247 Springvale Rd
Glen Waverley, VIC 3150
03 9886 7755
A little over a year ago, I lunched here with Carolyn on a Wednesday. I was loving and plucking apart the flavours in the chawanmushi… so silky was the custard and so curiously infused the dashi broth that I was pondering whether the bonito was freshly grated off the block. Carolyn suddenly said “Why don’t you start a food blog?”. That very night, I wrote and published my first post, titled “lazy start”, depicting how I thoughtlessly made instant noodles for dinner.
Part of Carolyn’s plan was that I’d start getting free invites to functions once I became a big shot blogger etc etc and then she can tag along for free meals. Ha ha… that hasn’t exactly happened But you have to hand it to Carolyn. Without her suggestion and urging, I wouldn’t have started this monstrous, Asian-biased, coffee-centric and pictorially lavish endeavour.
We started with something very fresh and zesty, the blue eye w/ yellow caviar. There was a lemony twist to it. It’s cute how the sous chef would serve almost every dish with a respectful Japanese accent and a bold announcement of “no soy sauce!”. Meaning, you’re not supposed to have that piece of sushi with soy sauce.
I’ll have to admit the pan-fried salmon(no soy sauce), so nicely fastened against the daub of rice, was absolutely delish! Marinated and seared perfectly, with still raw undersides that’s cushiony soft.
The BBQ beef came out beautifully marinated, amazingly soft, with a wonderful charred flavour. Very nice.
I forgot to take a picture of the next sushi pair!! Haha, blogger fail. One piece was a bouncy, springy clam sushi, raw clam meat being a texture I’m unused to but it was fresh. And the other piece was spicy baby salmon, which tasted pretty good because it had spicy mayo in it.
Next came another nicely marinated and seared tuna steak. I didn’t know tuna flesh could taste so rich and flavoursome. Still firm but with a soft bite.
The blow-torched warm ocean trout (with soy sauce) was what I think killed us with this meal. Incredibly oily, and as Superfly pointed out, you can actually taste the fumes of gas from the canister. Soft and oily gas-barbecued fish, no matter how fresh or good the cut, just did not agree with us.
The marinated kingfish bellywas really, really fresh. But I wished the marinade tasted less unctuously sweet.