not-quite-traditional lazy easy tuna onigiri for non-crafty people

These easy Japanese rice balls make a nice simple meal or snack.

 "What's with the cow-patch design?" Simon asked, amused, upon laying his eyes on my onigiri creations.

Since we live out in Perth Hills these days, there isn't really an abundance of dining options, particularly international cuisine. It seems that the lack of a vibrant food scene may be starting to show its effects, as Simon has recently expressed a strong interest in making sushi, which I take to mean that I'll be doing most of the work.

As a compromise, I decided to make tuna onigiri. To keep things easy, instead of trying to wrap the rice around the tuna, and then wrap the nori around the rice, I just tossed everything together. And as it turns out, yes, my onigiris have a cow-patch design. Whatever, it's really kind of cute, don't you think? Also, they tasted pretty good - Simon was quick to devour most of it!

not-quite-traditional lazy easy tuna onigiri for non-crafty people
(serves: 2 as a light meal, or more as a snack)

1 1/3 cups sushi rice (uncooked)
2 cups water
1 can tuna packed in oil, about 150g or 5oz
2 tablespoons mayonnaise (I used wasabi mayo)
2 teaspoons Worcestershire sauce
1 teaspoon soy sauce
1/4 teaspoon salt
1/4 teaspoon pepper
2 large sheets roasted nori (seaweed), torn into small pieces (I used a spicy seasoned nori)

Rinse the sushi rice, drain well, place it in a saucepan with 2 cups of water, and bring to boil.
Lower the heat and allow it to simmer, covered, for 15 minutes.
Remove the saucepan from heat. Wait for 5 minutes before transferring the rice to a large bowl.
Drain the tuna, thoroughly combine it with all the condiments, and mix it into the rice. Fold in the torn nori.
Put a piece of cling wrap on the table, and place a dollop of the rice mixture into the center. The size is up to you. Small ones can be cute and good for snacking and sharing, but take a bit more time.
Gather the ends of the cling wrap to enclose the mixture, and gently shape it into a rice ball. Set the rice ball aside on a plate. Repeat this step until all the rice mixture is used up.
Ta-da! You, too, can have your very own cow-patch-style onigiri.

Onigiri with a cow-patch nori pattern. Don't knock it till you try it.

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quick & easy 5-ingredient kimchi miso udon noodle soup

Quick and easy 5-ingredient kimchi miso udon noodle soup.

Even though I'm all partnered up, I'm the kind of person who actually doesn't mind cooking for one. In fact, I love making noodle soup for one. It's just so uncomplicated. No need to worry about dividing the portions. I can eat my noodles straight from the saucepan, and cleaning up is a breeze. Happily, I still get the opportunity to cook for just myself every now and then, and when I do, I seize the chance to make myself a simple and delicious noodle soup.

This kimchi miso udon noodle soup is one of my latest creations. I love that the short list of ingredients is capable of producing so much flavour. If you ever feel tired or lazy but you're still in the mood for a home-cooked meal, try this one-pot five-ingredient noodle soup recipe that is quick and easy to make. The recipe is wonderfully versatile, too - feel free to adjust or even swap some of the ingredients to suit your taste.

Spicy, umami kimchi udon noodles in a miso broth.

quick & easy 5-ingredient kimchi miso udon noodle soup
(serves 1)

90g / 3oz dried udon noodles
50g / 2oz minced pork (or: minced chicken or cubed tofu)
1 small handful chopped Asian greens (or: mixed salad leaves)
6 pieces kimchi
1 tablespoon miso

Cook the noodles briefly in a saucepan of boiling water, just enough to release some starch from the noodles so that the water turns cloudy. Drain the noodles, rinse with cold water and drain again.
Pour 1 + 2/3 cups of water into the saucepan with the noodles. Bring the mixture to boil again, and add the minced meat. (Hold back if you're using tofu - add that only during the last minute of cooking.)
Allow the mixture to simmer until the noodles and the meat are done - or even just slightly underdone, as they will continue to cook in the hot broth. Stir in the greens, and remove the saucepan from heat.
Add the kimchi - you may chop them up into smaller pieces prior to adding them, if you wish, or leave them whole if you're lazy (like me).
Allow the noodle soup to cool slightly for a couple of minutes or so. Submerge the spoonful of miso just under the surface of the broth, and use a fork to gradually loosen up the miso and whisk it in. Taste and add more kimchi or miso, if you like, to make it spicier or saltier.

