Ocha

Mietta's Eating & Drinking in Melbourne 2000

Contributors' Choice
Page 72

This small, suburban, non-smoking 25-seat restaurant is a giant when it comes to experiencing Japanese cuisine. Many of their dishes are absolutely traditional, but others are even better and more innovative than equivalents which we have tasted in Tokyo. Michelle Fong and Yasu Yoshida have turned the flavours of Japan into an art form, so much so that, if you want to dine here, you will need to book a long way ahead.

The restaurant is unobtrusive and low-key. The clientele consists of Japanese as well as locals who really appreciate the finer points of Japanese flavours, and the waiters are either Japanese or Australians who have lived in Japan and not only speak the language perfectly, but understand that countrys culinary traditions.

The well-balanced menu is supplemented by a specials blackboard and we have yet to get any dish we have not liked. Ocha also do a substantial takeaway business, not because they set up for it, but because locals who cannot get a table do not want to miss out on the food. The dishes are named in Japanese but well described in English so you know exactly what you will get.

Yasu grew up in Osaka where he comes from a long line of restaurateurs and chefs (his father is a qualified Fugu - Japanese Blow Fish - Chef). Yasu came to Australia to work at Akita in Melbourne. Michelle graduated from William Angliss, cooked at Italian and Thai restaurants, worked at Akita, and has also spent three years cooking in Osaka at Yoshi Mizu restaurant there.

156 Pakington Street
Kew
Japanese Cuisine
Melways reference 45:D5
Phone: 9853 6002
Opening hours: Lunch: Tue-Fri 12 noon-2.30pm Dinner: Tues-Sat 6-10.30pm
BYO
Accepts credit cards
Seats Inside: 30
Closed: All public holidays
Features: No smoking
Favourites: Ocha's antipasto $10, Dynamite sushi roll $1-0,Teriyaki duck fillets $13/$19.50

*An updated review can be found in Mietta's Eating & Drinking in Australia 2000 pg86, published by Black Inc., 2000, Vic