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.

Mikazuki - Parramatta, NSW

Lately, I've been feeling like I'm the dictionary-definition of overcommitment. I mean that in terms of my work life and my home life. At work, things have been a bit hectic so obviously, I end up coming home tired. What little time I've had to myself, I've devoted to other hobbies (preparing to cosplay at Supanova/SMASH), Overwatch and Gym. With all that I've got on, I've barely had the motivation to jump on and write any posts...which isn't to say I have been busy eating out, I just haven't had the time to put my words onto the web.

Today, I made the commitment to jump back on and try to blog about all the places that we've been to, starting with Mikazuki. Boy, the ramen game in Parramatta has changed. Before, the best you could probably get was the poor excuse for ramen from any of the Korean run Japanese restaurants but finally, someone saw the massive gold mine that is Parramatta and decided to capitalise on the ramen boom early! Situated right underneath the new Western Sydney University building on Smith Street, the place is a PERFECT stop for hungry post-lecture feeds and afterwork sushi.

I'll compile all my recent visits into one post as I feel like I can only give the place an appropriate review if I base my opinions on the many items I've sampled thus far. Our first visit came shortly after I was made aware of the place via Instagram (as is the case with most places I visit). The Mrs and I headed over for dinner one night shortly after they'd opened for business but unfortunately, they ran out of ramen stock due to a busy lunch service. We settled on having the donburi and sushi that night instead.

First, I'll elaborate on the part that needs the most improvement: their donburi selection though wide, is not particularly executed well. This is in no means to say that they're bad or not delicious, it's more like...for the price you pay, there's not much special about it. Maybe it was the food we had that night but the rice was barely warm on my Spicy Karaage Don and the karaage wasn't crispy. The spicy mayo and runny egg went well with it but when the other components don't match up, it really brings down the overall quality of the dish. Same goes for the Katsu Curry, the Katsu was really nice (crispy, juicy and meaty) but the curry wasn't hot (temperature) and the rice was barely warm which didn't sit well with me...rice should always be piping hot and should always leave a warm feeling in your stomach.

Now, to the bit that was very impressive: the sushi. I can vouch for Mikazuki and say that they probably have one of (if not the most) highest quality sushi in Parramatta at the very moment. Highest quality in terms of authenticity and freshness. Each piece looked and felt as if it was expertly cut and formed by someone who had the highest degree of training and experience. The rice, in this regard, was the perfect temperature and seasoned well. In terms of value, you're not really going to be able to buy quantity (unless you splurge on a platter for yourself) but for what you are paying for, you're definitely getting some high quality offerings.

On our second and third visit, ramen was available! Of course, since these were what we'd been waiting for, we wasted no time in deciding our orders and quickly got to chowing down. I ordered the Spicy Miso ramen whilst the Mrs order the Black Garlic Tonkotsu. In both cases, the noodles were the weakest link as they are softer than what you usually get but the stock is spot on! The thickness and richness in fat and flavour is exactly what ramen should at the very least be like! My spicy miso had the typical nutty, fermented saltiness that you get from Miso Ramen but with some added spiciness that really accentuates the whole bowl. If I had to liken it to any ramen that's currently available in Sydney, I'd say it would be closest to Manmaruya only with much better chashu. To be honest, whilst it's definitely not on the same level as Ryo's or Gumshara, this is a really big development for Parramatta and I'm just glad we at least have the option close by.

On our third visit, we also opted to try the Wagyu Beef Tataki as well. When I have Beef Tataki, I always compare it to one of the best I've had (the Wagyu Tataki at Sushi Tei in Martin Place) and whilst not as rich or as tender, the beef does has a really nice texture and the sauce is very light and refreshing.

As I said above, I'm committing to blogging on a more frequent basis over the next fortnight. Parramatta is evolving at a rapid pace and I want to make sure that I document all the newly opened places as soon as I can. Please look forward to all my upcoming posts!

Kensington Street Social

The Mrs just celebrated her birthday this Monday and while she didn't get to have the most perfect birthday ever (no thanks to her useless husband) we did get to enjoy a very impressive dining experience at Kensington Street Social. I'd been planning this dinner for a while now and as usual, it's rather hard for me to keep it under wraps since the Mrs is rather intuitive about these things (and I can't keep a poker face to save my life).

We got to the area with some time to spare but still had some difficulty finding parking...to be expected though because it is the kensington street. My advice: go earlier or take the train. Luckily, we managed to find parking in the nick of time and arrive at the restaurant 8pm on the dot. As we go in, we're led to a spot which they advised were the "best seats in the house"...they weren't joking as we got seated right at the bar where the open kitchen was. This meant we got front row access to the pass and all the action in the kitchen.

