Marumo

Marumo local produce exquisite Omakase selection 30 Sep 2021
Marumo's chef Moe Oo continues to delight our taste buds with his exquisite Omakase banquet during WA's covid19 restrictions, all backlogged booked customers dined by Sep 2021 with that . 30 Sep 21 we were treated with a Superb Omakase 7 plates : (Albany ) Akoya Oyster pearl meat and Egg Roe tempura, Mt Barker Chicken and cabbage ferment, Toothfish and Sesame Tofu, Sashimi Australian produce Chef's selection, Tasmanian Salmon Belly Sushi (a staple standout), Seared Black Angus asparagus & red onion, Genmaicha &Strawberry final course dessert. It is the attention to detail presentation and exquisite tastes that keep us trying to book at least twice a year (for the last 5 years), for a usually 2 months booked out rare table to enjoy Moe's Food.

Our Book-out of Marumo for 28 guests to savour Moe Oo's exquisite Chef Selection Omakase at Christmas celebrations last weekend: from the complimentary appetiser, to the delightful Yellowfin Tuna & Tobika; Palate intriguing Oyster, Cuttlefish & Herring Roe through to the melt in the mouth Pink Snapper & Organic Soba we were well on the way to a great Food Flight with our own cellar vintage Champagne and Wines. Then came the masterpieces Chef's Selection Sashimi including wild caught Japanese Hokkaido Sea Scallops and fmy avourite Tasmanian Salmon Belly Sushi, the salmon belly ever so lightly seared, reminded us why we return to Marumos every quarterly due to Marumo's current booking wait lists. The Beef tenderloin & Cauliflower mousse was perfectly accompanied with winemaestro Weng's Hamilton Russell Pinot Noir (South Africa). Then Marie and Moe presented us with a perfect dessert: Black Sesame & Miso Caramel Pocorn, exploding textures beyond any other. This Chef keeps intriguing us on his humble excellence in exquisite food at possibly the best value for money Omakase dining, worth much more repeat visits than than its higher rated competitors in Perth Western Australia. This is a TRUE GEM for any Gourmands and!

BYO and new location in Perth Western suburbs seating up to 30 people this is excellent. Fine Dining Omakase 7 course at $55 phd with green tea flowing, Chef Moe Oo has taken his cuisine up several notches, just when we thought it was not possible. My favourite is still the seared/chargrilled salmon belly sushi, followed by scallops shasimi and tuna sashimi with finely shredded daikon. Chef listens to customer feedback and the large serving of crispy duck in soy broth is on the menu. With his wife Marie at front of house the service was warm and faultless for our table of 8 gourmands.

Chef Moe Oo's attention to detail to bring out the best flavours of Western Australian and Japanese produce in his multi course Omkase banquet ( $40p/head) to loyal diners and patrons overwhelmed our taste buds. And its BYO so the current setting only allowing 16 diners will be vastly improved when he. His food re-opens in the western suburbs of Perth ( Nedlands - Chelsea tavern complex) in March 2014. This is Michelin star worthy food!