Kinya Japanese Cuisine is a hidden treasure away from the hustle and bustle of the city along a quiet dock of the Yarra river in South Wharf. If you don’t know where I’m talking about, it’s just off Lorimer St, South Wharf area on the other side of the Docklands. The food is authentic Japanese Cuisine with a plentiful array of Japanese beer and wine. Their prices are a bit expensive with little on the plate but, aren’t all fancy Japanese restaurants?
Kinya caters for outdoor and indoor seating which may make sense on a beautiful summer night although in Melbourne, that’s a rare occasion. When I went, it was freezing and windy, plus there wasn’t many people around in that area so the outdoor seating area was a bit of a waste.
Their dinner menu is al le carte but I would of appreciated some banquet options.
The waitresses are all dressed in a kimono which made me feel like I was in Japan and they all smiled and were very polite.
The setting, ambience and decor was lovely and the sunken floor dining is a favourite of mine and would love to have that in my own home. They also have a regular seating area with high cushioned chairs (looks cosy) and a private room/area.
I tend to order sashimi as entree, plus I love the way they present the dish.
Also for entree we had some pickled vegetables with some shaved bonito flakes (it moves around like it’s alive). I’ve seen these bonito flakes before on top of some octopus balls and I thought my octopus was still alive. You need to see it to understand. Also some soba noodles which is nothing without its sauce. It was quite nice but I think the soba noodles at Yu-U are better.
It doesn’t look like it but this was the Asali Chawan Mushi – steam egg custard with clams and Japanese mushroom. Somewhere buried inside the custard was those cute little mushrooms and clams but the flavour of the custard seemed a little strange to me but I still enjoyed it as I kept on tasting.
My favourite entree was the Salmon Tartar – chopped fresh salmon with caviar top on quail egg. Just the name of the dish makes my mouth water. It was gorgeously plated up and a teaspoon of the salmon and quail egg just melts in your mouth.
Another dish that my partner and I seem to order is scampi. I just love the meat of the scampi and this dish was topped with a mushroom monay sauce which complemented the scampi well. I could eat scampi all day.I can’t get enough of eel and I totally love the way the Japanese prepare the eel and the sweet sauce they dress it with which just brings out the best of the eel.
The Golden Fish – Grilled marinated snow fish with chef’s special miso (Kinya’s signature dish, a must try). Honestly I can’t remember what it tasted like but looking at the picture it looked very delicate, lightly seasoned and I would of most likely gobbled it up in 2 bites :)
Ikiyaki – grilled squid, garnished with daikon, spring onion with mayonaise and pauzu sauce. The mayonaise and pauzu sauce complimented well with the grilled squid. I really enjoyed this dish and the scampi.
We opted for the Dessert Platter – Combination of 3 types of desserts.. We chose the Vanilla Panacotta, Creme Brulee and the Banana Tempura. My eyes are always greedy so I wanted to taste everything but it served me right as I was really disappointed in the desserts. They were flavourless and very tiny for a large price. In my opinion, you’re better off without dessert but if you must, I suggest you go for the ice-cream option.
Kinya a bit pricey but the food speaks for itself and stays true to its descriptions on the menu. I can say that Kinya’s food is similar to that of Shoya but I still rate Shoya higher in food quality and presentation. Kinya is hidden but is a beautiful scene for a romantic dinner or a wonderful celebration as the food is authentic, well crafted and you get service with a smile. Honestly, the only reason I found out about Kinya was through Spreets group buy site but I’m glad I came across it even though we ended up spending double the discount price but it was all worth it and I wouldn’t mind eating there again but not any time soon.