Dear Reader, as you may have noticed, I have taken a short hiatus from updating my blog. In short, the continuous lockdowns and working from home have made it difficult for me to plan ahead for meals or find much inspiration to write about my culinary adventures (without turning this into a cooking blog :"). Having said that, the short break has given me the reprieve that I needed and being able to enjoy dinner at the TakashiYa pre opening pop up has given me the inspiration I needed to keep on writing.
Long time readers will no doubt have followed my journey with Master Chef Takashi Nami through the years, from meeting him at Ku-O at the Gabba, to enjoying his spectacular tuna cutting shows at the short lived Mercado, to his first run at a sushi degustation at Shishou to his most recent pivot to Private Dining during the rolling lockdowns and restrictions, it has all been a testament to Chef Takashi's resilience and devotion to his art. Whilst there have been delays in the opening date for TakashiYa in the Emporium at South Bank, the demand for Takashi's food has been unending and as such, it was unsurprising that they have been able to pivot to offering a pre opening pop up to allow the diehard fans another chance to sample the food before the formal restaurant opening.
Whilst the restaurant itself was still being renovated, the table was beautifully set and Takashi was ready with his treasure box of fragrant black truffles.
First course for the night was the Tasmanian Jumbo Pacific Oyster Shooter served with Osetra caviar, Salmon Pearls, shaved bottarga and truffle ponzu. Having previously enjoyed this dish during a session of Private Dining, it is the ultimate decadent starter. With three types of caviar, they each have their distinctive taste, between the popping salmon pearls to the rich osetra caviar and the deep rich umami taste of Bottarga, this was an absolute joy to be had. Cutting into the decadence was a sharp truffle ponzu which made it all more exquisite.
Next course was the Sashimi Selection, with Salmon, Blue Fin Tuna Belly and Kingfish. These were expertly sliced and each piece was exceptionally fresh. The salmon was very smooth and rich whilst the kingfish was light and sweet but my favourite was definitely the well marbled, meaty tuna belly which melted in my mouth. Definitely an all time favourite for me.
Special mention also needs to be given to the freshly grated wasabi, which is
Next course was the Fried Corn with Aonori seaweed and yuzu aioli. The corn was crisp on the outside without there being any reduction to the juiciness inside each kernel. Coupled with the fragrance of seaweed, it was unlike any other corn I've enjoyed in the past. The yuzu aioli was also rich but also tangy and fresh, giving extra depth to the dish.
Our next course was the Saikyo Miso Glazed Glacier 51 Toothfish with yuzu infused cucumber salad. As a deep water fish, it is quite fatty and each flakes very easily upon very little prodding. The miso was sweet and delicate, complimenting the fish really well whilst the yuzu cucumber salad kept it all very fresh. I would be perfectly content eating this with rice every day.
This is undoubtedly the most decadent chawanmushi I've ever had the privilege of tasting. With WA Spanner Crab and Black Truffles, it had fragrance and texture. Having done several attempts at Korean Gyeranjjim at home with some hand shredded cream meat, I understand how difficult it is to achieve a silky smooth texture with no sinews and not a hint of overcooking. Takashi has been able to create it perfectly in all respects. The creamy egg accentuates the elegant flavour of spanner crab and is further elevated by the freshly shaved truffle. It was wonderful.
The next dish is my all time favourite, Bluefin Negitoro Maki. Having experienced Negitoro so many times when I went to Japan, eating Takashi's version immediately brought me back to my time overseas. The amount of toro was extremely generous and the green onions were crunchy and extremely aromatic and sharp. I only wish that I could have had more.
My second most favourite course of the day was the Blue Fin Tuna Mini Kaisen Don with Salmon, Kingfish, Uni, Salmon Pearl and Truffle Tamagoyaki. As much as I would have liked for the dish to have been a bit bigger as well, I wouldn't have been able to enjoy the other courses if I was completely full on this. There was a generous amount of fish given the rice and the rice itself was very well seasoned. I liked the mix of both sliced and chopped toro with a contrast of textures and the delicious uni. Salmon pearls were also a highlight as was the truffle tamagoyaki. Would definitely be keen on a full sized portion when the restaurant officially launches.
It's hardly a dinner by Takashi if you do not get to sample his signature dish, the A5 Kagoshima Wagyu with Foie Gras Aburi Nigiri served with fresh black truffle. The wagyu was thoroughly marbled and draped over each piece of sushi rice, it was topped with foie gras before being torched. It was then adorned with shaved truffle. Honestly it was such a beautiful work of art that I almost didn't want to eat it. It was exceptionally decadent and I thoroughly enjoyed it.
Last of our savoury dishes was the Seared Aged Duck Breast with cold soba salad, sweet soy dressing and spring onion oil. I loved the smokey aged duck breast, it was very firm and the umami taste had infused the meat thoroughly. Whilst duck is the heavier of poultry dishes, this was balanced out with the cold soba. I've never had spring onion oil before, but I can definitely say that after this encounter, I will be trying to get my hands on some for sure!
Dessert for the night was Matcha Nama Chocolate. Although unassuming little green squares, these were super smooth and super rich without being overly sweet. I loved each bite and they were the perfect way to round off our meal. There is no doubt whatsoever that I will be back again when they formally open.
Price Range: $200pp
Taste: 9.5/10
Value: 8/10
Service: 9.5/10
Environment: 7/10
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