Miyako
Editorial
Open since 1997, Miyako has been so well received they were recently forced to relocate to a larger, newly refurbished space on the upper level of the Southgate building. The beautiful and picturesque Yarra views remain, enhanced by the raised location, as does the impeccable and courteous service by staff dressed in traditional attire. The new venue also boasts an open balcony section, perfect for Melbourne's balmy summer evenings, a separate teppanyaki area with two teppanyaki tables to accommodate “Yaki Foodies”, and two VIP rooms.
There are so many dining options on offer at Miyako, including sushi and sashimi and teppanyaki, that it's hard to know where to start. Thankfully, with their easily accessible seven days a week dining times, you can easily return to sample some more possibilities. Start with the crabmeat croquettes deep-fried with tonkatsu sauce, followed by the wafu steak (an eye fillet of beef in a seed mustard yakiniku sauce served on a sizzling plate); or the deep-fried crispy duck leg served in a lemon and chilli sauce. Finish with the Japanese snowball comprising vanilla ice wrapped with rice dough and served with strawberry sauce. Miyako is fully licensed with a wide range of wines and Japanese sake.
There are so many dining options on offer at Miyako, including sushi and sashimi and teppanyaki, that it's hard to know where to start. Thankfully, with their easily accessible seven days a week dining times, you can easily return to sample some more possibilities. Start with the crabmeat croquettes deep-fried with tonkatsu sauce, followed by the wafu steak (an eye fillet of beef in a seed mustard yakiniku sauce served on a sizzling plate); or the deep-fried crispy duck leg served in a lemon and chilli sauce. Finish with the Japanese snowball comprising vanilla ice wrapped with rice dough and served with strawberry sauce. Miyako is fully licensed with a wide range of wines and Japanese sake.
Veda Wickens, May 2007
User Feedback
Your Feedback
0 User review (add yours)