An Azuma afternoon at Gourmet Safari with Maeve O’Meara
Introduction to Japanese Food
You may have noticed that we really love japanese food. Between the five of us we’ve attempted to cover most of Sydney’s Japanese restaurants and the Azuma restaurants have definitely not been missed. A last-minute invitation from Taryn from the Azuma restaurants asking if we’d like to attend an ‘Introduction to Japanese Food’ session at the Azuma Kushiyaki restaurant found Teresa, Myself and Lorraine in the Lumiere building on a rainy weekend.
Our Japanese lunch has been organised by Gourmet Safaris, a company which hosts a number of Gourmet walking tours both locally and internationally all designed by Maeve O’Meara.
The Gourmet Safari word has obviously been spreading, it’s a varied crowd which has turned out for today’s event and I see a mixture of couples to an entire family. Maeve O’Meara is a vivacious hostess and quickly jumps up on a nearby chair when she realises that the crowd isn’t able to see her. The Gourmet Safari’s have run for a while but Maeve mentions that today’s lunch is the first lunch she’s been able to organise with the Azuma group.
Scallop, Bacon, Flying Fish Roe Sushi
The proceedings are kicked off with a round of bubbly and canapes which are prepared on a table directly in front of us. It’s somewhat mesmerising watching the chefs work to put these plates together and the sheer attention to detail, from the individual placement of chives to a thoughtful contemplation of the canape placement on the platters.
Azuma Kimitaka
With the introductions over we begin to file into the restaurant to find out seats. Azuma Kushiyaki boasts a semi-open kitchen with all the equipment visible to the eye, but protected behind sheets of glass. It’s in this kitchen that Azuma Kimitaka is standing, obviously confident in his element. I snap a quick photo of him as we walk past and he shoots me a grin, a little embarrassed by the attention.
Maeve introduces the Azuma restaurant to the crowd and explains his vision of bringing good Japanese food to Australia and the conversation varies from the correct sushi etiquette (don’t dip the rice in your soy sauce!), to the importance placed on Japanese knives. Hilariously, I based a lot of my sushi etiquette off this web comic (I will admit that I too was guilty of the rice in soy sauce crime).
To show exactly what Azuma’s skill a clip from the Japanese episode of Food Safari is put on briefly, the segment shown is of Azuma Kimitaka making a seared Tuna salad and the knifework shown is breathtaking. Much to the delight of the crowd Maeve also announces that the same salad will be part of today’s Lunch menu.
As a demonstration of the delicacies of Japanese flavours a tasting platter of sorts has been placed at each of our seats. A total of 6 sauces, Teriyaki, Tosazu (Rice Vinegar, Bonito & Soy), Kimizu (Tosazu and Egg Yolk), Tamamiso (Saikyo Miso, Egg yolk, Sugar, Mirin, sake), Sumiso (Tamamiso & Rice Vinegar) and Gomadare (Sesame paste, Ponzu-citrus Soy & Rice Vinegar) are paired with mini servings of various meats and vegatables.
We’re adviced to simply taste the sauce first before eating the food, and not dipping the food into the sauce. The effect is electrifying, the taste of the sauce simply spreads across the tongue and only just gently accentuates the taste of the food rather than masking it with salt. Teresa’s favourite is the Tamamiso but I adore the Gomadare, a generously nutty strong sesame that I want to smear on everything.
From top left clockwise: Agadashi Tofu, Prawn Tempura, Grilled Silver-Cod in Saikyo Miso, Teriyaki Chicken
The four dishes are labeled as ‘Azuma Style Amuse Bouche’ and together are a wonderful example of Japanese food staples, covering vegetarian, seafood and meat. The Agadashi tofu is served in a slightly gelatinous stock and is piping hot as we begin to tuck in. Saikyo Miso is a clear flavour in the Silver-Cod and is easily my favourite of the four. We notice on the table that different cuts of fish seem to be served and Teresa’s is noticeably fatter, but we both agree that the thinner slice is more enjoyable with an even grilling and generous application of miso.
Azuma's Famous Seared Tuna Salad
People who have seen the Japanese Food Safari episode may remember the gorgeous Seared Tuna Salad Azuma Kimitaka prepared on the show. The Tuna has a wonderful pink colour with white seared edges and is nearly buried under the shavings and slices of giner, shallots and raddish all topped with a Ponzu Citrus dressing, it’s all served cold and is a freshing light start to the lunch.
Seared Sliced Wagyu Beef with Garlic Soy Sauce
Seeing my pre-sliced steak on the plate I’m reminded of Pepper Steak, only a half block away. The comparison isn’t an unkind one, while the Pepper Steak serving was thick and generous the Azuma one is delicately prepared served medium rare with a garlic sauce which somehow has a strong flavour without being overwhelming. Call me lazy, but I love having my steak sliced for me!
Homemade Seasonal Pickles, Traditional Miso Soup
Of course it wouldn’t be a Japanese meal without pickles and miso. The miso has a richness in flavour and hiding servings of pork balls, turnip, chives and is wonderfully comforting especially knowing how miserable the weather is outside. The brightly yellow turnip pickle is a vitalising crunch and is my favourite of the choices.
