Is there a more compelling way to spend a Saturday afternoon than enjoying premium Nikka Japanese whisky paired with top notch Black Opal Wagyu? There are dining events that leave you pleasantly satisfied, and then there are those rare occasions where every detail - food, drink, storytelling and atmosphere - coalesces into something genuinely memorable. The Whisky & Wagyu long lunch at Robata Melbourne was one such occasion.
While the extraordinary Black Opal Wagyu provided the culinary centrepiece, the beating heart of the afternoon was unquestionably Nikka Whisky - one of Japan’s most revered whisky houses and a distillery whose story is as compelling as the liquid in the glass. Having been to a few Nikka whisky events, this was another triumph.
One of the best events of the year in Melbourne. Under the assured direction of Head Chef Lily McGrath, and with illuminating commentary from Nikka Brand Ambassador Marcus Parmenter and San Telmo Group whisky expert Phoenix Rain, Robata delivered an experience that was as intellectually engaging as it was delicious.
An elite dining experience defined by world-class whisky, exceptional wagyu, and a level of precision that elevated every course from start to finish. Each dish felt deliberately composed, curated with intent and restraint, allowing both the Nikka whisky range and Black Opal Wagyu to shine in perfect balance.
What truly set the experience apart was the presence and storytelling from Marcus Parmenter and Phoenix Rain, whose knowledge, rhythm and engagement brought depth and energy to the afternoon without ever overpowering the food or whisky.
Nikka Whisky: Japanese Craftsmanship at Its Finest
To understand Nikka is to understand the foundations of Japanese whisky itself. Nikka was established in 1934 by Masataka Taketsuru, widely regarded as the father of Japanese whisky. After travelling to Scotland to study the art of whisky-making, Taketsuru returned to Japan with a vision: to create whiskies of world-class quality that respected Scottish tradition while expressing a distinctly Japanese sense of balance and precision. That vision endures today.
The company’s two flagship distilleries - Yoichi in Hokkaido and Miyagikyo in Sendai - produce whiskies of contrasting personalities. Yoichi is robust and maritime, often displaying elegant peat and a whisper of smoke. Miyagikyo is softer and more floral, shaped by sherry casks and silky fruit notes. Together they form the backbone of some of the world’s most admired whiskies.
Tasting Nikka across the range is to encounter extraordinary complexity: honey, orchard fruit, salted caramel, spice, dried fruit, oak and gentle smoke unfolding in seamless layers. These are whiskies of profound finesse and global stature.
The Genius of Pairing Wagyu with Nikka Whisky
The affinity between wagyu and Nikka whisky feels almost inevitable. The luxuriant marbling of Black Opal Wagyu coats the palate with buttery richness, while Nikka’s finely tuned balance provides structure, freshness and contrast.
A delicate expression such as Nikka Days accentuates purity and texture. Nikka From the Barrel delivers concentrated honeyed sweetness and warming spice. Miyagikyo offers polished elegance and sherry-kissed complexity. Yoichi 10 Year Old contributes a measured peaty depth that slices through wagyu’s richness with extraordinary precision. Each pairing demonstrated the remarkable versatility of Nikka’s portfolio.
Lily McGrath’s Menu: Intelligent Cooking with Purpose
Lily McGrath approached the menu with admirable restraint and technical precision. The opening wagyu nigiri, served with oroshi ponzu, allowed the supple texture of the beef to shine, while Nikka Days added brightness and subtle grain sweetness.
The beef sando was decadent yet refined, the Kagoshima rump tataki enveloped by impossibly soft housemade shokupan. One of the best sandos I've ever tasted.
Wagyu tsukune brought savoury depth, elevated by karashi mustard mayo, while the celeriac kushiyaki proved that even a humble vegetable can become compelling in the right hands - especially when glazed with a sauce enriched by Nikka Miyagikyo.
Then came the centrepiece: Black Opal Wagyu striploin, marbling score 8–9, grilled over Robata’s charcoal fire and finished with a deeply savoury konbu jus.
Paired with Nikka Yoichi 10 Year Old, it was sensational. The whisky’s restrained peat, coastal salinity and long smoky finish provided the ideal foil to the opulent richness of the beef.
Dessert was gloriously indulgent: sticky date pudding with whisky ice cream and a wagyu fat toffee sauce that somehow managed to be both audacious and impeccably balanced. The high standard of the food and whisky remained premium until the end.
Marcus Parmenter and Phoenix Rain: Storytellers of the Highest Order
A whisky event is only as compelling as the people guiding it. Marcus Parmenter Nikka Brand Ambassador was outstanding. His deep knowledge of Nikka’s history, production methods and flavour architecture brought each pour to life. He has the rare ability to communicate technical detail with warmth and clarity.
Phoenix Rain complemented him perfectly, drawing thoughtful connections between the whiskies and McGrath’s dishes while maintaining a relaxed and engaging tone. Together they transformed the afternoon into an immersive journey through Japanese whisky culture.
The Verdict
Robata Melbourne’s Whisky & Wagyu long lunch was a masterclass in premium hospitality. Lily McGrath’s menu showcased the luxurious character of Black Opal Wagyu with intelligence and restraint. Marcus Parmenter and Phoenix Rain delivered a presentation that was informative, polished and thoroughly captivating.
And at the centre of it all was Nikka Whisky - a producer whose heritage, craftsmanship and extraordinary range confirm its status as one of the true giants of the whisky world. Check out our Best Japanese Restaurants in Melbourne article. Also Nikka Perfect Serve.
Verdict: A world-class food and whisky experience that celebrated Nikka Whisky with the reverence it deserves. Robata has created one of Melbourne’s most compelling and sophisticated dining events.