Recently in Japanese Category

While on my maid of honour duties (bridal dress shopping for my sister), the bridesmaids, my Mum and I had an hour to kill in between appointments so I decided to introduce everyone to the $2.50 shop on Clarence Street. Yes, we Sydney-siders have our very own Japanese 100 yen shop!

Shopping at Maruyu's $2.50 (100 yen) shop at Sydney's Clarence Street, Town Hall

To the bemusement of my sister, who had never traveled to Japan and learnt of the treasures available for only 100 yen each, she squealed with joy. It was only my second visit and much like sharing good food with good friends, it was a very delightful afternoon, watching the girls pick up a heap of quirky must-haves which they didn't know they had needed. Let me assure you, any trip to the $2.50 (100 yen) shop, will be very satisfying.

They stock everything from kitchenware to tableware to gardening tools to underwear!

[Top left - Bottom right] Food serving tray (image source: fotobank.ru), onigiri punchers/cutters (image source: Just Bento), cute rabbit egg mould (image source: Just Bento), table ware: bowls, dishes, cups, chopsticks (image source: Chipango), fish shaped soy sauce disposable containers and gourmet toothpicks (image source: Lunch In A Box), the $2.50 (100 yen) shop at Maruyu in Clarence Street Sydney (image source: J Style), grater / multi-slice tool for daikon, ginger, cucumber or other vegetables (image source: Lunch In A Box) and lastly, a heart-shaped mini frying pan (image-source: catgirlpink)

Some of the cool and cute foodie things on sale include a pair of plastic egg moulds which let you transform an ordinary boiled egg into a work of art that any kid would eat, a star-shaped miniature frying pan for adorable pancakes, those serving trays you see at ramen joints like Ichi-ban Boshi or Menya, sake cup sets, a massive selection of graters and slicers in all shapes and sizes for daikon, ginger or cucumber, and yes, even those disposable sushi boxes and fish-shaped soy-sauce containers!

And what's best, is that shopping up a storm here won't hurt your wallet.

So what are you waiting for? Shop up & eat up!

Maruyu City Super
Basement & Ground Floor, 283-285 Clarence St., Sydney
Tel: (02) 9267 0882
Open Monday - Friday 10am - 7:30pm, Thursdays until 8pm, Saturday 12pm - 6pm and Sunday 12pm - 5pm

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NEWS FLASH
Plus in other exciting news... guess who's going to be on stage at the Chinese New Year Festival Markets at Sydney's Belmore Park (12 - 14th February)? That's right - me, me, me!

I'm working with Asian Home Gourmet to present a line up of delicious kitchen demonstrations.

My book, I Ate My Way Through Singapore & Vietnam, will also be on sale so pop by and say hi! ;)

Event Details
Date: Friday 12 - Sunday 14 February 2010
Time: Friday 4.00pm-10.00pm & Saturday/Sunday 11.00am-10.00pm
Venue: Belmore Park, across Eddy Avenue from Central Station
Cost: Free
For more information: www.cityofsydney.nsw.gov.au/cny/Events/ChinatownMarkets.aspx

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In celebration of the new year, I thought it would be suitable to look back at all of my best eats in 2009. Here, I've included some of my most frequently visited restaurants as well as a few memorable favourites.

Most Visited Casual Restaurant: Dong Ba Bun Bo Hue, Bankstown, NSW
I think I have honestly dined at Dong Ba at least once every fortnight in 2009 - joining the regular local slurpers of Bun Bo Hue, a Hue-style spicy noodle soup. It is only $7 and the food (they also serve plenty of other traditional Vietnamese eats such as my second most ordered dish here, the Cambodian Rice Noodle Soup) is served at lightening fast speed. Dining at Dong Ba in Bankstown is always a guaranteed fuss-free cheap and cheerful eat. Another bonus is that the menu caters for all possible cravings of anything Vietnamese so is sure to satisfy everyone. But the best part would probably be their drinks menu which includes the iced black coffee and the avocado milkshake.

Dong Ba
296 Chapel Rd South, Bankstown, NSW

Bun bo hue (Hue-style spicy noodle soup) at Dong Ba, Bankstown - My most visited casual restaurant of 2009

Most Expensive: Le Cinq, Paris
In May 2009, I left home for my first eating extravaganza in Europe. Let me just start off by confessing that I have a really bad habit of not checking prices whether it be shopping or food. My boyfriend almost passed out when he browsed through the 'host' menu at Le Cinq, which I had booked many months in advance. Thankfully I had the 'guest' menu which didn't have the prices so he was able to break the shock to me slowly. We soon justified to ourselves that because we had travelled all the way from Sydney to Paris, it would only be right if we allowed this one splurge and promised to be sensible throughout the rest of the trip. Le Cinq sits within Paris' most luxurious hotel - Four Seasons George V, and is the most elegant space I've ever dined in. Something like 440€ (AU$900 at the exchange rate during that time) excluding drinks and service charge and almost six hours later, we left gleefully with a massive dent on my credit card.

Le Cinq
Four Seasons Hotel George V
31, Avenue George V, Paris, France
www.fourseasons.com/paris/dining

Best Surprise: Wiseman Park Wollongong City Bowling Club
My boyfriend was transferred to Wollongong for six months for work, a few years ago. During a visit to some of his old workmates earlier in 2009, we were introduced to Wiseman Park Bowling Club. Tucked within a senior's bowling club bistro is this spectacular down-to-earth yet slightly fancy restaurant. Think traditional Mediterranean and remember to make a reservation if dining on a Friday or Saturday night as the secret is out, and this place is hawt!

Wiseman Park Wollongong City Bowling Club
Gipps Road, Wollongong, NSW

Favourite City Travelled To: Barcelona
My time in Barcelona can easily be summarized with daily visits to the Boqueria Market - the best market I have ever been to. The vivid display of fruits, seafood and jamon was an amazing sight and simply drool-worthy. The friendliness of locals shouting "hola" and the buzz in eating paella after paella, oh, and the shoes made Barcelona my favourite city visited in 2009. Hopefully I'll get a chance to visit it again soon.

Boqueria Market
www.boqueria.info

Fruit drinks display at Boqueria Markets, close up of paella and tapas in Barcelona

Most Visited Seafood Outlet: Ocean Foods, Drummoyne, NSW
Almost every drive on Lyons Road in Drummoyne has resulted in me stopping by at Ocean Foods. Their floor to ceiling glass walls means there's no running away from the grand display of fresh and ready to cook seafood and salads.

Ocean Foods
154 Lyons Rd, Drummoyne, NSW

Most Visited For Dessert: Mamak, Sydney, NSW
Roti and condensed milk are just made for each other. After countless dinners at other restaurants across the city, Sydney food bloggers, myself included, seem to always end up at Mamak for dessert. The roti tisu is a golden cone encrusted with butter and sugar that tastes heavenly with a swirl of condensed milk and sometimes, even ice-cream. If that doesn't have you drooling, the roti pisang will - with freshly sliced banana that caramelizes within a thin buttery roti. Oh, so good.

Mamak
15 Goulburn St, Haymarket, NSW

Favourite Late Night Dining: Wagaya, Haymarket, NSW
With ridiculous trading hours (Wagaya opens until 2am on most nights), private booths and a quirky touch screen ordering system, late night dining at Wagaya is perfect for those night owls (like me) who want a decent feed. I can't get enough of their soft-shell crab hand rolls, lotus root chips or takoyaki gratin. Unfortunately, all this late night dining has contributed greatly to my growing waistline... Hmm... Did someone say New Years Resolution?

Wagaya
Level 1, 78-86 Harbour St, Haymarket, NSW

Dining at Wagaya - Most Visited Late Night Dining Restaurant of 2009

Best Discovery of a Hidden Gem: Uchi Lounge, Surry Hills, NSW
Uchi Lounge is only a street behind the chaotic Oxford Street but upon stepping inside, you're in a whole new world. It is soothing and peaceful, offering a selection of Japanese sake cocktails and some scrumptious food such as their grilled eggplant with miso and a sprinkle of parmesan.