Quick, easy, five-ingredient udon noodle soup with pork, vegetables and kimchi in a miso broth.

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tsukiji, prahran

Trays and trays of sashimi-grade fish and other seafood in the fridge - take your pick.

It's not the famous Tsukiji fish market in Tokyo, but Tsukiji grocery-cafe-restaurant (237 High St, Prahran) definitely has their fans amongst sashimi-lovers in Melbourne.

I only sigh because I never got around to visiting this place until the few weeks before I was due to move interstate, despite it only being half an hour's walk from my apartment for the past several years. But I made up for lost time, you bet I did. In the space of just 18 days, I managed to visit Tsukiji not once, not twice, but three times.

The first time around, my lunch date and I kept it simple by ordering one sashimi set each, which came with assorted sashimi, rice, miso soup, and a smidgen of seaweed salad. The fish was of excellent quality and tasted very fresh. My friend, upon taking a bite, exclaimed, "melts in your mouth".

Sashimi set ($15).

We enjoyed our meal so much that we decided to get takeaway for dinner, too. I grabbed a few trays of raw fish from the fridge, and had them slice it up for me - which they do for free - to take home.

A succulent, dewy, exquisite selection of sashimi ($11.90).

I chose the smallest pieces of raw fish - one modest portion each of sea perch, salmon, tuna, gurnard, and hapuka. After getting home, I put my sashimi treasures in the fridge, and opened it up not too long afterwards for an early dinner - I wanted to savour the fish while they were still reasonably fresh.

As expected, the tuna and salmon were beautifully creamy, like what I already had for lunch. As for the white fish, the gurnard and hapuka were firmer, and had more of a bite. The sea perch was surprisingly tender, delightfully gentle. It was a fun and tasty selection and I was happy with my choices.

Salmon, Hapuka, Gurnard, Tuna, Sea Perch.

The following weekend, a friend visited from Adelaide, just to catch up before I go - isn't that just awesome! - and I brought him and his partner to Tsukiji. We went all out - in addition to the usual suspects, we also had generous amounts of scallops, uni (sea urchin), and toro (tuna belly). I can't remember exactly how much it all ended up costing us but I believe it was around $25 per person. We would easily have paid twice that in any other Japanese restaurant in Melbourne, considering the luxurious, sought-after items that were on our plate.

One of the sections of our luxurious sashimi platter.

Seriously, my interstate guests went crazy at the fridge section, picking out two trays of toro, claiming that they can't get that stuff in Adelaide. The label doesn't specify whether it's chutoro or otoro, but looking at the marbling I'd say it's the latter. Fatty, rich, totally decadent - and I can only have a tiny bit before it becomes too much for me. No matter, for my friends merrily devoured it all.

Why, yes, there is such a thing as too much toro (tuna belly).

I went back to Tsukiji for a last hurrah when Simon came over, and we caught up with a friend there, too. They both ordered unagi don - yes, there is a hot food menu, even if I tend to neglect its existence - I had a taste of the glazed grilled eel, and it was delicious. But it is still difficult to go past the sashimi here...

Gorgeous ruby-red tuna sashimi.

Even though it was winter, I opted to have a dessert of their black sesame ice cream. It seems to be a homemade version that looks like it was frozen in a small plastic tub, before being turned out into a bowl. Needless to say, the presentation wasn't the most attractive, and the texture was a little hard. However, it had a nice subtle sweetness, and the black sesame flavour rang loud and clear. I had no problems finishing it at all.

Black sesame ice cream.

Anyway, I guess for the month of July, I had enough sashimi to tide me over for a while, in case I don't get any more raw fish for the rest of the year.

As for the rest of you who still reside in Melbourne - if you want to eat in at Tsukiji, get in right when they open at noon to secure a seat - just in case. Otherwise, there's always takeaway.




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lavender green tea plum wine cocktail (serve hot or cold)

A cool lavender green tea plum wine, served on the rocks.

We're closing in on the end of another year and the beginning of a new one, yet again, and this means an alcoholic beverage recipe to mark the occasion, of course! In previous years, I've made ginger-lime-cider shandy, raspberry cucumber cocktail slushy, and spiked lemon-jasmine-banana smoothie.

This year, it's a very light and gentle plum wine cocktail, one that can be served hot or cold, so it doesn't matter whether you're in the Northern or Southern hemisphere - this is a drink for all seasons.

