Japanese

Bring on Sashimi and Sushi Busshari, Potts Point

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HEY Foodie Friends! It’s been a while since my last post and I’m slowly coming back to planet Earth. Forgive me, but ERMAHGERD winter is here. Since I’m slowly returning to the eating world I thought it was time to visit Busshari in Potts Point that is minutes away from Kings Cross Station. As I entered the restaurant I look around and it’s dark with a few dim lights, but that didn’t matter because I easily spotted the bar seating, YIPPEE!

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Is your belly excited or what for some Japanese food?!

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What? There’s sashimi and sushi at Busshari?

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Busshari Bar Seating 

We started with the chef’s selection sashimi plate ($34) that includes ocean trout, tuna, scallops, kingfish and fabulously decorated with red kombu and seaweed. Undoubtedly fresh! What a way to start dinner.

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Chef’s Selection  Sashimi Plate ($34)

Was it really necessary to take another photo of the fresh sashimi plate? YES IT WAS! My favourite was the ocean trout and tuna which had an utterly decadent texture to it and had us fighting over the last piece with our wooden chopsticks.

Busshari_Nessy Eater (3)Liking the side view?

There was an impressive looking sake menu and well I had to order one for the team. Teehee. We tried spotting a waitress with our sake bottle, but instead she brings a selection of handmade sake cups to our area first and excitingly informs us to choose a cup. I took a gamble and embarrassed myself by singing eeny meeny miny moe. Look below what I picked…

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Which sake cup shall I choose?

The Tengumai sake ($17) had the perfect sweet balance and matched incredibly well with sashimi and the sushi plate. Just a tip: If you order sake’s lukewarm/hot in winter they’re usually the ones where you instantly feel the alcohol going around to your head (like you might with vodka). After two shots of sake it did its job making my world spin.

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Tengumai Sake ($17)

I felt comfortable staring at the chef’s selection sushi plate ($34), it was hot property between two hungry food lovers. I try the unagi that’s freshwater eel broiled with a sweet brush of teriyaki sauce and tamagoyaki as well as uni nigiri and they were wonderful. The textures made me crazy that I didn’t want to share so what else to do but to continue to eat….

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Chef’s Selection Sushi Plate ($34)

This has got to be the LARGEST tamagoyaki I’ve ever had as I found it hilarious that it looked like a Japanese surf board and it’s edible. It looked so LOOOOOOOOONG that I compared it with my iPhone, almost the same height. It was tasty nonetheless.

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 My Tamagoyaki looked like a surf board. HAHA!

We applaud when the plate of  sushi roll rainbow ($17) arrives. Usually normal people would eat the sushi but I had to do investigate each sliced sushi piece. Rainbow rolls are awesome in my world because you get a nice variety of fish, and they’re colourful and I love colours. There was a mix of ingredients including tuna, salmon, yellowtail and prawn.

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 Sushi Roll Rainbow ($17)

Turns out I was lucky enough to eat three quarters of this dish. These babies didn’t disappoint and had a tasty inside of avocado, cucumber and crabstick. I loved the fragrance of the rice as it was well put together with the other ingredients.

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It’s ALL mine! 

Fasten your seat belts because the soft shell crab karaage ($18) was FREAKEN INSANCE and finger-licking good. There was good chemistry with me and those crabs. It did look double battered, but looks can be deceiving my friends. It didn’t take much to make my happy with this dish and certainly wasn’t willing to share. I take the biggest piece that I could find and it was light and crisp. It almost felt as if each piece was hollow inside but had a strong flavour of the crab. A very exciting dish to order if you HEART FRIED STUFF.

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Soft Shell Crab Karaage ($18)

Well when there’s fried food on the table one has to order Asahi beer on tap ($9.50) just to balance the flavours…

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 Asahi beer on tap ($9.50)

We genuinely liked the wagyu beef sizzling tobanyaki ($33), however for the wrong reason. After a friendly start with the wagyu beef sizzling in a clay pot with extremely hot charcoal we waited for a few minutes before we dived our chopsticks in. To my surprise the meat was kinda bland and lacked that wagyu melt in the mouth texture, but it was overall juicy. Some pieces were a tad chewy and whilst others were somewhat tender. It’s quite a popular pick for the locals as it looks fun, so do give it a go and maybe you’d get lucky with the flavour and texture of the meat. Make sure to ask for a bowl of rice ($4) to accompany those juicy pieces of wagyu or at least turn that boring plain rice into something meaty.

