Home' Scoop : Scoop 52 Winter 2010 Contents "People are starting to want to try many di erent dishes and
that's why we decided to do our sharing-style tasting course."
un-Japanese". He occasionally cooks it in the Sai-
kyo style, which involves a long marination before
baking, and puts it on his blackboard menu.
When Muneki is not clocking up long hours at
the restaurant, he s experimenting with new dishes,
or spending time with his wife and three small
children. "I sometimes don t get home til 1am,"
he says. "Luckily my wife was in the same industry
before so she understands."
He also likes to try other people s food, and
cites Melbourne s Vue de Monde as "an amaz-
ing restaurant". "It s very unique and of course
the flavours are brilliant, and the presentation is
fantastic." He also likes Verge. "It is very delicate
food, and presentation-wise, very detailed, almost
Japanese, and its flavours are very subtle. It s per-
haps modern Australian, but has a very Japanese
thing happening as well."
His favourites also include Melbourne s MoVida,
for its casual, easy style and high-quality food. And
he was astonished by the quality at Nobu. "I think
of it as a sushi bar, they do other things as well, but
their main thing is sushi. They use top-quality
ingredients, and their skills are just amazing."
Closer to home he loves Bouchon Bistro in
Wembley for both its style and its food. "I see lots
of effort and skill in Gwenael Lesle s creations.
And it s always good to see and taste what they are
doing at Jackson s. The presentation is fantastic
and the flavours are well balanced."
He believes Tsunami offers the best sushi in
Perth, and cites Kiri Japanese takeaway in Shenton
Park for its quality food. "It s run by a classically
trained, skilled chef, Mr Komagata."
Muneki has seen big changes in the Perth
restaurant scene over the past seven years and says
people are now more informed about food, and
pay careful attention to produce and pricing.
"It seems to me that there may also be a move
away from the fine dining style, toward more casual
eating. People are starting to want to try many
different dishes, that s why we decided to do our
sharing-style tasting course," he says.
With that in mind he is also looking for
another property, in addition to Nine Fine Food,
in which he plans to open an izakaya, or Japanese-
style pub, where the traditional menu "is something
between dim sum and tapas, like a bar menu where
people have a drink and gather with friends".
He also has plans to open Nine Fine Food seven
days a week, and introduce a new concept of omiya
-- takeaway that comes with bonus gifts. Muneki
also has plans to learn new cooking techniques
and longs to spend more time with other more
"I m always keen to learn new things. Some-
times I feel I d like to sit back and relax, but even
when my staff say, Don t worry, we ll handle it, I
feel I need to cook. I like cooking and I like people
coming here to have a good time. I like to see
people happy. That makes me feel good." sm
Nine Fine Food, open Monday to Saturday, dinner
only. BYO. 227-229 Bulwer Street, Northbridge.
(08) 9227 9999.
LUNCH MONDAY TO FRIDAY,
DINNER WEDNESDAY TO SATURDAY
OPEN UNTIL LATE.
THE WESLEY QUARTER
SHOP 10, 93-95
WILLIAM ST, PERTH, 6000
(08) 9322 2424
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