[content_slider]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[/content_slider]
MELBOURNE | Mr. Ryu is a Japanese restaurant on Carlisle Street in Balaclava from owner/head chef Seung Yeop Ryu. Originally from Seoul, Seung has lived in Melbourne for 10 years, working in a number of top restaurants. His most recent role before opening Mr. Ryu was as the head chef at Brunswick East’s Kumo Izakaya from 2016 until April of this year.
We’ve eaten at Kumo Izakaya many times over the year, and consider it to be one of our favourite spots for Japanese food in Melbourne, so when Seung asked us to pop in and check out his new venture, we didn’t hesitate to accept the invite.
The space is small and narrow, with partially rendered, partially exposed brick walls, wooden tables and seats, and a long bar. Splashes of turquoise brighten up the room, while a few decorations and large bottles of sake add to the ambience.
The food at Mr. Ryu is a mixture of traditional Japanese dishes, and creative options which, while Japanese at heart, exhibits subtle flourishes that nod towards Seung’s modern European and Australian training. For those who have eaten at Kumo Izakaya, the style of dining here will be very familiar. Indeed, when we spoke to Seung he told us that he sees the food at Mr. Ryu continuing the journey he was on at Kumo Izakaya.
The menu is split into four main sections – sandos, donburi (rice bowls), omakase, and ramen. All four are available throughout the day, and during the night it’s the latter two options you can choose from. We tried a variety of dishes during our lunch time visit and quite simply, there wasn’t a dud on the menu. When it comes to sandos, it has to be the classic tonkatsu (pork) sando. The version at Mr. Ryu comes with a thick, juicy crumbed and fried 200g pork loin fillet with wholegrain mustard, kewpie, and tonkatsu sauce. The quality of the pork is undeniably good and we love the fact that the fattier, but juicer loin (rosu) is used rather than fillet (hire). All of the flavours combine between two slices of white Japanese bread perfectly.
When it comes to omakase, there’s a lot to like. A particular highlight is the prawn nori taco served with micro greens, tobiko, and spicy thousand island dressing. Also worth trying is the spicy tuna taco with smoked herring roe and micro greens. Both “tacos” are wonderfully delicate, texturally balanced, and full of flavour. We also highly recommend the lightly seared salmon with spicy salmon roe, karashi miso, and toasted puffed rice. It’s possibly the best thing we tried on the menu – delicate and subtle flavours that work harmoniously.
For a vegetable delight, try the eggplant dengaku. It’s lightly fried, tempura style with a sweet den miso glaze, and sesame and pine nut crumb. The crunch of the coating gives way to a soft, tender vegetable flesh and again showcases Seung’s mastery of balancing delicate flavours and disparate textures. And of course there’s karaage. The version here is marinated in buttermilk which makes it extremely tender. The coating is light and crispy and the yuzu aoili spot on.
If it’s a bowl of ramen you’re after we highly recommend the spicy tan tan men. We loved enoying tan tan men at Usagi in Tokyo, but have struggled to find anyone who serves it in Melbourne. The version at Mr. Ryu contains a creamy, nutty broth filled with sesame chilli, a half soft boiled egg, bamboo shoots, nori, and white fungi. For your protein addition the wagyu beef mince compliments it perfectly. Just be sure to add in some of the chilli powered that comes with the ramen as it’s quite mild without it.
For drinks it’s sake, Japanese whiskey, white and red wine, and beer. There’s also coffee, non traditional lattes, tea, and soft drinks.
We loved our experience at Mr. Ryu. Seung’s passion is evident in every dish that comes out, from the traditional to the inventive, and talking to him it’s clear that he’s poured his heart and soul into this restaurant. We know how great the food was when he was head chef at Kumo Izakaya, and can only imagine that with his own restaurant, the food will only get better.
Mr. Ryu is currently open for breakfast and lunch every day of the week, and dinner on Mondays and Tuesdays only. Once their full liquor license is approved, the restaurant will open for dinner on a regular basis with an evening focus on Izakaya style dining.
Mr. Ryu
294 Carlisle Street
Balaclava
Victoria 3183
Australia
Telephone: (03) 9527 6972
E-mail: [email protected]
Website
Open
Mon – Tue: 9:00am to 10:00pm
Wed – Sun: 9:00am to 5:00pm