Uchi Lounge
15 Brisbane St, Surry Hills, NSW

Favourite Bar: Water Bar at Blue, Woolloomooloo
I was introduced to Water Bar after my 25th birthday dinner in 2009. It's the fine dining of bars. As well as offering all the traditional cocktail favourites, Water Bar also features a range of new concept drinks that utilises some surprising and experimental techniques. Elderflower martini with a cucumber air, the kaffir lime dacquiri with coconut foam or the spiced fig whisky sour are just a few to name. The only downside here are their trading hours, closing at midnight on most nights and 10pm on Sundays and Mondays.

Water Bar
6 Cowper Wharf Rd, Woolloomooloo, NSW

Favourite Brunch: Rhodes Phoenix, Rhodes, NSW
Yum-Cha, Dim-Sum, whatever two words you use to call the fine art of eating dumplings and other Chinese delicacies over tea with friends or family, is a weekend hobby of mine. Having discovered the Phoenix group in 2007 - there's four of them: Sky Phoenix, Hilltop Phoenix, Manly Phoenix and Rhodes Phoenix, I quickly became a regular at the Rhodes restaurant which is only a short drive from my place. 2009 saw me dining at Rhodes Phoenix more than ever before. I have such a weakness for their prawn toast!

Rhodes Phoenix
1/5 Rider Blvd, Rhodes, NSW

I'm always chuffed when invited to exclusive PR events or launch parties, but when I realised that my name was on the door-list under my newly founded book publishing company I Ate My Way Through, I was more than stoked (thanks to Time Out & Wasamedia)! So in celebration of that recognition -and of course to welcome Ocean Room's new look and new menu, I partied in style with a gorgeous crowd.

Cocktails and finger food

After a quick strut on the red carpet, my partner in crime and I headed in and were immediately greeted by internationally-renowned mixologist Andy Penney's cocktails. I managed to have all three of seven cocktails before they switched over to beers and wines. My favourite were the pear puree with mint and Moet and another concoction consisting of ginger and shiso leaves.

Kitchen prep work

The restaurant's signature live tank aquarium was now replaced by award-winning designer Yasumichi Morita’s masterpiece, a chandelier which towered over the bar; made up of thousands of miniature wooden cylinders. The main room's revamped space continued the theme by featuring the wooden cylinders across the entire curved ceiling, creating a submerged wave effect. The light features added the final touch to a relaxed intimate atmosphere. I can't wait to come back here for a proper sit-down dinner as I'm sure the new look will only make the harbour views even more stunning.

Oysters, tuna and more cocktails

Raita Noda, Yasmichi Morita and Mr. Imemoto (plus Mel and I in the background!)

The night continued with delectable food served by beautiful Japanese females dressed in traditional kimonos, followed by a dramatic showcase of Japanese Taiko drumming and a live performance of the slicing of a 56kg blue fin tuna. Yes -that is a samurai sword you see in the photo below!

Key performances: Japanese Taiko drumming and blue fin tuna slicing

Me & Zen

Like what you see? Ocean Room's 2 months of renovations is now over, so check out the new menu and book a table today :)

Ocean Room Sydney
Overseas Passenger Terminal
Level Ground, Circular Quay West
The Rocks NSW
Phone: (02) 9252 9585
Web: oceanroomsydney.com

Once upon a time, we discovered 'what's hot' at the office water cooler... Then there was email followed by SMS messages and calls from those on unlimited mobile plans, forums, blogs and instant messenger. Today's obsession with realtime micro-blogging has pushed Twitter into mainstream media, pushing word of mouth and social networking to a whole new level.

I tweet because I love learning and getting inspired by the interesting things people get up to outside of work -it's an opportunity to meet the real person behind a blog or the chef behind your favourite dish.

Without Twitter, I wouldn't have been exposed to the new kid on the ramen block. Lotus chef, Dan Hong's regular mentions of 'chronic ramen' has triggered many curious foodies. Tweets tagged #chronic were soon coming from the likes of Grab Your Fork, One Bite More, ChocolateSuze, The Sydney Tarts and Eat Show & Tell.

What's all this fuss about?

Well, precisely this:

The result is an intense collagen-rich stock that many fail to finish, hence it's term 'chronic'. The boiled down pork bones and marrow produce a thick stock which leaves your mouth slightly webbed, lips glossy with remnants and stomach, oh so satisfied. The collagen is meant to give you smooth skin too!

Tonkotsu noodles, $8.50

I love the way the ramen clings onto the gluey soup, allowing you to slurp up the full flavour. For an extra $1.50 you can have it with a soft boiled egg, and another $1.50 will get you some chilli pickled cabbage which are great for breaking up the stickiness within the mouth. There are also little tin pots of pickled ginger, seasoned garlic and sesame which you can help yourself to. The tonkotsu is definitely one of the most traditional (that is, not watered down -which Gumshara also does offer upon request) I've had in Sydney.

Chilli pickled cabbage, $1.50

The ramen noodles are slippery soft but have a firm bite. The addition of bamboo, fresh shallots and my soft egg yolk add life to the cloudy stock. I managed to eat all of my noodles but left behind a small puddle of soup that began to form a layer of fat as it chilled. So tip of the day: slurp it down quick!

Gumshara ramen counter and menu at Eating World

Head to this hidden eatery in Haymarket/Darling Harbour's Eating World food court before it's packed by the masses.

Note: Gumshara is closed on Mondays. I know, because I craved it on Monday and was disappointed to find the counter empty.

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Gumshara Ramen
Shop 209, Eating World Food Court
25 - 29 Dixon Street, Haymarket

(Note: the photos are a little crappy this time 'coz they were taken with my iPhone. I didn't have my camera with me and lunch here was too good not to share!)

We all love hidden gems. I'm sure many of us pretend to have discovered them.

Taruhachi is one of those restaurants I wish I had discovered.

But I don't work in North Sydney... and besides, the person who took me here can list the names of all the people who had been introduced to this place and then passed it down. It's corporate word-of-mouth that has led me here on this occasion.

Once you step past the classic Noren curtains and cochin lanterns you're teleported into the back streets of Japan. It is hard not to forget you're in still in the financial district. The daily specials, written on strips of paper in Japanese Kanji, are stuck all over the wall. It is a good sign that the restaurant is popular amongst the Japanese speaking crowd.

Behind us is a group of suited businessmen, joyfully demolishing their bento boxes. Infront of us, a Japanese pair, getting a good dosage of fresh sashimi.

The small room, complete with a corner of traditional floor cushions, quickly fills up as we drool over the photographic menu. There are some fantastic nibbles such as kaki furai which are deep-fried crumbed oysters as well an array of lunch combinations we all know and love: katsu-don, oyako-don, karaage-udon, tonkatsu, yakiniku.

A young Japanese girl soon pours us some green tea and brings out a bowl of pickled vegetables which have a delightfully salted aroma. The cabbage, ginger and cucumber mixture was addictive to pick at.

From memory, my tempura and sushi combination was $14.90 which was one of the pricier items on the menu. For example, the teriyaki chicken and sashimi bento was only $12.90! Bargain! The assorted tempura of prawn, zucchini, pumpkin and salmon were light and crisp. My sushi was a beautifully crafted arrangement which went hand in hand with the cute ceramic side dishes of noodles, miso soup, fresh fruit and garden salad. The tiny dish of noodles were flavoured aromatically with sesame oil, leaving you wanting more, but the sushi does fill you up.

I would love nothing more than to sit here all day one day, through breakfast, lunch and dinner and then finish it off with some sake and more bar snacks.

If you work in the North Sydney area, lunch at Taruhachi is a must.

Taruhachi
Level Ground, Shop 5, 83 Mount Street, North Sydney
North Sydney NSW 2060
Phone: (02) 9954 6441

I think Uchi Lounge is the perfect place for a first date. Now, I've been with Zen for almost 7 years and can't quite remember what first dates are like, but how can an equation which includes awesome sake cocktails, a drool-worthy bar menu and an intimately lit room go wrong? The bar is quirky and the restaurant upstairs is Modern Japanese glam.

The decor is soothing and the peaceful ambiance complements it well. For a tiny lounge tucked behind Oxford Street, I was surprised.

The bar downstairs

Uchi doesn't take bookings on Friday or Saturday nights, but Amanda and I frown when we're advised the restaurant has reached its capacity and soon after the waiter steps away to chat with the boss, and we are offered a table downstairs. They don't normally serve the restaurant menu downstairs so I'm glad he has made an exception.

