Yay! I've been counting down since last week to dine at the sensational Yoshii Restaurant. This was literally a life changing experience... I learnt anger management; and then I did some self-exploring... and ofcourse I tasted some fine food, which has set new standards.

They say pictures speak louder than words. So I was slightly pedantic with my photography. As you do, I snapped up an astonishing 55 shots. Later in the evening, I overheard a diner ask her partner why people take photos of food... Ahh, I was too involved with my meal to even bother with an answer...

Yoshii Restaurant was awarded two hats by the SMH 2007 Good Food Guide.

The Hats Off dinner at Yoshii was a twice-off, 10-course degustation.

On arrival, we were greeted with an oshibori, which is basically a warm towel to cleanse your hands. All the tables were already set with a bamboo placemat, disposable wooden chopsticks, a piece of coral/rock to rest used chopsticks on, and a print out of the menu.

Goong Chawanmushi Tom Yam Kung. This was a steamed egg custard layered on top with a light Tom Yam broth. Inside, there were treasures of prawns, pinenuts, english mushroom and a coriander leaf. The custard was silky soft...mmm!

Quattro of Entree.

Spicy Tuna Popia. Rice paper roll of tuna, lettuce, shallots and shiso (purple perilla) served with plum sauce and a dash of fish sauce. I love the sharp taste of shiso... it was matched perfectly with the hotness of the shallot and soft slices of fresh tuna.

Baby Octopus Nanban Thai Style. Octopus fried in a soft batter which was soaked in sweet vinegar.

Kurobuta Pork Belly Satay. I expected the pork to be really well marbled, but instead, it was heavy in fat. Oh gosh, it's been too long since I've had the joy of biting into something so fatty and flavoursome! The satay boasted a buttery peanut texture... which balanced gloriously with thinly sliced kaffir lime leaves, purple onion and either apple or some type of melon.

Steamed Scallop with Nam Pla Dressing. Freshly steamed scallop served with curry paste and lime infused fish sauce. Above the curry paste was a refreshing scoop of minced radish, a few strings of seaweed, and a coriander leaf.

Snapper Carpaccio served with Fish Sauce and Mango Chilli Dressing. Look at the art of this! Thinly sliced snapper, served with drops of basil oil, mango puree and sweet chilli sauce. We were advised to swish the snapper onto all the sauces... Such great contrasting textures! This dish was overall really light and refreshing.

Deep Fried Jew Fish served with Lemongrass flavoured Amazu Ankake Stock. Delicate... yet firm and sweet.

Steamed Lobster Poh Tak in young coconut. Clear broth with scallop, lobster, lotus nuts, white fungus, coriander, nametake and shitake mushrooms. I even scraped around the coconut for its silken flesh...

Grilled Marinated Spatchcock with Foie Gras Puree and Sesame Kaeng.
My first taste of Foie-Gras... it was so delicate and rich, it just took my breath away! The eggplant worked really well in this dish in allowing me to soak up all the goodness.

Lemongrass Sorbet... with champaigne... a refreshing palate cleanser...

Chirashi Sushi Thai Style. Scattered sushi served with a piece of black cod.

Soup Bowl.

Yoshii Style Mango Tango. Sticky rice with slices of fresh mango, a cherry blossom leaf and red bean sauce.

The restaurant was tiny and the service was nothing special ... but since I sat at the sushi bar, I was able to witness the talented Ryuichi Yoshii execute his dishes in style. The food was absolutely amazing.

Yoshii Restaurant
115 Harrington Street Sydney
Phone: 9247 2566
Web: www.yoshii.com.au

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