Omakase
A recent incredible dining experience was had at Ora Japanese restaurant, 8 Danks St, Waterloo, Sydney.
Watching executive chef Nobuyuki Ura at work is akin to watching an artist paint a picture. His knowledge, passion and love for what he does is evident. Seeing him and interacting with him was such a pleasure. We discussed my long-time passion for sumō and he was impressed with my knowledge!
The Michelin Guide writes 'few formal dining experiences are as revered or as intimidating as omakase'.
Omakase is a Japanese dining experience where a guest entrusts the chef to curate and serve a multi-course meal. The name literally translates to "I'll leave it up to you" and it's a way for diners to experience the chef's skills and the freshest, seasonal ingredients in an intimate, chef-led setting.
This culinary performance is a departure from a traditional menu, with the chef personally creating each dish for the diner, often at a chef's counter.
Our dining experience consisted of:
hassun (a platter of small, seasonal appetizers representing both land and sea),
wanmono (soup, garnished with seasonal ingredients like seafood, vegetables, and herbs).
otsukuri (thin, raw slices of fish that have been expertly cut and prepared).
yakimono (grilled or pan-fried dish).
mushimono (any steamed dish, typically featuring ingredients like chicken, fish, or vegetables, often served hot and sometimes seasoned with sake).
oshinogi (a light in-between dish used to tide you over to the next course).
nigiri (a type of hand-formed sushi consisting of a small, vinegared rice ball topped with a slice of fresh, raw fish or seafood).
and finally a dessert.
The most exquisite Japanese fare I have tasted, outside of Japan itself. A remarkable feast lasting several hours.
© All rights reserved.
Omakase
A recent incredible dining experience was had at Ora Japanese restaurant, 8 Danks St, Waterloo, Sydney.
Watching executive chef Nobuyuki Ura at work is akin to watching an artist paint a picture. His knowledge, passion and love for what he does is evident. Seeing him and interacting with him was such a pleasure. We discussed my long-time passion for sumō and he was impressed with my knowledge!
The Michelin Guide writes 'few formal dining experiences are as revered or as intimidating as omakase'.
Omakase is a Japanese dining experience where a guest entrusts the chef to curate and serve a multi-course meal. The name literally translates to "I'll leave it up to you" and it's a way for diners to experience the chef's skills and the freshest, seasonal ingredients in an intimate, chef-led setting.
This culinary performance is a departure from a traditional menu, with the chef personally creating each dish for the diner, often at a chef's counter.
Our dining experience consisted of:
hassun (a platter of small, seasonal appetizers representing both land and sea),
wanmono (soup, garnished with seasonal ingredients like seafood, vegetables, and herbs).
otsukuri (thin, raw slices of fish that have been expertly cut and prepared).
yakimono (grilled or pan-fried dish).
mushimono (any steamed dish, typically featuring ingredients like chicken, fish, or vegetables, often served hot and sometimes seasoned with sake).
oshinogi (a light in-between dish used to tide you over to the next course).
nigiri (a type of hand-formed sushi consisting of a small, vinegared rice ball topped with a slice of fresh, raw fish or seafood).
and finally a dessert.
The most exquisite Japanese fare I have tasted, outside of Japan itself. A remarkable feast lasting several hours.
© All rights reserved.