I ordered the Zen Booster cocktail which was only natural since it held the name of my other half. I'm not a big drinker so thought the mix of passionfruit sake, vodka, cointreau and organic apple and carrot juice was a little harsh. I much preferred Amanda's Crunchy Tiger. The sweetness of the mango juice mixed with passionfruit sake, vodka, cointreau was delicious.

Zen Booster sake cocktail

Crunchy Tiger sake cocktail

While analysing the menu, we were served these complimentary homemade rice cakes (or should I call them crackers?). They were still warm and tasted freshly toasted. I heart the basic flavour of toasted soy sauce on a crisp rice bed.

Complimentary rice cakes

Both Amanda and I are big foodies so don't be astonished by the amount we have ordered and demolished :)

The first dish we had were mussels with chilled wasabi and coriander. These were slightly disappointing as the mussels were over-cooked. But the flavours were nonetheless refreshing. Next were oysters with umeshu (a Japanese liqueur made with ume plums) vinaigrette. The texture of the vinaigrette was jelly-like and totally unexpected!

Chilled wasabi and coriander mussels

Fresh pacific oysters with umeshu vinaigrette

My favourite of the night was the following dish -grilled eggplant with miso and a sprinkle of parmesan. I simply loved the saltiness of the parmesan and miso mixed with gorgeously textured eggplant. However, the serving size only included half an eggplant so a whole would have been a bliss.

Grilled eggplant with miso and parmesan

The specials menu included 2 eye catching dishes which we just had to order. One of them was the shallow-fried soft shell crab wrapped with hijiki, edamame rice and snow peas. Whilst the filling was scrumptious, I was deeply disappointed by the oiliness of the beancurd sheet which encased it.

Shallow-fried soft shell crab wrapped with hijiki, edamame rice and snow pea, served with wasabi mayo

Inside the soft shell crab roll

The other dish we ordered from the specials menu was this yuan-grilled Suzuki jewfish with organic sesame oil and tamari, served with bamboo shoot rice and blanched bok choy. The bamboo rice was the best!

Yuan-grilled Suzuki jewfish with organic sesame oil and tamari, served with bamboo shoot rice and blanched bok choy

Ah, finally, our last main dish of medium rare beef steak with chilled wasabi mash. The mash must've consisted of fresh wasabi -its sharpness was so aromatic. And the accompanying sauce which I can't recall was so luscious, we found ourselves mopping it up with every piece of perfectly seared steak.

Medium rare beef steak with chilled wasabi mash

Dinner ended sweetly with desserts of their signature green tea and cinnamon creme brulee and houjicha (oven-roasted green tea) pannacotta. The crystalised toffee was as it should be -a thin glossy sheet. Cracking it has always been a secret pleasure of mine. The green tea and cinnamon custard beneath was silky smooth. But the pannacotta left me speechless as I continuously devoured spoon after spoon. Its refreshing houjicha essence paired with a light-as-air texture was sublime.

Green tea and cinnamon creme brulee

Houji cha pannacotta

Amanda et moi

The next time you need a quiet bar/restaurant for a date or to catch up with friends, check out Uchi.

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Uchi Lounge
15 Brisbane Street, Darlinghurst
www.uchilounge.com.au

A little mishap led me to be finally endowed with a chance to eat at Ryo's Noodles. Random location, tiny restaurant, queues which stretch onto the street and signature postings by Japanese celebrities! There were more than enough signals to their authenticity and of course, a good meal ahead.

One of the first things I noticed was the menu item of additional ramen for $3. Perfect for those big eaters or for people like me who just want to mop up the rest of the soup.

While Wynn and I chatted over industry gossip, love, boys and dressmaking, strangely enough, our ramen arrived before our entree of roast pork rice balls. We were hungry so dug straight in. My soy-based ramen was a tiny bit too salty but it was a bliss. The huge square of nori kicked ass in comparison to the tiny shredded sheets served at most other ramen places in Sydney. I also appreciated the egg's perfection (the yolk was still a tad runny) and the slight fat left on the tender roast pork. So good, and so filling -I didn't end up ordering the extra ramen.

Tokyo style soy-based chicken stock ramen with roast pork, nori, egg and bamboo shoots

Wynn had her repeat order of tonkotsu ramen which she assured me was at its usual best. Rich, hearty and flavoursome.

Tonkotsu ramen with egg, nori, shallots and roast pork

Apart from ramen accompaniments like corn, roast pork, garlic and pickles, there were also the common side dish contenders of gyoza (pan-fried dumplings), karagee (deep-fried chicken), kimchi (picked vegies) and more. We shared the pickled bamboo shoots and had a roast pork rice ball each. The rice ball was so moist and delicious. I adored the generous chunks of roast pork and sesame seeds which were wrapped within a delectable piece of nori.

Roast pork rice balls

Side dish of pickled bamboo shoots

Inside

Still needing to satisfy our sweet tooth we caught up with Sham and shared (but unfortunately, did not finish off) this massive stack of vanilla icecream with stewed pears, whipped cream, chocolate sauce and nuts.

Ice-cream from French Riviera

Ryo's Noodles
125 Falcon St Crows Nest, NSW
Phone: 9955 0225
Opens Thursday -Tuesday, noon - 2.30pm, 5pm - 9.30pm

French Riviera
Corner of Liverpool and Sussex Street
Phone: 9264 2932
Opens 7 days a week, 10am - 2am

When I heard that Waqu was introducing their Summer menu (available 02/12/08 - 01/03/09), I made an immediate reservation. While being one of the first people to experience this new five course degustation was cool, I must confess my failure to timely blog about it. If it weren't for my new addiction to the gym and Gossip Girl, this post would have been done five days ago... well, here you finally have it!

I'm not sure how else to describe Waqu than to compare it to Rise. They both offer ingenious fusion Japanese cuisine through affordable degustation menus.

Waqu's new location at Pacific Highway... the interior is like a dimly-lit modern cafe

Course 1 was a trio of spicy soft shell crab taco, asparagus flan with prosciutto creme and sliced wagyu rolls. The taco was an absolute delicacy... we were instructed to eat it with our hands and surprisingly meant it was mess-free! The wagyu was over-cooked for my liking but it was still tender and the soy-infused marinate made its way into the zucchini and carrot. The asparagus flan with prosciutto creme on the other hand was bland.

Starter of spicy soft shell crab taco, asparagus flan with prosciutto creme and sliced wagyu beef rolls

Next was a refreshing carpaccio dish of ocean trout and kingfish. The tangy lemon mustard sauce and plum wine jelly were mouth-watering accompaniments, bringing out the gorgeous raw textures and natural sweetness of the fish.

Sashimi dish of ocean trout and kingfish carpaccio with lemon mustard soy sauce and ume-shu plum and wine jelly

The third course was a choice of three. I had the scallop galett which was a lightly fried steamed scallop cake with a condensed sponge-like texture. Zen had the roasted duck udon with sweet soy sauce which he finished off with no excitement or complaint - a mediocre dish lacking oomph.

Entree of scallop galett, lightly fried steamed scallop cake, sauteed prawns and shimeji mushroom, edamame bean sauce

Entree of roasted duck udon, roasted duck, ina-niwa udon noodles, steamed seasonal vegetables and sweet soy sauce

I've been dreaming about Yoshii's black cod marinated with blue cheese flavoured miso, and Waqu's baked sweet miso cod fillet was a not bad substitute. The cod was rich, buttery and flavoursome... sublime when eaten with the cute colourful pickled vegetables - capsicum, miniature daikon, red radish and zucchini. I was so delighted with my main dish that I didn't take much notice of Zen's spatchcock.

Main course of miso cod, baked sweet miso marinated cod fillet with Japanese pickled vegetables

Main dish of spatchcock, cooked two ways; grilled and confit, yukari mashed potato, daikon and mizuno salad, barley-miso vinaigrette

Dessert was a generous scoop of mango sorbet, azuki creme mille-feuille which resembled a red-bean baklava dusted with green tea powder and a slice of rich chocolate mud cake with plum sauce. It wasn't as original as Rise's funky panna cotta variants but it was a satisfying ending.

Dessert of chocolate cake, azuki creme mille-feuille with dusted green tea and mango ice-cream

And lastly, a quick note: the service was a hit and miss. The waitress couldn't open our bottle of sparkling water properly and ended up tipping part of it around the glass and on the floor, while other waiters inconsistently described the food.

