Sydney Rock oysters in bamboo
To commence proceedings, guests were poured glasses of white wine as well as sake.
We were instructed to take sips of both the wine and the sake as we ate our trio of salmon caviar, white anchovies and smoked cod roe. Drinking the wine and the sake side-by-side was illuminating. Against the clean fresh flavours of Japanese-style seafood, the wine was heavy, invasive and lingering on the palate. The sake, on the other hand, was striking in its purity, its cleanness and clarity allowing the subtle nuances of the seafood to shine through.
The arrival of our next dish has everyone craning their necks forward with anticipation.
Sake jelly king crab
sous-vide Alaskan king crab and cured white turnips with sake and sour plum jelly
Sake: Eikun Ichigin Junmai Daiginjo, Kyoto
- Sake is not designed for cellaring or aging. It should be drunk immediately and once opened, the bottle should be finished with 2-3 weeks
- The best quality sake is junmai daiginjo. This is followed by daiginjo, junmai ginjo, ginjo, junmai and finally honjozo
- Junmai means only rice yeast has been used in the sake - others incorporate distilled alcohol (less than 10%). The distilled alcohol is used to help shape the flavour and create balance in the final sake
- The percentage rate found on sake bottles does not refer to alcoholic percentage, but the leftover weight of rice that remained after polishing. Daiginjo uses rice that has been milled down to at least 50% and up to as high as 35%. It is said that the lower the number, the more delicate and fragrant the sake will be.
- Nihonshudo is often translated as the Sake Meter Value and refers to the relative density of sake. This often gives an indication of sweetness - the lower the sweeter. Ordinary sake will be about +2, whilst ratings of +6 or more are considered dry.
Flash sakura smoked ocean trout with houji-tea with ocean trout pearls vinaigrette;
lightly poached "arai" Crystal Bay prawn sashimi with green chilli and shiso salsa;
fresh cuttlefish and Tasmanian sea urchin ravioli with coriander infused oil
Sake: Niwa No Uguisu Tokubetsu Junmai, Fukuoka
Crystal Bay prawn sashimi was served in a bamboo pod, and dressed with a light green chilli and shiso salsa. The ravioli was ingenious - paper-thin slices of cuttlefish, translucent and tender, were enveloped around delicate mounds of fresh Tasmanian sea urchin.
Blue fin tuna sashimi prepared in five unique styles with condiments
- Seared akami (lean tuna) with foie gras, ponzu jelly and momiji radish
- Seared toro (fattiest tuna belly) with shiso julienne, sesame and lime juice
- Zuke (seasoned) akami with dry natto, negi miso and leek julienne
- Oil blanched toro with fresh wasabi, soy and kombu
- Marinated chutoro (tuna belly) with truffle, caviar and spicy daikon.
Cellophane bag steamed snapper
Filleted pink snapper, scallop and seared tofu steamed with sake and yuzu butter
Hatsumago Tokubetsu Honjozo
Roasted Angus beef with sake scented jus
Sansho pepper roasted aged Angus beef with ginjyo scented jus and flame seared Roquefort cheese
Sake: Garyubai Junmai Ginjo, Shizuoka
Dessert is another multi-course offering. Sake-kasu blancmange is probably one of the stronger sake-tasting dishes, especially with the soft set jumble of daiginjo jelly and fresh pomegranate seeds on top.
and shochu marinated strawberry
Ground level, Overseas Passenger Terminal
Circular Quay West, The Rocks, Sydney
Tel: +61 (02) 9252 9585
Lunch Tuesday to Friday from 12pm
Dinner Monday to Saturday from 6pm
Late night dining until 12am Friday and Saturday
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8/23/2010 02:33:00 a.m.