Heirloom is a Modern Izakaya and Sake Bar showcasing a modern take on some traditional Japanese Izakaya dishes, sharing dishes, and has an exclusive and extensive selection of sake, boutique wines, local and Japanese micro-brewery beers, and Melbourne and Australia's largest collection of Japanese whiskies.
Heirloom is headed by Executive Chef Ryo Kitahara (direct student of Iron Chef Hiroyuki Sakai) and Chef Shigeo Nonaka (Shoya).
Heirloom also houses a sake bar at the back of the restaurant, featuring a wide selection of fresh sushi/sashimi and kushiyaki (grilled skewers) driven by Shigeo and his highly skilled team using the finest produce we can find from the shores of Australia. Sit at the sake bar and allow the sushi chef to organise your meal, or sit in the main dining area if you prefer, and you can still get the same great quality sushi, sashimi and kushiyaki. This room can also be reserved for private functions (sits up to 30 people). Those familiar with Shoya's high end Japanese cuisine can expect the same level of quality and attention to detail in Heirloom.
Located in the heart of Melbourne’s CBD in a beautiful contemporary space, Heirloom is the perfect place to unwind and indulge. We are open for breakfast, lunch, dinner, 7 days a week.
For us the name Heirloom, from the Japanese word kahou
) evokes treasures regardless of value. Of memories passed down through generations, of family and friends. It speaks of tradition and purity of flavour. Most importantly, the skills and knowledge that we possess today, from our seniors and teachers, will always be a treasure to us ...
For further information or to book, please contact (03) 9639 1296
or drop in to 131 Bourke Street Melbourne
.About Chef Ryo Kitahara
Ryo Kitahara was born in Kagawa City, close to Osaka, Japan – the food-centric city of Japan.
At the age of 19, he successfully applied to the prestigious Tsuji Cookery School in Osaka, the biggest and most important culinary institute in Japan, where guest lecturers included numerous 3-Michelin star chefs.
Upon completion of his schooling, he was a waiter/chef at Dantes, a small 16-seater, aiding the owner in the kitchen and on the floor. This two year stint was followed by a year at Papier Luna, a casual French eatery in Osaka.
It wasn’t until he began at Iron Chef Hiroyuki Sakai’s eponymous restaurant, La Rochelle Osaka, in Tokyo as Commis-chef that he started to make a name for himself. After 2 years, he was promoted to Senior Sous-Chef, and was quickly promoted again to open Sakai’s Modern Restaurant Tapas as Head Chef. After a year, he returned to La Rochelle as Head Chef.
In 2006, he moved to Australia, and took a post at Azuma in Sydney as Pastry Chef of the 1-hat restaurant, before spending 4 years at Gallileo in the Observatory Hotel in Sydney.
Ryo moved to Melbourne to take up his position as Executive Chef of Duck Duck Goose, and was at the forefront of the haute-cuisine de Franco-Nippon movement.
He was soon invited by Chef Shigeo Nonaka, who needed a chef who had a strong fine dining background, but who could also create a more interesting Japanese tapas menu, for his new restaurant, Heirloom. Ryo joins Heirloom as Executive Chef, and in-collaboration with Chef Shigeo Nonaka, will create a modern Japanese tapas menu; but will also offer Degustation Menus for clientele who are after a more serious fare.
Till this day, Iron Chef Sakai still refers to Ryo as his star protégé, and was the leading chef-aid to Sakai during his previous trip to Australia.