Fo0die dined as a guest of Shou Sumiyaki and as such, the rating does not give any consideration to customer service.
Having previously visited the venue for Mr J’s birthday (quite a number of years back now come to think of it), we visited Shou Sumiyaki again as their guest (this time) to try out their ‘Premium wagyu beef and seafood sumibiyaki set menu’. Located within Chinatown, we walked to the venue from work on a Thursday evening.
Walking into the venue, there’s a short hallway with a bench/shelf on the left displaying Japanese alcohol beverages. At the end of the short hallway, we turned left which leads you into the dining area.
Walking into the dining area, on one side is the bar with bar seating available and on the other are tables with a BBQ in the centre of the table.
The venue offers an a la carte menu for those wanting to pick and choose exactly what they want to eat as well as sets for those who prefer to trust in the venue’s set menu. The venue also has a very extensive drinks menu, from fruity tea pots to ice tea to fruit ice punch to cocktails by the jug and glass.
Shortly after we ordered, a bowl with hot charcoal was wheeled out and placed into the stove at the centre of our table along with the sauces to be used for the BBQ later. We were advised that the spicy miso pairs nicely with the prawns, mustard miso with the chicken, BBQ sauce for the beef and soy sauce for the sashimi.
We started off with the entrees and sides from the venue’s popular ‘Premium wagyu beef and seafood sumibiyaki’. The salmon sashimi was seved two ways, as a sashimi which was tasty and as a tartare which we were instructed to use the crispy lotus root chips to scoop up.
The king fish tempura was beautifully presented on a wooden board and resembled ‘fish and chips’. Tempura was very light, airy and crisp (one of the better ones we have had in Melbourne).
The beef tataki salad was very tangy (a little too tangy for our preference) with slightly seared beef.
After entree, all our yakiniku items (meat and seafood) were brought out along with the mushroom wrap which went straight onto the hot stove. We were told to leave it for 5 minutes but ended up leaving it for well over 15 minutes to really cook it.
We started with the seafood items first. The scallops and prawns were very fresh with a good texture to the meat. Both the scallop and prawns were already naturally very tasty but we also loved it with the spicy miso.
All the wagyu beef have a marble grade of 7+ at the venue and all the meat were as expected very tender. Sukiyaki beef was very thinly sliced and cooked in garlic, it made the meat very flavoursome. The scotch fillet was cut in cubes while the tenderloin (our favourite) was well marbled and so juicy after it was cooked.
The set menu also offers a choice of an additional meat, different cuts of wagyu beef, kurobuta pork, salt bush lamb, organic chicken and salmon fillet. We went with the chicken which was sliced and went nicely with any of the sauce although Mr J preferred the BBQ.
Were we full after this set menu? YES. There is an option to choose any 1 dessert from the menu for an additional $12 but we could not fit anymore unless we wanted to reach buffet style full aka barely able to walk type.
Dishes that make up this review
- Premium wagyu beef and seafood sumibiyaki ($129.90 for 2 people)
- Entree: Salmon sashimi
- Entree: Baby king fish tempura with chips
- Entree: Beef tataki salad
- Side: Miso soup
- Side: Steam rice
- Side: Mushroom wrap
- Yakiniku: Kobe wagyu beef rib eye cap sukiyaki style (65g)
- Yakiniku: Wagyu beef M9 scotch (65g)
- Yakiniku: Wagyu beef tenderloin (100g)
- Yakiniku: Large tiger prawn (2 pieces)
- Yakiniku: Scallop (2 pieces)
- Yakiniku: Organic chicken breast (100g)
The notes below are current and accurate at the time of writing but please do check before going to avoid any disappointment as things can suddenly change.
- 25% off the total bill (up to the value of $35) with the entertainment book