There are no menus. You are at Marumo for a seven course omakase menu made with whatever the chef deems and the seasons demand.
Of course you have to get a booking in the first place. Marumo is the most difficult restaurant in WA to get into due to it’s tiny – eight tables – dining room and its popularity. Once a month, at a certain time, the online booking system goes live for bookings three months hence. If you are not poised over the return key at the exact moment, well… there’s always next month. Some people have been waiting years to enjoy Chef Moe’s stylish food.
The seven course dinner costs a ridiculously low $65 per person. Bring a bottle of wine and corkage is $2.50. That’s 1970s prices. Want more? The chef implores you to take your time; to expect a relaxed three hours for the experience. You’re not going to be kicked out to allow for a second sitting, because there isn’t one.
The bijoux dishes shine and sparkle in the low light. Chef Moe’s main game is fish. His ngiri and sashimi game is tops. Japanese sushi masters age their fish before slicing for sashimi and so too does Chef Moe. We’ve rarely tasted Japanese sliced fish so pure an cleanly flavoured.
There is often a mix of hot and cold dishes – all very small but amounting to a considerable amount of food at the end of the evening – and a complimentary amuse or palate-cleansing sorbet between courses. It’s a proper experience.