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Wagyu Beef Sizzling Tobanyaki ($33)

I had high levels of affection with the mixed sizzling vegetables including corn, asparagus, mushroom and a piece of carrot carved into the shape of a flower. Something about vegetables being sizzled on a hot clay pot taste so much more awesome that I required a guard to make sure none of these pieces gets stolen from me while I went for a toilet break.

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Top view of the wagyu at its best!

We struggled eating the last two pieces of wagyu and it was a real shame that it wasn’t the highlight of this dish, instead the mixed fresh veggies were. We had to make sure we didn’t get the wrong dish and had asked the waitress to clarify if this was the the wagyu beef we ordered. She confirmed this was the dish and informed us it was the wagyu shoulder. For some gut feeling I didn’t want to believe it. But hey I ate all my vegetables at the end of the day and most of the meat. How can one complain when meat is sizzling right in front of you…

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Woooo this pot comes with hot charcoal inside and a flame…

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Handmade plates made by the Chef himself, Nobuyuki Ito.

Our very last dish had to end with the dessert platter ($15) and I went way to emotional with choosing three part desserts. Living in my own little bubble the pumpkin mousse brulee made me feel like Cinderella who lost her shoe at midnight, but instead I just got fat. Teehee. The brulee was reasonably smooth and had a tiny bit of raw pumpkin flavour. Next the sesame tart was crazy intense with a good solid crunchiness to it and it was pretty generous with the sesame seeds as you can see. For the black sesame ice-cream it was undoubtedly rich and smooth and I just wanted to slab a few tablespoons onto the tart but I was too late. AND if you are a Washoku Lovers member you get a scoop of green tea ice-cream for FREE. All you need to do is just flash that card of yours to the staff. How easy was that?!

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Dessert Platter (3 Choice- $15) 

It was entertaining to see Chef Nobuyuki Ito show off his knife skills as well as plating each dish during the night with freshly cut sashimi and hand-making sushi right in front of us. I can see why Busshari is so popular at Potts Point as they recently celebrated their 9th Year Anniversary. I loved the bar seating area, the food was pretty up there, however very sad the wagyu wasn’t as great as I imagined. I do have plans to revisit this place again soon and try the rest of the sake menu.

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Concentration is key at Busshari when it comes to making seafood sashimi salad.

Photos by Vanny Tang

Disclaimer: Nessy Eater plus guest attended Busshari, thanks SD Marketing Global and Washoku Lovers.

Some meals in this post were independently paid for.

Opinions are however, Nessy Eater’s own.

Like to know more about Nessy Eater food adventures?

You can follow Nessy Eater on Instagram / Facebook / Twitter or feel free to leave a YUMMY comment 😀

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Rengaya- Premium Wagyu Grade 9+

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If you heart beef, especially with a beef marble score of 9+ than Rengaya is the place to be. With the weather getting more cooler in Sydney I think this place is looking like a winner for best restaurant to eat this winter. There’s plenty of beef dishes to order at Rengaya and I have mentioned before they also do ALL YOU CAN EAT. Besides stuffing my face with unlimited supplies of wagyu I thought I’d switch my classy mode on and give the al carte menu a try. Dining with Yuri (SD Marketing Global) and Angelica (Angelica’s Blog) made me feel more like a lady and I had such pleasure to getting to know both of them more.

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Meatasaurus Nessy Eater coming through!

So if you LOVE FREEBIES like me than sign up to Washoku Lovers and members score themselves a free drink at Rengaya or maybe a glass of 400ml Japanese draft beer (choice of Asahi Super Dry on tap or Suntory – The Premium Malt’s value up to $9.50) or if you can’t handle alcohol than a soft drink from the drinks menu. All you need to do is flash your membership card when you order. Show-off that card as if you’re wearing a twenty carat diamond ring on your finger. YES it’s free to join and you get to score some freebies at participating Japanese restaurants too. Note each restaurant offers freebies to members – Click here for more info.

Moving on and we have the kinako milk ($5.90) (prepared soybean) that’s a very healthy beverage in Asia and popular too. Served chilled, Angelica mentioned it had a grainy kind of texture which she quite enjoyed. From her facial expression I think that was my queue not to ask if I could try some.

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Kinako Milk ($5.90)

For Yuri and I we opted for the Asahi Super Dry on tap 400ml ($9.80). There’s no shame in admitting that I couldn’t finish it all because I was too busy concentrating on the waygu. That’s right!