Nevermind that though, come to Waqu for their $55 five course menu... not the service

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Waqu
308 Pacific Highway, Crows Nest NSW
Tel: 02 9906 7736
Web: www.waqu.com.au

Zen knew that there was no better way into my heart than a night out fine dining. Last week, on Melbourne Cup day, he took me out to one of my most favourite restaurants. (Psst, I'm feeling rather spoilt now because I have just got back from a weekend away at Forresters Beach & Terrigal where I stayed at a gorgeous resort and dined at the ever so spectacular Ocean Restaurant -watch this space for the upcoming post!)

Me & Zen at Yoshii sitting at the same table as our previous visit!

First impressions say it all. My first time at Yoshii was at a Hats Off dinner during the 2006 Good Food Month. The meal then was stunning and my benchmark for degustations had thereafter risen. So, now when I dine at Yoshii, I expect nothing less, but somehow my desires seems unreachable. Perhaps I have just exposed myself to too many good restaurants... hehe... but I am a loyal diner and I will forever love the pre-meal oshibori (warm towel), the quirky modern-day Japanese cuisine and the extremely courteous service.

We started off with an appetiser of beetroot tofu which could have easily been passed off as jelly due to its appearance or tuna due to its colour. The beetroot wasn't obvious at first but after a slow taste, the beautiful fresh vegetable flavours filled my mouth and schmoozed its way with the Kuidashi sauce, prawn, wasabi and caviar.

Appetiser of beetroot tofu with wasabi and Kuidashi sauce

The second course was slightly less interesting. The deep fried taro and chicken mince ball was coated in a thick glue which was sweet yet savoury. I didn't particularly like the kelp seaweed wrapped around the foie gras and the other 2 dishes were pretty average.

Second course of deep fried Japanese taro and chicken mince, daily fish Nanbanzuke wrapped with potato mousse, duck foie gras and kelp seaweed Tsukudani and prawn with apple and citrus dressing

Zen had the Yoshii course with wine ($178) and I had the Saqura course ($120) so the dishes after the 2nd course were different. Here is Zen's third course of zucchini flower tempura filled with cuttlefish mousse (tasted exactly like the cuttlefish balls used in steamboats) and cuttlefish ink salt. I've still got no idea what cuttlefish ink precisely tastes like but this dip had a salty sea flavour and it was charcoal grey. Yum! The cuttlefish mousse was also a fantastic substitute for ricotta cheese.

Cuttlefish ink

Zucchini flower tempura filled with cuttlefish mousse

The 3rd course of the Saqura degustation was oven baked abalone. It was brought out in a tiny loaf of golden baked bread (that was inedible, I was told). I was instructed to remove the lid and to peel back the paper. It was like opening an early Christmas present... beneath the piping hot sheets were thinly sliced pieces of abalone which were infused with sake and soy... they were tender and juicy. A few more slices or even a double serve would have been heavenly!

Oven baked sliced abalone in natural juices, sake and soy

Zen and his wine

The 4th course of both the Yoshii and Saqura sets were notably one of Ryuichi Yoshii's best. Mine was the pan-fried duck breast in rich pork wine reduction. The deep glossy sauce was sensational. Zen had the milk fed veal sashimi which I had tried during my previous visit. It was served the same way with tiny vegetable cut outs and micro herbs; just as tasty as I had remembered.... good times.

Pan fried duck breast Jibuni-style port wine reduction

Milk fed veal sashimi served with forest mushroom dressing

The I had an additional course (while Zen waited for his main course) of white fish and green tea soba noodles wrapped with seaweed. The cute little pieces sat in a brown tea bonito stock with floating grains of puffed brown rice. It was so aromatic and cleansing!

Daily white fish wrapped with nori seaweed and green tea soba noodle in brown tea bonito stock

My main course was baked kingfish with red miso... simply delicious. The main course of the Yoshii set was braised wagyu beef cheek, served with a clean ensemble of spring Japanese vegetables.

Paper wrapped Hiramasa king fish baked with sansho leaves and red miso

Slowly braised wagyu beef cheek in red riso and red wine

The finale courses have been one of the main consistencies between visits... the palette cleansing lemongrass granita remained heavily dosed in champagne and the sushi plates still featured all the best ingredients. There were tuna, kingfish, garfish, swordfish, scampi, ocean trout, eel, prawn and scallops. Of course the perfect accompaniment was pickled ginger, lots of wasabi and soy and a good cup of miso soup.

Palette cleanser of lemongrass granita

Saqura course's sushi plate

Yoshii course's first sushi plate

Yoshii course's second sushi plate

Miso soup bowl

Dessert was an option between three; two of which were the same as my previous visit. We had the blissful smoked icecream which was surprising delectable and the mascarpone dusted with soy powder and black sesame. Both were delicious but again, a larger serving size would have earned Yoshii some bonus points.

Smoked icecream and fresh fruit

Mascarpone dusted with soy powder and black sesame

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

It has been well over 4 weeks since I was released from hospital with severe gastroenteritis and placed on a strict diet of bland foods. Boring, it was. But now that I'm skipping around as though I've never been sick, my taste buds told me it was time to take revenge... and eat lots of the golden fried foods I had been craving for.

Ginza is a big and bright Japanese/Korean fusion restaurant that sits on a corner site which many restaurants had previously failed at. Being opposite the park and Burwood Westfield, it gives tired shoppers a chance to refuel with a decent meal... away from the food court of course.

I was pleasantly surprised when a complimentary cup of brown rice green tea was brought out to us. Green tea is usually a priced menu item. What impressed me even more was when they carried a teapot around to each table, offering free refills.

Another goodie about dining at Japanese and Korean fusion restaurants are the complimentary condiments. I loved the caramelised sweet potatoes, kimchi and pickled bean sprouts.

Takoyaki balls ($5.90 for 6) are a favourite of mine. I was never fond of them until my trip to Osaka where I snacked on them every day. These were garnished with a generous load of bonito flakes and seaweed.

For just $8.90, we also couldn't resist to order the deep fried soft shell crab. There were four satisfying halves... a light crisp batter held together the spindly legs, juicy flesh and all. The accompanying sauce looked like a glossy soy but was sweet like heaven. There's something about eating the crabs whole that I simply love.

Zen decided to play it safe and ordered the teriyaki chicken bento box ($10.90).

Meanwhile, I was greedy and had the tonkotsu ramen ($11.90) as a set (additional $3.90) with mixed tempura and avocado salad.

The tonkotsu broth was flavoursome but not as good as Ichi Ban Boshi's. There was a stack of bean sprouts at the bottom of the bowl which padded out the noodles to look like more than it actually was... the egg was overcooked and the pork had bits of the fat trimmed? Or maybe it was just lean. Hmm...

Luckily I had the side dishes to change my mind about Ginza. For the extra $3.90 I thought it was a bargain to get a full size tempura and salad! Both were triumphantly good!

The small sashimi boat also crossed our minds but the photograph in the menu pictured tuna and salmon with a little too much grey bits. Ughh! Although when the table beside us ordered it, I saw nothing but brilliant slices of fish, glowing with freshness.

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There's plenty more to try here.

Ginza
35a Burwood Road, Burwood
Tel: 9715 5117

I took my family out to Rise this week for another celebration of my birthday! Once upon a time, I filled out a membership form which was hidden beneath the bill. And earlier this month, I received an email from them with an offer for $25 discount off the 6 course Omakase degustation. Yay! It was still $60 per person for the rest of the crew, but I think Rise is Sydney's best value degustation.

Dessert tonight was panna cotta with kumquat granita and tapioca pudding with starch balls and coffee flavoured granita. Mine was brought out with sparklers and an impressingly neat chocolate-written 'happy birthday'.

Rise restaurant
www.riserestaurant.com.au

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Oh, the food was fabulous, I'll definitely be back.

How often have you said those words after having a satisfying meal? Well, I've committed that crime too many times. Sometimes I'd go back for that one specific thing they left me craving, other times it'd be to see a cute waiter (ha!). There's something unique about all my favourite restaurants, and the reason I love Rise, is because of their genuineness, quirky service and innovation. Plus, for their 3 year anniversary, there's even a special Omakase degustation running between 17th - 22nd June for almost half price.

So naturally, I went on the first available day, booking the 8pm session in advance... knowing that it'd be another long evening in the office. No one likes timed seatings, but hey, from a restaurant owner's point of view, it's basically doubling the revenue prospects of each table! And at $36 per person, I'm not complaining.

