Out of the success of their first two restaurants and inspired by a trip to Tokyo in 2015, the group behind the wicked sisters decided to open a Japanese counterpart.
Head chef Anthony has over 15 years’ experience in commercial kitchens, having previously worked at Melbourne favourites Cumulus and Anju among many others. Korean born and classically trained makes him the perfect ingredient in this Japanese kitchen.
The dishes on Tokyo Tina’s menu are devised in a number of ways. Normally, an idea will strike one of the owners or chefs and it will be hashed out by the team before being trialled and tasted in the kitchen.
All the fresh ingredients are supplied by local producers, with many dry goods are imported from Japan. Interestingly, tuna is never on the menu, as sustainable produce is a priority for the restaurant.
The menu often changes with the seasons and based on what produce is available. Tokyo Tina bill themselves as shifting away from ‘traditional’ Japanese food, such as sushi or udon noodles. All their dishes are designed to focus on Japanese ingredients or techniques combined with suitable influences from destinations such as Korea, China and Peru.
One of the renowned signature dishes is the moreish Beef Rib Bao. A thick slab of fall-apart meat, surrounded by pillowy soft bao buns and all the trimmings. The only downside? The DIY build and share plate setup means you’ll be fighting with your fellow diners for the last one.
The Salmon Tartare with cucumber and nashi pear is another crowd-pleaser. Fresh, light and full of flavour, it is the perfect way to ease into the meal. While it nods toward Japanese takeaway, it is a far more refined version of a standard lunchtime sashimi.
And how can you go for Japanese without indulging in a comforting bowl of ramen? The spicy chicken variety is a real pleaser.
With plans to move the group of Asian restaurants overseas, we have no doubt global domination is not far off.
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