Ex-Minamishima Chef Takes the Helm at Warabi
Chef Hajime Horiguchi has a knack for setting scenes and weaving narratives, not with pen and paper, but with knives and flavours. As he steps into his role at Warabi, Melbourne’s double-hatted Japanese sanctuary inside W Hotel, he's writing its newest chapter. Think of it as an intricate tale where tradition embraces modernity, much like Hanami's ode to seasonal transformations.
Place mentioned
Warabi
The Turning of a Page at Warabi
A Culinary Epic in Courses
As the evening at Warabi unfolds, it feels less like a dinner and more like an unfolding epic, with each course a captivating chapter penned by the chef. Here, Great Ocean Road ducks, fed strawberries no less, become protagonists on your plate, their nuanced flavours capturing imaginations as vividly as any plot twist. When the Wagyu makes its grand entrance, it's accompanied by a certificate—complete with the cow’s noseprint—as if to remind you that every element of this narrative is rich in backstory and authenticity.
This is not a chef merely serving you; it's Hajime Horiguchi opening a dialogue through his craft, enveloping you in the backstory that fuels each dish. The conversation deepens with each course, as he weaves in moments from his past life in Bangkok, and tales from his culinary journey. You find yourself not just savouring food, but digesting stories, adding a depth to the dining experience that remains long after you've left the table.
The Ensemble Cast
But even the best authors don’t write in isolation. Warabi’s supporting characters—Venue Manager Stephen Zappelli and Head Sommelier Mike Rapajic—orchestrate their own mini-tales through pairings. The "Stolen Skins" mocktail brings a zero-waste ethos into the limelight, while a flight of IWA5 sake offers an eloquent footnote to the Wagyu’s narrative.
Secure Your Seat in the Story
Convinced that this is an experience worth being part of? To join the narrative at Warabi, make a reservation through their official website.
As Chef Hajime Horiguchi takes the reins, Warabi isn't just going through a menu change; it's entering a new literary era. In this world, each dish tells a tale, each flavour holds a secret, and each night is a story waiting to unfold. Welcome to Warabi's new chapter.
Chef Hajime Horiguchi has a knack for setting scenes and weaving narratives, not with pen and paper, but with knives and flavours. As he steps into his role at Warabi, Melbourne’s double-hatted Japanese sanctuary inside W Hotel, he's writing its newest chapter. Think of it as an intricate tale where tradition embraces modernity, much like Hanami's ode to seasonal transformations.