I've been down with the flu for a couple of days, so it was sparkling water for me, and this luscious lychee cocktail for Zen.

lychee caipiroska

The first dish was produced and brought out in masses. Behind the sushi bar, I admired the quick production line. There were boxes of washed and perfectly trimmed witlof leaves and more. The tuna tartare is a staple item on the Rise menu, regularly making an appearance in the seasonal plate. It was nice to see it used as the main entree ingredient. I also couldn't get enough of the wasabi flavoured guacamole.

Tuna tartare, guacamole and witlof salad

I think Rise had discovered the secret to making the best clear soup stock and I'm so glad they've kept using it. The soup was warm, cleansing and delicious. Somewhere amongst the dumpling-looking calamari tortellini, rocket and cherry tomatoes were bits of kaffir lime leaves -so fragrant they are!

clear broth with calamari tortellini

When the assorted sashimi platter was served, I understood why we weren't forking out the usual $60. To my shock, they had reduced the 4 servings of fresh sashimi to 2. See my previous posts here and here as proof. Nonetheless, the salmon and kingfish was fantastic. Its texture was so delicate and the flavours... mmmm.... the flavours enhanced every morsel in the shot glass.

Assorted today's fresh market sashimi of salmon, kingfish and oyster

The seasonal plate was good but not great. I didn't like how the wonton cup had been fried so early that it lost its crunchiness.

Steamed baby octopus with ume plum vinaigrette, grilled eel rice paper rolls, duck and bamboo shoot with hoisin sauce in wonton cup

Spiced prawn, mung bean noodle and yoghurt sauce... I'm so sure this was inspired by the Vietnamese prawn biscuit...

The main dish was chicken. That's right, plain joe... But wait, there was a twist... the lemongrass scented coconut cream worked wonders for this otherwise boring dish.

Braised chicken, potato croquettes and coconut cream sauce

And lastly... the pannacotta, tapioca rice pudding looked like a 3 year old's wacky Hulk experiment but tasted of something familiar to fine dining. It was the combination you wish you had thought of. Yum!

Pannacotta, tapioca, rice pudding and green tea sugared rice bubbles

I don't know what it is, but there's something good they're doing right. It seemed like the general consensus around the dining floor was that most had dined at Rise several times before.

Happy 3 year anniversary, Rise!

Rise
www.riserestaurant.com.au

Read about my previous visits here and here.

I celebrated Valentines Day a day early this year because the man had a work thing on the next night. That makes this post exactly 41 days late. Nonetheless, the 'Yoshii Course' degustation was truly memorable and simply marvelous. Even just reading through the menu, I can recall the taste of the black cod marinated with blue cheese flavoured miso. Ah, and the milk fed sashimi served with forest mushroom dressing was divine also... as was the blue swimmer crab and goats curd avocado roll.

I heart Yoshii... and you too, Zen ;-)

On arrival, I was pleased to find that the restaurant was just as intimate as my first visit. Candles were lit in tiny Moet & Chandon glasses against the wall. As we cleansed our hands with the warm towels, a young Japanese woman highlighted the different degustation sets. She took our drink orders and then bowed as she went to prepare them... leaving us in to adore the tantalising menu.

The sea urchin egg cup was a fabulous starter. The stock and egg white was light like custard and the egg yolk and sea urchin was rich and savoury. The snow pea and radish balanced and enhanced this dish.

The quintuple of entree was a tasteful artwork. It consisted of ocean trout with wrapped nashi pear served with kimizu, blue swimmer crab and goats curd avocado roll, grilled pacific oyster Matsumae style, deep fried kanpyou marinated with ginger juice and soy; and camquat with foie gras mousse pie.

This blue swimmer crab and goats curd avocado roll was my favourite of the five. The avocado's creaminess was matched perfectly with the delicate crab flavours. From memory, the leaves below were tiny trimmed shiso leaves... full of freshness!

Grilled pacific oyster Matsumae style

Deep fried kanpyou marinated with ginger juice and soy

The other entrees were interesting but not outstanding... and the cumquat with foie gras mousse pie was a disappointment as I tasted nothing but pastry. On the other hand, the next course was by far my absolute favourite! Who would have thought blue cheese would go so well with miso? Served with lotus root, celery and sesame toast, I tried desperately to extend the the buttery flavours in my mouth. I'd love to be served nothing but this as a main course.

Black cod marinated with blue cheese flavoured miso

The milk fed veal sashimi served with forest mushroom dressing was gorgeous to look at. The accompanying vegetables were cut into pretty flowers and some were shaved into tiny dainty shreds. The veal could have better been classified as rare than sashimi since the sides were grilled and not completely raw. But hey, I'm not complaining! The centre was a tender pink and the soy-based dressing was earthy and scrumptious.

Spanner crab mousse wrapped with long net mushroom in edamame bonito... hmm... I don't seem to remember this course much... the bonito was grainy but pleasant and nothing like pea soup. The crab mousse was crabby, the way i like... and the long net mushroom wrap made it all taste a bit like tofu and even slightly spongy!

After having the rose gum smoked wagyu beef with horse-raddish and turnip puree in tamari reduction, I promised myself I'd never consider becoming a vegetarian. It was tasty... very tasty... & the presentation was adorable too.

The lemongrass sorbet was too heavy on the champagne for my liking... but was still a nice palette cleanser.

Ooo... this sushi platter had so many varieties of fish I instantly forgot them all! It was uber yummy :-)

For dessert, we had a few options to choose from. Zen opted for the mousse of mascarpone with soy powder and black sesame and I had the red bean spring roll with green apple and wasabi sorbet. Considering the fact that I've just had over 9 courses... this 1 dessert course didn't feel enough.

That night ended with a regular scoop of cookies and cream ice-cream in a waffle cone. It didn't look or taste as good as the green apple and wasabi sorbet, but at least it satisfied my sweet tooth.

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

You can also read about my previous visit to Yoshii here.

This post was due a few weeks back when I was craving Yakiniku. Nagoya doesn't compete against Iwa in terms of class, style and presentation... but hey! It's a buffet. That's right -all you can eat for 1.5 hours.

There are various buffet options with respective prices. I went for the Wagyu and sashimi option which includes the following and much, much more:

wagyu

We munched down 2 huge plates of Wagyu. Sliced paper thin, the well-marbled and endless supply of wagyu was a dream come true. The custard was steamy hot and silky as it should be. It was fragrant with the shitake mushrooms... well worth the 15 minute wait.

custard with shitake mushrooms and dried shrimp

This was my first taste of yukke... and I think it was also my last. The raw beef looked slimey and unedible. It was rich with sesame oil and creamy with the egg yolk... but my taste buds didn't enjoy it.

yukke

The takoyaki balls were yummy! No where as good as in Osaka but still delicious.

takoyaki (octopus balls)

king prawns... stil frozen

vegies

edamame

jellyfish and cucumber salad

seaweed soup

sashimi

unagi (eel)

more beef

beef & tripe

Yakiniku mesh charged at $1 each.

... And we finally finished the 1.5 hour of gorging with a last order of ice-cream and oranges.

Another popular buffet yakiniku is Suminoya... which i will visit soon.

Nagoya Takiniku
Tel: (02) 9212-0007
Shop 3, 78-86 Harbour St, Sydney

I've heard many positive rants about Iwa. So, during last week's APEC chaos in the city, I decided to head north with my family to celebrate some new opportunities. Oh... and let me just say, I absolutely love Wagyu.

Iwa sits along Victoria Avenue in a sleek black building. The entrance is narrow but the interior is chic. Shiny copper exhaust fans hung above each table and looked striking against the dark wooden panels.

For starters, we were presented with tiny pots of pumpkin soup. It was creamy and rich with petite cubes of the vegetable.

starter, pumpkin soup

And then I ordered the wagyu beef tataki salad. The serving size was small; however each slice of wagyu was identically perfect. The outside was grilled to a charcoal brown and the inside was succulently rare. Ooo, the tangy sauce complimented it so well.

wagyu beef tataki salad

Spider rolls have always been another favourite of mine. The tempura fried soft-shell crab was warm and was held closely together with avocado and nori. This was totally delicious when eaten alongside a large piping-hot plate of tempura. There was pumpkin, eggplant, carrot, zucchini and ofcourse prawns. So light, fluffy and crisp!

spider roll

assorted tempura

Unlike the spider roll, the California roll was slightly disappointing. Although it was generous with fish roe, the crab stick was overly moist with mayonnaise...

california roll

dipping sauces

Iwa is unquestionably a modern piece of art. The exhaust fan when unused hung classily retracted and when the Yakiniku grill was taken out, it was conveniently pulled down to about 20cm above the mesh so that we didn't leave smelling like a BBQ.

