Bansho

Bansho, a Japanese Buddhist term for “all-encompassing”, marries technique and ingredients from Japan and France in a contemporary bistro setting. It’s by life and business partners Larry Xie and Mira Wu, who ran a Japanese restaurant in Adelaide before moving to Melbourne.

Their joint backgrounds in architecture and design have also informed the venue, which features curved booths, art deco lighting and a green marble sushi counter. It’s there that you’ll spot chefs deftly prepare maki, nigiri and sashimi to order. In addition to seafood and A5 Wagyu sushi, there’s a plant-based offering with the likes of lotus root and toasted sesame or umeboshi, okra and koji nigiri.

The rest of the menu builds from snacks – like Wagyu skewers or oysters with sea blight and wari ponzu – into heartier, share-friendly mains. Many of them spin bistro classics with a Japanese edge, like market fish with yuzu beurre blanc, or koji-marinated duck breast with mirin jus. Desserts, meanwhile, are simple yet thoughtful – think choux au craquelin filled with matcha cream, or rhubarb and yuzu-laced pavlova.

To drink, Xie has curated a collection of mostly French and Victorian wines, including several rarer varieties. There’s also a strong sake and cocktail offering.