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Asahi Super Dry on tap 400ml ($9.80)

We start slowly with the namuru ($8.90) that’s so much similar to Korean seasoned vegetables namul. It contains 5 kinds of vegetables including zucchini, shiitake mushroomwhite radish, bean sprouts and spinach. My face lit up when this dish was well seasoned with salt, sesame oil and vinegar. I couldn’t refuse my chopsticks to continue to grab a few more slices or strands of those pickled goodness.

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Namuru ($8.90)

Are you ready to get some wagyu in your belly? If you are nodding your head in front of the computer screen then I have to introduce you to the wagyu “yukke” ($13.90)– Served with finely chopped shallots, drizzled in sesame oil, rubbed with garlic and sitting so still atop of the beef tartar was an egg yolk that had no sign it had escaped from the egg white.

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Wagyu “Yukke” ($13.90)

My face was traumatised when Yuri did the unthinkable, pop the egg yolk. The quality and freshness of this dish is top notch. I always heart that creamy texture from the egg yolk and chewy feel of the shredded beef.

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Baby yolk me one more time…

We were still waiting for the main star to arrive so in the meantime let’s help balance out our meat consumption with wrap-up lettuce leaves ($8.90). It includes a fair few washed large lettuce leaves that’s the size of my face, pieces of sliced carrot, green chilli, garlic and special sauce. I was informed by Yuri that Japanese people combined the leaves together with the meat so it feels healthier. I can confirm it does feel a bit healthier but I still love meat on its own.

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Wrap-Up Lettuce Leaves ($8.90)

Drum rolls please and the moment we have been waiting for was the premium wagyu amusement ($49.90) that’s a chef’s recommendation of premium wagyu beef cuts of wagyu rib, wagyu loin, wagyu oyster, wagyu rib finger and wagyu ox tongue. Words cannot describe how many times my mouth orgasimed. My body was going through all sorts of feelings. Each piece of wagyu was heaven in my mouth. I felt like there was fireworks happening every few minutes in my body. No need to add oil in a pan because it knew how to oozes its fat out and provide that beefy fragant.

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Premium Wagyu Amusement ($49.90)

Each wagyu piece knew how to please my mouth and body. Every bite felt satisfying with its incredible tenderness and juicy flavours. At the end of this adventurous wagyu party it looked like I had wagyu lip balm all over my lips because it was that oily.

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Premium wagyu beef right there.

The stone pot mentaiko bibimbap with soup ($15.90) arrives sizzling with vegetables, egg, chili cod roe, squid and of course rice. It was no joke this rice was pipping hot and comes with a bowl of hot miso soup and a dollop of sweet and spicy miso paste just in case you think you’ve got what it takes to handle that extra kick.

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Stone Pot Mentaiko Bibimbap with soup ($15.90)

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Mixed Mentaiko Bibimbap

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Wagyu lettuce us be together…

The girls were eager to fulfill their dessert stomach’s cravings and so was I, so we order the shiratama cream anmitsu ($15.90) that includes kanten with shiratama and sweet red beans topped with one scoop of vanilla and green tea ice cream served with sweet black syrup and seasonal fruits. This beautiful platter had caught my eye and it was pretty darn epic to see black syrup being poured on top of the two large scoops of ice-cream.

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Shiratama Cream Anmitsu ($15.90)

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Bathe me with more black syrup!

We couldn’t pass the “WA 和 (Japanese)” Plate ($18.90) as it had so many components on the one plate. To warm our souls we had the shiratama zenzai, which is pretty much red bean soup. Next we shared thick slices of warabimochi with sweet black syrup, then green tea creme brulee served with tea. There was just too many choices on this plate and I personally love anything that contains green tea in it, so I totes raised my hand high for the brulee. Definitely the kind of dessert that you would want this winter.

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“WA 和 (Japanese)” Plate ($18.90)

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“Cover me in syrup” said the Warabimochi

There’s no reason for me not to return to Rengaya other than its upmarket price, but with that being said it does offer top quality meat and dishes on its menu for what you pay for. The wagyu is thumbs up and desserts is a must. I’m definitely not saying good-bye to this restaurant, instead it’s see you later alligator.

Rengaya2015_Nessy Eater 17Photos by Vanny Tang

Disclaimer: Nessy Eater attended Rengaya, thanks SD Marketing Global and Washoku Lovers.

