Posts tagged gyoza

Yakitori Yurippi, Crows Nest

Review December 11, 2015

Yurippi, Crows Nest. Sydney Food Blog Review

Remember the Cliff Dive? Well guess what? Yurippi of the amazing skewers have now opened their own place in Crows Nest! The vision of owner Tin was more yakitori and less tuck shop, and it’s here that he really gets to stretch his wings to fulfil that dream.

Like all foodies, it actually runs in the family. Tin’s grandfather was a chef in Hokkaido for a hotel, and after a spell of fighting the urge through becoming an engineer, Tin is standing in amongst the smoke, serving upwards of 500 skewers to hungry customers every day!

So, how does it all stack up?

The Skewers, $2.90 each

Chicken and Shallot Skewer

The Chicken Thigh and Shallot was succulent and juicy, set off with a sweet soy sauce that just brought it all together. Delicately smokey from the coal and binchotan (High grade Japanese charcoal) – let me take a moment to mention how baller their ventilation is – these skewers consisted of perfect, balanced bites.

It’s very obvious to me that the care and attention to detail that I first noticed all that time ago is still very present, and I’m reaping all the benefits! Score.

Chicken Liver Skewer

Chicken Heart Skewer

Chicken Gizzard Skewer

The offal options on the menu also receive the same attentive treatment: the Chicken Liver, Chicken Heart and Chicken Gizzard were all grilled to perfection, and seasoned with a light but firm touch. Like a parent who knows what’s best.

And they really know best.

Pork Belly Skewer

The Pork Belly and Pork Jowl were also masterclasses in barbecue. Thin slices of Pork Belly were threaded onto skewers and seasoned with a sprinkling of salt. At the risk of sounding like a broken record, the first bite gave me the “holy crap this is so amazing feeling”, and Jen, my dining partner, feels exactly the same way. Clean flavour of pork, only slightly enhanced by the savoury overtones of the salt. Like a good wonderbra. ?

Pork Jowl

And the Wagyu Beef with Homemade Marinade. Oh the wagyu. Need I say more?

Wagyu Beef Skewer

W-A-G-Y-U

Not into the meat fest? (You should be) The Shiitake Mushroom with sweet soy was also a delight, with the mushrooms tender but not too, well, mushy, retaining its firm bite. So. Good.

Special bonus points!

Ox Tongue Skewer

If you wanna turbocharge your experience, the Chicken meatball with 63C egg, Slow cooked Ox Tongue with miso sauce and Miso Sake Black Cod are just the things to order.

Tsukune Skewer

Also known as Tsukune, the Chicken Meatball is pretty much like a Japanese chicken kofta, and is traditionally served with a raw egg yolk to dip it in. Here they cook the eggs to 63C (where eggs were naturally born to be cause it’s so darn delicious), and serve you the whole egg, with a soy based sauce that turns this rich bowl into an unctuous treat. You can dip the skewer in or eat the skewer whole and then finish with the egg.

I suggest the latter. Go on. You know it.

Miso Cod

Miso Black Cod is also as silky and buttery as it promised to be, and while the treatment isn’t anything particularly new, I don’t think there’s any reason to improve upon perfection. Delicious delicious perfection. Black cod is quite hard to find in Sydney, and I’m just glad I’ve got another supplier for my growing addiction.

The Sides

Mentaiko mashed potato

You also need sides to go with your skewers, and the Gyozas come with Hane, which translates to “wings”. A slurry of starch and water gets poured into the pan for extra crunch, and the Gyozas get little flaps, which is where the wings get their name from!

Gyoza

Chicken Karaage

And if you’re of the fried chicken persuasion (who isn’t?) the Mini Karaage is like the popcorn version of the Japanese fried chicken classic, served up with a side of premium kewpie Mayo. PREMIUM KEWPIE. I didn’t even know there was even such a thing. More creamy and less tangy. Mmmmm. More fat.

Look for the yellow cap, I’m told. I know I’m going to be hunting this shizz down.

Final Thoughts

I know it’s boring reading a review that’s wholly positive, but you know what? I’ve got nothing but love for Tin and his team. They are genuinely happy to be there, and the fact that they’ve been through other career options before coming together means that it’s a conscious decision to be there, and boy do they make it count.

The space is intimate, and the open kitchen lets you be privy to all the buzz on the kitchen. I love the izakaya feel of the place – small drinking houses that are very popular amongst Japanese business people – and the small bites pair really well with their rather large alcohol selection.

Or ramune. I suggest the ramune. ?

Insatiable Munchies dined as guests of Yakitori Yurippi.

