Wedged among the shopfronts of a Nedlands village strip, this minimalist room runs on a single conceit: a seven-course omakase, decided by the chef, changing with the season. Moe Oo works the kitchen essentially alone, which lends the meal an unhurried intimacy and can stretch it across three hours. The cooking favours precision over spectacle. A slow-cooked egg arrives oozing into a broth thick with enoki and shiitake; roast chicken comes with edamame; dessert might be a black-rice parfait with mango and crisp lotus root. At around $110 a head, green tea included, it sits well below what a chef's-choice degustation usually commands in this country, and the room is among the rare fine diners in Perth to keep a BYO policy. That value, paired with only thirty or so seats, has made a booking notoriously hard to secure: reservations open for a single day every few months and vanish almost as quickly. The space itself is pared back and calm, the focus kept on the plates as they land. It is a quiet argument that serious Japanese cooking need not arrive with a serious price, and Perth has taken the point.
영업시간