DISCOVER WHAT'S ON AT WARABI
At Warabi, each season brings a renewed expression of Japanese dining, guided by precision, balance and respect for premium ingredients. Our omakase experiences evolve throughout the year, complemented by limited time menus and special dining events. From intimate evenings at the counter to thoughtfully curated seasonal experiences, discover what is currently unfolding at Warabi in Melbourne.
LUNAR NEW YEAR
Celebrate the Year of the Horse at Warabi, where tradition meets refined Japanese dining. From 17 to 21 February, guests who dine at Warabi will receive a lucky red envelope to mark the occasion. Inside, your unique reward is revealed, ranging from complimentary beverages to exclusive dining experiences. Join us as we welcome the Lunar New Year with our decadent omakase and a touch of fortune.
RYOKU 11-COURSE | TUE & THU
An 11-course journey through the flavours of midsummer, Ryoku offers a concise expression of the season, championing richness and union of flavours. Featuring the freshest summer produce with lush greens, fresh seafood, and Australian Wagyu. Guests will experience a chef's selection of sushi, crafted from the day's freshest fish, before concluding with a classic summer dessert featuring azuki, kanten, and sake.
WAGYU NIGHTS | WED
Join us every Wednesday and discover the true art of Wagyu at Warabi. Savour two of the world's most sought-after varieties: the legendary Japanese A5 Wagyu, celebrated for its exquisite marbling, silky texture, and delicate umami sweetness; and the rare Robbins Island Wagyu from Tasmania, raised on pristine pastures, renowned for its bold flavour, clean finish, and signature ocean-kissed character. Elevate your journey with a curated wine pairing from Penfolds.
BANRYOKU 14-COURSE | FRI & SAT
Banryoku, translating to Ten Thousand Greens, describes the vast, lush green landscape in Japan over the warmer months. Our chefs champion seasonal produce to create a signature 14-course omakase experience inspired by their memories of Kyoto in the height of summer. With a nod to riverside grilling, fresh seafood takes centre stage, from ribbon fish with peach and kohlrabi to marron with corn and dashi.