Yakitori Yurippi
7 Falcon Street
Crows Nest, Sydney
Phone: (02) 8041 9261
Website: http://www.yurippi.com.au

Tamageta Ya, Neutral Bay

Review September 16, 2015

Sydney Food Blog Review of Tamagta Ya, Neutral Bay

I have found my Mecca. A place where I can go to for some spiritual healing. Where I can congregate with other people similar to me and bask in the glory in something bigger than myself.

That something, is Japanese food culture, and that place? North Sydney.

Yuzu Honey Hi ball

I can’t believe that it’s taken me so long to discover this treasure trove of Japanese grocers, restaurants and general awesomeness. But now that I’ve found it, I’m not going.

AND I’M TELLINGGGG YOUUUUU…

Fried Crab Claw Croquette, $8.80

Grilled Engawa and Grilled Salmon Nigiri, $12.80

Hidden in an alcove of Japanese restaurants is Tamageta-ya. When you first walk into this cozy eatery, you are enthusiastically greeted by a chorus of Japanese staff members, as well as delicious smells emanating form the kitchen. Here, they serve up Japanese classics, with a few modifications.

Mentai Cheese Gyoza, $8.80

Salmon Avocado Roll, $5.80

Pop Corn Roll, $6.80

The maki rolls and nigiri are all served with black rice. Full of nutrients and higher in fibre than regular sushi rice, black rice is still maintains a soft stickiness that I expect from Japanese rice, and succeeds where brown rice fails. And bonus points because it actually has quite a bit more flavour than regular sushi rice, so double win right?

And let me take this opportunity to share a little public service announcement: you know how dipping a sushi roll into soy sauce just makes everything super salty and fall apart? Well, enter your friend – pickled ginger. Simply use the pickled ginger to brush on the soy, and voila! Reasonably seasoned sushi. #winning #lifehack

You’re welcome.

Chicken Cutlet on Egg, $13.80

Chicken Cutlet Curry Rice, $18.80

BBQ Eel Set, $19.80

Premium Wagyu Beef Steak, $10.80

Besides the sushi selection – I highly recommend the engawa for it’s amazing texture and tender flesh – they also have hearty mains like Japanese curry and a chicken cutlet on egg that’s served in what looks like a massive ladle.

How’s that for presentation?

The curry was my favourite, because you can take the girl out of Singapore but you can’t take the Singaporean out of the girl. Japanese curries are a little sweeter, but there’s just something about this massive serve of curry and rice that is comforting AF. There’s nothing like a huge bowl of noms to make me want to loosen the top button on my eating pants.

Psych! There is no button on my eating pants.

Tokyo Tower, $7.80

Chocolate banana sundae, $5.80

And of course dessert, because I’m greedy like that. The Tokyo Tower is a classic Japanese parfait, with cornflakes, ice cream, red bean paste, and mochi balls. Very pretty, very Japanese, and incredibly filling. The portion sizes here are certainly not small – don’t let the little old Japanese lady customers fool you! I had to be rolled out of there at the end of the night.

At Tamageta ya, there’s does seem to be an emphasis on the complete meal. They provide ample options from starters, to mains, to desserts, and even have an extensive drinks menu that feature classic Japanese cocktails made with quality whisky. They even have a lunch deal where it’s cheaper to order your food with a drink than just the dish by itself. I know, the math did my head in too, but it’s definitely the case!

Oh, and you’ve got your Washoku Lovers card? Flash it when you drop by for lunch and you’ll get to get the “Today’s dessert” for free! Any excuse to have dessert is a good excuse.

Washoku Lovers is a free membership programme that gives you perks to many Japanese restaurants in Sydney! We also have visited other restaurants participating in the Washoku Lovers programme, like Suminoya and Oiden! To find out more about the programme and sign up, visit www.washokulovers.com.

Insatiable Munchies dined as guests of Tamageta Ya.

Tamageta Ya
Shop 5, 197 Military Road
Neutral Bay, NSW
Phone: (02) 9953 6678
Website: https://www.facebook.com/pages/Tamageta-ya/688951367784037

Training like a pro: Sushi Train, Neutral Bay

Review August 12, 2015 1 Comment

Sydney Food Blog Review of Sushi Train, Neutral Bay

Sushi trains have always been a guilty pleasure for me. In Singapore, they are associated with low quality sushi, as the price wars for who can offer up the cheapest plate takes its toll. But does it stop me? No, not really, because just like an addict, I NEED MY FIX.

Now I’ve had my fair share of ups and downs with sushi trains in Sydney, but when I’m promised authentic sushi in this convenient delivery format?

Well, we’ve established that I’m an addict right?

