Restaurant Sasaki - Sydney, NSW

I think I've really slowed down lately on the blogging....not that I've eaten any less but I think, I've had many outstanding meals but none that invoked an emotion in me. A post-meal elation that has prompted me to immediate action, a meal so good that it's stoked an intense passion in me to sit here and put my thoughts to keyboard. I had a meal like that just last night when the Mrs and I visited Restaurant Sasaki.

Sasaki has been open for a short while but has amassed immense fame in the community for the aesthetic and philosophy behind the food. The philosophy was to bring Japanese home cooking to the Sydney public. The store is fitted out with a strong Japanese influence with clean lines and perfectly balanced contrast between darkness and light. Everywhere you look, the organisation and simplicity of your surroundings just mesmerise you. Looking from the outside, you would be forgiven for mistaking the area for suburban Tokyo (at least, that's how I felt). I felt instantly transported back to my favourite country when I saw the big, blue noren outside. As I walked in though, that nostalgic familiarity disappeared but was replaced by a fascination with the interior. The inside made me feel like I was in someone's well-organised and fitted out home in rural Shimane prefecture.

At 6:15, the restaurant was already packed out (a measure of just how popular they are) but we were fortunate enough to still be able to get my favourite seating, right at the bar. This was the most optimum seating as the lighting was perfect and we had front-row seats to see it all happen. When I said everything was aesthetically pleasing, I really meant it. Even the menu was made out of Japanese washi paper which meant it had a really delicate yet clean feel to it. The Mrs didn't really want to go with the Omakase because it had duck on it so we decided to order straight from the menu.

First to come was the Salmon, Fennel and Caraway Seed which consisted in a mix of fresh salmon cubes that had been marinaded in white miso, mixed with cucumber and topped with pomelo. This was a perfect start to a wonderful dinner as this really demonstrated the skill and technique of each dish to come and set the bar for what we were to expect. The flavours were fresh and distinct, each one layered in a way where you would taste each after the other in perfect clarity as if you were lead from point to point whilst being lead by a gentle river current. The crunchy texture of the cucumber really accented the soft, fatty mouth feel of the salmon and the nutty, moreish flavour of the white miso marinade gave it a buttery, sweet finish.

Just before we finished the salmon, the next dish came which was the Egg and Crab Chawanmushi. This was the Mrs favourite dish of the night as the egg had a custard like consistency. Smooth, delicate and delicious in every way, the dashi used provided a really clean but intense umami with the sweetness of the flaky crab meat accenting each spoonful. We legitimately did not leave a single bit left in the chawan and the Mrs was visibly in utter bliss with each bite.

Despite the small kitchen and space, the dishes definitely come at a blistering page because as we were just finishing the chawanmushi, the third dish came which was the Prawns with Apple and Coriander. This was another dish that was immensely impressive to me....the thought and balance of flavours was absolutely sensational. I could legitimately drink that vinaigrette since it was so light and appetising. The apples and herbaceous flavour of the coriander really gave the sweet, raw prawns another dimension of flavour. Though it may seem a bit daunting to eat at first, it really isn't that hard. The method I found easiest was bringing the flesh up to your mouth and swallowing it whole from the middle, leaving only the head and tail exposed outside your mouth. You can then use your teeth to gnaw out the remaining flesh in the tail, leaving the head for your enjoyment if you're into sucking on prawn heads.

Then, came the "piece-de-resistance" moment of the night for us...with dishes of this extremely high refinement and calibre, you would imagine the dish would have to be exceptional to rise above the other already amazingly delicious dishes but IT WAS. The Wagyu, Satoimo and Peashoot dish had to be my favourite of the night just for the pure heavenly delight it brought the Mrs and I. Each bite made me pause and savour each drop of flavour and each lashing of sauce. I've had a fair few dishes of hanger steak but I can say with certainty that Sydney wide....none have the balance that Sasaki has. The beef was cooked pink end-to-end with a meaty, tender texture and rich, intense flavour. I almost cried....that's how good this dish was.

Whilst we ate the beef, a bowl of the rice of the day (Chicken, Mushroom and Mackerel Dashi) was waiting for us to consume it. We were fortunate enough to be able to capture the moment they opened the pot and mixed the rice just before serving and what a sight to behold...the perfectly cooked grains of rice being separated from the edges....just a hint of charring on the grains closest to the sides of the pot. Upon tasting the rice, I can say that you would not have had rice as good as this unless it was prepared by a seasoned master. You could taste each grain individually with the sweetness of the rice and the savoury flavours of the chicken, mushroom and mackerel permeating your mouth.

To finish our savoury selection, we had the Shiitake Mushrooms with Cheese Sauce. Now, I'm normally very anti-vegetables but I generally make exceptions for fungi. This dish? I will have over steak. Big call....but hear me out. This is the most perfect arrangement of mushrooms I've EVER had...deep fried and crunchy mushrooms coated in a thick, intensely cheesy sauce with an onsen egg hidden at the bottom with a savoury, umami-rich tare. Amazing....just, amazing.

Whilst I would have LOVED to double down on a few of the dishes I had last night, alas, our reservation only covered us up until 7:45 so we had to hustle. We quickly ordered dessert which consisted of three items we found interesting: the Chocolate with Red Miso, Matcha Meringue and the insta-famous Caramel and Nuts Monaka. Now, I told the Mrs that my favourite was the Matcha Meringue but in all honesty? It was definitely the Monaka. Don't get me wrong, like everything else we had last night, the desserts were ALL amazing too, but the Monaka was next level. The toasted flavour of the monaka wafer shell really accentuated the sweetness of the caramel and the nuts.