The inspiration for this drink stems from my trips to Japanese restaurants, where I've occasionally seen plum wine and green tea combinations, or ocha-wari, on the menu. For some reason I've never gotten around to ordering it, so I have no idea how my invention compares, but I will certainly treat myself next time I see ocha-wari on a drinks list. In the name of research, you understand.

This is a very flexible recipe, where you should feel free to adjust the amounts to your liking. Would you like tea with a hint of wine, or wine with a hint of tea? It's totally up to you.

Lavender green tea plum wine cocktail, served warm.

lavender green tea plum wine cocktail

First step - make the lavender green tea:

1 cup freshly boiled hot water
1 heaped teaspoon dried lavender buds (x2 if using fresh lavender), or a lavender tea bag
1 heaped teaspoon loose leaf green tea, or a green tea bag (a floral or herb infused one is lovely, e.g. jasmine green tea, or pomegranate green tea)
1 teaspoon lemon juice

Pour the boiling-hot water over lavender, and let it steep, covered, for 5 - 7 minutes. Then add in the green tea, and let it all steep together for 2 - 3 minutes. Strain to remove the buds and leaves. Add lemon juice. Use immediately for a warm cocktail, otherwise let it cool down completely, or chill in the fridge, for a cool cocktail. I would say that this will make up to 4 cocktails, at most, so multiply the recipe if you're planning on plentiful drinks.

Final step - make the lavender green tea plum wine cocktail:

lavender green tea
plum wine
ice cubes (optional)
sake (optional)

For a warm cocktail, combine freshly brewed hot tea, plum wine, and also, optionally, a splash or more of sake.

For a cool cocktail, combine chilled tea, plum wine, a few ice cubes, and also, optionally, a splash or more of sake.

I used a simple ratio of 1 part tea and 1 part wine for a fairly balanced flavour profile - about 1/4 cup of each, to create a small serving. You may use that as a guide, or find your own way!

P.S. I just thought of something. A bit of lychee syrup, or a fresh lychee garnish, would be an amazing addition! I've got to try that next time.

Drink up!

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baked miso eggplant, or nasu dengaku my non-traditional way

Baked miso eggplant.

I've recently gotten into making my own baked miso-glazed eggplant (nasu dengaku, a popular Japanese dish). Along the way, I've added my little touches. My version of nasu dengaku is not quite traditional, but I really like it. Many recipes I've seen cook the miso glaze prior to brushing it on the eggplant, but being lazy, I've devised a miso glaze that skips the cooking step - no extra saucepans to wash, hurrah! Now, more about this miso glaze: Instead of sugar, I used honey. (For a vegan option, try maple syrup instead.) I also added two exciting ingredients - Chinese black rice vinegar, for its complex character; and ground dried chilli, for a cheeky hint of spiciness. I like using eggplants that are not too narrow (so that it's more satisfying to dig in), but also not too voluptuous (so that it cooks easily for the much-sought-after melt-in-the-mouth texture).

The results are some beautifully dark roasted eggplants which are sweet, savoury, soft and silky. Simon and I both adore this. Whenever I cook this at his place, I make sure we buy at least two eggplants, so we get a whole one, or two halves, each. Even then, he still likes to tease by naughtily, greedily asking me if all the eggplants are for him. I chastise him but I secretly love it - while still making sure I get my fair share.

Roasted eggplants with miso glaze. These may look almost burnt, but I can assure you it was actually perfection.

baked miso eggplant, or nasu dengaku my non-traditional way

Part 1 (the eggplants):
2 eggplants (about 300g each / 2/3lb each)
a pinch of salt and a dash of oil, to brush before roasting

Part 2 (the miso glaze):
2 tablespoons miso (choose a gluten-free version if you have such a dietary requirement)
1/2 tablespoon honey (or, for a vegan substitute, maple syrup)
1/2 tablespoon sesame oil
1/2 tablespoon black rice vinegar, aka zhenjiang / chinkiang vinegar
1/2 tablespoon rice wine (e.g. mirin, sake, shaoxing)
1/8 teaspoon dried chilli condiment (e.g. red pepper powder, chilli flakes, shichimi)

Part 3 (the garnish):
toasted sesame seeds, shredded nori, or thinly sliced fresh spring onions to garnish (optional)


