Rōnin

THE VERDICT

What started as a modest pop-up in the Docklands has transformed into an omakase with a waitlist of 4000 hungry patrons looking for a booking—Rōnin has settled into a permanent location in the middle of the CBD. 

The 10-seater omakase bar emphasises intimacy, and their seasonal menu changes daily, relying on the produce available. 13 dishes await you for each dinner sitting, all of them a fusion of traditional and modern techniques, which you’ll get to see made from the best possible view. 

 

Seafood is the order of the day, and Rōnin doesn’t slouch. The culinary tradition of omakase means the customer entrusts their meal to their chef, so while you won’t be able to order a la carte, there’s no doubt you’re in safe hands. The chefs prepare their sushi rice in the noteworthy Edomae style, meaning the rice is mixed with red wine vinegar for a delicate flavour and distinct brown colour. Menu items such as red prawn with laksa butter are to be anticipated, and all offerings have been designed painstakingly by Chef Patrick Kwong. 

Lateness is decidedly not on the menu – you’re expected to rock up 10 minutes before your dinner session to ensure you don’t miss a single thing. Luckily, they’ve got a designated cocktail bar so you can sip pretty while you wait. The cocktails and the menu go hand in hand, so you’d be remiss not to try at least one or two with your dinner. 

Chef Patrick Kwong first started his culinary career at 18, and Rōnin is the culmination of his dedication and appreciation of the craft of omakase. The menu is heavily inspired by his partner Cindy, who didn’t initially like raw fish or sushi. “Every dish is meticulously crafted and must gain her approval before it appears on our “menu”. Her influence has played a pivotal role in shaping the taste of Rōnin,” says Kwong. 

image credit: supplied

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