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*02/Jan/'16 Special Trading for Valentine's Day!→→★
*24/Dec/'15 Merry Christmas & Happy New Year!→→★
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Who is a Chef and also owner of Gypsy&Pig. Gypsy&Pig is the third Restaurant for him which he had established ever in Melbourne. His restaurant always has only one chef. And so He is him.
In 1996, he came to Australia beyond the border, when he had have piled a lot of
experiences as a chef (Japanese,Italian,French,etc) for eight years in Japan.
After he had worked as a Head Chef of 'Traditional-Japanese-Dinning' at 'Suntry Restaurant',
still he has kept brushing up his skill more and more, given a position of Head Chef at some restaurants in Melbourne.
His first own business was small Sushi Take-Away Shop established in Bentleigh in 2001.
That kind of take-away shop was not so popular as much as today in those days.
Next his new business was 'Modern Japanese Tapas', the name is 'Horoki', established in city in 2005.
This restaurant might be first unique restaurant in Melbourne being called 'Izakaya' now.
Things he starts are always new and give us unprecedented experience. His dishes all look beautiful
and you can see his cooking skill and sense of presentation with them.
Now, his next one has already started at a little corner in city. This is a "Speciality Restaurant" specializing in Japanese "Kurobuta",
which is new style of restaurant no one has seen before in Australia. One of unique characteristics of this restaurant is that this place is very tiny.
So you can see well how Kenji in open kichen cooks the dishes which is gonna be served in front of you. Exactly, it is his style.
Extraordinary experience and skill as chef must be there. Everyone who knows his cooking would agree that no one but him could do same thing.
Read more about "Kenji Higuchi"
In Japan, there are plenty of 'Speciality Restaurants' that specializes in
cooking with specified ingredient or in specified dishes such as 'Yakitori-Ya' or 'Ramen-Ya'.
You would visit these restaurants to have only Yakitori or Ramen.
because you could never have 'Sushi' at 'Yakitori-Ya' or 'Tempra' at 'Ramen-Ya'.
Gypsy&Pig is , another name 'Buta-Ya', which means 'Specialty Restaurant' specializing in
' Buta (Pork) Dish ' ( 'Tonkatsu' is deepfryied pork, and this's our signature).
'Tonkatsu' is the most popular and traditional pork-dish in Japan. Actually, the recipe is very simple.
And that is why the kind and quolity of pork is very important for the good taste of 'Tonkatsu'.
Although almost all our menu are pork-dishes,
the difference between Gypsy&Pig and others is that our pork is absolutely 'Kurobuta',
authorized as the Highest Quolity of Pork in Japan. (female only for the best taste at Gypsy&Pig)
It's not same pork as one you've ever had in Australia.
At Gypsy&Pig, you can experience the tastes of various Kurobuta-dishes, and nowhere else.
"Kurobuta is in what I'm specializing and believing. Which is one of Japanese Quolity-Brand of food that we are proud of like 'Wagyu'. So letting all of Australian people know the great taste of Japanese 'Kurobuta' is just my dream." , said Kenji Higuchi. Who is a first 'Pork Specialist' at first 'Specialty Restaurant' in Australia.
Read more about "Buta-Ya"
This is not a general Japanese Restaurant you have known. More precisely, we are 'SPECIALTY RESTAURANT of Japanese-Pork'. That we are specializing in 'pork' means almost all our menu are pork-dishes. So, if you feel like having pork or if you have never eaten delicious pork before, this is the best and only one place to satisfy you in Australia. In all pork-dish menu we have, our signature is ' Tonkatu (とんかつ)'. ' Tonkatsu' is deepfried pork-loin covered with breadcrumbs(Panko), which is Japanese typical dish. In Gypsy&Pig, you could enjoy real ' Tonkatsu' with our original ' Tonkatsu-Sauce' as if you were in real ' Tonkatsu-Ya' in Japan.
- More Information -
Category Speciality Restaurant of Japanese Kurobuta
Chef Kenji Higuchi
Owner Kenji Higuchi
Address 391 Little Lonsdale Street Melbourne 3000 Australia
Opening Hours Lunch 11:30AM-2:30PM
From Tuesday to Saturday
Close on Sunday, Monday and Public Holiday
Voucher Please call on (03)9640-0731 for datail info.
Reservation Plese call on (03)9640-0731 to take reservation. *We have counter and table inside. *Inside table is for minimum four persons. *There is no umbrella or heater for outside table. *We could have sessions for weekend dinner. Thank you.
Read more about "Gypsy&Pig"
2007 Cheap Eats Grand Champion
-The AGE Cheap Eats 2007 Award-
Won as a FIRST Japanese Chef. In addition, surprizingly this restaurant had never appeared in this guide book or any press until this award.
"Horoki" (Liverpool Street, City, 2005-'10)
2012 Top of New Restaurant in Australia
-Urvan Spoon 2012-
"Gypsy&Pig" (Lt.Lonsdale Street, City, '12-Now)
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Check Out News and Our Limited Time Special Menu!
391 Little Lonsdale Street Melbourne
VIC 3000 Australia
The Corner of Hardware Lane and Little Lonsdale Street.
Ground Floor in Two Stories Building.
(* Many Pigs Inside)
From Tuesday to Saturday
( Close: Sunday, Monday and Public Holiday )
Do you know that most of Pork we
generally have is Crossbred-pork?
Each kind of pig has their own good
point, so the Crossbreeding has been
thought to be effective to have children
inherit each good point from both of their
parents. Also, it's ideal to breed many
pigs in short term. On the other side,
'Kurobuta' is definitely NOT Crossbred.
In Japan, we never call pork
'Kurobuta' unless it's crossed between
Berkshire and Berkshire. Although
'Kurobuta' requires much more time to
grow than other kind of pig (and this's one
reason for its higher price), the quality
and great taste has gradually been
recognized as a Quality-Brand of pork
from Japan in the world. (G&P)
The first appearance
of the root of 'Tonkatsu'
was at a small French
restaurant located in
Ginza Tokyo Japan in
1899. At that time, the
style of 'Tonkatsu' was
all different from now.
It means that the pork
slice was thin and it's
served with European
sauce and some breads
on the side. Also under
-standably, they ate
the dish with knife and
In order to get
more suitable taste for
Japanese people, the
chef repeated trial and
error for years. The
result brought a ' Tonka
-tsu Boom' in the center
of Tokyo in 1930's. Then
' Japanese Tonkatsu '
was completed by some
chefs in ' Tonkatsu-Ya' ,
and they even devise
new type of 'Tonkatsu'.
(such as 'Katsu-Don' and
-katsu' has been well-
known in the world as
one of typical Japanese
foods. There is no doubt
about great efforts of some
Japanese chefs. (G&P)