Heat the oven to 180°C (360°F) fan-forced, or 200°C (390°F) conventional.
From the stem of the eggplant, slice down to cut each eggplant into halves of about the same size. Score each half with a criss-cross pattern, going as deep as you can without touching the skin at the bottom. This scoring step allows it to cook quicker and also makes it easier to scoop out to eat.
Brush, or rub in with your fingers, the cut side of the eggplant halves with a mix of salt and oil - a little should go a long way. Any neutral oil suitable for roasting is fine, I used rice bran oil.
Roast the eggplants in the oven, cut side up, for about 30 minutes. If your eggplants are very plump, you may need a bit longer. By the end of it, there should be some darkening on the surface of the eggplants, giving a toasted appearance.
While the eggplants are in the oven, prepare the miso glaze. Mix all the ingredients together until they're well-combined - and that's it!
When the eggplants are done roasting, retrieve from the oven and smooth on the miso glaze so that it evenly covers each of the cut surfaces. Then put the eggplants back into to the oven and bake for another 5 - 10 minutes, until the glaze starts to gently bubble.
Serve your not-so-traditional nasu dengaku on a plate. Add garnishes if you wish. Then, tuck in merrily with a spoon!

My not-so-traditional version of nasu dengaku.

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osaka-style okonomiyaki at ura, fitzroy

Okonomiyaki at URA, oh yeah!

I was excited. Very excited. A Japanese pop-up pancake shop, serving homemade okonomiyaki, Osaka-style. It's happening.

I first heard of this venture by URA (28 Johnston St, Fitzroy) through word of mouth, via Simon's housemate, who has some kind of vague acquaintance with Matsu, the owner.

URA is a shop that offers Japanese clothing, toys and other treasures hand-picked from flea markets in Osaka and Kyoto. This pancake thing isn't part of the business - it's an occasional, casual affair, and it feels a bit like you're over at your friend's place on the weekend, while they make pancakes for you.

The okonomiyaki menu at URA, Fitzroy.

It's all very simple. You can get a basic vegetarian okonomiyaki with cabbage, spring onion, okra, and deep fried beancurd. If you want to jazz it up, you can request additional items such as rice cake or cheese.

So. Much. Excitement.

Simon and his housemates ordered the basic okonomiyaki, but I was feeling indulgent, and asked for cheese with mine, because, well, why the hell not?

Tucking into the okonomiyaki.

I'll tell you this. Matsu's okonomiyaki is quite substantial and unabashedly excellent. I am yet to visit Japan, let alone Osaka, so I cannot vouch for its authenticity, but it certainly tastes like it should be the real thing - this stuff is delicious. So much better than the typical ones you get from the dime-a-dozen takeaway shops dotted all over Melbourne. It's made to order, with incredibly fresh, chunky ingredients, cooked till it's just right and served immediately, piping hot.

If this is what Osaka-style okonomiyaki is like, GIVE ME MORE.

While the affable Matsu doesn't put a price on his okonomiyaki, there is a donation jar, so be generous and show your appreciation for his hospitality, and those scrumptious hunks of savoury Japanese pancake goodness. He will surely be delighted if you take the time to browse the store, too - there are some cute, charming, strange and quirky odds and ends worth exploring - we took home some toys (you can see one of the figurines in the first picture up there).

URA's pop-up pancake shop seems to be a semi-regular monthly occurrence. The next one is this very Sunday, 7th of July! Go between 11am to 4pm. If you want to be in the loop, follow URA on Facebook so you don't miss out (last I checked, it seems that he has even started making his own okonomiyaki sauce and mayonnaise!). Additionally, there isn't much space, and I have no idea how many pancakes Matsu can churn out a day, so depending on how busy it is, you may or may not get lucky. But you can always try, and you probably should.

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cibi: touch the heart - tasting night & workshop

A few weeks ago I meandered along to Cibi's website and made the serendipitous discovery of a free and upcoming exhibition-slash-event that I would otherwise never had known about. It was a tasting night, incorporating a workshop, called "Touch the heart: Eat & learn at Cibi".

"Greetings from CIBI.

We hope you are well and enjoying the autumn chill which is great for driving us into the kitchen with lovely autumn/winter produce, to create heart-warming food.

In a change from past exhibitions, this time we want to introduce and showcase our "fresh approach to simplicity" in the kitchen, which is the heart of our CIBI food philosophy.

It promises to be a tasty and fun experience, with wide range of dishes, introducing over 30 different ingredients and vegetables.

Please join us to enjoy a relaxing and interesting evening with our friends at CIBI.

We look forward to seeing you soon.

