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2 venues in Melbourne
129a Beaconsfield Parade, Albert Park VIC
Level 4/50 Gipps St, Collingwood VIC
129a Beaconsfield Parade, Albert Park VIC
Level 4/50 Gipps St, Collingwood VIC
See what diners are saving, sharing, and talking about across Melbourne.
Collingwood, VIC
Cuisines: Japanese
A chic Japanese fusion restaurant specialising in ochazuke
Address: 49 Peel St
Melbourne CBD, VIC
Cuisines: Thai
Offers Halal-friendly authentic Thai cuisine with a special focus on a Thai street classic "Kao Man Gai", a thai-style chicken rice.
Address: Shop A&B/389 Lonsdale St
Melbourne CBD, VIC
Cuisines: Korean
A casual CBD Korean diner serving lesser-known dishes beyond barbecue, from raw beef bibimbap to dumpling broths, with rice wines and sake.
Address: 115 Little Lonsdale St
Carnegie, VIC
Cuisines: Japanese
A Carnegie Japanese eatery serving steaming bowls of ramen alongside sushi in a casual, no-fuss setting.
Address: 73 Koornang Rd
Balaclava, VIC
Cuisines: Japanese
A sleek Balaclava izakaya serving shareable Japanese small plates and fusion snacks beneath a rippling timber ceiling.
Address: 28 Nelson St
South Melbourne, VIC
Cuisines: Japanese
A relaxed South Melbourne diner serving comforting Japanese donburi and noodle dishes.
Address: Unit 2/1 Bank St
St Kilda, VIC
Cuisines: Cocktail
A breezy wine and oyster bar in St Kilda pouring lesser-known drops alongside freshly shucked oysters and rotating pintxos.
Address: Ground Floor/9 Inkerman St
Cremorne, VIC
Cuisines: Japanese
A Japanese konbini-inspired eatery and convenience store in Cremorne, serving onigiri, bento, sandos and other Japanese-inspired dishes.
Address: Shop 1/65 Dover St
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Viewing 8 of 16 recommendations in Melbourne
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See what diners are saving, sharing, and talking about across Melbourne.
Chef Ben Shewry, the mind behind Melbourne institution Attica, is drawn to places that are completely “dialled in.” Talking about sandwich shops leads him to Japan, where people dedicate their lives to repeating the same craft over and over until they become exceptional at it. That’s what connects his picks here: roast shops, schnitzel counters and steak sandwich spots focused on doing one thing properly — no funny business, no endless options, just deeply satisfying food made with total conviction.
Former aerospace engineer turned pastry phenomenon, Kate Reid has helped shape Melbourne’s obsession with precision pastries and great coffee. When the “butter queen” isn’t perfecting croissants at Lune Croissanterie, she’s visiting a tight rotation of cafés across the city. From the produce-driven kitchen at Morning Market to CBD institutions like Patricia Coffee Brewers and Good Measure. These are the Melbourne cafés she swears by.
Thai Ho, founder of MAMAS Dining Group, has built a reputation on bold, high-energy takes on Vietnamese food. But it all starts in Springvale. This is where the standards are set, shaped by community, tradition and generations of pride. From crispy bánh mì to slow-simmered broths and street-side iced coffee, this is his Springvale circuit.
Chef Ben Shewry, the mind behind Melbourne institution Attica, is drawn to places that are completely “dialled in.” Talking about sandwich shops leads him to Japan, where people dedicate their lives to repeating the same craft over and over until they become exceptional at it. That’s what connects his picks here: roast shops, schnitzel counters and steak sandwich spots focused on doing one thing properly — no funny business, no endless options, just deeply satisfying food made with total conviction.
Former aerospace engineer turned pastry phenomenon, Kate Reid has helped shape Melbourne’s obsession with precision pastries and great coffee. When the “butter queen” isn’t perfecting croissants at Lune Croissanterie, she’s visiting a tight rotation of cafés across the city. From the produce-driven kitchen at Morning Market to CBD institutions like Patricia Coffee Brewers and Good Measure. These are the Melbourne cafés she swears by.
Thai Ho, founder of MAMAS Dining Group, has built a reputation on bold, high-energy takes on Vietnamese food. But it all starts in Springvale. This is where the standards are set, shaped by community, tradition and generations of pride. From crispy bánh mì to slow-simmered broths and street-side iced coffee, this is his Springvale circuit.
