known for, paying tribute to the chef's heritage as well as his French training. Kazuki himself steps into the role of executive chef, while Anthony Hammel (ex-Pei Modern, and a Daylesford Kazuki's alum) takes the position of the restaurant's head chef.

Diners can expect dishes such as kingfish sashimi with buttermilk, finger lime, white soy and ginger, plus sea urchin with russet potato chips, beluga caviar and cultured cream. The wagyu flank is cooked over coals and comes with a smoked eel and port wine reduction — while desserts include a dark chocolate tart with gianduja ganache, hazelnuts and miso caramel and yoghurt sorbet with yuzu curd and Anzac biscuit crumbing.

Five- and seven-course tasting menus ($120/$150) with matched beverages are also available, as well as a four-course lunch on Sundays ($75). And if you're heading by on Friday and Saturday evenings, you won't be able to order a la carte.

Japanese sake, whiskey and spirits feature on the drinks list, as does wine from Japan and Australia among a hefty international selection.

Images: Peter Tarasiuk.