Think of it as an ultra-boutique Japanese banquet running headlong into performance art and theatre. Omakase is a showcase of skill and showmanship, although Warabi deformalises the experience with an emphasis on chef-diner interactions. Why we love it: The cross-counter chat proves a welcome pressure valve to those gathered in the serene, timber-lined cocoon lording it above Collins Street – at least before the sake has its chance to do some mood-loosening of its own.

Situated within the W Melbourne, Warabi is an Omakase-style diner with a refined interior and a long seated bar overlooking the kitchen—providing an inside glimpse into the Japanese craft in action. Under the culinary direction of Head Chef Hajime Horiguchi, the menu follows a 'Kappo' (cut and cook) style of Japanese food featuring multiple courses all based around seasonal ingredients and precise cooking techniques. For sake enthusiasts, there’s a diverse selection curated to showcase the distinct brewing styles from Japan’s various regions.

Ring in the New Year with a sumptuous 9-course Omakase dinner at W Melbourne’s stylish Warabi, paired with a free-flowing beverage package of sake and sparkling that’ll have you buzzing into 2024. As you arrive, enjoy delectable canapés and get the celebrations started with a champagne toast. Once settled in, the menu will take you on a vibrant journey, with dishes like Tsukidashi with New Zealand scampi, finger lime and tartlet, Shirumono with Coral Trout, knob, somen and sencha.

From a group behind Michelin-starred restaurants, Warabi is a high-end omakase experience at Melbourne’s W Hotel. Take a seat at the counter to experience nine theatrical courses that celebrate kappo (“to cut and cook” in Japanese) cuisine. Dishes might include tamago with uni (sea urchin), saltwater eel, black truffle and wasabi-spiked dashi, or decadent Wagyu and foie gras katsu – all expertly paired with sake from across Japan.

Best for: Inventive Japanese set menus in one of Melbourne’s best hotels.Cuisine: Japanese. The 29-seat kappo experience at Warabi is the most premium experience you can have in Melbourne’s outrageously stylish W Hotel on Flinders Lane. For the uninitiated, kappo is very much like omakase, instead where the latter refers mostly to sushi and sashimi, the former has a wider palate and can include other dishes as well.

Look-at-me seafoods are heroes of nine sublime set courses that chef Jun Oya hands across the wooden counter in this golden-hued, minimalist room with space for just 34 diners. Yet it’s the supporting player — house-made foundations and condiments — that deliver an exceptional depth of flavour. Oya’s discreetly engaging manner and impeccable knife skills shine throughout.

W Melbourne‘s omakase offering, Warabi, recently entered a new era. The appointment of Chef Hajime Horiguchi, who arrives after an extensive three-year search, signals a strong future for what is already one of Melbourne’s best omakase experiences. Hailing from Kyoto, Horiguchi brings a decorated resume from top-tier Japanese restaurants across Australia and Asia.

In an Omakase environment, Warabi is a contemporary Japanese dining experience that emphasizes seasonal ingredients and electric beverage pairings. The chefs communicate with the guests, and the guests can view the precision of the cut and cook method on display as they would at a Kappo restaurant. Looking for some Japanese twist cuisines?

Chefs put on an impressive culinary show at this sleek omakase restaurant. The philosophy behind this intimate, 37-seat Flinders Lane restaurant is rooted in the Osaka-born practice ofkappo. Kappo cuisine is one in which the chef’s meticulous knife-wielding techniques are showcased in an almost performative manner.