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Posts tagged ‘Japanese’

Katsuya, Joondalup

Katsuya Japanese Restaurant Menu, Reviews, Photos, Location and Info - Zomato

Katsuya is a fairly new Japanese restaurant/cafe in the centre of Joondalup CBD located in the Central Walk area between Reid Promenade and Boas Avenue.

It is quite spacious inside with plenty of seating, and has a busy takeaway service and a faithful lunch patronage.

The menu consists of many regular japanese starters – gyoza, spring rolls, octopus balls, agedashi tofu, crab claws etc. They also provide a range of sushi rolls, sashimi, tempura, bento boxes and katsu/teriyaki sets.

Unlicensed, there is a range of soft drinks and Asian drinks in the fridge, and the waiters are always happy to provide chilled tap water.

We chose some spring rolls and gyoza to share. There are 5 in each portion but I forgot to take the spring roll picture before we ate some.

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The spring rolls were nice, served with a sweet chilli sauce, and the gyoza were plump and juicy. A very good start.

I chose a high protein meal of agedashi tofu and mixed sashimi. The agedashi consisted of three large pieces of tofu and some tempura vegetables in a lovely tentsuyu broth. The silken tofu is dusted with potato starch and deep fried giving a lovely contrast of textures.

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The mixed sashimi was beautifully fresh and skilfully cut, served with spinach, light soy and wasabi. Some of the best sashimi I have tasted worldwide.

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My companions ate teriyaki salmon bento and a katsu curry set.

The bento boxes contained a portion of teriyaki salmon with rice, salad, edamame, and miso soup. Every element was well presented and tasty, the salmon very fresh, and the sauce sweet and luscious.

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The katsu curry was also well presented. The chicken was a nice thickness in a lovely crispy crumb with a mild and fruity flavoured curry sauce. It was accompanied by a miso soup and a bowl of salad.

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The staff at Katsuya are very helpful and willing to answer all questions about the menu. Everything is served with a smile and created with care. This restaurant serves food of a high standard and is well loved by the locals. I will definitely be a regular at Katsuya.

Japanese Chicken Katsu Curry

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This delicious curry is relatively simple to make and is best made fresh – there’s nothing quite like freshly fried katsu chicken. If you want to be healthier, you can cook the chicken in the oven. The sauce comes in ready made roux blocks called Golden Curry and they have different strengths – this makes it really simple, but you can also make your own curry roux, so I am going to include the recipe for that too. To serve 2, one large chicken breast should suffice, but feel free to use as much or as little of the ingredients as you wish – these are the approximate quantities that I use.

Ingredients:

1 large chicken breast
Half an onion, chopped into large pieces
1 medium carrot sliced or large diced
1 medium potato large diced
Half a cup of frozen or fresh peas
Panko breadcrumbs
4 tablespoons of flour (any kind, but I use plain most often – you can also use almond flour)
1 egg, beaten
Half a teaspoon of chilli powder
Golden Curry Roux blocks (approx 20g per serving)
Vegetable oil (enough to fill your frying vessel to a depth of at least 2.5cm)

To make the katsu chicken:
1. Heat the oil in a suitable pan for frying – I tend to use a deep wide pan. It will be ready when you place a wooden spoon in the oil and small bubbles rise quickly from the spoon’s surface.
2. Put the flour, egg and panko breadcrumbs into 3 separate large bowls. Season the flour with salt and pepper, (and chilli powder if you feel so inclined).
3. Trim and wash the chicken breast. Pat dry. Place the chicken breast between two sheets of baking parchment and bash it with a rolling pin until it is flatter and thinner.
4. Cut the chicken into 2 or 4 equal size pieces (depending on how you think it will fit into your pan.
5. Coat the chicken pieces in the flour, shake off the excess, dip in the egg, then coat in panko breadcrumbs, pressing the breadcrumbs onto each piece.
6. Fry the pieces in the oil for approx 10 minutes, depending on size, thickness etc. Check that they are cooked by cutting into a thicker part of the meat and checking for pinkness.
7. When you are happy with the doneness, put them on some kitchen paper to absorb the excess oil.
8. You can also cook the chicken in the oven – approx 180 deg C for approx 20-30 minutes – again, check them regularly as the time will depend on the size of the pieces.
9. While the chicken is cooking, put the onion, carrot, potato and peas in a saucepan and cover them with just enough water. Simmer them until they are cooked.
10. Add the curry roux blocks to the vegetables and stir until dissolved. If the sauce is too thick, add some more water and keep stirring.
11. Slice the katsu chicken and serve with the vegetable curry sauce and some boiled rice.