Opinions are however, Nessy Eater’s own.

Check out my other Rengaya post I did. Click here.

Like to know more about Nessy Eater food adventures?

You can follow Nessy Eater on Instagram / Facebook / Twitter or feel free to leave a YUMMY comment 😀

All You Can Eat Wagyu Meat -RENGAYA

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HELLO FOODIE FRIENDS! How was your weekend? Mine was spent figuring out where is the best place to eat wagyu. What better way for a meatilicious dinner is at Rengaya for the ALL YOU CAN EAT WAGYU for $69 per person. It is best to make a booking before heading over there because you may be three times disappointed when the kaiwaii Japanese waitress tells you that there’s no available seats, especially on weekends. Don’t think you can manage all that MEAT?! No need to worry! They’ve also got rice dishes, soup, salad, sashimi and even soba noodles.

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Whenever I go to a Japanese BBQ joint it’s just so good that hygiene comes first before sighting on the menu.

Rengaya_Nessy Eater (2B)Hot hand towels are served before we begin our feast!

Had to start of with some salmon and avocado salad that includes chunky pieces of chopped salmon, teaspoons of golden cavier, scoops of avocado, sliced onion and mixed salad. Then served with soy french dressing to add an attention-grabbing flavour. So much healthy goodness in this bowl that the balance tastes so right.

Rengaya_Nessy Eater (2)Salmon and Avocado Salad

Let’s not dwell on the grossness of how this Beef Rib Porridge looks but rather how awesome it tastes and had TONNES of flavour that we accidently ordered three large bowls for the table. The ribs gave the soup an incredible flavour that it didn’t require any additional salt or pepper. It was INSANELY addictive and bare in mind there were heaps of rice buried down there.

Rengaya_Nessy Eater (3) Beef Rib Porridge

The menu definitely has salted special ox-tongue which become meltingly tender in texture when it is cooked quickly over high heat. We managed to devour this twenty serving of thinly sliced meat <5 minutes. Then seconds later guess who ended up ordering another twenty servings? Hehe.

Rengaya_Nessy Eater (4)A HUGE plate of Salted Special OX-Tongue.

Like a good steak, you are only required to flip these bad boys once on the barbecue. I’ll admit it’s just so ridiculously addictive to continuously keep adding meat to the hot pan and flipping them over every single second. It was tough focusing my eyes onto the grill as thick heavy smoke kept heading my direction but nuuuu that didn’t stop me from cooking or eating!

Rengaya_Nessy Eater (5)Ox Tongue slowly melting…OH YEAH!

A selection of raw wagyu meat just may of killed your mood to eat this but hey think of all that drool worthy fat that’s about to head your way soon. The size of the plate was twice the size of my head. The sight of the meat must of been at least 2kgs! There goes the thought of detoxing…haha.

Rengaya_Nessy Eater (6)Wagyu Selection

The meat was extremely extremely marbled. Just imagine the lines of white running through the thick slices. It was super easy to get these meat burnt, so a quick toss and turn and your ready to eat.

Rengaya_Nessy Eater (7) Liking the view? 😛

Rengaya_Nessy Eater (7B)And if you’re heading to the restroom do expect a wooden cat to greet you.

One way to take a break from the meaty world is ordering the Chinese cabbage kimchee filled with pickled vegetables. It is a great stable side dish for any BBQ with a peppery and briny flavour. The slices of chopped cabbage had a deep and complex texture that tastes fresh.

Rengaya_Nessy Eater (8) Chinese Cabbage Kimchee

What weirded me out was reading wagyu rib finger and it turned out to be the second best meat for the table. It was truly juicy and marinated to perfection. This is finger licking good!

Rengaya_Nessy Eater (9)Wagyu Rib Finger

We only managed a couple of pieces of the wagyu rib finger…only a couple of pieces…cough four servings cough. Tehehe.

Rengaya_Nessy Eater (10)Look at that juicy greasy meat! Can you handle it?

Before we could catch our breath, the wagyu yukke arrived and for some this may be an extraordinary experience because it is served 110% raw. This was superbly chewy with a lovely creamy feeling from the yolk. Yeah this will blow your little taste buds away!

Rengaya_Nessy Eater (11)Wagyu Yukke

Just when it seemed that I couldn’t handle another slice of wagyu, the outside skirt was brought to our table and we were off to grilling this. The ultimate tenderness that actually taste beefy.