BBQ exhaust fan

the grill

wagyu tasting plate

When ordering mains, I was assured the wagyu tasting plate would be enough for at least 3; as you can see above, the portion size is somewhat doubtable. Luckily I had also called for king prawns (1 serve includes 2 large prawns, sliced and sprinkled with black pepper), a vegetable platter (a gorgeous monument of freshly sliced pumpkin, eggplant, onion, potatoes, sweet potato, carrot and mushrooms), scallops and logically, more wagyu.

king prawns

vegy plate

scallops

rice

Christina opted out of the yakiniku in favour of minimising the pain caused by her new braces... I snuck a small taste of her crusted sea bass and this too was tasty!

crusted sea bass

green tea

The dessert menu was limited to about 3 options. Ice-creams and another... but what stood out to me was the chocolate volcano. The chocolate cake was served with warm chocolate sauce exploding out of the tip... it was rich and satisfying, and was balanced well with the circular mould of cognac infused oranges and walnuts.

chocolate volcano

Bryan & Christina

the parents

my 2 brothers

While Iwa is a classy and no a doubt lip-smacking Yakiniku restaurant, it's rather pricey for a hungry family of six.

Iwa, Japanese Yakiniku Dining Room
380 Victoria Ave Chatswood
Tel: 9419 7009

Open 7 days 11am - 3pm & 5pm - 10pm

I've been waiting for the perfect excuse to spend $185 a head (plus drinks) on Tetsuya's 10 course degustation. And here it was... the first birthday of jenius.com.au, which also coincided with my very own birthday!

As the countdown begun, I eagerly read up and drooled over every review online. The week before, I started fantasizing about Tetsuya's signature dish. How it intrigued me... the texture and taste of what lay beneath the crusty konbu (kelp).

The service at Tetsuya's really impressed me. From the moment we drove in via the sensored gates, it seems like everyone was notified of our arrival. The valet parking attendent briskly drove Zen's car away as we were ushered indoors. I suppose it made sense that the seating arrangements and table numbers were set already, seeing that most people would have made bookings at least a few months in advance.

Soon after being seated, a wait staff brought out a basket of freshly baked and still warm sourdough and white Italian bread rolls. The black truffle and parmesan salsa butter was nothing like I had imagined. Its aroma was magnificent. I lathered each mouthful of bread up with a thick spread of the butter. Just for the record, I managed to finish off 2/3 of the pot, along with 2 sourdough rolls. I am in desperate need of a jar of this at home!

black truffle and parmesan salsa butter

Starters was the pea soup with bitter chocolate sorbet. The pea soup was served in a fancy glass... it was robust and full bodied, but the bitter chocolate sorbet didn't really do it for me.

1st course: pea soup with bitter chocolate sorbet

The next was an extra course (add $18)... four plump oysters were served with Tetsuya's famous oyster dressing -grapeseed oil, rice vinegar, soy and ginger. They were absolutely divine!

oysters with grapeseed oil, rice vinegar, soy and ginger

There are specific ways to ensure you make the most of each dish. Take for example, the second course; we were instructed to break open the scallop mousse so that each fork full contained a bit of everything. This dish was so elegant... creamy and scrumptious!

2nd course: smoked ocean trout & avruga caviar

The leek and crab custard was such a delicacy. The custard was silky soft... the savoury essence of the leek and egg simply complimented the flakes of crab.

2nd course: leek and crab custard

The third part of the 2nd course consisted of raw scallops [all-time favourite :-) of mine]... which leads me to say that this dish was the highlight of the night! All the contrasting textures and flavours were married together so well. There were these tiny citrus things which exploded with flavour... the cubed and what appeared to be buttered and toasted coutons deliciously highlighted the light and creamy textures of the scallop. I want more!

2nd course: scallop carpaccio with red wine vinaigrette

It must have been at least 2 hours into the night already because I had started to feel the effects of consuming the 2 bread rolls. Nonetheless, the ocean trout was lovely... as I had fantasized. The salty crusted konbu enhanced every tender bit of ocean trout.

3rd course: confit of petuna tasmanian ocean trout with konbu, daikon and fennel

Another favourite course was the next. Truely simple ingredients of basil, tomato and balsamic, served in the most delectable manner.

4th course: ravioli of Queensland spanner crab with tomato and basil vinaigrette

Abalone? This dish took me by surprise, as there hadn't been any mention of it before. It was such a delightful surprise... the abalone was carefully crafted into artful pieces. The braised ox tail and orange flavours were so flavoursome. It was mouth-watering goodness.

5th course: tasmanian baby abalone with braised ox tail and orange and pepper

[Edit 1/08/07: Some of you have queried why I didn't write anything about the spatchcock... it was pure laziness! So if you were wondering, the spatchcock was moist & tender. The olives and capers were a flavoursome blend which didn't overpower the natural juices at all. Overall, very rich & succulent... although more greens would have also been nice! ]

6th course: twice cooked de-boned spatchcock with olive and caper jus

The last of the savoury courses was fantastic. Imagine thinly sliced wagyu beef rolled up with a leaf of shiso and cooked medium rare. The earthy quality of the mushroom and the oomph of the lemon, sea salt flakes and wasabi brought me to total amazement. Each of the individual flavours brought out the best in each other... ah, that's what I call team work!

7th course: grilled wagyu beef with lime and wasabi

We were advised to eat this in one go. And so we did... it was sweet... and that's about all I can recall :-P

comte with lentils

The palate cleansers were so, so, so good! The beetroot and blood orange sorbet was vibrant and uber refreshing. Tetsuya's strawberry shortcake was great too... we were instructed to mix the layers together. I cheekily tried them apart. The bottom was nutty and fragrant... inbetween the cream and strawberry syrup were bits of berries... nothing too special when eaten apart, but absolutely spectacular when consumed together!

8th course: beetroot and blood orange sorbet with strawberry shortcake

What can I say? The next one up was another favourite! I love dates and white beans. The chewy texture and the sweet caramel flavours worked wonders with the shot of espresso.

9th course: vanilla bean ice cream with white bean, dates and espresso

Zen and I :-)

I asked a wait staff to take this photo of us... and somewhere in the conversation, she asked what we were celebrating... hooray, birthday cake!

my 10th course

Zen's 10th course: chocolate terrine with mascarpone and cognac anglaise

petit fours

I didn't like the cocoa dusted sweet potato balls. It was floury and bitter! But the dates and cookie centred coconut balls were yummy! They looked so simple to make... I might just give them a go in the kitchen!

and more petit fours

Overall, I loved Tetsuya's to bits! And yes, the 4 hour dining experience was totally worth every dollar! Thanks for finally making this happen, Zen!

Next on the list... El Bulli!!

Tetsuya's
www.tetsuyas.com

It's been a while since I've last food blogged. To be precise, it's been over 3 weeks of the flu, fever, cold, cough and aching joints. But seeing that my taste buds had started to come back to life, Zen and I decided to Rise again! Hooray to yummy sashimi!

The downside to dining out so soon was my excessive coughing. Not only did I feel like a nuisance for constanltly coughing, but I accidentally (and rather embarrasingly) blew out the tealight candle numerous times! Thank goodness the staff were always so friendly in offering to re-light it.

Starters were rice paper rolls with cured salmon omelette. The smoked ocean trout accompaniment and hummus was so good.

rice paper rolls with cured salmon omelette, hummus and smoked ocean trout

Next was the clear soup, which was a lovely variation to my first visit. It was just as refreshing and left me lingering for more... mMmMmM...

clear soup with prawn tempura and tofu

The sashimi was what we had really come here for. The sauces bring out the delicate textures of the fish so well. Each were beautiful in it's own way... some of them had a soy base, others with hints of miso and sesame and another with something vaguely reminiscent of ponzu.

fresh market sashimi

duck confit salad with sesame miso sauce, soft shell crab sushi roll and spicy tuna tartare in wonton cup

grilled scallop and Bucatini pasta with coconut cream sauce

The main dish was also simple in execution. The Tonkatsu sauce was rich and tangy... I mopped it all up with the potato croquette!

pan fried marinated chicken, potato croquette, creamed vegetable with Tonkatsu mustard sauce

panna cotta

I'll probably be back to Rise soon. They have birthday specials for members!

