Niku Shiki
Melbourne Central's wagyu-centric venue operates as a sleek restaurant, takeaway joint, and in-house butcher and grocer all rolled into one.
Overview
Whether you're after top-quality hot pot, grab-and-go lunches, or meat and marinades galore, Elizabeth Street's three-in-one outpost has got you covered. Niku Shiki is a specialty wagyu house, wagyu butcher and 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 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, curating a range of dishes starring wagyu sushi, quality cuts of meat, and Japanese classics like donburi and udon.
With 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 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.
The in-house butcher and grocer slings a selection of wagyu cuts, from hot-pot meat, fillets and steaks to fresh fish with pre-made marinades, sake and specialty rice. Plus, you are also able to grab any cooking utensils you may need, including your own hibachi grill or hot pot.
Information
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