We started with some cocktails (it was a tough Monday for the both of us) and being a know-it-all like I am, I offered to pick our cocktails. I chose the cereal killer for the Mrs and the three little maids for myself. I would have thought she'd have liked the cereal killer since it looked sweet and creamy but I neglected the fact that she like sweet, fruity flavours more...so I ended up swapping with her...which was great! I liked the drink a lot more anyway.

The first dish to come to us was the squid ink crackers. Now, if you had to start your night at KSS with any snack, this is definitely the way to go. Imagine prawn crackers on flavour steroids..the salty, savoury crackers do really well in opening up your appetite and the creamy, airy mousse with trout roe that you dip the crackers into is simply divine.

Second to come was the vine tomato with burrata. This is probably the dish I see the most on Instagram and since the Mrs knew nothing about Kensington Street Social, I had to do some hard convincing for her to let me take charge and order it. That said, I'm positive that she's glad I did because this dish was mad impressive. A sweet and fresh tomato casing houses this intensely creamy burrata that when eaten creates this vibrant party in your mouth feeling. This combination is made richer and more moreish by the capers and the aged balsamic vinegar they pour on top. I've never had caprese salad before but if it's anything like this, I'd be happy to have that salad anytime.

After that, we got to sample one of the best dishes of the night: kingfish tataki with kohlrabi...I love raw kingfish possibly as much as I love salmon but I've only ever had it sashimi, as sushi or aburi (torched). I've never tasted kingfish in this fashion and I must say, its absolutely delicious. There's this vibrant verdant liquid that the fish sits in and along with the creamy dollops on the plate, each piece is elevated to a new level. Add to that the aromatic and herbaceous dill tips and man...sensual overload.

At this point I'm (we're) sufficiently impressed with each dish that's come out of the kitchen. One resounding thing we've noticed with each dish is that a lot of care, attention to detail and thought goes into everything. You can tell that each flavour profile is analysed and paired with the most appropriate elements to maximise enjoyment and satisfaction. This is why it came as so much of a surprise to me that the next dish (which I had the most hopes for) just didn't work. From the description on the menu and even as it is presented to you, everything looks great: charred kernels of corn sit in this corn puree that cups a lightly cooked organic hens egg. This is all topped with crunchy chicken scratchings and the gravy/sauce (poured from a cute little chicken shaped boat). In a visual and olfactory sense, this dish should be ticking all the boxes but I found that the husky, charred corn kernels just didn't work well with the puree. It made the dish taste too much of corn and frankly, I didn't enjoy it as much as I'd liked to.

But aside from that, the next couple of dishes were back to impressive which was great! It took quite some time before we got our mains but when we did we were so glad...first on the table was the wagyu rib eye with miso butterscotch and eggplant. There wasn't much eggplant to go around and the miso butterscotch tasted like vegemite (which is a divisive taste) but my god, that rib eye is good. I mean, it's wagyu so it has to be but it is good. Cooked to a perfect medium rare and so tender yet still so meaty...I'm sure this ticked all the boxes for the carnivorous Mrs.

My personal favourite of the night was the crispy skin mulloway with pippies and potato dashi and there's a reason for this: I don't generally like cooked fish...but I like this a lot. The mulloway was flakey yet still has a lot of texture to it and as you chewed you could really taste the freshness of the ingredient and how well balanced the seasoning was. The pippies were just slightly cooked so they were still plump and that unbelievably nice potato dashi is a thing to try...I'd just wished there was more.

As previously stated: despite the longer than expected wait for our mains, one particular point of service that irked us (I won't go into detail) and the disappointment of one particular dish, our experience at Kensington Street Social is definitely positive. Kudos to the kitchen staff who work so hard to push out these dishes because to maintain such quality and consistency in a high pressure environment is unbelievably difficult. I will say though that price wise, we paid almost the same amount as we did at NOMAD (not $$ but definitely not $$$) but we were more satisfied at NOMAD than we were at KSS. The Mrs and I believe it had to do with the flavour profile: the general theme we got around every dish was clean, crisp and fresh. Each dish worked to highlight the natural flavours of the produce and let the food speak for itself but in that, we also lose that moreish satisfaction. Still, Kensington Street Social is definitely a great place to eat at and worth it if you do go...I'm certainly glad I went and I encourage anyone else planning a visit to give it a try and see what you think.