Hi! You may know me as the guy who brought you the series on the best ramen in Sydney. Why, welcome back dear reader! Looks like you and I share quite the discerning palate of carbs and fat, the source of any balanced diet.
Here’s the deal folks. For the ramen post, I covered seventeen ramen joints. That’s not exhaustive, but it was a start. I’ve upped the ante this time round, because I’m both an overachiever and a masochist, with arteries that somehow manage to remain relatively lipid-free. This time, I’m going to cover thirty burger restaurants.
Did I stutter, or are you going to wipe the stunned look off your face and click through?
In 2013, I visited Attica, then the #21 best restaurant in the world on the San Pellegrino World’s 50 Best List. And I was not impressed – Ben Shewry’s food wasn’t my idea of world-class. Certainly – the polished service, the attention to detail and the use of native Australian flora and fauna were all most exemplary and worthy of recognition. However, the food just wasn’t all that…tasty. My palate is my palate, after all – as such, while I appreciated it, I didn’t like it anywhere near what I thought I would.
But short of a disaster, I’m all about second chances – there’s no way true restaurant reviewers would score a venue based off just one visit, and if I’m going to make a judgement call on Attica, I ought to take a page out of their books. A second visit, three years later, was in – colour me seriously impressed.
Date Last Visited: 07/07/201627/11/13 Address: 74 Glen Eira Rd Ripponlea, VIC 3185
You know I have to say, I love my job. Not only is my office situated right above the train station at which I get off, but I’ve got decent hours, and most importantly – the people I work with are nothing short of fantastic.
But you know what? Food’s always been a bit of an issue. Sure, you do have the recently revamped MLC which is probably the classiest food court around, and a smattering of mainly Italian-based joints dotting the place, but no restaurant in particular I would write home about or – as it turns out – on which I’d write a blog post. Enter Mercado, the next “big thing” in Martin Place.
Date Last Visited: 13/5/2016 Address: 4 Ash St, Sydney 2000 Recommended Dish(es): truffle mortadella, wagyu tongue brioche, roasted octopus
In Japanese, Koi is a verb meaning “come”, or via another written form, (romantic) love. It also happens to denote the carp fish, which is a common tattoo seen on the backs of Japanese Yakuza members. Yeah, it’s lovey-dovey, as well as badass.
Masterchef 2015 contestant Reynold Poernomo has mostly-aptly named his long-awaited dessert bar after this versatile word – this is a dessert with a fresh attitude. For the sugar lovers – there is no question but to come to Koi Dessert Bar!
Date Last Visited: 8/6/1610/1/2016 Address: 42-44 Kensington Street, Chippendale, Sydney Recommended Dish(es): chocolate mousse sphere, coconut panna cotta
A restaurant opened up in Sydney just two months ago. You may have heard of it – it’s called Hubert, and when its doors unlocked, so did the proverbial floodgates of hype. To date, I have heard nobodysay they dislike Hubert. Even SMH chief food critic Terry Durack, in an incredible departure from form, noted – in caps lock – that “I LOVE THIS PLACE”.
Goddamn, a restaurant of such alleged calibre could only mean one thing for me – the assemblement of the food squad, to launch an all out assault of highly conspicuous consumption on Hubert. All for uh, “research purpose”. The results are…well…you’ll have to read on to find out!
Date Last Visited: 1/6/2016 Address: 15 Bligh Street, CBD, Sydney, NSW Recommended Dish(es): everything we ordered except the beef tartare or desserts
When it comes to Asian restaurants, I have a few rules in order to effectively judge whether one is worth visiting. An oft-cited example is if most diners in there aren’t Asian, then run fast, run far. Another one would be if the menu doesn’t have a focus on a single country’s cuisine – if I see dandan noodles, beef pho and Pad Thai on the same page, I’m outta there faster than you can slurp your “char koay teow”.
