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Ippudo, CBD Sydney

Posted: April 25, 2013 in Japanese, Ramen, Sydney CBD
Tags: best japanese food, Chashu Ramen, food porn, food porn nation, Japanese Food, japanese food in cbd, Ramen, Sydney Restaurant, Tonkostu Ramen, Westfield Sydney CBD

Ippudo has quickly become to what some would consider as legend. Conquering the likes of New York, Hong Kong, Taiwan, Singapore, Seoul, Shanghai. Ippudo has firmly found its place in Sydney’s Westfield. Since its opening it has quickly drawn in the crowds and cult following with its signature ramen and pork buns.

Ippudo specialises in Tonkostu ramen and offers up 3 variations of this:

Akamaru shinaji (above): the recipe is 25 years old and includes miso, garlic oil, pork belly, black mushrooms, bean sprouts and shallots – the Tonkotsu broth is slow cooked with pork bones to add extra depth of flavour
Shiromaru motoaji: Tonkotsu broth served with Hakata ultra thin noodles and includes pork loin, black mushrooms, cabbage & shallots
Karaka men: Tonkotsu broth with Hakata wavy noodles and includes spicy miso paste with ground pork

You can also specify the firmness of your noodles from “soft, medium or firm”. Which is funny because as a child I loved them soggy but as I have gotten older, I have graduated up to medium and now firm. I love a firm texture! They recommend having it firm but I wonder, how do you like your ramen?

Having tried 2 out of 3 Ramen’s at Ippudo, the Akamaru with flavoured egg ($18) is my absolute favourite. I love the intensity and richness of the broth and every bowl of Ramen always comes down to the broth.

The broth comes positively gleaming with richness and flavour. I am so impatient I quickly go in for the dive and I completely immersed in it. It is sensational.

I also love the fragrant hints of garlic oil and the option to swirl the miso paste into your broth. To do so, lifts the broth to the highest order. My ramen is firm, adding texture and bite contrasting nicely with the fork tender pork belly that melts. The addition of flavoured egg is luxuriant, oozing its way out. Soft, rich and plump.

The ippudo pork buns ($4) are so delicious, every mouthful is just as delicious as the next. The buns are super soft, the pork is spicy, fatty and tender. Setting itself apart from the creaminess of Japanese kewpie mayo and crisp lettuce leaves. Reminds me a lot of the famous Momofuku pork buns.

Sushi E, CBD

Posted: September 24, 2012 in Fine Dining, Fusion, Japanese, Sydney CBD, Sydney City
Tags: best japanese food, food sydney, japanese cuisine, Japanese Food, japanese food in cbd, merivale group, photos of food, pictures of food, Restaurant Review, Sushi, sushi bar, Sydney Restaurant

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.

prawn shumai

prawn shumai $18.5
chinese influenced steamed prawn dumpling with ponzu dipping sauce

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.

goma ae

goma ae $13.5
Japanese spinach salad with sesame paste

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.

salmon tartare

salmon tartare $25.0
salmon sashimi combined with onion, lemon and mayo then finished with generous serves of salmon roe and cucumber, then dressed with a wasabi ponzu dressing

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.