Between them, Aoi Tsuki chefs Tei Gim and Jun Pak have worked at Kenzan, Shoya, Kisume and Nobu, and sold sushi boxes together before opening their 12-seat omakase on Punt Road.

The chefs, who are known for their playful banter, often begin services with a Bob Fosse-esque “Now it’s showtime!” We took five minutes with the dynamic duo to find out where (and what) they’ve been eating in Melbourne lately.

What’s your go-to for a takeaway dinner?
Pak: Wasshoi. This small takeaway shop at Prahran Market offers Japanese-style donburi. When I go there, I always have beef tsukune donburi. The combination of the sauce and the meat is so delicious.

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Where do you go for a big meal?
Gim: Shark Fin in Keysborough. It has chilli spanner crab sold at market price, and it’s truly outstanding. After the crab, they mix egg noodles into the leftover sauce, which is always a highlight of the meal and something I think about on the way home.

What’s your favourite spot for drinks and snacks?
Pak: Above Board in Collingwood. When I go there, I always order a Dirty Martini. If you want a cocktail with a different flavour, just let the bartender know, and they’ll make one to your liking. They don’t offer snacks to enjoy, but that’s so you can focus on the bartender and the cocktails.

What’s your favorite comfort food?
Gim: There’s one restaurant my family has recently fallen in love with: Kinn Thai. When I travel, I love trying street food, especially in places like Thailand. Kinn Thai’s menu brings back memories of the street food I enjoyed there, which makes it particularly appealing to me. The fact that Kinn Thai restaurants are usually located in shopping centers makes it even better, as we often go shopping on our days off. Our favourite dish is the crispy pork. It’s a must-try.

Where do you go for a special occasion?
Pak: Amaru. I usually try different restaurants, but Amaru is impressive: unique gastronomy journey, beautiful presentation of food and interesting combinations, minimalist Scandinavian ambience that feels calm, impeccable customer service – I recommend it for special occasions.

What’s your go-to hangover food?
Gim: Namoo Izakaya. Any dish that goes well with soju is a winner in my book, and if it comes with a spicy broth, even better. This is a great spot for both Japanese and Korean dishes, and I highly recommend their Korean-style motsunabe. The combination of the spicy broth and good chewy pork tripe is a perfect match for soju, and it’s also fantastic with rice. If you’re in the mood for something without broth, their mala motsu is another spicy, satisfying option. Namoo Izakaya is the place to go whether you’re curing a hangover with friends or just craving soju. I’m craving it just thinking about it.

Where did you celebrate your last birthday?
Pak: I had a romantic dinner with my wife at Foglia di Fico. It has a cosy, warm and rustic ambience. You can enjoy a five-course dinner selected by the chef with wine pairings, or if you want to try à la carte, I recommend the lingua (braised and charred ox tongue) and polpo alla griglia (chargrilled octopus).

What spot would you recommend for a first date?
Gim: Ton & Co is a Japanese tonkatsu restaurant in Windsor, and I have a personal connection to this place that makes it even more special to me – it’s where I went on my first date with my wife. The restaurant strikes a perfect balance for a first date: casual but with a sense of refinement, offering clean and delicious food that’s easy to bond over.

Both the pork rib eye and striploin are great options, so you can’t go wrong. The meat is flavourful enough to enjoy on its own, but I highly recommend trying it with the Nagoya-style dark miso sauce. I also recently heard they opened a second location in Melbourne’s CBD, making it more accessible to everyone.

What’s the best meal you’ve had this year?
Pak: Matsu. It’s a restaurant that offers a Japanese kaiseki style dining experience. The menu changes with the seasons, and it’s a set menu, so you don’t need to decide what to order. Just go and enjoy the seasonal dishes that the chef presents.