24 Jan Mr Miyagi, Windsor Take 2
Wipe any notion of a traditional Japanese dining experience from your mind. Mr Miyagi is hip, modern and as popular as ever. Waiting lists are not uncommon, but thankfully now there’s Yukie’s Snack Bar around the back where you can order a drink and some nibbles while waiting for a table.
For summer, some may choose to cool down with Mr. M’s Frosé, made of Domaine Chandon Pinot Noir Rosé. Cold Drip Martini is a mix of shochu, vodka, coffee, sake and white chocolate foam. The white chocolate foam creates a creaminess in each sip.
A few small bites kick things off. We love how the texture of the crispy red quinoa contrasts with the Himalayan Salt Slab Cured Kingfish, served in eye-catching fashion, still resting on the slab of salt. The Wagyu Tartare Pipe is marble score 7+ wagyu beef, capers and sesame, encased by thin and crispy spring roll pastry. The peanut butter and Korean miso add some robust flavour to the tender beef, and there’s also some mayo for good measure.
The fusion dish of Smoked Salmon Tostadita also satisfies. The chunky pieces of salmon have a good smoked flavour, and the fish is nice and flakey, despite looking firm from the outside. The rest of the topping is made up of chipotle, and a grated nashi pear, fennel, celery, and apple salad, making it a fresh eat. Try to eat as much of it in one mouthful as you can. The pile of ingredients is not conducive to clean, small nibbles.
Another textural dish that doesn’t seem to get so much love and attention is the Sushi Sandwich. Today it’s a salmon, guacamole, and pineapple filling; a tropical combination that works well together. The crunchy crusts around the sushi rice blocks are a delight against the stickier insides. Like a forgotten child, it is not bereft of its own merit.
You can’t make a visit to Mr Miyagi and not have at least one bite of the nori taco. The famous salmon belly, or the newer soft shell crab? It’s hard to choose so we try one of each. They each tilt a little awkardly in a box that looks like it’s designed for two, but it’s not long before they’re eagerly picked up to eat. As expected, the salmon nori taco can’t be faulted. There’s a fair amount of grilled salmon belly here, the chilli oil gives a nice kick, and the nori taco is satisfyingly crunchy. The Bombay Spider Crab Taco is also very good, though I still prefer the fresher flavours of the salmon. The tempura soft shell crab is paired with a tangy curried mayo and avocado guacamole. It’s not particularly spicy, and it also offers more crunch than the fish option.
Happy’s Hand Roll for today is filled with crispy prawn, crab stick, avocado and cream cheese, and topped with avocado and roe. A solid sushi roll with a good mixture of ingredients. The Green Tea Soba Noodle Salad is almost swimming in the creamy and slightly zingy sesame dressing. Edamame and other vegetables provide a variety of texture. The Konbu Salmon is cooked very well, and its translucency gets me excited. Luckily we’re given quite a bit of it. Its smooth texture is so easy to eat, and soon disappears as we slurp up the soba.
As much as I love the pumpkin toast at Mr Miyagi, I manage to pull myself away from its allure and order the Snicker Licker instead. It’s a frozen snickers parfait coated in a thin layer of chocolate, and salted peanut caramel, sticky almond nougat, caramel ice cream, and dark chocolate ganache complete the dessert. The bitterness of the ganache prevents the dish from being overly sweet. It’s rich and chocolately, and sure to please chocoholics, though I would still give the pumpkin toast the slight edge.
Disclaimer: I was invited to Mr Miyagi as a guest, however, opinions expressed here are purely my own and are based on my experience at the time
99 Chapel Street
Windsor, VIC, 3181
(03) 9529 5999