Rise Restaurant
23 Craigend Street, Darlinghurst

(I refuse to write lengthy descriptions tonight. My eyes are sore... I'm tired... and I miss the long weekend!)

Winnie was back in Sydney. Here we are at Ichi ban boshi. Nothing much has changed since my last visits.

Green Tea Cappuccino

Katsu Don Curry

Again, I had the Kimuchi Ramen...

Hirekatsu Don

miso soup

N & Flo

The waiting lines are ridiculous... but everybody loves ramen.

Zen was back on Friday night after his first working week in Wollongong; so we caught up over an initimate dinner at Rise. Heading straight to Darlinghurst after work, we were rather early... though this meant we were able to grab the cosy window seat :-)

The restaurant's interior reflected owner chef Hideki Okasaki's Japanese / European fusion style.

The menu was really impressive and forced a battle in my mind between the degustation or the a la carte. There's actually 30% off the Omakase menu on Tuesdays, Wednesdays and Sundays, but we decided go for the whole experience anyway. The degustation it was.

First of the 7 dishes was the chicken and tofu salad. The tofu was chilled and silky soft. Its flavour was so refreshing with the crisp spanish onion and shallots, and the chicken was tossed in a flavoursome sesame and miso sauce. Mmmm, give me more.

chicken and tofu salad with sesame miso sauce

Next was the soup, which was cleansing and fragrant with kaffir lime leaves and lemon grass. The fried tofu and calamari mince had such a nice complimenting texture.

clear broth with fried tofu stuffed with calamari mince

Aww, sashimi. Check out this piece of artwork! It was so beautiful... each shot glass was filled with such tender flavours.

sashimi

king fish

salmon

oyster

jewfish

And then we had the seasonal plate which consisted of:

spicy tuna tartare in wonton cup

soft shell crab sushi roll... spiced with paprika... yummm

cured salmon with spiced mayo

seasonal plate

The pasta dish featured lightly blanched rice noodles with shredded green papaya and a large scallop which was seared to perfection. Topped with dill, coriander and chilli, this dish was uber tantalising.

grilled scallop with rice noodle and green papaya salad

steamed rudder fish wrapped with banana leaf and served with zucchini flower tempura

Inside the banana leaf was a tender piece of rudder fish, some shitake mushrooms and Chinese choy sum.

miso soup

dessert!!!

berry granita with champagne infused panna cotta

I heart Rise.

Rise Restaurant
23 Craigend Street, Darlinghurst
Phone (02) 9357-1755　
Web http://www.riserestaurant.com.au

The first time I heard about stone-grilling, I was rather turned off... I had pictured a succulent piece of steak on an ordinary slab of rock. How primitive and unhygienic! Stone-grilling is actually an ancient method of cooking, adopted from the Egyptians and Vikings. The stone is heated at 400 degrees celsius, and allows you to quickly seal in all flavours. It provides a standard cooking time of up to 1 hour...

Being such a simple and healthy method of cooking, Ishiya provides pages of variations.

StroneGrill menu: porterhouse, aged tenderloin, lobster tail, fish fillet, mixed skewer, chicken and prawns, scotch fillet, vegetarian... you name it!

Mocktails: lychee sour (with apple and watermelon) and green tea shake (with red bean and icecream)

Miso soup... complimentary with any bento box

Bento Box of gyozas, teppanyaki fried rice and grilled aged tenderloin with sesame & tofu sauce

Deluxe Sashimi: kingfish, salmon, tuna and prawn... included in the stone grill set

Aged Tenderloin and prawn stone grill set with zucchini, tofu and mushroom. Sauces include: ponzu, sesame and tofu, garlic butter and miso, wasabi and black pepper and teriyaki.

My verdict? I loved stone-grilling! Its great being able to eat and cook at my own pace... You can have it as rare or as well-done as you like! My favourties of the sauces would probably have been the ponzu which is made of soy sauce, lemon juice and rice wine vinegar... and the creamy sesame and tofu sauce. MmM! The staff at Ishiya were also very friendly and informative :-)

Ishiya Japanese Stone Grill
152 Little Bourke Street, Melbourne 3000
Phone: (03) 9650 9510

It's been almost a year since I've last seen Tracey. We were 'bum chums' a couple years back... and then we grew apart. So, graduated and working - we decided it was finally time for a girly catch up. Who could believe -she's entered the working life as a primary school teacher!

Anyways, craving some infused Japanese food; we headed towards King Street Wharf's Kobe Jones, and were led outdoors to a romantic candle-lit table for two. We sat facing the wharf and soaked in the glorious sunshine (I love daylight saving!).

The Scallop Carpaccio was amazing! Every bite was so smooth and flavoursome... the texture was soft and buttery... mmmmm...

sizzling sashimi carpaccio: scallop sliced thinly, drizzled with an infused oilive oil

Our second starter was the shallow-fried panko soft shell crab -which was the disappointment of the night. At least now i know i'm not a fan of breadcrumb-coated anything. Nor did I like the stale tasting potatoes...

shallow fried panko soft shell crab with teriyaki potatoes

seared pepper salmon with waimai tomato avocado relish

I ordered the succulent premium dry aged Scotch fillet which was served with a miso, sansho pepper sauce. It was a giant serving... tender & pink...

grilled beef amiyaki tenderloin

And what better way to end the night than with dessert! Tracey ordered the dessert sushi with Kobe Jones' famous chocolate chopsticks, and I, without a second thought, had the green tea brulee... which hid a treasure of red bean beneath its mildly crystallised crust.

sushimi - fresh fruit sushi cheesecake with chocolate chopsticks

anko - green tea creme brulee

Kobe Jones probably isn't a place you go to often. The menu appeared somewhat limited... but on the other hand, it could have been pure coincidence that both the soft shell crab and salmon were served in a similar manner.

Kobe Jones
29 Lime Street
King Street Wharf, Sydney
NSW 2000, Australia
Tel: (02) 9299 5290
Web: www.kobejones.com.au

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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Woohoo! After 3 attempts, we finally prepared ourselves mentally to wait in queue. It's amazing how quick 50 minutes could fly while you're salivating over the menu. Giant bowls of ramen were constantly being brought out from the kitchen as time kept ticking away... It was only 12.30pm, and already, the first waiting list was full.

Inside was such a contrast. It was airy with plastic furnishings... and like all the others whom were quietly slurping up their ramen, we managed to finish ours in a record 10 minutes. There goes the 1 hour lunch break.

Green Tea Cappuccino

Tokyo Ramen: Roast pork and egg in a soy flavoured soup

Gyozas... are available as an extra topping for $1.30 each. You can have them on the side, or inside with the broth and ramen.

I had the Kimuchi Ramen which was so satisfying! The ramen was al dente... the broth was brimming with bean sprouts, bamboo shoots, corn and a fatty piece of roast pork (which i consumed entirely). The bright coloured kim-chi was beaming through...

Kimuchi Ramen: Roast Pork, vegetables and Korean kim-chi.

It was a triumph... I finished my ramen with a big smile on my face. I conquered the queue!

Ichi-Ban Boshi
http://www.ichibanboshi.com.au

Bondi Junction - 360 Oxford Street
Town Hall - Level 2, The Galleries Victoria, 500 George Street

Lunch at Ichi-Ban-Boshi failed because of the large crowds lining up outside. Plan B was Wagamama. A little pricier, but seats were guaranteed.

Inside were long wooden benches, funky lights and a sleek open kitchen.

I ordered the vegetarian Moyashi Soba which featured courgettes, snow peas, mushrooms, beansprouts, garlic, leeks and fried tofu... the wholemeal noodles were stuck together in clumps and the broth was a litttle too peppery.

Moyashi Soba

This is the Chicken tama rice... stir-fried courgettes and shitake mushrooms in a thickened oyster, garlic, ginger, egg and wine sauce. Different... and soggy.

