Some of you who follow me on social media may have remembered that earlier in the year I was asking around for peoples opinion on what constituted the most decadent dining experience in Brisbane (and surrounds). The purpose of this was to find an appropriate venue to celebrate Dr L's completion of his training program (and the end of my nagging him to study or do his assignments). I received a few recommendations to go to Exhibition, Dan Arnold and Sushi Room. Ultimately, Japanese food is still my number one passion and I couldn't walk away from an opportunity to experience the full Omakase there. Truth be told, I had dined here previously when they were doing the sushi counter set but never got around to doing a write up.
Despite making a mid week booking, the restaurant was still very packed and thus very loud. We were seated at the sushi counter where we were well looked after all night by head chef Shimpei. Although the chef was gentle and attentive, I couldn't help but be distracted by the sounds and a longing for better lighting throughout the dining experience.
Being seated at the counter meant we were sat in front of the fresh produce, where we could appreciate each piece in its glory.
Of all the omakases in Brisbane, I believe that sushi room is the only one that offers complimentary beverages. We started off with a glass of champagne each, which was a very nice touch, adding a celebratory mood to commence our meal.
First course was the decadent caviar topped with gold flake. I loved each piece of savoury popping umami that paired well with the champagne. Sushi rice was served slightly warmed and not cold, which is definitely to my preference. Nori was very crisp.
Next was the Lobster course in a light ponzu. Crisp and refreshing with its citrus tang, I liked the mild crunch that lobster provided. It was a real palate cleanser that whet the appetite.
In the spirit of omakase, it was Uni season and we were treated to a course comprising of Australian and Japanese Uni to compare side by side. Personally I appreciated the structural integrity of Japanese Uni with its distinct mouthfeel, but Dr L liked the creamy Australian variant more.
I was quite taken aback that the next course was Tako Yawarakani. Having done a bit of research into the ordering of courses in Japanese dining, I was surprised to see braised octopus be served so early in the meal when I expected heavier dishes to come at the end. Nevertheless, the octopus was braised to a tender and succulent texture, enriched with a sweet soy umami.
Continuing with the cooked food, our next course was the Kagoshima A5 Sirloin wrapped around Enoki. I love A5 wagyu and this dish absolutely didn't disappoint. The meat was buttery soft and the fat had been lightly rendered. The ponzu and enoki kept it fresh and didn't overwhelm the course with richness.
Our next course was the Ebi shinjo kakiage, adding to my confusion about fried food being served so early in the meal when it usually comes at the end. It was however crispy and savoury with the scent of the ocean without being overly greasy.
Continuing on with the scent of the ocean, our next course comprised of a Chanwanmushi topped with seaweed. It was served steaming hot and silky smooth with the strong fragrance of dashi.
It was only at this point, the display box of fish for our nigiri courses were presented. With a wide variety of fish, I was so excited for what was to come.
First up was the Tai. It was firm without being chewy to the point of having an almost crisp taste to it. Flavours were light but sweet.
Next was the Sumi - ika. A favourite of my dining companion. It was thick and luscious with a sticky texture that clings to your teeth as you bite into it. It was sweet but not as sweet as the Tai.
Moving onto my most anticipated tuna courses, first up was the Akami. Firm but tender with a lean and bright taste to it, this was definitely a high quality piece of tuna with a refreshing meaty taste.
Chutoro is my favourite cut of sashimi. Striking a balance between the meatiness of akami and the buttery oiliness of otoro, it leaves a smooth aftertaste without being too rich. I only wish there was more.
Moving onto the more premium cut of Otoro, this was rich and buttery without being overly rich. It was lightly seasoned with soy and literally melted in my mouth.
Next up was the Vinegared Tommy rough. Smooth and firm, it was a fairly oily cut of fish. The vinegar added to the balance in the nigiri, making for a unique but memorable experience.
The next course, Nanyo Kinmedai was a form of snapper, similar to the first nigiri. It has a softer and more delicate texture than the first course however, although still fairly firm. The charred skin on the side gave it a level of chewiness I hadn't experienced in the other dishes to date.
Our final nigiri of the night was the Akaza-ebi (Scampi). This was definitely a highlight to me with its plump, crisp, fresh and sweet taste. With a light soy taste and an intense ocean flavour, this was one of my favourite pieces of the evening.
As an encore to the tuna courses, we had the Toro Taku. Adding a touch of luxury, it came with a topping of uni. Again the tuna was rich and buttery soft without being too greasy. Again the rice was nicely seasoned and nori was very crisp.
As a graceful end to the nigiri section, we rounded off with a Tamago. Sweet and bouncy it almost tasted like a piece of sponge cake more than an omelette.
Next up we had a piece of the delectable Kiwami Tenderloin served with truffle. Tender and juicy, it was fairly meaty and not as buttery as the earlier A5 with enoki. The added fragrance of truffle was also much appreciated.
Our final savoury course was the Osuimono, a clear dashi based broth. That evening we each had a slow cooked baby abalone in our bowl, elevating the broth into luxury tier. It was a well rounded and polished way to finish off our meal.
Cleansing our palate with a fruit course, this comprised of a wedge of nashi pear and dragon fruit. I liked the refreshing choice that didn't overwhelm. Both were perfectly ripe and sweet.
Rounding off our meal was the Caviar Ice cream, served with a glass of complimentary umeshu. I really appreciated the two glasses of drink that the course came with, adding a very generous touch to our meal. The ice cream wasn't too sweet, it was creamy and had a strong vanilla scent to it. The added caviar gave it an extra layer of umami popping pleasure. In contrast, the umeshu was far sweeter than the ice cream and had a rich fruity tang to it, complimenting the richness of the dessert.
Overall, we had a good experience at Sushi Room. I find it hard to compare it to places like Black Door or Katsuya which is a far more intimate and quiet experience where I could have my moment and appreciate the food in front of me in peace and have a quiet conversation with the chef. In contrast, Sushi Room is more designed for the masses (particularly given the location) and I found the loud environment, bustling patrons and darkness of the venue to be very distracting. Having said that, if I had judged Sushi Room on the food offerings alone, it is a solid contender for one of the better omakase offerings in Brisbane and I would have no hesitation returning for another meal.
Price Range: $330pp
Taste: 9.5/10
Value: 8/10
Service:9/10
Environment: 6.5/10
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