Rengaya_Nessy Eater (12)Wagyu Outside Skirt

Of course the night is not over until we order a bowl of salmon flake rice that contains sprinkle of salmon flakes over the rice with seaweed. You may find fish foe hidden between the steamed rice that tastes even better when it bursts.

Rengaya_Nessy Eater (13)Salmon Flake Rice

Straight to the good times you might want to add a few slices of wagyu onto the rice. It is the most common kind of method to let the rice soak the wagyu’s juice to create a new flavoured rice.

Rengaya_Nessy Eater (14) Medium rare wagyu outside skirt goes so well with steamed rice.

Besides wagyu, Rengaya offers sashimi and trust me it is hard to avoid ordering fresh salmon. Hmmmmm…so good!

Rengaya_Nessy Eater (15)Salmon Sashimi

Rengaya_Nessy Eater (16) Bottle decoration

Yes I was making friends with fresh scallops. I was easily fooled by their size when they first arrived at our table. By the time these pepper grilled scallops were cooked it shrunk to the size of a dollar coin. But that didn’t ruin my judgement of the taste. It was rich and slightly buttery with a hint of sweetness.

Rengaya_Nessy Eater (17) Scallop

Besides eating boiled prawns, another way to cook it is grilling them over the pan. The secret to great-tasting prawns lies in how fresh they are and let me tell you they were fresh indeed.

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Sometimes the perfect way to end a 90 minute wagyu marathon is finishing it off with edamame or for others dessert is the only option.

Rengaya_Nessy Eater (20)Edamame

I’m still a sucker for Rengaya’s premium meat even after a year and a half of visiting them. Click here. Some may question is it worth $69 per person and I’d say “Are you kidding me?” I only wish I could arrange this buffet for all my readers to experience this wagyu marathon.

Rengaya_Nessy Eater (21)Looking very traditional Rengaya Entrance.

Photos by Vanny Tang

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AZUMA- East meets West Dessert

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It’s fascinating how it’s that time of year again for GOOD FOOD MONTH. With over 100 food events happening throughout October, I honestly don’t know where to begin. With a series of cafes, bars and restaurants showcasing their own version of food celebration, it is vital to be the first to get those knifes and forks dirty. My first stop this year was AZUMA‘s “Let’s do Dessert. For ($20 per person) with the choice of AZUMA’s Special Blend Japanese Green Tea or glass of Yalumba FSW8B Botrytis Viogni, you’d be ready to start partying with a few harlem shake moves.

Azuma Sugar Hit 2014_Nessy Eater (1)AZUMA’s Dessert Bento Box ($20 per person)

I spent more time on the Umenoyado Fruit Sake Taste because it was ridiculously addictive with yuza. This shot of Japanese fruit wine came from Nara, Japan. I’ve been a great lover of all things fruity. Apart from the alcohol, this captivated me instantly at my first sip with the degree of citrus taste and sourness.

Azuma Sugar Hit 2014_Nessy Eater (2) Umenoyado Fruit Sake Taste 

Japanese Baumkuchen looked impressive with the different colours of layered cake and chestnut cream. I do believe this is the king of cakes for high tea as it provides a light, moist texture. The cream added an additional texture making it more desirable one bite after the other.

Azuma Sugar Hit 2014_Nessy Eater (3)Japanese Baumkuchen

Matcha Dark Chocolate are the candy green tea lovers have been waiting for. These indulgent two piece dark chocolate looked like they were generously rolled in matcha powder. It was hard to tell if it was chocolate when I first glanced at it. For my first observation I thought it was green tea marshmallows. Each square piece contains an incredible bittersweet and slightly bitter flavour.

Azuma Sugar Hit 2014_Nessy Eater (4)Matcha Dark Chocolate

I refused to keep playing these games with the Plum Sorbet as it contained full of the Japanese ume plum in sake syrup. The flavours and textures marry so harmonise well together and it was perfect in so many ways. This brightly flavoured fruit sorbet freshened a few food coma faces. The toothpick that marks its territory with a pitted plum intensified the flavours even more in a delightful way.

Azuma Sugar Hit 2014_Nessy Eater (5)  Plum Sorbet 

Mango Yokan was really decent, it wasn’t overly sweet to the point of intoxication, however you can sense some sugar rush going down your intestine. The pudding like texture was kinda firm and bouncy at the same time. This Japanese jellied dessert was made of mango puree and sugar. This dessert wasn’t a wow factor for me, but it was very satisfying in its own way.

