If you’re attracted by bright lights, Japanese food, and alcoholic drinks, then you’ll gravitate towards Izakaya Yebisu like a moth to the flame. Settle down with a Japanese chu hai (shochu cocktail) or a drink from the sake trolley, and go nuts with the huge touchscreen menu. There’s a mix of classics like sushi, uzusukuri (thinly sliced sashimi) and gyoza, or go for something a bit more adventurous like the deep fried takoyaki balls, served with a mini skillet of beef curry and melted cheese! While you’re at it, take advantage of the charcoal grill in the kitchen and order all the yakitori, the yaki onigiri (grilled rice ball) and toasted mochi rice cakes wrapped in crisp nori seaweed. Don’t forget about dessert either – the daifuku ice cream is the bomb and if you’re a Washoku Lovers member, you can also get freshly fried tempura ice cream for only $2! Bargain.
TL;DR: Japanese izakaya in the heart of the CBD with a huge menu Favourite dish: Green tea daifuku ice cream – green tea ice cream wrapped in a chewy mochi ‘pastry’ Would I return?: Maybe for drinks and a few bar snacks
Penguin says Feed Me dined at Izakaya Yebizu as a guest of Washoku Lovers.
Shop 7-10, 501 George Street
Sydney NSW 2000
Ph: + 61 2 9266 0301
Open 7 days, 12pm – 11pm
Sushi is one of my all-time favourite foods ever. I will happily eat any kind of sushi – be it takeaway sushi rolls, $3 sushi train plates, or individually crafted sushi at a restaurant. But for something that seems as simple as a piece of raw fish on top of rice, there can be such a vast difference in quality, which mainly comes down to the ingredients, and the skill of the sushi chef.
There’s a good reason that becoming a sushi chef takes years of training, and it’s because sushi is all about the details. What kind of rice do you use? How much pressure do you apply to the rice? What kind of fish? How do you slice or cut the fish? Do you add any garnishes to the fish? A trained sushi chef will know exactly how to answer these questions, and know how to use their creativity to make the best use of seasonal and local ingredients in their sushi.
One of the best ways to experience this is to book yourself in for a sushi omakase. Omakase means “I’ll leave it up to you”, and you’ll have to place your trust in the sushi chef to know what’s best. The sushi omakase at Sokyo is hands down the best sushi in Sydney (in my opinion), and that is mainly down to Chef Takashi Sano (ex-Tetsuya and Koi) whose sushi skills are unparalleled in Sydney.
I’ve had the sushi omakase at Sokyo twice now, and been blown away every time. So much so that I don’t even know what to say about it (hence why this blog post has been so delayed) except that if you love sushi, you have to go and try it for yourself. It’s not easy to get a booking as the omakase is only available on weeknights for a limited number of people, but this is so Sano-san can dedicate his full attention to each omakase customer for the night.
The following photos of the food are a mix of the two omakase menus we had at Sokyo. Both times we started with some small dishes which varied depending on what was seasonal. On our first visit, we had cooked dishes of snapper and alfonsino with sweet soy sauce, whereas on our second visit, our starters were raw scampi sashimi and melt in the mouth chopped tuna belly with caviar.
With an increasing number of ramen places opening up comes more competition. Chatswood used to be a dead spot for ramen but there’s now several options to choose from, including a newly opened Ippudo in The District, and Manpuku.
I’ve heard good things about Manpuku in Kensington, so I was excited to see that it had opened up closer to home for me and I could finally taste for myself how it stacks up to other ramen places in Sydney. The location is a bit of a walk away from the main shopping precinct, but this hasn’t deterred people from coming. I’ve been a few times now and it’s very popular especially during weekend lunchtimes – so be prepared for a short wait.
Apart from ramen, there’s also some tasty side dishes like takoyaki ($5.50), karaage ($5.50) or mini rice bowls. We start with the Manpuku gyoza – a pork pan-fried dumpling topped with Spanish and spring onions. On my most recent visit, this didn’t seem like it was on the menu anymore, but I can attest the plain pork gyoza is just as good with a nice crispy base and a tangy dipping sauce.
There’s a few different types of soup bases to choose from, including chicken soup, pork bone tonkotsu soup, and miso. For most of the soup bases, you can also chose between salt (shio) or soy (shoyu).
The tonkotsu soup is creamy and rich but not too thick. The tonkotsu shoyu is a bit salty for my liking, but the shio version which I’ve had on subsequent visits, has a pleasant balance of saltiness and umami. Both come with two slices of cha shu, bean sprouts, cabbage, black fungus and a sheet of nori.
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.
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.
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.
Sushi Samurai in Neutral Bay used to be one of my local favourites for Japanese food, but since new Japanese restaurants started opening up around the area, it seems to have fallen off my radar. I’m glad it was brought to my attention again though by Washoku Lovers, because even though it now has a new name and a new fancy touch-screen ordering system, the food is still just as good – I know because I wrote a blog post about it about 5 years ago! (excuse the crappy photos)
In true izakaya style, we kick start our meal with alcohol. Sake is our choice of drink tonight, and we’re presented with three different sakes to sample before making a choice. Each has its own distinct flavour, with the Otokoyama being quite dry and the Urakasumi being sweeter.
Izakaya Samurai also offers different specials on different nights of the week. Dining between 5.30pm and 7pm on a Monday night means you can get a sushi and sashimi combo for half price.
The combo has some fresh salmon, tuna and kingfish sashimi, along with a neat row of nigiri and salmon and avocado rolls.
There’s a good selection of fish on the plate, including plump scallops, cuttlefish and ikura salmon roe which pop in the mouth.