Written by yuri

What is different between ramen soup like Tonkotsu and soup-less ramen like Mazesoba?

By yuri, Posted on 03/07/2020


mazesoba

3 reasons why we have been told that eating ramen soup should be as quick as possible The interesting scene I can see here in Australia is foodies love to eat ramen soup while drinking cocktails or wines – it looks very cool actually, people get dressed up for the night out and eat ramen […]

readmore

5 OMAKASE restaurants in Sydney you must try

By yuri, Posted on 14/07/2020


Omakase restaurants open one after another. Specialty omakase restaurants with limited counter seats are a red hot trend here in Sydney. Omakase is a unique word in which we recognize the word as it is, such as sushi, we don’t say thinly sliced raw fish on top of a small piece of cooked rice. What is […]

readmore

A new boom, Yakitori culture in Australia – Yakitori At Home

By yuri, Posted on 26/06/2020


yakitori

In Japan, Yakitori is a typical kind of snack you have with drinks after work on the way home.  There are many Yakitori restaurants near Shinbashi station called Yakitori alley. Shinbashi is a town among buildings with a lot of salary-men or as we say, “blue collar workers”.. Now after covid, some people are choosing to work […]

readmore

Ichiju-sansai -well-balanced Japanese meal style-

By yuri, Posted on 23/06/2020


Staying at home is the“new normal” since COVID-19. Home is not only your sanctuary to sleep anymore, but also a multi faceted living place there. Even after the covid restrictions are lifted, we might keep working from home which means we will have more time to cook and eat at home. How about taking this […]

readmore

Interview with Gaku Robata Grill, One Hat winner

By yuri, Posted on 18/11/2019


In April 2018, two Japanese chefs who had honed their skills at the some of the world’s best French restaurants opened their own restaurant together in Darlinghurst.   The name of that restaurant was Gaku Robata Grill Restaurant. Gaku is written with a Japanese character meaning “enjoyment” which tells you a lot about their guiding […]

readmore

Gifu prefecture event @ Masuya in Sydney

By yuri, Posted on 19/09/2019


On the 13th September 2019, Washoku Lovers was honoured to attend a ceremony introducing a new Japanese river fish called Ayu to Sydney in the very first tasting event.  The Governor of Gifu prefecture, Mr Hajime Furuta shared his excitement with strong passion that this beautiful local produce from Gifu prefectures is now going to […]

readmore

What is nana (seven) kusa (herb) gayu (porridge) ?

By yuri, Posted on 03/01/2019


We, Japanese people, have a lot of washoku traditions. It’s only the 7th January, but this washoku tradition will be the second event of the year after osechi ryori. Today, on 7 January, we eat Nanakusa gayu. Nana means seven, kusa shows herbs and gayu is a word for porridge. This Nanakusa gayu tradition starts […]

readmore

Yasaka Ramen Neutral Bay

By yuri, Posted on 25/01/2018


Neutral Bay is the second shop to open from Takeshi Sekigawa and Ben Zhang, the co-owners of Yasaka Ramen. Known for their tonkotsu (pork bone) soup and noodles made in store, they’ve challenged themselves to new methods at Neutral Bay. Using a more traditional method to make the soup known as a ‘rolling boil’, the […]

readmore

Omakase sushi degustation by Chef Takumi from Shiki Japanese restaurant

By yuri, Posted on 06/11/2017


Shiki Japanese restaurant

Sunday night in the rainy weather, I didn’t expect so many people to be dining out. Of course it’s not the for all restaurants for sure, especially located in the city. But I found a very popular Japanese restaurant in the Rocks, Shiki Japanese Restaurant. At 6pm on November 5th, there were more than just […]

readmore

Chef Miura’s guide to Imperadore Fish

By yuri, Posted on 03/10/2017


Imperadore fish is called nanyo kinmedai (南洋金目鯛) in Japanese, and winter is the best season to eat it. For our Washoku Lovers Seafood Guide, I regularly visit the Sydney Fish Market to find out what’s in season. Going often means I get to meet skilled chefs there, such as Chef Miura from Rosan and a […]

readmore