W Melbourne appoints Head Chef Hajime Horiguchi to double-hatted restaurant Warabi
Kyoto-born Hajime Horiguchi brings a wealth of experience from his decorated culinary career to W Melbourne’s celebrated Japanese speciality restaurant, Warabi. With his resume highlights including roles at some of Australia and Asia’s top Japanese restaurants, from the Ascott Thonglor Bangkok Hotel, Wasabi, and Melbourne’s own Minamishima, Warabi has been added to the list.
Horiguchi’s 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 techniques.
“My culinary philosophy has always centred around the principles of sourcing the freshest local produce, while still respecting the traditional Japanese techniques. Since returning from Bangkok and having access to the breadth of offerings Australia has at its doorstep, my passion for both honouring and amplifying the local landscape has never been stronger,” says Horiguchi.
With a commitment to the best produce driving the inspiration, elements of the menu will change daily to reflect market best and tell a story of the season it is served within.
Dishes such as the K’Gari Spanner Crab with tosazu, kanimiso and caviar as well as the signature unagi sushi are set to wow diners as part of the $285 per person omakase experience.
Extending the pairing experience, diners can select from either a non-alcoholic cocktail, sake and wine pairing created by Venue Manager, Stephen Zappelli (ex- Curious, Ten Minutes by Tractor, Iki-Jime, Alchemy) and Head Sommelier, Mike Rapajic (ex- Firedoor, The Atlantic, Victor Churchill).
Non-alcoholic cocktails can be paired for $88pp, whilst the sake and wine pairings begin from $120pp.
Expect a pairing “Stolen Skins”. Inspired by ponzu sauce, this mocktail leans into zero-waste, utilising citrus skins from fruit used in the kitchen and extends the flavours of sashimi from mandarin, adding an undertone of spice with its ginger infusion.
For sake lovers, the sushi course is accompanied by a flight of IWA5 by former Chef de Cave at Dom Pérignon, Richard Geoffroy.
Horiguchi’s approach to menu curation ensures that the food does not sit in isolation to the other senses, and he has carved out a sonic identity for the music styling alongside W Melbourne’s Music Curator, Rachel Phillips.
This announcement comes off the back of the Warabi team's recent win at this month’s Victorian Accommodation Awards for Excellence, having taken out ‘Deluxe Restaurant of the Year’. With much work done to deliver a notable menu curation and service to date, Horiguchi is leaning into his exceptionally experienced team to help lead them to continued success into the future. Two of those culinary stars are Sous Chef’s Brendan Liew and Takuro Abe.
Liew hails from the three-Michelin-starred Nihonryori Ryugin in Roppongi, Tokyo and Hong Kong. Whilst Abe brings a wealth of experience from his role as Sous Chef at Melbourne’s Koko Japanese restaurant at Crown Melbourne.
Bookings for Warabi can be made by visiting warabimelbourne.com or emailing warabi@whotels.com.
W Hotels, 12th September 2023
