Mr Miyagi

Overview

As Mr Miyagi quickly approaches a decade of trade on Chapel Street, it's proof that despite Melbourne's ever-rotating door of hospitality venues, the best restaurants endure. Mr Miyagi is a rarity in this sense — brushing off momentary food fads and dizzying rebranding in favour of staying loyal to the original idea that won them hearts in Windsor and across the river, nearly ten years ago.

Modern Japanese is the bill here. The ever-popular Salmon Nori Taco with Huon Valley salmon belly, sushi rice, kimchi and Japanese mayo continues to be the photographed favourite, but the real highlights lie deeper in the menu. Golden scallops brushed with miso-glazed butter and served with mango salsa, pickled kumquat and ikura are a must, while five-spiced duck betel leaves are snapped up on the table.

Wasabi cuts through a wagyu tataki with nashi pears and sesame ponzu, and at the moment, you can try a Japanese-Italian hybrid ramen gnocchi, served with bolognese, buffalo ricotta on a ramen noodle gnocchi.

Turning to the short but charming drinks menu, a Hello Kitty Sour is a vodka-based drink combining lychee, citrus and egg whites. Another 'naughty but nice' cocktail with gin, blood orange, passionfruit, white chocolate and egg white is dubbed Yukie Makes a Porno (a nod to Mr Miyagi's snack bar next door). The bartending team are clearly having fun with the menu and it's paying off — drinks are beautifully balanced; spicy, sour and sweet without verging into sickliness.

Beyond what's written on paper, it's clear that a lot of investment has been put into training the staff, who operate like a slick machine. The bustling ambience and thoughtful fluidity from the front door to the carriage booths out the back creates a fast, fun and fabulous atmosphere. It's this focus on quality fun — from the menus through to the service, neon-pink interiors and cheeky details — that makes Mr Miyagi a staple on Chapel Street's highly competitive restaurant scene.