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2023-11-17
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Dinner. New addition to the group behind Sumiya etc, serving wagyu omakase. Outpost of wagyu expert from Nara, taking up the space by Sushi Awaji.Counter seating 10, overlooking the Japanese chefs at work. 1 menu of 14 courses at $1280 pp.Only one slot available- 7pm.Chef started by showing us the cuts of meat: Outside skirt, sirloin, tongue and rump.Here’s what we had. -shot of cream of onion soup. Onions were from Awaji.-Tartare wrapped in seaweed.-Fillet with beech mushroom -Rump, slow cooked
Counter seating 10, overlooking the Japanese chefs at work.
1 menu of 14 courses at $1280 pp.
Only one slot available- 7pm.
Chef started by showing us the cuts of meat: Outside skirt, sirloin, tongue and rump.
Here’s what we had.
-shot of cream of onion soup. Onions were from Awaji.
-Tartare wrapped in seaweed.
-Fillet with beech mushroom
-Rump, slow cooked then char finished; like the western Roast beef. Served with eggplant, sansho and balsamic vinegar.
-Tongue with salt and wasabi. Very thick, not too chewy. Impressed that restaurant was able to source such a good quality piece, as normally restaurants were not able to import wagyu tongue from Japan.
-Outside skirt with sauce, to be wrapped in a piece of lettuce with green papaya.
-Slightly grilled fillet served with salad leaves and green mustard.
-Wagyu with daikon in broth. Daikon was perfectly cooked: sweet and tender.
Persimmon with tofu sauce
Wagyu fillet sandwich with special sauce and mayonnaise
Wagyu wanton
Sirloin sukiyaki with shiitake mushrooms
A choice of wagyu curry (not pictured), Somen or shigureni (ie beef cooked in a sweet soy sauce flavored with ginger- a classic Japanese home-cooked dish.) Tasted salty and sweet at the same time.
Dessert: Persimmon gelato with muscat and almond tofu.
In summary: superb wagyu nite. Meal did not feel oily or too heavy at all (but possibly due to the fact that we went hiking for 6 hours beforehand).
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