Hajime Horiguchi
Kyoto-born, Chef Hajime Horiguchi brings an elevated and modern philosophy to the menu, anchored in traditional Japanese principles and a wealth of experience from his decorated culinary career to Warabi. His approach to designing the next phase of Warabi's dining experience is to distinctly celebrate Melbourne's iconic seasons and produce, creating a modern and elevated menu that pays homage to traditional technique.
With a commitment to the best produce driving the inspiration, elements of the menu will change daily to reflect market best and tells a story of the season it is served within
DRINKS
Extending the pairing experience, Venue Manager, Stephen Zappelli and Head Sommelier, Mike Rapajic have curated a list of non-alcoholic cocktail, sake and wine pairing that sits in harmony with the set menu, taking you on a journey across your dinner, which reflects the spirit of this ceremonial style of Japanese cuisine.
Our list of sake takes inspiration from the change of seasons between summer and autumn in Melbourne and Japan, during which nature produces a vibrant array of colours and contrasts.
If you would like to review a sample menu, please contact us via email at warabi@whotels.com.