Japanese Mochi, Rice dumplings served with Homemade Ice-cream & Japanese Sugar Syrup
No meal is complete without dessert! Dessert is a simple serving of Mochi, ice-cream and fruit, the ice-cream and sugar syrup are easily the highlights of the dessert. The vanilla was a rich creamy texture, generous in vanilla beans and covered with sugar syrup browned to the point of caramelisation. The brown mochi was a sponge variation rather than the usual gelatinous rice with a Red Bean centre, an almost cloying sweetness that I alternated with the ice-cream.
Lunch is a great example of a standard japanese meal, and for many in the crowd for whom this was their first taste there couldn’t be a better introduction. One of the members at our table mentions that she’d stayed away from Japanese food in the past thinking it was only sushi rolls, but that she was definitely a convert now.
The crowd slowly trickles out of the door as our lunch is over and we reluctantly make our way out as well. After thanking Maeve for the lovely afternoon we look to the door to realise that Azuma and his wife are standing by the door personally farewelling their guests as they leave, immaculate hosts to the end.
Food Safari Cookbook
I can’t think of a better introduction to a new cuisine than to be surrounded by equally curious people and having enthusiastic genuinely excited hosts teaching you the food. I’m a new convert to burmese food and always mourn the fact that there’s only one Burmese restaurant in Sydney. Is there any cuisine you’ve just been hooked onto or one that you’ve just been too scared to try?
Gourmet Safari tour details are available on their website, the Japanese Lunch was hosted by Azuma Kushiyaki.
Eat show and tell attended the Japanese Lunch as a guest of Azuma Restaurant. Many thanks to Taryn for the invitation!
Azuma Kushiyaki
Shop 10.17, George Street Level
Level 10, Regent Place
501 George St. SYDNEY
Ph: (02) 9267 7775
Web: http://www.azuma.com.au/kushiyaki/home.php
Author
By Minh
Minh is a food, photography, tv loving girl who on occasion likes to think that she can cook. I can't hold my drink for what its worth and have an unhealthy obsession with green tea products.
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This article was written on 08 Feb 2010, and is filed under Events, Japanese, Lunch, Sydney, CBD.
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After looking at their website this is one great restaurant, the food looks amazing and the inside of the restaurant is very interesting. Great food and great experience is the most important thing for successful restaurant.
Love this place! Everything is so refined here and their lunch sets are great!
Looks like an interesting event. That wagyu with garlic sauce looks amazing. Shame that I didn’t get to go, but Maeve mentioned my blog!? I am a happy chapper LOL
Nice recap (and well done, you’re so fast!). My friend and I really enjoyed the lunch. I can see why Maeva has such a following!
.-= Lorraine @NotQuiteNigella´s last blog ..Duck Egg Sponge Cake & Beating My Nemesis =-.
looks like a great event and ooh i really like the pic where youve snuck the photo in the kitchen
.-= chocolatesuze´s last blog ..an apple a day [4] =-.
Maeve O’Meara once sat in the seat in front of me on a flight to Melbourne. That’s as close as I’ve got to her! Your lunch at Azuma looks fantastic, they have so many dishes on the menu that I usually pick them at random. It’s good that you got such an insight into the cuisine.
.-= Belle@OohLook´s last blog ..Hot dang – a fast Beef Rendang =-.
I’ve been wanting to try Azuma for AGES, so thanks for this. Your pics look amazing. As far as food tours go, is there a better host than Maeve? She seems so passionate about food and diverse cultures.
.-= foodwink´s last blog ..Iron Chef Hiroyuki Sakai’s La Rochelle, Tokyo =-.
Can’t wait to try the tuna salad…!
.-= Tina´s last blog ..Moose change =-.
Mmm I love Azuma Kushiyaki ^^! Sounds like an awesomely tasty and educational experience! Hooshiii ne
Azuma is wonderful! And, so is Japanese food! That looks like a great event. Marvellous coverage of it too – thank you.
I’ve always focused on learning about sake when I’ve been there. I’ll have to pay a return visit and give the food more attention …
.-= Rebecca @ Inside Cuisine´s last blog ..Etch: the new belle =-.
Lets Eat: Definitely agree, it’s not just about the food. The atmostphere, service, everything combines to make a memorable experience.
joey: I love their Bento sets! Shame it’s a little far from my work, so I don’t really get a chance to go on weekdays.
billy: LOL. The wagyuu was good, but… I think I like Pepper Lunch more! I think my tastebuds are crazy.
Lorraine: Was lovely seeing you again, Maeve definitely is a personality!
chocolatesuze: Haha yeh, grabbed while walking in.
Belle: Always great hearing about food from people who live and breathe the culture.
foodwink: She’s a great person for food tours like this, definitely recommended.
Tina: It’s fantastic! Ours was served chilled and was really refreshing.
FFichiban: lol yeh, was great fun.
Rebecca: Thanks Rebecca! I think I’m the opposite, should pay more attention to the sake next time!