A restaurant that we’ve waited years to get to. Not that it was hard to get into but the abundance of good Japanese restaurants in Sydney has made it unnecessary to frequent such a posh Japanese place unless it was a really special occassion.
Last week we went there to celebrate a 30th birthday and it was nice to see that the restaurant was still flourishing well with patrons to its brim. And for good reason because the service was excellent such as one would expect of Japanese service.
An extensive sake and beverage list was the first thing I picked up and overwhelmed by the choices of many unfamiliar sakes, I settled on a pre-dinner drink of Hendricks Gin with a slice of cucumber. It was nice to see a degustation menu that is paired with sake but it was a school night, it wouldn’t be wise to drink all that much, especially when I am not trained to appreciate the flavours.
So what of the food? Scrumptious modern Japanese fare. You’re encouraged to share and so we got a bite each of the dishes below:
Tuna Ceviche: lemon dressing, finished with coriander, jalapeño chilli, tomato & crunchy fried onion, perfectly seasoned twist to Japanese sashimi. and the Jalapeno adds a welcome kick of heat.Crunchy onion flakes, coriander and sesame oil keep the dish unmistakably Asian but the sour tang was a beautiful way to whet your appetite and begin the meal.
Tonkatsu cups: 4 pieces of panko-fried pork belly & spring-onion bites, served in lettuce cups with mustard miso & Japanese barbeque sauce. Yummy stuff, fried and crunchy with enough salad leaves to distract you from the fact that it isn’t the most healthy dish to have loads of (you could very easily though).
Nasu dengaku: grilled eggplant with light and dark miso pastes, creamy eggplant flesh with sesame seed riddled miso sauce that reminds me of the traditional Yong Tau Fu sweet sauce we used to have back in Malaysia. Loved that flavour a lot when I was a kid so it was a trip down Memory lane.
Buta no kakuni onsen tamago: 12 hour braised pork belly, daikon radish, 64°C hens egg, truffle oil scallions was gorgeous, melt in your mouth pork and the fragrance of the egg yolk runned through the daikon sweet sauce, everything came together beautifully before it melted away.
S express: scallops, spicy mayo, cucumber, seared salmon, witlof & sweet sauce, the bitterness and crunch of the witlof slices through the other components of the sushi in a perfect balance.
Miso-cream scallops: pan-seared scallops, baby corn, asparagus, shiitake mushrooms & yuzu miso cream, is a recommended dish, and it is delicious, light but rich. Exactly right to share this dish, just enough to tempt the tastebuds.
Crispy chicken karaage: fried chicken pieces served with creamy spicy sauce, so much delicious sauce and only so many pieces of fried chicken. I liked the batter. It was light and golden. Not overfried like how some other places overdo it.
Yuzu Soufflé with dragonfruit, one of the most refreshing desserts I’ve ever had. I’d have it anytime, If you think you’ve had too much too eat and was bloated, this is the dessert to have to close the meal. There is so much dessert in its flavour, but it doesn’t take up any room, Just tangy sweet fluffy air.
Green tea kitkat: Have you ever had these from Japan? I think they sell it here now at 7-11, but the construction of this one is far more sophisticated and delightful.
The infamous Bento box dessert with delish mango coconut balls that stare at you before you pop them into your mouth, edible paper rolls that are gooey and chewy, Black sesame balls nested upon the most delightful fairy floss and Yuzu sorbet to refresh your palate so that you can taste those flavours all over again.
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