Kushiro Fusion Cuisine

Kushiro Fusion Cuisine brings a poised, contemporary lens to Japanese dining in Fitzroy, Melbourne.

Guided by Culinary Director Chef Jan Chung, whose two decades in Michelin-starred restaurants inform every detail, the kitchen channels omakase principles through a distinctly modern Australian prism. The result is a quietly assured journey where precision, technique and a measured sense of theatre meet the city’s cosmopolitan palate.

Flavours arrive with clarity and intention. A delicate wagyu beef tataki finds lift beside oyster shooters and cured salmon with daikon, ume and black garlic paste for a hit of depth.

From the warmth of a baked scallop with mixed cheese, garlic butter and mentai to the honeyed depth of Chef Po’s char-siu, the cooking moves with confidence toward larger, soul-satisfying plates: slow roasted beef short rib twinned with rosini pasta and a whisper of flaming whisky, or a grilled lamb chop enriched by miso butter, potato and a prickle of wasabi.

For those seeking refined artistry without fuss, this is the sweet spot. Take a seat, and kanpai to a night well spent.