golden curry

If you prefer to make your own curry sauce, do this:

Finely chop or whizz up half an onion, 2 cloves of garlic and a small (half cm) slice of ginger in a food processor. Cook in a little oil until fragrant.
Mix half a tablespoon of your favourite curry powder with one and a half tablespoons of flour. Stir this in and then slowly add equal quantities of vegetable stock and apple juice until it is a nice thick saucy consistency. Stir well to combine. Stir in half a tablespoon of garam masala. Taste to check the flavour.
If you don’t have apple juice you can whizz up a fresh apple and add this instead, but you will need to keep tasting to get the sweet/savoury balance right.
Now when you simmer the vegetables, drain the water off after cooking and add them to the sauce – you get the same result but all totally homemade.

 

 

 

 

Sakana, Clayfield

Sakana Japanese Dining Bar Menu, Reviews, Photos, Location and Info - Zomato

Sakana is in a group of shops just on Sandgate Road, it is quite a large cafe with a casual atmosphere.

The menu is quite extensive, featuring hot and cold appetisers, sushi, sashimi, bento boxes, curry, rice and noodle bowls, and tempura.

We chose edamame to nibble on while waiting for our mains. This was plentiful and fresh.

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We shared some prawn gyoza – they were steamed and tasty and had a dipping sauce.

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I chose my favourite Agedashi Tofu. This is a dish which is impossible to eat with chopsticks so I was glad to have a spoon. The tofu was nicely coated in potato starch and had been very lightly fried. The broth was tasty with a lovely savoury umami flavour – definitely one of the nicest I have had.

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We shared some sashimi of omelette, scallop, tuna, salmon and white fish. It was good quality and very fresh and came with pickled ginger and lovely hot wasabi.

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My companion chose a sushi roll containing spicy tuna and tempura prawn. This was plentiful and it had lots of nice contrasting textures and flavours.

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We were very full at the end of the meal and enjoyed everything that we had. The cafe is also licensed and sells Japanese beers, sake and sake jelly drinks.

We will definitely return – it’s local and extremely good.

 

Aoki – 234 W 48th Street, Manhattan, New York

UPDATE – Aoki is now permanently closed.

Aoki Menu, Reviews, Photos, Location and Info - Zomato

Aoki is a lovely Japanese restaurant just north of Times Square in New York. We just popped in for a light evening meal and were surprised by the variety available on the menu.

We chose a Spider roll – Soft shell crab, mayo and caviar, and a Pink Panthers Roll – crunchy spicy tuna, tempura eel, avocado, wasabi, caviar. Both were delicious and beautifully presented – they held together well.

Spider Roll and Pink Panthers Roll

Spider Roll and Pink Panthers Roll

We also chose gyoza – pan fried pork dumplings – again succulent and delicious.

Gyoza

Gyoza

Our fourth dish was tuna tataki – seared tuna with ponzu sauce and salad.

Tuna Tataki

Tuna Tataki

All of the dishes tasted really good, the ingredients were good quality and the service was excellent.

They also have an extensive drinks list which contains cocktails including the delicious Lychee Mojito.

Lychee Mojito

Lychee Mojito

Will I return to Aoki ? Definitely, next time I am in New York I will be taking my friends there for a wonderful Japanese treat.

Satsuki – Subiaco

Satsuki Menu, Reviews, Photos, Location and Info - Zomato

I love Satsuki. It is the sister restaurant to Ha-Lu, and is always consistently good. The menu is not identical to Ha-Lu but the principle is the same – tapas style sharing plates of food, high quality, and not the standard Japanese fare. To have a reasonable sized dinner, I would recommend 6 dishes between two people.

I would say that Satsuki’s signature dish is the spicy tuna tataki, which is always delicious. The menu has had a recent makeover, and this time we had lots of new dishes to try. Here is a photo diary of our meal.

Yuzu chuhai

Yuzu chuhai

I always like to have a Yuzu chuhai – it is a Japanese alcoholic drink made with shochu (japanese spirit) and usually has jelly pieces in it. This one had no jelly but still tasted delicious.

