TOUKA 東家 Japanese Yakiniku Restaurant & Bar - Parramatta, NSW

The Mrs and I have been to Touka once before and during that first dinner, we were so impressed with the decor, the food and the concept that I named it one of the top 10 Japanese restaurants in Parramatta. Today, the Mrs and I were lucky enough to have been invited back to try their new lunch menu and boy, were we even more impressed! 

Before we jump straight into it, the Mrs and I were discussing this earlier today and it occurred to us that westies might not have an idea about what Yakiniku is and what's differentiates it from other table-top barbecue experiences (i.e. the more commonly found Korean BBQ and Chinese style skewer barbecue). Since more yakiniku restaurants are now open in the west, it should be about time that we spread awareness about why people should know about yakiniku and why it's so amazing.

What is yakiniku?

Yakiniku (焼肉) quite literally translates into "grilled meat" and is the Japanese form of table top barbecue. If my facts are correct, this method of eating was introduced to Japan as "Korean cuisine" and became wide-spread in Japan after the second world war. This will be why a number of cuts found in yakiniku have Japanese translated names of cuts you would regularly find in KBBQ (i.e Karubi). In Sydney, the practice was popularised by the chain of restaurants opened by I's Group (Rengaya, Suminoya and Koh-ya) and is quite common place in the city's CBD and northern suburbs. It's only within the last few years that I've seen yakiniku restaurants open up west-way (with the most recent addition being Yakiniku Kosu in Castle Towers).

How is it different from Korean BBQ?

You might say "isn't it exactly the same as Korean BBQ? You still grill meat on a table don't you?"...well, if this is your response I urge you to try Yakiniku once and tell me it's the same. Though the roots of yakiniku might well be Korean, the methodology and execution behind it is so, SO different. Like with everything the Japanese take in, they really put the effort into honing it, perfecting it and elevating something simple into something spectacular. Whereas with Korean BBQ, you have some decently good quality meat that's grilled tabletop, no different from how you would grill a steak at home...yakiniku serves the various cuts of meat in thin, bite size slices and from the moment you bite into any piece of yakiniku meat, you can already tell that the quality is so much higher.

I'm not saying Korean BBQ is low quality or that it's in any way, not good enough but do give yakiniku a try. Literally, the moment you do give it a try, you'll immediately be able to see the difference in the quality of the meat.

So now that we've established what yakiniku is and why you should try it, the next question might be "why isn't it as common or as well known as the Korean counterpart?"...well, the most obvious answer to that would be population spread and the relative price-point to entry. See, to my understanding, Sydney's Japanese population is largely in the CBD and the North, whereas the west is where the Korean community chose to settle (Strathfield, Burwood, Blacktown). Obviously, restaurants will first pop up to serve the local community who has a demand for it and then, people of other cultures will eventually venture out and try stuff if they're told it's good (I imagine, that's how most people learnt to appreciate Korean BBQ). 

In terms of price-point, most yakiniku restaurants operate an All-You-Can-Eat/Order for 90 minutes model for anywhere ranging from $35 - $85 p.p (bit expensive to ask everyone in your party to pay that much when in KBBQ, you can order a number of plates and split) and if they don't operate in that model (like Rengaya which has that option but focuses more on providing higher quality meats on an ala-carte basis) the number of pieces of meat you get for each dish you order might turn people away (like I said earlier, it's generally thinner, smaller slices and based on first glance alone, KBBQ might seem like a better value proposition)

If either of the above points has ever stopped you from trying yakiniku, this will be why you should try their special lunch! The Mrs and I left lunch today singing Touka's praises because we had such a great time and we truly, truly believe that what we got today was FANTASTIC value-for-money! So, for myself, I ordered the 4 choice BBQ Set where I chose the Ox Tongue, Beef Rib, Beef Inside Skirt and the Pork Belly. On the menu, this is costs $22.50 whereby you also get a bowl of rice, miso soup and a salad. On arrival, the each portion of meat had five slices available totalling a variety of 20 slices of decadent, delicious meat for one person. To help you put that into perspective about just how good that is, my parents went to Musou Yakiniku in the CBD (on Pitt Street) where they also had a similar special lunch menu....except they charge $29.90 per person, you only get to choose 3 meats and according to my parents, you get 3 slices of meat per selection. That's a difference of $7.40 and 11 pieces of meat...you can't that value. Not saying don't visit Musou Yakiniku (we've also been there and we loved it) but maybe, splurge and treat yourself to their BBQ buffet.

And it's not just value, the meat was genuinely, supremely delicious! I ate it in the order of Ox Tongue first (cause it cooks the quickest), Inside Skirt second (my favourite cut at Suminoya), Pork Belly Third (so fatty and savoury) and I saved the best for last and cooked the Beef Rib to finish. My GOD that Beef Rib was delicious...barely any chew at all and so much marbling that it coated the back of my throat in delicious sweet beef fat. Honestly, I whole-heartedly intend to eat at Touka a lot more now that I know that kind of deal is available and next time, I'm going to just treat myself and quadruple down on the beef rib. It's actually amazing that they've set up the menu where they don't explicitly restrict it to one order per meat type...at Suminoya, you can only order as many plates of Ox Tongue as you want IF you order the higher-end buffet...the standard buffer limits it to one order per diner!

*EDIT*: I've recently been informed that the menu didn't state it but there is a limit of one order of each type of meat for the special menu. Mental note: always get the Beef Rib.

Unfortunately, this is not that Beef Rib (just harami)...the Beef Rib was so delicious I ate it before I realised I hadn't taken a photo....

The Mrs opted to try their other lunch menu items and ordered a Karaage bento. This is another point where Touka shines in that for groups containing people who don't want to eat barbecue, you have a variety of other items (Bento Sets, Lunch Bowls etc) people can choose from. The Mrs and I have this one friend who is a notoriously picky eater (she refuses to eat anything with sauce and is very hard to convince to try anything new) and even then, we'd still take her there and be confident she'd find something to eat. The karaage was crispy and juicy with ample pieces to fill your belly as well as four slices of salmon and tuna sashimi to satiate any cravings for sashimi lovers. The Mrs was very, very satisfied after finishing that bento.

Just for kicks, the Mrs and I also ordered the Yukke which is a raw beef tartare that I always get at any yakiniku restaurant if it's on offer. For $13.90, it was a pretty decently sized portion with a very nice sweet soy tare (marinade) that made the dish heavenly. Even amongst all the Yukke I've had previously (I've been to a LOT of yakiniku), this actually stood out to me as one of the better ones as the flavour was very pronounced.

Overall, the Mrs and I can confidently say that we had an amazing time dining at Touka. I whole-heartednly wish that everyone goes to try out Touka's special lunch to make their own assessments but in my heart, they take the cake for best value. The restaurant is only a short walk from Parramatta station and did I mention it's situated in a historic house? Literally, the fit-out is beautiful, clean and elegant which makes the entire experience so much more enjoyable! The Mrs said she's gonna hit them up more during her school holidays but I intend to be back (by myself) much, much sooner. Thank you again to Lila and TOUKA 東家 Japanese Yakiniku Restaurant & Bar for inviting us to lunch!

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!