Had a great dinner at Rōnin. It’s not a traditional omakase restaurant, and Patrick the head chef adds a fun twist to every dish, which I found really entertaining. Everything tasted amazing, including the cocktails.

Absolutely BUSSSSSSS I’ve been 3 times - twice for dinner and once for lunch. No other omakase in Melbourne tops Ronins fun and engaging atmosphere. Food is so creative and appetising words cannot express how much I have enjoyed Ronin. Definitely a place I will revisit soon again 🩷

Definitely fantastic food, atmosphere and experience. Our chef was the best. Food preparation, skills and then taste of food was on high end level. We will recommend you anytime and will return.

ORDERED: 🍣 Omakase ($205.00pp): 14 courses + drink I spent $230.42 here. *Ronin take full omakase payment at time of booking. REVIEW: 🪙 Ronin omakase do a theatrical bit where they'll bring out a piece of salmon and spray a smattering of gold dust on it. Directed to turn on flash and video, it really helped to capture the nigiri's best features on display. However, I wasn't a fan of the way it was cut that night. It had a piece of fibre which ended up making the bite chewy for both me & my friend. Not the creamy, smooth consistency that I was looking for. ❤️ My top 3 favourites at Ronin were: 🍄 1. Tuna and scallop in the "truffle big mac" . This was an interesting combination where the fragile taste of the tuna and scallop perfectly complemented the shaved truffle. This is the first time where this combination worked for me and I could taste all the layers!! 🐄 2. A5 wagyu. Incredibly tender beef, memorably melt worthy. Lightly seared to give the bite more depth. A little baggie to add more seasoning also made things fun and interactive! 🍔 3. "Filet o fish". But make it fancy, with a sauce that mimics the taste of the iconic big mac sauce so well, toasted sweet bun and crunchy fish.... this was easy to love. 🙌 Shoutout to the amazing service. Although Ronin state that they can't accommodate dietaries, on multiple instances (for my pescatarian friend) they've: - removed the foie gras from a nigiri - substituted the A5 wagyu dish for a nigiri piece This was so thoughtful and I really appreciated the gesture from the team. 🥰 I also enjoyed the chef's witty one liners, but also would've appreciated: 1. More education to appreciate how much effort has gone into all the food! 🏫 2. Being at a better vantage point to see the food prepared. The working counter was a bit below visible sight. 🏮 Interior is pretty, although the lighting is a smidge too bright for my liking. The brightness tilted the atmosphere towards a more casual environment than cocooning us in the intimacy that a ~9 seater omakase would typically bring. Behind the diners was a quiet animation playing, that I also appreciated watching 🎥.

Very exciting experience! The material is fresh and the flavors are innovated. We were afraid of the portion won’t fill, but turned out to be perfect! Chef Patrick is very talkative and talented. And the price is pretty good compared to other Ōmakase restaurants in Melbourne. Very recommended to visit! Also! Remember to book on their website ahead of time!