First sign that we were going to have a good relationship? KEWPIE SACHETS.

Yes you heard me. Little sachets of delicious tangy Japanese mayonnaise just circling the sushi train conveyor belt, beckoning you with its siren’s call of creamy decadence. If nothing else, this has sold me.

But it didn’t actually need the kewpie to up the ante. (Who am I kidding, we all need kewpie.) The sushi was fresh and well balanced, and actually fairly good value for money.

No, they didn’t skimp on the good stuff, like some trains out there.

They even had the more creative items like Seared Scallops with Miso Garlic. Crunchy shards of fried garlic add a whole new dimension to an otherwise light and fresh sushi roll, and created moreish bites that kept me coming back for more.

But maybe, uh, keep a few mints on hand?

But if the fried garlic isn’t your thing, there’s also the usual favourites on hand, like the various nigiris, maki rolls and gunkans.

For the hot food lovers amongst us, there are options like
gyozas and agedashi eggplant, but be warned, it doesnt quite compare to the amazing sushi.

Other than it being slightly out of the way, Sushi Train in Neutral Bay actually makes for a great date night destination. Lush dark wood fills the interior, and the food is slightly exotic but not too intimidating. The staff are friendly and non-intrusive, and you know that everything is going to be of consistently good quality. Is it the best selection of sushi I’ve ever had? No. But it sure strikes a fantastic balance between quality, value for money, ambience and accessibility.

And I would know, because I eat A LOT of sushi.

What strikes me as odd is that it’s not quite the same as other Sushi Train outlets that I’ve been to – there is a very marked difference in standards, and it almost seems like this one is a different restaurant entirely to the rest. In a good way, of course.

But who am I to question it? Just pass me the next plate!

Washoku Lovers is a free membership programme that gives you perks to many Japanese restaurants in Sydney! If you have your black Washoku Lovers card, flash it at Sushi Train Neutral Bay to get a free serving of sake! We also have visited other restaurants participating in the Washoku Lovers programme, like Suminoya and Oiden! To find out more about the programme and sign up, visit www.washokulovers.com.

Insatiable Munchies dined as guests of Sushi Train Neutral Bay and Washoku Lovers.

Sushi Train
306-308 Military Road
Cremorne, NSW
Phone: (02) 9908 8891
Website: www.sushitrain.com.au/

Tenkomori, Sydney CBD

Review July 22, 2015 1 Comment

You know how some brands have a luxury line and a everyday line, but basically sell the same thing? Like Lexus and Toyota, for example, are owned by the same parent company, and on a smaller scale…

Menya and Tenkomori.

In fact, Menya, Mappen, Oiden, Tenkomori, Chanoma and Dera Uma are owned by the same people, and they specialise in bringing you quick, tasty food in a no frills sorta way.

In other words, self service is pretty much the name of the game.

But before you start thinking you’ll have to slum it like a budget airline, the Menya group of restaurants have been pretty good at serving up tasty, value-for-money food. Especially in the CBD. I’ve long been a fan of Mappen and their $5 udon bowls, so it was good to have a look at what Tenkomori had to offer.

I’d previously been quite unimpressed with Tenkomori – the ni-tamago didn’t hold the sexy ooze that it was meant to, and the sides were all rather uninspiring. Mind you, I went on opening day, which carried with it all the teething prolems, but is a runny yolk really too much to ask for?

I can’t comment on the yolk this time because I chose to get something else, but I’m happy to report that the new menu items – like the Cold Chilli Pork Noodle with Sesame sauce (pictured above) were moreish and delicious. Al dente noodles and tangy sauce, savoury pork mince with my favourite onsen egg? Yes please!

The ramen, not so much. Especially when Menya is just round the corner.

Oh and before I forget, Washoku Lovers Members get a free side dish! So if you’re a loyalty card holder like me, you’re in luck.

Now if only I can get a one stop shop for all my Udon, Donburi and Ramen needs..

Insatiable Munchies dined as guests of Tenkomori.

Tenkomori
16/501 George St
Sydney NSW 2000, Australia
Phone: +61 2 9266 0660
Website: http://tenkomori.com.au

Shiitake Mushroom Gyoza Recipe

Food Recipe April 29, 2015 8 Comments

Shiitake Mushroom Gyozas, lined up on a long plate and garnished with a miso dipping sauce and finely chopped green spring onions

Dumplings are awesome. They’re the closest you can get to creating the perfect bite, and these handy little parcels are just so gosh darned cute.

So when I made my Shiitake Mushroom Ramen recipe and had leftover mushrooms, I knew exactly what I wanted to make: Vegan Shiitake Mushroom Gyozas to go with it!
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