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Posts tagged ‘Japanese’

Kobe Sushi, Whitfords

Kobe Sushi Menu, Reviews, Photos, Location and Info - Zomato

Kobe sushi has been serving up great Japanese options for many years at Whitford City Hillarys. There are a few vegan things on the menu – delicious vegetable tempura, and vegetable sushi rolls. There are bento box options and donburi as well as items in the cold cabinet. I chose the tempura with udon noodle soup. This was freshly made to order.

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The tempura veggies were beautifully crispy, a selection of onion, potato, broccoli, zucchini, and sweet potato served with a tentsuyu sauce. The noodles were nicely soft and in a delicious broth.

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Kobe is definitely a good choice for lunch when you are shopping at Whitfords.

 

Japanese vegetable tempura pancake – kakiage

I love tempura – the light batter and the soft veggies are such a great contrast. You can make your own dipping sauce for these kakiage, but I prefer to serve them with a nice thick homemade mayonnaise. Mine are a bit smaller than the traditional round ones that you see at sushi bars, but they cook fairly quickly and are great to be prepared in advance and then reheated in a hot oven for 10 minutes.

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Ingredients:

You can use any veggies, but I chose a combination of sweetcorn, broccoli, carrot and onion. This recipe makes 6 kakiage (plus a tester).

1 Onion thinly sliced
2 Small carrots cut into matchstick size pieces
1 Portion of kernels cut from the cob of one ear of corn (remove husk and silk first)
5 florets of broccoli cut into small pieces

8 tablespoons of plain flour
2 tablespoons of corn flour
1 teaspoon of salt
200mls of cold water (preferably from the fridge)

Enough vegetable oil to fill a small saucepan about a third full.

Method:

  1. While the saucepan of oil is heating, prepare the vegetables and place them in a bowl.
  2. In a separate bowl or jug, mix the batter ingredients – salt, flour, cornflour and water. Don’t overmix the batter – a few small lumps will be okay.
  3. Add the batter to the vegetables and mix well.
  4. Check that the oil is ready by dropping a very small droplet of batter into the pan. If it fizzes and rises up, the temperature is probably right.
  5. Using a very large metal spoon or heat resistant spatula, scoop up a large spoonful of the batter/veg mixture. Carefully slide it off the spoon and into the oil. It might look like it won’t hold together, but it will – don’t worry.
  6. After 3-4 minutes, flip the kakiage and cook for another 3-4 minutes on the other side. The kakiage won’t go really dark, but some of the veggies may look a little brown, The onion strands should be lovely and crispy.
  7. Drain on kitchen paper and serve immediately.
  8. Alternatively place in a an oven dish and cover with foil. When you are ready to serve, warm them up in the oven for 10 minutes at 190 deg C.
  9. Serve with mayonnaise, or tentsuyu sauce with grated daikon.

Other good veggies for this recipe are potato, sweet potato, green beans, eggplant, squash, mushrooms, cauliflower, broccolini, spring onion. I would always recommend using onion because it adds so much flavour and gives some nice raggedy crispy edges.

 

Tsunami, Mosman Park

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

We visited Tsunami on Saturday night – it’s one of a few restaurants on Glyde Street in Mosman Park. It’s quite large inside with seating at the front and back and some outdoor seating too with pretty fairy lights. We were seated in the back section which was quite dimly lit.

The menu is interesting – a selection of sharing dishes, hot and cold, sushi, sashimi, hot stone dishes and hotpots. The menu also indicates that some dishes are ‘not recommended’ and just on the menu because people ask for them, which is a bit of an unusual approach. Click here for the menu link

We ordered a low alcohol yuzu highball to start – a lovely citrus drink with a hint of alcohol.

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We ordered five dishes from the menu – first to arrive was the mixed tempura. This was really delicious – prawns, mushroom, sweet potato and seaweed, beautifully fried with the lightest batter and a great ponzu dip.

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Next came the spicy tuna roll, probably the best spicy tuna roll I have tasted with quality minced tuna inside, aburi tuna on top and nice ginger, scallion, and avocado flavours.

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Next came the marinated black cod – a very yummy dish, but not easy to share, and not a lot of food for $22.

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We also had miso soup, which I did not photograph – it had a nice depth to it and lots of seaweed and tofu to enjoy.

Then came the lamb ribs, one of the highly recommended dishes. It was okay, but nothing really special. The ribs had a membrane on them which was not pleasant to eat, but the meat was nice and tender and the capsicum puree tasted good.

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Then we waited, and waited and waited… The wait staff seemed to ignore us for a very long time and after a few attempts to attract their attention we eventually managed to get a waiter to replace our water bottle. It was more than 30 minutes before our last dish arrived, which was strange considering that the meal had been nicely paced up to this point.

We waited patiently for our Ishiyaki volcanic rocks stone grill, and when it finally arrived we asked the waiter to replace our plates which were dirty with the previous dishes. He took them away and never came back ! The meat on the stone grill was scallops and wagyu but it had been put on the rock in the kitchen, so by the time it got to our table the scallops were hard and rubbery and the meat had stuck to the stone. There was no oil or anything to lubricate the meat. The wagyu wasn’t very tasty and the whole thing was a disappointment. Trying to share rice and potato salad with no share plates was difficult.

