Jirochyo Japanese Bar Restaurant

Sad to hear the owners are retiring after many years in Hampton. We've really enjoyed their food.

We've been going for years and always love it. We have been keeping the Thursday night tradition going by ordering take away. And if you're going to do take away, this is the way to do it. Just beautiful honest food by folks who love what they do and are proud of it. If you haven't tried Jirochyo yet, do yourself a favour.

Always been a big fan of Japanese food and the freshness of the sashimi and sushi is amazing with no drop in quality over the years that I have eaten at this Japanese family owned establishment.<br/ <br/ Beyond their sashimi, their fried (tatsutage) chicken and home made dumplings are both extremely satisfying and a personal favourite.<br/ <br/ Fantastic and accommodating service, and the food is prepared with passion and experience. You can really tell that both owners are incredibly passionate about the meals that they serve up.<br/ <br/ Definitely Hampton's if not Melbourne's best authentic Japanese restaurant!

My favourite place for chirashi sushi. There are many different types of raw fish and seafood on top a bed of seasoned rice intertwined with seaweed and pickled mushrooms. Delicious. The gyu tan don was a generous serve and was flavourful and tender too. I haven’t had a bad dish from here and the staff are always friendly and polite.

Small family restaurant pretty sure they are Japanese. <br/ The restaurant is very casual and cozy and the service was tentative (they left us to ourselves but came over at any indication we needed something) really enjoyed the meal here. No fancy dishes here.. just your common Japanese dishes.<br/ <br/ The sushi and sashimi was fresh.<br/ Wasabi had a nice kick to it.<br/ Gyoza was beautifully flavoured.<br/ Beef tataki melted in your mouth (however the sauce was very standard).<br/ Fried oysters were nice and cooked just right (although the batter a little thick).<br/ <br/ Hubby and I had a nice date night and spent out time sitting at the bar. We had the pleasure of seeing the sushi chef deboning and filleting his whole fish.<br/ <br/ <br/ <br/