Azuma Sugar Hit 2014_Nessy Eater (6) Mango Yokan

Look at the lovely face of the Chocolate Truffle Cake, though I liked the presentation but when I first tasted it, this made me cry because it was a little bit dry. Lucky for me, that pipped whipped cream atop and slice of fresh strawberry saved the day. Served at room temperature I honestly hoped they’d provide a scoop of vanilla ice-cream. Just saying! 😀

My overall verdict for AZUMA’s East meets West Dessert is DO GO. I personally think this is so worth it. This bento box is so fun that it contains 6 dessert assortment and it comes with either green tea or dessert wine. The sweet things are always the best things!

Azuma Sugar Hit 2014_Nessy Eater (7) Chocolate Truffle Cake

Photos by Vanny Tang

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Saké Restaurant – Sweet Japanese Snapshots

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WooHoo! It happened again…walking into a restaurant and skipping the entree, main and just jump straight into the SWEET DESSERT menu. Yes, we pretty much ordered the entire dessert list that Saké Restaurant at The Rocks have displayed. Feeling confused? Click here for my first time 7 sweet sins. Starting with the Miso Caramel Chocolate Fondant ($15) – A warm chocolate pudding with a miso caramel cream cent caramelized white chocolate ice cream. This irresistible rich chocolate dessert is for the most devoted of chocolate lovers. How do you ensure success on this fondant? Well, it’s absolutely fabulous when it’s served hot and intense with a meltingly soft gooey centre. If you want to combined it with something a bit lighter, a little more sophisticated then scoop it along with ice cream. There is a way you have to eat chocolate and this is the way! Sake (5)

Miso Caramel Chocolate Fondant ($15)

For sweet kawaii indulgence, try Caramel Koi Pond ($16) – It is white chocolate and milk chocolate “koi” fish filled with yu miso caramel with shortbread respectively, served with a chocolate and green tea ganache. I love that the koi pond had different types of coloured chocolate fish. This dish totally works as the fish shaped chocolates melts on your tongue and reaches different mild and sweet cocoa flavours. It produces an aroma when it begins to melt and once the piece slowly disappears, a nice crumbly crunch to finish it off. It’s like passion in your mouth, so yes, it’s CHOCOLATE GOODNESS alright. As for the blue pond, it’s an amazing wobbly jelly. Sake (1)

Hey there… Caramel Koi Pond ($16)

The Yuzu Soufflé ($15) with the tropical fruit elements were an eye opener. This steamed soufflé with fresh rock melon and coconut is impossibly delicate and moist, like an airy cheesecake topped with a shiny silky sweet curd. If you examine closely the curd naturally separates at room temperature and creates a fun two-tiered textured dessert. This soufflé may appear lumpy but one spoonful of this result to a texture that is super smooth, pillowy and doesn’t seem to fail us.

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Looking bright there Yuzu Soufflé ($15)

There’s a reason why people always end with green tea desserts. If you count yourself as a fan of green tea then the wait is over, don’t hesitate to order the Saké signature dessert, Green Tea Kit Kat ($14) – The green tea flavour is accompanied with layered Valrhona milk chocolate crunch. Beyond the white chocolate and green tea ganache is chocolate wafer. For decoration cherry jelly. Atop, a scoop of  earl grey tea ice cream. This is truly one impeccable double sized kit kat. What starts off as quite a pleasant rich smooth flow of flavours develop into an interesting introduction of the sleeky sticky cherry jelly, following the melting scoop of earl grey ice cream. This is heaven on your tongue for the green tea fanatics because the natural flavours has the aroma spot on. A sweet first bite followed by a refreshing bitter tea after-taste is obviously some kind of sign that this dessert needed to be reviewed, right? Hehe. Sake (7)

Bathe me in green tea baby! Green Tea Kit Kat ($14)

It can be pretty hard to shake that kind of dessert imagery out of your head when it comes to “naughty” food, one’s mind automatically turns to desserts. It can’t just be only me, right? 😛 Overall, Saké displays stunning desserts, particularly the Green Tea Kit Kat and Caramel Koi Pond, allowing guests to gain a better insight into Japanese sweet flavours. My next visit to Saké should be at the sushi bar, but I have to first TRY avoid the dessert menu till after my main meal. Tehehehehe

Photos by Vanny Tang

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