Kisume continued for Treasure Tuesday

 

Ocean Trout sashimi cured 

Gold leaf wrapped toro 

Caviar on top of Merrin 

Wasabi sorbet with water squash 

Blue cod stew

Beef sukiyaki 

I did not manage to share all the photographs from my birthday celebration with Joel last week. The evening unfolded in a gentle crescendo, each of the thirteen dishes arriving as though part of a carefully choreographed feast—small artworks set before us in steady rhythm. I have now posted a handful of those images, fragments of a night where candlelight, conversation, and culinary abundance combined to form a quiet tapestry of contentment. The colours, the steam rising from warm plates, the hushed clatter of cutlery—each detail returns to me with a soft, lingering clarity, as though the celebration still flickers in the background of my days.

In the week that followed, life settled into a muted cadence. Nothing much stirred in the realm of hobbies or personal pursuits; the air felt still, as though the world had briefly paused to inhale. My mind drifted between tasks without urgency or direction, finding its anchor instead in the gentle company of three Netflix series. They filled the silent hours with borrowed stories, their episodes weaving themselves into the margins of my evenings.

There was something almost consoling in that simplicity—in allowing myself to be carried along by the quiet, by narrative instead of activity, by rest instead of aspiration. It was a week both unremarkable and tender, shaped not by accomplishments but by the ease of letting the days unfold exactly as they wished.

Sony A7RV

FE 16mm f1.8 

Linking Treasure Tuesday

Kisume Birthday Dinner for Treasure Tuesday

 

My cocktail before the meals 

Toro sandwich 

Sea Urchin in egg chawan 

4 different sorts of fish nigiri 

There are, in all, thirteen dishes in the course — thirteen small revelations arriving one after another like chapters in a quietly extravagant tale. Each plate is a whisper of colour and temperature, of textures that startle gently and flavours that linger as if unwilling to leave. The food is, quite simply, exquisite: composed with the kind of precision that feels effortless, and yet carries the unmistakable weight of deep craft. And surprisingly, almost disarmingly, it is priced with a humility rare in a city where fine dining often comes wrapped in hauteur.

What elevated the evening, though, was the chef’s table at Kisumé in Melbourne — that slender crescent of seats where you are close enough to see the breath of the kitchen as it moves. From there, you witness not just cooking but choreography: knife flashes, a small brush painting soy across a gleaming fillet, a bowl lifted and turned as though it were something delicate and living. The chefs speak softly among themselves, attentive to rhythm and timing, but every now and then one catches your eye and offers a quiet explanation of a garnish or a coastal origin of a fish no larger than your palm.

You taste the ocean in a curl of sashimi, the smoke of a charcoal kiss in a morsel barely warm, the brightness of sudden citrus over rice that has been coaxed into perfect tenderness. The sequence feels intimate — a series of personal offerings from people who love their craft without ceremony or arrogance. Time slows. The restaurant hums dimly behind you, but at the chef’s table you inhabit a small world of clarity and intent, where the boundary between diner and maker dissolves.

When the final dish arrived — the thirteenth note of the evening — it felt more like a benediction than an ending. I left Kisumé with that quiet fullness one experiences only after meals that feed both hunger and imagination, grateful for a night that was not merely delicious, but deeply, surprisingly memorable.

Sony A7RV

FE 16mm f1.8 GM

Linking Treasure Tuesday