At a 12-metre-long sushi bar, it’s serving seasonal sashimi and nigiri omakase menus alongside plates of coal-grilled miso-marinated black cod, braised black pork belly in a soy sauce glaze, and pork gyoza with yuzu citrus soy vinegar. “We’re not serving food, we’re serving a piece of art.” Motomu Kumano remembers a childhood of great piles… Continue reading First Look: A Slick, Longstanding Melbourne Japanese Restaurant Opens in a Surprising Spring Hill Spot