An elusive seat at this minimalist fine-diner experience consistently delivers.
Set in an inconspicuous location in Nedlands, this 24-seater might appear simple, but it delivers one of the state’s most rarefied experiences in the form of a seasonally changing, produce-driven omakase menu that’s notorious for booking out within minutes.
More than a decade on, Marumo continues to thrive with its considered and playful approach, meaning that nabbing a booking remains as rewarding as ever.
Chef-owner Moe Oo plays with expectations, from edamame-turned-arancini topped with a dashi-infused tuile and fish roe through to his take on ochazuke, a bowl of grilled rice in green tea, amplified with Fremantle octopus and charred corn and served with a side of octopus salad in smoky hollandaise. The signature sushi roll of seared salmon belly with prawn tempura and tobiko, meanwhile, provides maximum impact in one mouthful.
Meat courses are treated with care, too. Thin slices of lightly seared Margaret River beef loin bathed in umami-rich dashi sauce and served with potato noodles and shiitake, say. Dessert? How’s nashi pear tart with shio-koji caramel ice-cream and the tang of yuzu cream?
Service is sincere, easing diners through the 3-hour sitting at a seamless pace. More than 10 years in, Marumo continues to thrive with its considered and playful approach, meaning nabbing a booking is as rewarding as ever.
