One of the things that I love about my job is that everyone at my office, loves food.
My boss is no exception. We regularly talk about food, new places on our hit list and we constantly share recipes and products.
To celebrate our 3 month milestone together, she decided to surprise me at sushi e. If I had I known, I probably would have brought my camera but then it wouldn’t have been much of a surprise. Nonetheless, I still managed to take photos with my iPhone. Given the quality of the my experience here, I couldn’t resist the temptation of putting a post together for you to see.
Ms G started our order with the prawn shumai, insisting that it was a sushi e must have. I can see why you wouldn’t want to give these dumplings a miss. The prawn fillings were plump and sweet. The wrappers were thin and delicate with the ponzu perfect for dipping.
The spinach was dressed to impress and coated with the most luscious and nutty sesame paste that brought your bland old spinach to something that is worth longing for.
Chef Nobuyuki Ira said, “the trick to eating this dish is to mix the tartare and roe until it is completely combined. Then use the deep fried wonton wrappers to scoop up the mix”.
Ms G and I gave each other this pained look, as we couldn’t bear the thought of tearing it apart. (I was also concerned that I wouldn’t get my fair share of roe!)
But we did as we were told. We mixed and we scooped.
The result was absolutely mouthwatering, it was outrageous.The explosive pearls, creamy flesh and wonton crisps made us get over our guilt trip, post-haste. Reminding me distinctively of the sashimi taco at Sake Restaurant.
With a special request, you can opt for the scampi tail tempura instead of the balmain bug tempura.
The end result is a decadent scampi tail coated in a fresh hot batter. The tail is covered with a glorious cream sauce, greens and salmon roe that it’s hard not to buckle at the knees.
Chef Nobu kindly prepared some aburi sushi for us to try. We’re not sure exactly why, but we happily accepted his offer. The aburi was beautiful, fresh and charred.
The spicy tuna (aka dynamite) roll gives Sake’s famous rolls a run for their money. The roll is of the highest grade and packed with heat but achieves this without sacrificing the magnificence of the tuna.
And to finish, we were served a delicious caramel panna cotta, a pre-dessert that is religiously served complimentary to all sushi e guests.
Welcome to sushi e, serving up designer sushi at designer prices.
02 9240 3041
252 George St
Sydney, NSW 2000