to celebrate me not failing my exams (yeah i’m that hopeless), my parents took me to yoshii, which is supposedly famous for kaiseki. except that my friends are probably among the top 1% of food-crazy people in sydney and no one had heard of it before.
when calling to make a reservation, i was warned that there would only be kaiseki courses available, and no ala carte. which was fine because i love, LOVE kaiseki, and so far have had trouble finding decent ones out of japan. i had even given up hope of ever finding decent japanese food in sydney, besides ramen and conveyor belt sushi bars.
sea urchin egg cup three-layered dish consisting of a bottom layer of one whole soft-cooked egg yolk, followed by a middle layer of fresh uni and finished off with a layer of bonito stock topped with a strip of seaweed and a flake of gold
from the top and moving clockwise:
tasmanian smoked salmon with passionfruit kimizu sauce
kingfish sashimi marinated in wasabi oil
duck foie gras and kelp “tsukudani”
deep fried crystal bay prawn mince in potato strips
beef carpaccio served with japanese mushrooms warm dressing
toothfish tempura citrus pepper flavour, served with pickled palette cleanser
spinach egg custard in bonito stock served with seasonal vegetables
sushi moriwase sake, maguro, crystal bay prawn, hamachi, hotate, some random fish, hamachi aburi, unagi
soybean milk sorbet but i ate it all before i remembered to take a photo. so here is a picture of the bowl it came in instead.
yoshii is currently at the top of my restaurant rankings for good service, great food + presentation, good ambience and even at a hefty $140, worth every darn cent. it was pretty empty, with only a few japanese businessmen at adjacent tables. no noisy, raucous crowds so that’s a bonus. the teacups were changed with every course to ensure a good supply of hot tea. and there were about 5 different cup designs. all the food came in petite little portions and beautifully decorated with edible things. very pretty and very japanese :)