Carpaccio of white fish, salmon and scallop

Carpaccio of white fish, salmon and scallop

The carpaccio was fresh and tasty, with an ume plum glaze and delicious caviar balls which burst in your mouth.

Spicy tuna tataki

Spicy tuna tataki

The signature dish, this is always a star with spring onion, daikon, sesame seeds and a hint of chilli.

Tori Tempura

Tori Tempura

This was a new dish – chicken breast wrapped in nori (seaweed) and tempura batter, served with ume plum sauce and a ponzu dip. Very very tasty.

Salmon and Sea Bass

Salmon and Sea Bass

The quality and freshness of the fish was amazingly good, served in a light sweet broth.

Egg yolk tempura, lotus roots and bacon salad

Egg yolk tempura, lotus roots and bacon salad

When you get this salad, you break open the tempura egg to coat the other pieces in the lovely egg yolk. It is a mouthful of contrasting textures, crispy lotus root slices, crispy salty bacon, soft leaves and the tempura egg. Yum.

Duck and Wagyu beef

Duck and Wagyu beef

This dish was very nice and well presented – 4 chunks of quality wagyu, served with slices of duck, wasabi, mustard, spring onion pickle. It is a little similar to the Ha-Lu signature dish of duck with aubergine and Madeira. Personally I think that the Ha-Lu dish is better – somehow the Madeira really makes the dish. This version was an interesting alternative.

So yet again, another delicious meal at Satsuki. The environment is quite good too, you can sit outside in the courtyard, inside, or at the sushi bar. It is well situated in the square near Subiaco station, so lots of bars and nightlife available nearby.

Shiro – Central Park Plaza, Perth

UPDATE: Shiro has now permanently closed.

Shiro Japanese Restaurant Menu, Reviews, Photos, Location and Info - Zomato

This restaurant is inside a lovely area of Perth CBD called Central Park – a modern area with gardens, restaurants, cool bars and hotels.

Shiro Shiro

The ambience is modern, chilled and minimalist – I found it very relaxing – the staff were pleasant without being pushy. They provided tap water without us having to request it (I hate it when restaurants only offer bottled water at $10 a bottle, and then look down their noses at you when you ask for tap water).

The menu was fairly comprehensive offering an 8 course tasting menu for $95, an omakase menu (11 items) for $150 and various a la carte options including nigiri, sashimi, tataki/carpaccio, salads, hot dishes, tempura and house specials.

We chose miso soup and shared 6 dishes:

Miso soup

Miso soup

The miso was tasty and warming – a nice dose of umame on a chilly Perth evening.

Popcorn Shrimp

Popcorn Shrimp

This was a lovely tasty dish to start off with – deep fried crispy prawn meat with spicy mayonnaise and salad – very moreish.

Karaage chicken salad

Karaage chicken salad

Karaage dip

Karaage dip

If you have never eaten karaage chicken before, just imagine the best ever tastiest, crispiest, succulent fried chicken, and there you have it – this dish was perfectly cooked, served with mustard dip, salad leaves and crispy lotus root. Yum.

Carpaccio of snapper

Carpaccio of snapper

Next was carpaccio of snapper, lovely slices of raw snapper served with dashi jelly, ponzu sauce and herbs. This was a lovely concoction of flavours, impossible to eat with chopsticks, but the waitress obligingly gave us a spoon each.

Soft shell crab tempura

Soft shell crab tempura

The soft shell crab tempura was delicious – chunks of watermelon, crispy deep fried spinach leaves which were light and tasty, crispy lotus root slices, and soft shell crab in tempura batter.

Caramel Miso Pork Belly

Caramel Miso Pork Belly

The pork belly was perfectly cooked, soft and tasty on a bed of light caramel sauce with tempura noodles.

Assorted nigiri (royal flush)

Assorted nigiri (royal flush)

The nigiri was nice, top quality snapper, prawn, scallop, tuna, salmon and yellowtail on thumb sized pieces of rice. The rice fell apart a little though, I like the rice in sushi to hold together so that I can dip the whole piece in my soy, however these sushi fell apart in my chopsticks. They still tasted great though.

I loved Shiro. I thought the food was really good quality, and well presented in a nice environment. I will go back, but this time will order fewer deep fried dishes and more vegetable dishes. Excellent – I thoroughly recommend it.

