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