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We didn’t hang around for dessert. Nobody asked us if we enjoyed our meal. It was a real shame – it started off with so much promise, but ended up not being worth our 45 minute car journey to get there.

 

Satsuki, Subiaco (revisited)

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

I have blogged about Satsuki before, but this is the first time that I have written about the newly refurbished restaurant. The large overbearing sushi counter is gone, leaving more room for tables, and a tatami room. The outdoor area has been floored and is more part of the main restaurant, than a courtyard (which used to get quite chilly in winter).

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We perused the menu, glad to see that our favourites were still there – scallop nanban and their signature tuna tataki. The presentation is slightly different but the tastes are still there.

Yuzu chu-hai is always a winner, but it’s alcoholic so you have to be careful not to have too many. The punch of yuzu flavour is incredibly good.

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The miso soup served here is always exquisite, rich and nourishing.

The first dish to arrive was tuna tataki, as good as ever with great quality raw tuna, daikon, and spring onion.

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Then we ordered one of the specials – sea pollock with some tempura beans and an agedashi broth – lovely rich agedashi and fresh fish.

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Our next item was duck and potato which is very similar to a duck and aubergine dish that we have had before at Ha-Lu (the sister restaurant). Beautifully prepared duck with fried leek and salted onion, and very helpfully divided into two portions with a nitsume sauce reduction (eel broth, mirin, soy, and sugar).

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Then came the scallop nanban, scallops in a light batter, fried with crispy lotus root and tobiko, and a smattering of chilli powder. One of our absolute favourites – the scallops are so fresh and meaty.

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The last dish to arrive was aubergine dengaku. A roast aubergine half topped with a sweet miso and minced teriyaki chicken paste. This is another good nourishing dish with lots of flavour and thoughtful preparation.

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I still rate Satsuki as a great Japanese restaurant, and definitely somewhere to go if you want more than the regular sushi train offerings. My only gripe is that they serve the food quite quickly – for all the thought that goes into the dishes, there is no consideration of how to pace a meal, giving the diners a chance to digest a dish and chat before the next dish arrives. If they can nail the service aspect, Satsuki will be hard to beat.

Link to previous blog post

The Modern Eatery, Mount Lawley

The Modern Eatery Menu, Reviews, Photos, Location and Info - Zomato

The Modern Eatery specialises in aburi sushi – the lovely charred, flame seared sushi that you see in several outlets now. It’s a very clean and minimalist restaurant, more cafe style than first date material.

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We chose a yuzu drink to start with – yuzu, citrus, lime and mint – very refreshing.

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We chose a crunchy salad to open proceedings  – leaves with lotus roots, crunchy sweet potato shreds, and sesame dressing. This was lovely – a nice contrast of flavours and textures.

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Next came a selection of signature aburi sushi, some salmon and some tuna, all really good.

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We finished off with tempura prawns and vegetables, very nicely cooked with a great ponzu dip.

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I loved Modern Eatery – it was clean, tasty and reasonable and the staff were really welcoming. Definitely one of Mount Lawley’s best.

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Mon Taste of Japan, Leederville

Mon Taste of Japan Menu, Reviews, Photos, Location and Info - Zomato

Mon is a cosy Japanese cafe in Newcastle Street just off the main strip. It always seems busy and we decided to give Mon a try.

The first thing we noticed was that the staff were not particularly welcoming or attentive, probably because they were busy, rushing back and forth between the kitchen constantly. The menu looked good though and there were plenty of specials like chicken and prawn gyoza, mackerel don with ginger and soy flavoured rice, tuna karaage, triple chicken don. It all sounded really good and authentic.

We chose the gyoza to share, I chose the mackerel special and my partner chose the chicken katsu curry. We also opted for some miso soup. After waiting for quite a while, it became clear that all of the food would be arriving as it was cooked. Usually the wait staff ask if you want some of it as a first course, but this didn’t seem to be an option.

Our miso came first, mine was okay, a nice flavour but tasted a bit grainy and had a lot of residue at the bottom of the bowl.

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My partner then received his chicken katsu curry, which he quite enjoyed. He did say that it wasn’t amazing, but an okay katsu.

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There was a bit of a wait before my mackerel dish arrived and it came up with the gyoza.

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The gyoza were nice and succulent with a good dipping sauce. The bowl was a bit small to dip them, but they were good gyoza and we enjoyed them.

The mackerel was little different. When it arrived the waitress said to be careful because the claypot was very hot. It was. It was searingly hot, and a bit unstable on the wooden base, so it kept shifting and despite my best efforts, I did keep burning my hands on the bowl almost every time I dipped the spoon in. The other aspect of the extremely hot dish was that it made the rice incredibly dry and a lot of the rice stuck to the pot. The mackerel was good and succulent, but not very ‘saucy’, so it really was a fairly dry dish, and with the constant awkwardness of trying not to burn my hands, it wasn’t easy to eat.

So will I try Mon again – probably not. It was authentic, but not outstanding food, the service was lacklustre, and my dish was the stuff that health and safety nightmares are made of. I dread to think what might have happened if it was served to a child or somebody with poor coordination. There’s a lot of competition in Leederville and if Mon continue with that level of service, they won’t last.

 

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.

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