|Happy birthday Dad.|
|White soy snapper topped with sesame seeds, chives, yuzo juice and; white-soy dressing.|
The evening was a feast for the eyes and the mouth. Somehow Dad and I have developed the same obsession with miso soup even though our initial Japanese dining experiences were not had together, but the last few times we went to Sake we both ordered the miso soup and wanted to drink the whole pot, so I was chuffed when I saw that it was on the menu. I need to invest some time in learning how to make a good miso, it is such a feel good, healthy drink.
The first course was sashimi white soy snapper and slipped down my throat. It was followed by wagyu new style and by the second dish I discovered that I have a liking for yuzo sauce, after thoroughly enjoying this new flavour in both courses.
|Wagyu new style, lightly seared with hot oil and; finished with ginger, chives and; yuzo saucae.|
The next dish of glacier 51 toothfish marinated in miso and served in a crispy lettuce leaf was delightful, sadly there was only one cup per person....since we were with company I was on my best behaviour and didn't fight Mark for his, but the thought did cross my mind.
|Glacier 51 toothfish was marinated in miso.|
|Chinese inspired steamed prawn dumplings (shumai) with spicy ponzu. .|
|Pan seared ocean barramundi finished with butter soy on sweet ponzu buckwheat & tomato salsa.|
|Lara was a fan of the barramundi.|
|Scampi tempura with sweet ponzu, coriander and; jalapeno slices.|
The chef's selection of nigiri was delightful. Naturally the wasabi was real and had the associated complex flavours that can't be matched by packet stuff. The ginger was perfectly light and fresh and the scallop was seared slightly just to caramelise it. I will definitely be ordering this when we go back.
|Chef's selection of nigiri.|
|Messina gelato cake|