Chicken pâté sushi. It’s not exactly textbook Japanese cooking, doubly so when deep-fried and accented with spicy moro miso. But that’s precisely the kind of open-mindedness that defines Miki’s Open Kitchen, a dedicated – yet decidedly relaxed – tempura restaurant in the wine and
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surfie hamlet of Margaret River. Tempura parcels of nori-wrapped garfish are typical of Mikihito Nagai’s adventurous streak, likewise a vegetarian platter comprising battered parsnip, Shropshire cheese and soy-marinated egg. Beyond the fried stuff, squid, wagyu and kipflers come together in a hearty Japanese stew. While some mash-ups and unconvincing desserts
fall short of the mark, the value-packed drinks list starring local wines and Japanese sakes is a major win. Banking a large variety of dishes to enjoy with your dining party – ideally seated at the counter ringing the open kitchen – is perhaps the best way to experience the magic of Miki’s.
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide’s reviewers visit unannounced and pay their way.
Gourmet Traveller Restaurant Guide
Wine: ★
Gourmet Traveller’s star-ratings, which range from zero to three stars, reflect reviewers’ first-hand experiences. The best-rated restaurants form our national Top 100. Our wine ratings, from zero to three stars, are made by wine editor Max Allen on the strength of the quality of the restaurant’s wine list. View our rating key here.
