Ocean Room: Raita’s tasting menu

Treated to a wonderful Japanese meal at Ocean Room, Sydney — with guru blogger and good friend Rebecca Varidel from insidecuisine.com

Those that know me know that I simply adore Japanese  cuisine,  as well as  sake.  I was so lucky as Chef Raita’s restaurant has one of the best sake menus in the country. We tried many but without a doubt, my favourite was the Koikawa, a Nigori or a cloudy sake from Yamagata.

 

 

 

The menu: Starting with Sydney rock oysters and ending with angel food cake.  Chef Raita’s 12-courseTasting  Menu  took us on an excursion of Japanese delights and reminiscent of  a top-starred  Ryokan in Japan.  Flavours and textures have all been designed into this menu. The Ochazuke Modern course served in glass bowl incorporated crispy Koshihikari rice crust mixed with tender-seared latchet plus umeboshi sorbet — all in a bowl rimmed in wasabi dust.

NAMAGAKI
freshly shucked Sydney Rock oyster, spicy sangrita cloud, tomato air

 

 

MAGURO TARTARE
sea salt cured tuna, sesame scented, dark & white balsamic crystal,
toasted nori & ocean pearls

 

 

DOBIN-MUSHI TARABA KING CRAB
Taraba king crab with a dash consommé

EDO-MAE NIGIRI SUSHI
three authentic Tokyo style nigiri sushi

 

 

Raita Noda: executive Chef
www.oceanroomsydney.com

 

 

 

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