Komeyui restaurant is the baby of former Kenzan sushi chef Motomu Kumano. With partner Queenie, Kumano brings Port Melbourne diners a taste of classic Japanese using traditional cooking methods of hagama (a traditional cast-iron pot) and shichirin (an earthen charcoal brazier). The results of these unique methods are only but exemplified by the experience and skill of Kumano. BYO Wine Tuesday only. The food philosophy at KOMEYUI is to use the freshest possible ingredients, matching with authentic Japanese cooking style that brings out their best qualities. Rice here is cooked in a “Hagama” – a traditional cast iron pot that maintains rice’s natural flavour unlike any modern cooker. Symbolises a traditional Japanese group meal where family and friends gather together and sit around the table on which there is a large hotpot and a tray of rice dishes including gohan (steam rice), and side dishes such as natto (fermented cooked soya beans), temaki (hand-rolled sushi), yakizakana (grilled fish) and miso soup.
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