It isn’t often that I get overly thrilled about a restaurant opening in Newtown as this usually means another cafe, drab Indian or anglicised Thai place to blend in with the rest of them. But when I found out a new Japanese izakaya restaurant opened a week ago in the place of an unsuccessful curry house (Sense of Spice), my ears pricked up like Mr Spock.
On arrival, the restaurant was pretty scant of diners, even at 8pm. Most Newtown restaurants are heaving at this time so we were easily seated in the smallish space. A little part of me was expecting the new restaurant to be all traditionally decked out in the warmth of timber screens, printed lanterns and dimly lit earth-tones that you may expect from many other izakaya venues. Instead the room has a slight visual chill to it with plain beige rendered walls, small white paper lanterns dangling from the ceiling, a long high shelf proudly displaying a variety of saké and a large sheet of paper scribed with black Japanese text.
Menu’s are promptly distributed by staff bound in traditional garb, shuffling around making sure everyone is happy. I love a menu where I find too many things I like the sound of. We’re off to a good start. While I played an eenie meenie miney moe game in my head with my choice of starter, Mr K went ahead impatiently and ordered the Gyoza, and five minutes later I made my decision.
The gyoza dumplings come neatly lined on a plate like little soldiers, all soft and steamed with one side nicely charred. They look and smell great and, once bitten, release a juicy wash of rich broth and ground meat from within. The best I’ve had for a very long time.
The Grilled scallop topped with Saikyo butter sauce follows soon after. I do love my scallops. Two shells mounted on pillows of salt, cupping a simple concoction of perfectly-cooked scallop meat, a tiny wedge of tomato topped with a fuzzy nest of fried shallot and doused in stunning salty sweet buttery sauce. Give me more.
Soft shell crab on a menu means one thing when I’m in the vicinity, but before I open my mouth to speak, Mr K orders it. Fine. I’ve got my eye on something else. The Soft shell crab salad is a simple affair really – tasty crispy snap-fried crab tossed with a salty and tangy dressing, haloed with julienned red chilli. The room goes quiet, or so it seems, as we’re savouring every mouthful. A true zen moment.
As were dragged out of our crab nirvana the Kakuni pork belly arrives. Something made me anticipate the arrival of a clay pot but what came was a bowl underlayed with a fresh leaf topped with large chunks of belly pork, wading in a shallow pool of salty-sweet broth. The overnight-braised Kurobuta pork meat is buttery-tender and layered with unhealthy silky fat. Very tender. Very juicy. Very delicious.
The dessert menu has a handful of items that don’t really seem to belong on a Japanese menu. One thing that caught our eyes was the brulee. Not just your ordinary brulee, folks. Kokutu brulee with Japanese black sugar. It looks like your average brulee, a little darker than normal, but with an added sugary richness from the black sugar. Absolute perfection, coming from a pair of brulee junkies. I liked the side of brunoise fresh fruit and berries.
Next time … yes there will be a next time very soon … I’m starting with some saké and sushi and working my way through the menu again. What a fantastic little restaurant.
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good to hear the food is pretty good and seems reasonably priced. i’ve never been a fan of saki though. i think it must be an acquired taste.
I am brand new to your blog – and it is incredible. Your images bring the food to life; I feel like I could almost taste what is on the screen.
And now I have another oracle to consult before my next Sydney visit. Thank you.
Great new find, especially in Newtown. Will have a look one day.
Glad you enjoyed Iiza, too.
I checked this place out last week and the food was divine, although I went home wishing i had ordered more! A great new local! You’re blog is also delicious! I’ll stay tuned.
Jennifer Richardson recently posted..The Gluten Free Kitchen Makes Osso Bucco
I’m going there tonight – I’m really excited now! Thanks!
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