Best regards

CIBI team"

Lured by the promise of free food and education, Simon and I breezed in right on time, ready for our little evening adventure. The following pictures are courtesy of Simon and his DSLR camera. (I really should enlist his services and/or his camera more often...)

Shelves upon shelves of seasonal ingredients greeted us cheerily as we walked in... a beautifully rustic sight to behold.

seasonal fruits and vegetables galore at cibi's "touch the heart" event.

We were each given a plate with specific instructions on how to navigate the buffet. This is not an eat-all-you-can circus! All the dishes were already arranged on the tables in individual portions to be lifted into our plates, in specifically designated spots, to be treasured and savoured.

We started off with a scoop of chestnut rice, and then we each got to pick a main, which consisted of either a small piece of miso fish, a ginger chicken meatball or a teriyaki tofu round. Once that was done, we moved on to the sides. We helped ourselves to a portion each of the pickled daikon and purple carrot, the eggplant and chickpea stew, and the mushroom, persimmon and chrysanthemum leaf salad. There were also cups of root vegetable soup, as well as tea (I believe it was of the hojicha variety).

I really enjoyed the food - light and gentle, they had a soul-soothing quality to them, as well as a balanced sense of care and thoughtfulness. I felt - somehow - intrinsically nourished.

a petite but well-balanced meal at cibi's "touch the heart" tasting night.

I also participated in the onigiri workshop, where we basically had to try to emulate what the lady at the booth was doing to create triangle rice balls. No prizes for guessing who's who in the picture!

onigiri workshop at cibi's "touch the heart" event.

My finished product was an appropriate representation of my fumbling efforts. I clearly won't be quitting my day job anytime soon to be an onigiri master. Nor a hand model, for that matter. (P.S. The specks on my fingers are the delicious remnants of bonito flakes that I failed to incorporate fully into my onigiri.)

eating, learning, and making onigiri (the latter with limited success)...

To finish, we had desserts. It was a beguiling selection. Kinako (roasted soybean flour) cookies and matcha (green tea) cookies, earthy and crumbly. Adzuki bean chocolate ganache pieces, rich yet delicate - a delightful revelation.

an assortment of desserts to cap off cibi's "touch the heart" event.

I walked away that night with renewed inspiration, Cibi's philosophies lingering in my mind. I vowed that I would continue to try my best to celebrate the diversity of different ingredients, to stay true to them, and to combine them with holistic sensitivity. To chew slowly, to linger upon the tastes and textures. To enrich myself, and the environment, through the food I choose to eat.

To create meals that touch the heart.

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jiro dreams of sushi

A ten-seat sushi restaurant tucked away in a Tokyo subway station. An elderly sushi chef obsessed with his craft. A three-Michelin-star rating.

It's enough to make anyone dream of booking the trip and shelling out the 30,000+ yen for the omakase of their life.

Jiro Ono, the man himself. Photo courtesy of Magnolia Pictures.

If you have a love for the refined art of Japanese food, Jiro Dreams of Sushi is one documentary that will tug at your tummy-strings.

But the movie is more than just a series of mouthwatering sequences involving raw fish and vinegared rice.

This is the story of a man who, well into his 80s, eschews retirement in favour of a lifelong journey towards perfection at his world-renowned restaurant, Sukiyabashi Jiro. It is the story of a chef's dedication to his work, and, along the way, a glimpse of a father's relationship with his sons.

A big hunk of fresh tuna. Photo courtesy of Magnolia Pictures.

Director David Gelb infuses Jiro Dreams of Sushi with a fittingly reverie-like quality; and the lilting beauty of the Philip Glass score is one that sings to the heart.

In the end, though, the indelible mark left in my mind - the one that almost sends chills down my spine - is Jiro's unwavering, enduring joy in what he does: "I feel ecstatic all day... I love making sushi."

After all these years.

Jiro's sushi. Photo courtesy of Magnolia Pictures.

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moshi moshi japanese seafood restaurant, port melbourne

Hello readers. Look at your lunch, now back to mine. Now back at your lunch, now back to mine. Sadly, your lunch isn't my lunch, but if you took a trip to Moshi Moshi at Port Melbourne, you could have a lunch like mine.

a mini oyster degustation, plus raw wagyu beef salad at moshi moshi, port melbourne.

Now that I'm done ripping off the Old Spice ad, it's time to tell you what I had... I had oysters. I had wagyu. I had Friday off. I'm living the life you wish you could have.

