Tag Archives: Elizabeth Bay

Kujin, Elizabeth Bay

Hand-eye coordination is definitely not my strong suit. There have been countless times where I’ve been presented with the challenge of catching multiple bowls of rice or eggs at a teppanyaki restaurant, only to have most of it land on me and my clothes. I have a sneaking suspicion that the chefs are actually trying to get food on you sometimes, but it’s safe to say that teppanyaki restaurants aren’t really my favourite.

That’s not to say that I don’t love food that is cooked on a teppan. I love the way that the Japanese expertly cook steak, vegetables, noodles and okonomiyaki on a hotplate, and part of the reason why I love it is because the food is cooked right in front of you, allowing you to take in and observe the chef in action.

Cooking at the teppan

Kujin is my kind of teppanyaki restaurant – there’s no food throwing of any description! The menu covers a broad selection of Japanese dishes, from small izakaya-style share plates, tempura, kushiyaki skewers, sashimi, and of course, dishes cooked on the teppan.

Tsukune and chicken thigh skewers – $3.50 each

We start with some kushiyaki skewers that are cooked on a charcoal grill next to the teppan. Both the chicken thigh and the tsukune chicken meatballs are basted in a sweet teriyaki sauce.

Soft shell crab salad – $14
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Blancharu, Elizabeth Bay

It’s easy to miss Blancharu if you don’t know what you’re looking for. It’s a small restaurant located on Elizabeth Bay Rd, hidden amongst rows of residential apartment blocks, and where Chef Haru (ex Bilson’s and Galileo) treats diners to a fusion of Japanese and French cuisine. There’s the option of choosing from the a la carte menu, a 5-course menu for $59, or a 7-course menu for $88.

Eggplant caviar with crab and avocado

We go all out with the 7-course menu, starting with a soup course. The cold soup is a silky and creamy avocado puree. It’s dotted with eggplant caviar around the edges, which reminds me of salmon roe, popping in the mouth as you bite into it. Crispy croutons add some textural contrast, and hidden underneath the soup is some picked crab meat. It’s a course that whets the appetite for the dishes to come.

Aburi scallops and yuzu dressing
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