The cheesecake was also a disappointment. It tasted like any ordinary cream cheesecake with a few shavings of white chocolate. The garnish of a semi-dried, dead looking mint leaf didn't make it look any more appetising either.

white chocolate and ginger cheesecake

I thought the food was only average, and over-priced. I'm having my Ichi-Ban-Boshi lunch at 11am next time.

Wagamama
The Galeries Victoria, Level 1, 500 George Street Sydney
Tel: 9264 9155
Web: www.wagamama.com.au

Lesson learnt: always order what the restaurant specialises in. I don't know what drove me into order tempura and teriyaki chicken at a place named Sushi Tengoku. It could have been the cold windy wet weather... or maybe it was Zen...

So after a late night at uni, Zen and I decided to stop by this small neon-lit restaurant, which we'd always driven past. Sushi Tengoku was packed with local "honkie" families. As soon as you enter, you're exposed to a fresh but fishy scent. I sat on the only available table, and waited for it to be cleaned whilst listening to everyone's conversations about food. Every table seemed to prize what they had ordered... fresh sashimi, and sushi of every sort... mMm...

Inside Sushi Tengoku, Kensington

the large sushi roll of soft shelled crab

mixed tempura

teriyaki chicken

Overall, the sushi was amazing... and is probably the only thing you should order. It's all extremely fresh, well-priced and offers a vast variety of fresh seafood and sashimi. I'll definately pass on the hot food next time round.

Sushi Tengoku
121 Anzac Parade Kensington
Tel: (02) 9663 3388

Bookings are recommended.

Miyabi Sushi Bar is conveniently located next to Crown Karaoke and only 1 minute walk from Central Station. At only $2.50 per plate every night, there's no need to carefully calculate the number and colour of plates you end up with! However, the variety was limited and the quality was only average. A relatively peaceful and cheap experience with one of the most affordable soft-shelled crab handmade rolls ever!

crumbled shrimp sushi with creamy egg mayo

fish roe

made on order - soft shelled crab sushi hand roll, $4.50

tuna, yellowtail & salmon sushi

chicken & avocado

tempura prawn sushi

tuna & salmon

sushi roll of eel, avocado & cream cheese

amaebi nigiri (sweet shrimp sushi)

freshwater eel (unagi)

Miyabi Sushi Bar
1 - 15 Foveaux Street, Surry Hills
Tel: 9780 0772

Another day gone, means another day for Jap! Further to my consistent cravings for true Japanese food, my sister took us to Ramen Kan. These noodle houses are plentiful in Japan and are found almost as often as any chain fast food outlet here. As soon as you enter from the shabby elevator (where I'm informed of its tendency to break down), you're immediately exposed to a tight well-decorated space. The decor consists of pebbles, bamboo shoots and wooden furnishings... an absolute contrast to the fugly entrance.

Ramen Kan is known for its casual dining and of course -ramen. The service was pretty average, as they squashed our table for 6 onto a small table for 4. I found this relatively hard to enjoy my meal whilst elbows and chopsticks were colliding. Nonetheless, I happily slurped up my spicy Tan Tan Ramen. Ramen Kan overall offers casual dining and decent Japanese food at a fraction of the cost.

Tonkotsu ramen

Tempura Udon

Spicy Tan Tan Ramen
The soup base was a little on the salty side, but was full of the fatty pork flavour. The sliced leeks were refreshing and cut through the richness of the chilli's, garlic and fried shallots.

Seafood Ramen

Condiment of chilli with fried shallots and garlic

Miso-based Tonkotsu

Gyoza and Salad which was served with the Miso-based Tonkotsu as a set.

Chicken Karaage Ramen

Ramen Kan
Level 1, 90 Hay Street, Haymarket

Eyeblaster has finally made the move. That's right... we are in the city! This means more shopping, more food and more importantly, better food. So for our first Friday Lunch, we strolled down to Masuya. The restaurant was full-to-capacity. Note to self: must make booking next time! The waitress politely handed us a menu each, and informed us of a 5 minute wait. I salivated at all the nicely presented food that was being brought out. While the staff was welcoming, they weren't very attentive, and we must've waited at least 10 minutes before anyone caught an eye on how eager we were to order. Another 20 - 30 minutes later, our food arrived.

I really wanted to order the Shogun set which featured Wagyu Yakiniku beef, teriyaki chicken, tempura, sashimi, nigiri sushi, California roll, miso soup and rice, but after I saw my Tempura and Tonkatsu Bento Box, I was really glad I hadn't been too greedy. Generous servings and good quality food. The tempura was light and crispy... and the deep fried tonkatsu had the perfect crunch. The glossy tonkatsu sauce was rich and boasted a distinctive (and addictive) zing. I'll be back for the Wagyu :-)

Lunch Bento Box - Tempura and Tonkatsu set, $19.50

Tonkatsu

Tempura

Masuya set of teriyaki chicken, tempura, sashimi (in this case, was replaced with an additional serve of tempura and a few pieces of sushi), rice and miso soup, $22.50

Vegetarian Bento Box - vegetarian sushi roll, vegetable tempura, agedashi tofu, salad, miso soup and fruits, $17.50

Masuya Japanese Seafood Restaurant
Basement level, 12-14 O'Connell Street, Sydney
Phone: (02) 9235.2717 / (02) 9231.0038
Website: http://www.masuya.com.au/en/masuya/index.html

I've heard lots about Ichi-Ban Boshi. Some friends would rave on about the value for money and others loved the quality of the soup base. Then there's the talk of collagen in the Tonkotsu... I had to try it for myself!

Zen ordered the Udon Set, which featured a salad, a mini katsu-don, and the udon ($13).

Tonkotsu Ramen, $8.90
The soup was so rich, fatty, and very satisfying.

Red pickled ginger, served with the Tonkotsu Ramen.

Ichi-Ban Boshi
http://www.ichibanboshi.com.au

Bondi Junction - 360 Oxford Street
Town Hall - Level 2, The Galleries Victoria, 500 George Street
Strand Arcade - Level 2, Strand Arcade, 193 Pitt Street

Tonight, we stayed at the Royal Hotel Kawaguchiko, which had its own hot spa and was only 10 steps from Kawaguchi-ko Lake.

At the Royal Hotel Kawaguchiko, we had a breakfast of fish cake, salted fish and egg with congee, miso soup, and daikon (white radish) with pork in an oden.

We slept in a traditional Japanese bedroom with Tatami mats and futons.

Mum and I dressed up in the Yukata robes the Hotel had provided.

Dinner of smoked whitefish, pickled shallot, tempura and a donabe of octopus and vegies.

Wearing a yukata robe at dinner...

The hotel was walking distance to Mt Fuji!

This is the Peace Park at Gotemba. Also known as the Scent of Natural Civilisation garden.

A lovely Japanese garden inside the Gotemba Peace Park.

At lunch, we were taken to a random restaurant. We were served tempura with...

Udon

The rest of the day was spent at the Yunessun hot springs spa resort which is located in Hakone. Too bad I couldn't take photos inside...

And to end the day, I had the green tea soft cream, and Mum had the mango flavour. If only McDonalds had these flavours in its soft-serve cones.

A traditional Japanese breakfast consists of rice or congee, fermented vegetables, miso soup and some western foods. I found that the buffet's here were much more efficient in that rather than piling up on one plate and returning multiple times, you are able to carry around a tray, and fit dishes of food, seperating the flavours and hot or cold items.

Buffet breakfast (miso soup, bacon, sausages and scrambled eggs and salads) at Tokyu Inn, Osaka

Buffet breakfast (freshly baked bread rolls, Japanese curry and takoyaki) at Tokyu Inn, Osaka

Universal Studios, Japan

Me with Dorothy and Tin Man from The Wizard of Oz

Mum with Charlie Brown

I'm in Sesame Street! (Outside the 4D cinema)

Sitting on a yellow cab...

The pink cafe at Universal Studios Japan

Pink churritos with ice-cream at the pink cafe - Universal Studios Japan

Osaka Takoyaki Museum

Takoyaki (octopus balls) in the making

Takoyaki

For more information, refer to Universal Studios Japan and Shin-Osaka Esaka Tokyu Inn

Agedashi Tofu

Miso Soup

Octopus Sushi

Soft-Shelled Crab Sushi

Suki-Yaki, served with a raw egg yolk

Tempura Bento Box

Udon