Fuku – Glyde St, Mosman Park – Teppenyaki restaurant

UPDATE – Fuku now appears to be called Tsunami ko.

Fuku is a fairly new addition to the Perth restaurant scene. It has been open since October 2012 and is an annexe to Tsunami restaurant next door.

tsunami ko Menu, Reviews, Photos, Location and Info - Zomato
Fuku

The restaurant offers three set menus: “Good” is $100 per head for 4 courses, “Better” is $135 per head for 8 courses, and “Best” is $220 per head for 10 courses. It also has a very comprehensive sake list. The restaurant seats 16 around a long teppenyaki bar which is divided into two grill plates. It is a smart restaurant with a  fabulous array of sake bottles adorning the wall, and the friendly staff are very welcoming and helpful.

Chef Jaymon

Chef Jaymon

We had the 8 course “Better” menu, which started with a fabulous textural dish of Kawa ebi (crispy freshwater river shrimp) and sun dried crispy nori sheet. The flavour of this dish was excellent, and the crunchy feel of the ingredients was a real taste sensation.

Kawa ebi and sun dried crispy nori sheet

The second course was a plate of ‘small morsels’ containing Wagyu beef with white sesame sauce and zucchini, snapper and octopus, with yuzu and basil, a tempura oyster with a ginger salsa, and deep fried green tea noodles.

Small morsels - otsumami

Small morsels – otsumami

Each item on the plate was skilfully cooked, the presentation could have maybe been a bit more precise – Japanese food is usually beautifully and perfectly presented, and this plate lacked a bit of presentation finesse. The flavours were delicious, and the quality of the ingredients shone through, but I did feel that the ginger salsa overpowered the oyster a little, and maybe a smaller amount of salsa would have been better.

The next course was sashimi. This was faultless – the quality of the fish was amazing – tuna, salmon, tobiko (flying fish roe), prawn, and rolls of snapper with japanese pickles. The wasabe was hot, just how I like it.

Sashimi

Sashimi

The fourth course was quail. The quails were spatchcocked and grilled, and served up in buckwheat pancakes with beetroot relish and cucumber. This reminded me very much of a Japanese version of ‘aromatic crispy duck’ which is often served in Chinese restaurants. It was a very nice dish, but a bit tricky to eat with chopsticks as the pancakes were very loosely wrapped, so I ended up using my fingers.

Quail pancakes

Quail pancakes

The fifth dish was my favourite dish of the whole menu. Scallop, prawn and crispy prawn head. Chef Jaymon cooked them on the grill in front of us, carefully removing the more inedible portions of the prawn head and grilling the rest of the prawn with a perfect amount of charring. The scallop was cooked to perfection. The whole dish was then dressed in sea urchin butter which Jaymon melted and browned on the grill. The ingredients were top quality.

Scallops and prawns

Scallops and prawns

Scallop, prawn and crispy prawn head in sea urchin butter

Scallop, prawn and crispy prawn head in sea urchin butter

The next course was the fish of the day, which was red emperor, with an aubergine cut and shaped like a mushroom, a slice of lotus root, and miso and rosemary sauce. The fish was very good quality and the whole plate worked really well. After this dish I started to feel very full, and was hoping that I could manage the last two courses.

Red emperor

Red emperor

The next course was Wagyu steak grade 9+ with fried rice. The chefs put on a real performance, juggling spatulas and forks, then juggling eggs and breaking them  on the edge of the spatula. They made onion volcanos by separating onion rings on the grill, building them up into a tower and then igniting them. The chef display kept everybody entertained and amazed.

Making fried rice

Making fried rice

Onion Volcano

Onion Volcano

Chef pyrotechnics

Chef pyrotechnics

Cooking wagyu

Cooking wagyu

Wagyu and onion

Wagyu and onion

Fried rice

Fried rice

The wagyu tasted like no beef I have ever tasted before, it melted in my mouth, and matched perfectly with the spicy miso sauce accompaniment and grilled garlic.

The final course was a Yuzu cheesecake with mountain peach and chocolate drink.

This dish was not sickly sweet, the chocolate drink was warm and very drinkable, the mountain peach looked like a small raspberry and had a stone inside, and the cheesecake was baked with a hint of citrus from the yuzu.