But here’s the thing, and you’ve already guessed it – rules are made to be broken. Here’s to Mekong – a restaurant that’s about as iconoclastic as it gets with throwing specialisation out the window, and breaks mold with flair and aplomb.
Date Last Visited: 29/5/2016 Address: 16 Kensington St, Chippendale NSW 2008 Recommended Dish(es): squid ink dumplings, pork in betel leaf, grilled scallops, wagyu beef salad (if you can handle the spice), royal seafood amok, a duck at sunrise, morning glory (side dish), bangkok ice cream bowl
When it comes to sushi, Sydney has its fair shareofoptions, which would satisfy all but the most devoted sushi aficionados.
But then, what if you are one such connoisseur? For those who’ve experienced the grand omakase experiences in Japan, Sydney’s a little bit lacking – it’s no shame to admit this – facts are facts.
That said, where there’s a gap, there’s opportunity – an opportunity that Chase Kojima, of Sokyo fame has gladly embraced. If you’ve been eating sushi off of a train your whole life, be prepared to be taken on a first class experience like you’ve never had before.
Date Last Visited: 18/5/2016 (six omakase visits to date) 4/2/2015 Address: The Darling, The Star – Level G 80 Pyrmont St Pyrmont, NSW 2009 Recommended Dish(es): book the omakase experience and you can’t go wrong
Welcome back, Japan-obsessed foodies! With an introduction to kaiseki written, I hope that this venerable cuisine will become far easier to understand (though it’s oh so, so easy to eat). A necessary lesson, for many posts like the current one cover my experiences at various kaiseki and kaiseki-like restaurants. My first true-to-form experience of kaiseki was at restaurant Tsuruko, in the tranquil, highly underrated city of Kanazawa.
This is a long read, so if you’re feeling lazy, let me jump the gun for you before you do – this restaurant is worth every last Yen.
Best that you keep reading 🙂
Date Last Visited: 24/3/2016 – Spring seasonality Details (address, hours, etc.): link
Food cost only: 30000JPY
Actual price paid (cost includes dinner + 1 carafe of sake + all taxes): 33,813JPY (~$402AUD at time of writing).
Dan Hong and Paul Donnelly are constantly on a mission to break the mould. You know they’ve succeeded when you can’t encapsulate the kind of food that comes out of the kitchen at Ms.G’s. Asian? Well yes, but that’s broad. Vietnamese? Getting closer, for sure. But go to Vietnam and try and find me a banh mi burger or cheeseburgerspring rolls.
The food at Ms.G’s isn’t that normal after all, is it? I first visited three years ago, and at the time decided that it’s one of those restaurants that are well-worth a return. I just didn’t expect it to take three years to get there. Well, here we are!
Date Last Visited: 24/2/2016 Address: 155 Victoria Street Potts Point, NSW Recommended Dish(es): mini banh mi, sweet & sour ribs; The BOSS
Well, here we are folks. After 19 days fooding (and fooling) around in Japan, you saw this coming. Yes, it’s time to do the hard yards and blog about the whole darn thing. I just hope I can get it done while the year still starts with a 2.
There will be two parts to the “Japan Chronicles”, as I’ve just decided to call it. Firstly, there are sixteen restaurants that will receive their own, dedicated blog posts. The reason being that these are substantive experiences, featuring a wide array of courses that require their own space. Additionally I will, for the first time, introduce a series of travel posts that will outline my trip more generally, including Japan’s non-food highlights. Why? Because I love the country, and hell, I want you to know why.
You know how I said there’d be two parts? I lied – this post is the standalone third aspect, and one I believe is necessary. It’s as the title says – an introduction to kaiseki. No joke, this post is well and truly needed, as a disproportionate number of them I’ll be publishing are about kaiseki restaurants. If however you’re already familiar with kaiseki, feel free to move right along. If you’re staying, here’s the deal: there are plenty of resources, online and offline, that offer a wealth of information into what kaiseki is all about. I’ll try and keep it simple, and explain it using my own words. Yeah…that could be a bad thing – read on and find out!