I kid. I actually ended up in Moshi Moshi (79 Bay Street, Port Melbourne) after being tragically failed by Melbourne's dismal public transport system on a cold wet morning. I shall spare you the details, but suffice to say, it turned out to be quite the blessing in disguise.

a steaming cup of green tea at moshi moshi.

Let's get started on the food, shall we?

I don't normally go crazy for oysters, but there was something incredibly enticing about Moshi Moshi's oyster menu. So much so that I ordered one of each of all the available options on their regular menu, plus an extra one they had in their daily specials.

Oyster degustation for lunch. Welcome to my world.

First of all, we have this lovely candidate - a fresh oyster with Japanese seven-spice dressing. I adored the seven-spice seasoning - it didn't pack much heat, but it does tingle ever so pleasantly on the tongue.

7-spice oyster, $3.5.

Next up, another fresh oyster, this one with moshimoshi dressing (soy vinaigrette and spring onion). Simple, classic and good.

moshimoshi oyster, $3.5.

I then beheld with barely contained excitement a deep-fried crumbed oyster with Japanese BBQ sauce. It looked awesome. It was awesome. The gratifyingly crunchy exterior gave way to the warm, juicy oyster within, the sweet, tangy sauce pulling everything together to create the perfect package.

crumbed oyster with japanese bbq sauce, $3.5.

This tempura oyster, served with lemon and salt, was from the daily specials menu. Come on, I'm not going to turn down anything deep-fried with Asahi beer batter. It was light, crisp, and quite the delicious tease with a squeeze of lemon juice and a sprinkle of salt.

tempura oyster (asahi beer batter) with lemon and salt, $3.5.

But a girl can't survive on oysters alone. Which is why I also ordered the raw wagyu beef salad. The dressing was a triumph of sweet and umami flavours. The wagyu itself, with a slightly chewy texture not unlike sashimi, tasted exquisite - gentle, mellow and harmonious.

raw wagyu beef with julienne vegetables and special sauce, $9.8.

I enjoyed every bite I had that day at Moshi Moshi. Now all I want is a direct train, tram or bus to Port Melbourne from my apartment. One that stops right in front of the restaurant. Really... I don't think I'm being too greedy. Wouldn't you wish for the same thing?



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shoya, melbourne: a refined affair

Earlier in the week I spent a day with my cousin Daniel, who was visiting from Sydney. I suggested going to one-hat Japanese restaurant Shoya in Market Lane, Melbourne CBD, of which I've heard many positive things, and he was happy to go along with the idea.

We were seated on the first floor with the traditional horigotatsu style tables, which I always find to be an enjoyable experience. But let's get to the main reason we're there - the food: We were both hungry, so it didn't take long to decide. I pick the Shoya set ($28) and Daniel settles on the Ume set ($32).

We start with the savoury egg custard (chawanmushi), which wins us over with its incredibly soft texture. The sashimi arrives next, perched thoughtfully on a creative frozen platform to keep them cool. Daniel and I are both big fans of sashimi and the ones here have a lovely clean taste, leaving us wanting more.

sashimi and chawanmushi

We both get a small green salad with sesame dressing (spinach goma-ae), and I also receive my chilled bean curd (hiya-yakko), topped with bonito shavings and sitting in a soy broth. It's good, simple stuff.

hiya-yakko and spinach goma-ae

The tempura is light and crispy.

tempura

There is a marvellous crunch as I bite into my grilled salmon (salmon shio-yaki) with its perfectly cooked skin, and Daniel’s grilled eel (unagi kabayaki), tenderly cooked and smothered in a sweet sauce, is also superb.

salmon shio-yaki

unagi kabayaki

My mini udon: the noodles are supple; the dashi broth mild and elegant.

mini udon

Daniel’s wagyu beef took a little longer to get to the table, but finally turns up with miso soup and a very pleasant mixed steamed rice. I did think the wagyu was a bit chewier than I would’ve liked, but it's still quite nice and as part of a thirty-two dollar set you’ll hear no objections.

wagyu steak

mixed steamed rice

Last but not least, dessert! It was the standard fare of green tea ice cream, but again this is done very well. You can really taste the matcha in it.

green tea ice cream

I enjoyed lunch at Shoya immensely – the service was attentive, the food delicate and pleasing - almost every time a dish came out, Daniel would take a bite and declare, “this is really good!” and I would agree. We walked out of the place full, content and ready for our next adventure.



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