Iki Jime

About

Echoing the same principles of distinction and service that made Bistro Vue an icon of Melbourne's culinary scene, Iki-Jime is distinct in its attributes yet there remains a nod to its former incarnation in interesting and subtle ways.

This continuity is reflected in the menu where the same principles and ethos of quality and creativity boldly remain. With a focus on Australia's best seafood, the menu embraces native ingredients, seasonality and locality.

The restaurant is named in homage to the Japanese tradition of Iki-Jime, which promotes the humane killing of fish, a practice pioneered in Australia by ethical fisherman, Mark Eather, who provides the restaurant's seafood. Eather's 'line-caught' ethos opposes the trawling practices rapidly destroying the oceanic environment while the Iki-Jime technique prevents stress-related toxins from being released into the flesh, leaving it pure and beautiful to eat.