Melbourne has plenty of high-end omakase spots. But none like Ronin Omakase. Patrick Kwong’s innovative 10-seat restaurant honours traditional Japanese dishes and techniques and works in influences from Malaysian and even Italian cuisine.

The concrete-clad space in the former home of Massi is both elegantly minimalist and invitingly warm. Diners can take a seat at the intimate L-shaped bar and watch as maverick sushi masters craft the bold 13-course menu. The offering can change each day, but past dishes have included sliced red prawn nigiri topped with laksa butter, salmon nigiri with yuzu miso and cured egg yolk, and A5 Kagoshima Wagyu powdered in Wagyu fat. There are also playful spins on classic dishes like Hainanese fish rice – a new take on the classic Southeast Asian dish.

In another twist on omakase dining – which traditionally involves sake, wine and tea – you can opt for a cocktail pairing with your meal. Plus, there’s a tight selection of rum, whisky, tequila and non-alc options. Ronin’s blend of classic techniques and new flavours will leave you with a new perspective on what constitutes the enduring Japanese dining style.