I hope to....no, I will return to Sasaki many, many times in the future. Sasaki envokes the same emotion in me as Japan does...it's like my spiritual home and by default, Sasaki is one of my favourite restaurants in Sydney right now. Japan is one of the few places on earth that makes me feel like I could stay there forever (others being Hong Kong, Hobart and obviously, Sydney) and Sasaki definitely gives me the same feeling. I truly, truly hope to become a regular at this fine establishment.

Ester Restaurant - Chippendale, NSW

It's always the new year that brings out the best intentions in us. Something about...starting a fresh, clean slate and all this "new year, new me" stuff. Realistically, it's not any different from the last 365 days you've just experienced but somehow, you feel more motivated, more invigorated and more certain that this year, you will fulfill your tasks and achieve your goals. Such is the wave of emotions I was overcome with this new year. The passing of another year had me thinking about how quickly 2016 had passed and how little I managed to achieve blogging-wise...and it did not make me feel happy at all. I reflected on the fact that my blog had been around for awhile now (longer than any of my previous attempts) in fact, just today I found out that we've been active for more than 2 years.

So long story short: I'm back once again after my hiatus and I've recharged my blogging batteries for now. I have saved up a small collection of places we've dined at and as I've done before, I will make an attempt to write multiple posts until I've caught up. Today, I'd like to reminisce about the spectacular dinner the Mrs and I had at Ester. You'd think that being married and not having any kids (yet) would mean that the two of us would be able to share intimate dinner moments more often...well, you'd be mistaken. So therefore, in light of how rare the opportunity is, we tend to cherish the nights where we've committed to going out for a fancy dinner.

To be honest I've heard nothing but good news about Ester and the work they do but I could not have prepared myself for what followed. I met the Mrs after work where we decided to bum around at Central Park before heading over. At this point, the Mrs had yet to decipher where exactly I was taking her but she soon figured out (with the help of Zomato of course...). Arriving promptly for our dinner reservation, we were seating almost at the centre of the dining room that had yet to be filled with eager guests. This provided us with ample solitude to mull over the decisions of what we would order and how much we would indulge that night.

Upon arrival, each table is given a light snack to open up your appetite and help ease our hungry stomachs into readiness. A small plate of crisp, roasted chickpeas perfumed with aromatic herbs and a touch of salinity that begs you to go for more. The Mrs opted to not have any alcohol that night but I on the other hand, decided to settle in with a nice glass of Nikka from the barrel (after very little coercion from our delightful hostess).

Opting not to go for the set menu, we ordered a multitude of items which we believed best suited our palates. First to come was the fermented potato bread with salmon roe and dashi jelly. By far, the MOST impressive starter/bread service I've ever had in my life...the wood fired oven that you can see most prominently in the kitchen is a sure-fire sign that whatever comes out of that furnace would be delicious and that, to be honest, is barely sufficient to describe this bread. Cut open that savoury and smoky crust and you will find the most pliable, soft and doughy bread in existence. Slather a mild amount of the salmon roe combination onto the bread and put it in your mouth for an instantaneous umami explosion. This is the dish I would start and end my meal with...stuff dessert!

Shortly after came the roasted oysters with horseradish emulsion which were absolutely sublime! Admittingly, the mild shell-cutting-the-edge-of-my-mouth incident did dull my enjoyment ever so slightly however, I just couldn't get over how well the flavours melded together! The oysters were plump and buttery and the emulsion just gave it a really nice contrasting element.

There was a dish on the menu that I had to order for myself which was the blood sausage sanga. The Mrs isn't the biggest fan of blood sausage but I am a willing sucker for anything of the sort. This did not disappoint because not only was the sausage delicious, the slice of square bread it rested on was also impressively moist and soft...I'm sensing a common theme here.

The next two dishes to come were definitely for the Mrs however: salt baked crab and the marron with salt and pepper sauce. The Mrs adores crustaceans and shellfish (what she gets for being inducted into a Chinese family) but even I had to admit that the crab was mighty impressive in it's simplicity. The flesh of the crab was unbelievably sweet which I can only assume lends part to the fact that the baking of the crab in salt assists with. There was a crab roe dipping sauce that was provided but I remember barely touching it at all as the inherent flavours of the crab was more that sufficient. I almost felt bad for wasting a beautiful sauce that someone put so much effort into making! I personally was more impressed with the marron...smaller than the tasmanian lobsters I'm used to having but much larger than yabbies, the marron provided just enough succulent meat to whet your desire but sadly, not enough to satisfy it...not something for people with a huge appetite for seafood. The sauce was very, very impressive though...not an overpowering saltiness and a rather decent and refreshing kick from the pepper.

To round off our meal, we had ordered the flank steak with smoked cream and kombu. We then paired this with their house cauliflower with almond sauce and mint. Flank steak is definitely not my favourite cut of beef but my word, this was done well. Cut against the grain (like any good flank should be), the meat just tears away so easily...and then melts in your mouth when consumed...not something I would expect with flank. Every other element on the dish was designed to heighten your bovine experience...the smoked cream, the jus and the side of pickled daikon all served to take that humble piece of meat and make it heavenly.

Though the beef was great, the "designed-to-be-shared" portion sizing left the glutton in me wanting more. Fortunately, this is where the delectable side of roasted cauliflower comes in. I know from my experience with the many delicious cauliflower dishes I've had but prior to all this gourmet eating, I never could have imagined that the humble and unassuming cauliflower could taste so good and satisfying....but it totally does! The almond sauce was really rich in flavour and I really enjoyed the fresh, herbaceousness from the mint.

Overall, our night at Ester can be summed up in one word: impressive. At that price range, Ester is a standout amongst a lot of equally impressive eateries mainly for their service, their technique and how each dish complimented and elevated the next. There was literally no crescendo....it just kept going up and up. And if you're fortunate enough to find yourself sitting at one of their tables, please...double down on that potato bread.