Dessert

Dessert

Chocolate Drink

Chocolate Drink

It was nice, but not the best cheesecake I have ever tasted. Because dessert is usually the last memory of a restaurant it is really important to finish with a flourish, and I probably found this dish a little disappointing after the lovely courses that had gone before.

With my meal I had a lychee non-alcoholic cocktail which was really good.

Lychee cocktail

Lychee cocktail

Other aspects of the restaurant were quite interesting. The ladies toilet had a light up mirror and a toilet/bidet with a control panel and a warmed seat – very entertaining. The staff were knowledgeable and friendly, the chefs Jaymon and Gary were talented and entertaining. Fuku is a place that I would take friends to if I wanted them to have quality food with entertainment thrown in.

Will I go back to Fuku regularly ? Probably not more than once a year – the main reason being that it is quite expensive. I know why Fuku charges those prices, because the quality of the ingredients is clear, however, I can go to Nobu and have a meal for less, and Nobu is world-renowned for it’s menu choice, finesse and quality.

I thoroughly enjoyed Fuku and I would like to thank the staff for a fabulous evening.

Ha-Lu, Mt Hawthorn

Everybody who knows me knows how much I love Ha-Lu. It is one of my top 5 Perth restaurants.

The menu changes from time to time and the new dishes are always exciting. Here is a photo diary of tonight’s visit.

Ha-Lu Menu, Reviews, Photos, Location and Info - Zomato

Lyche chu-high - Shochu based cooler

Lychee chu-high – Shochu based cooler

This is a drink called a chu-high which contains some Shochu. They also do ume plum and yuzu flavours which contain tiny jelly pieces. All three are lovely.

Sashimi of the day

Sashimi of the day

The sashimi is always really high quality – this is scallops, salmon and kingfish. The wasabi provided is nice and hot – as it should be.

Tuna and watermelon

Tuna and watermelon

Tuna and watermelon is a new dish on the menu – lovely fresh raw tuna on slices of succulent watermelon. With different toppings, mustard mayo, spring onion, radish and wasabi.

Root vegetable salad

Root vegetable salad

This is a dish which I always order at Ha-Lu. A salad with root vegetables such as potato, sweet potato, carrot, lotus root, with soy mustard dressing and a perfectly poached Onsen style egg in a crispy wanton basket. The whole dish is a delight.

Tori Tempura

Tori Tempura

This is another new dish – soft succulent chicken tempura served with ponzu dipping sauce, plum mayo, and hiding underneath the pile of chicken is some pickled turnip. Very very good quality dish.

Miso soup

Miso soup

I don’t know the secret ingredient, but Ha-Lu miso soup always tastes particularly delicious.

Scallops Nanban

Scallops Nanban

Another favourite – lovely plump scallops on a crispy lotus root with radish, chilli flakes and black caviar.

Duck with aubergine and madeira

Duck with aubergine and madeira

This is a signature dish of Ha-Lu. Tender duck breast with slices of perfectly cooked aubergine and different dipping sauces – madeira, mustard, wholegrain – always a favourite.

No room for dessert. If you haven’t tried Ha-Lu yet, please do, it is a tapas style approach to Japanese food – if you think Japanese food is all about raw fish and sushi, think again.

Mr Munchies Sushi Mount Lawley

I was very keen to try out this new sushi bar in Mount Lawley – everybody seems to be talking about it. I am still lamenting the management change that happened to Yuzu just around the corner – and since the ‘old’ Yuzu went, I have missed good quality, exciting, consistent sushi.

Mr. Munchies Sushi Menu, Reviews, Photos, Location and Info - Zomato

The reservation was quite difficult – the staff did not seem to understand me, but I managed to make a reservation eventually – good job that I did because it is a very small place. It is not really a place to linger – very canteen style, and they serve you quickly to maintain a good turnover of customers. You can invent your own sushi, but I decided to choose from the menu.

Kara-age chicken

Kara-age chicken

Tuna and avocado roll

Tuna and avocado roll

Spider roll with soft shell crab

Spider roll with soft shell crab

The portions were generous, and I found them difficult to eat. I like my sushi portions to be a mouthful – if I have to bite into them they invariably fall apart and make a mess on the plate.

I liked the variety too – it annoys me when sushi bars serve mainly salmon and cooked tuna.

The sushi was nice, but nothing outstanding, and certainly not good enough to have me trekking back to Mount Lawley on a regular basis like Yuzu used to.

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