Kisume (Melbourne CBD) 04/2018

Kisume occupies three floors. At ground level a Japanese a la carte restaurant, above that a bar

where casual meals can be served

and on the top floor a fine dining modern degustation restaurant for 12 patrons, which is where we ate.. 
From the start there is a marked element of theatre about this place. 
We were advised to be seated by 7.00pm. There is a horse shoe shaped table from which guests see a curtained doorway through which the chef 

enters at precisely 7.15

This was not actually his first appearance but it looked great

He has a central bench where he plates some dishes, although many are prepared in the kitchen behind him and are ready to serve to the seated guests.
TOMATO CONSOMME, WASABI TOFU

Our first course, a sip or two of perfectly clear delicate palate cleanser.
PUFFED RICE, MENTAIKO EMULSION

A medley of textures, a beaut dish
UNICORN, UNI, CORN, CAVIAR

This pic shows a root of raw wasabi on  a board ready to be grated. The menu title is a little joke. The Unicorn may not exist but the food was real, but not so special.
OYSTER, UMESHU GELEE

The gold leaf on top was a nice touch. Sweet and plump I could have done with a couple more. GREAT BARRIER REEF, SPANNER CRAB, ABALONE, MUSSEL, SCALLOP, CALAMARI

Not much cooking in fact pretty much raw but the taste and texture of each element was distinct and I loved them all. Others didn't.
STORM SHELL CRAB AND BONITI SIPHON BROTH, SMOKED EEL
Made using an old style coffee maker where the heated broth is forced up to the upper compartment from where it infuses through the seafood ingredients. Cute to do it at the table.
SCAMPI, SASHIMI, NORI, SCAMPY ROE

Another almost raw dish.

EGGPLANT AND SWEET POTATO TEMPURA

Not quite as delicate as the previous fare, the batter had also retained a lot of oil.

SUNOMONO, GINGER, ELDERFLOWER

ABURI WAGYU, CHOPPED TORO

QUAIL YAKITORI, SMOKED LEEK,CARROT, KOMBU PUREE

This was, for me, the best prepared quail that i can remember.
BLACKMORE 9+ WAGYU, SHIO KOJI ZUCCHINI, FRESH WASABI

MOREL MUSHROOM RICE

PASSIONFRUIT, LYCHEE, FINGER LIME, PINEAPPLE TUBE 
You suck it up! Deliicious.

SUMMER DAIFUKU

Comments: This was as much an entertainment as an Interesting and unusual meal. The chef was amusing, full of fun and happy to share cooking, and other information during the meal but he would not tell us exactly where he goes to eat out!
The meal was excellent but the dishes were not exquisite. Except the quail, for me, we did not feel that we could rave about them, nor that any, individually would remain forever in our memory. For an experience in Kaiseki we would highly recommend it.
Score:16.5 /20