Ginza Miyako – New Autumn Menu

Adelaide Food Central was invited to sample Ginza Miyako’s new Autumn menu. All food and drinks were provided free of charge.

Having been open for less than a year, Ginza Miyako continues to re-invent itself with an exciting new Autumn menu. At the helm of the kitchen, is head chef Kazuki Ushiro, who combines fresh local produce with classic French cooking techniques and traditional Japanese flavours.

Signage
Signage

The first entree to come out was the Miyako Hors D’Ouevre Platter. The dish consisted of 9 entrees which were (starting from the centre, moving to the left and then moving clockwise) vegetable terrine, rabbit terrine, oyster ponzu, venison tataki, smoked salmon & asparagus salad, duck ham & fennel pickles, oyster yuzu chilli, vegetable tartare and salmon & tuna sashimi.

One of my favourites was the venison tataki. Thin slices of venison are lightly seared on both sides. The crunchiness of the fresh rocket and the smooth silky avocado puree provide contrasting textures. The sourness of the homemade pickles and balsamic soy are balanced by the subtle sweetness of the ume sauce.

The other dish of note was the smoked salmon and asparagus salad. The silky smooth salmon mousse combined perfectly with the mint flavoured cream cheese. Contrasting flavours were once again in action with saltiness of the salmon roe, heat of the wasabi dressing and the strong notes of mint balancing each other out.

Miyako Hors D'Oeuvre Platter
Miyako Hors D’Oeuvre Platter

The next entree was the Fusion Sushi Platter which was made up of the Roll Hanoi, Ibushi Roll, Roll Diablo and Roll Running with Bulls.

Fusion Sushi Platter
Fusion Sushi Platter

As the name suggests, there were strong Vietnamese influences in this sushi. The cucumber adds a nice crunchy texture, while the subtle saltiness of the marinated kingfish is balanced by the natural sweetness of the pineapple. The whole experience is enhanced by the strong burst of tartness from the lemon rind.

Roll Hanoi
Roll Hanoi

Cream cheese is a commonly used ingredient in fusion sushi with it’s thick creamy texture. In this sushi, it works a charm by harmonising the smokey flavours of the eel, the natural sweetness of the soft delicate pureed pumpkin and the crunchy texture  of the nuts.

Ibushi Roll
Ibushi Roll

Having beetroot inside sushi is a first for me but it didn’t disappoint. The sushi packs some heat with the use of seven spices but it’s all balanced by the natural sweetness of the thin beetroot slice.

Roll Diablo
Roll Diablo

Out of all the sushi, this one was my favourite. The smokey seared flavour of the thin wagyu slices has a contrasting texture to the silky smooth wagyu sashimi. The use of pickled cucumber adds a subtle sweetness which blends the two together. The use of dukkah and miso is like Middle East meets East as the spices combine to create an exciting burst of heat.

Roll Running with Bulls
Roll Running with Bulls

The first main was the Port Lincoln Kingfish Saikyouyaki Style. The kingfish is marinated in miso and then lightly grilled. The outer layer of skin is crispy and full of flavour, while the flesh is soft and delicate, and simply melts in your mouth. The use of squid ink is all the rage these days and this dish continues that trend with the squid ink risotto. It’s not your conventional risotto but it does have beautiful flavours of it’s own that compliment the kingfish perfectly.

Port Lincoln Kingfish Saikyouyaki Style
Port Lincoln Kingfish Saikyouyaki Style

The next main was the Wagyu Scotch Fillet which was one of the many highlights of the evening. The presentation is supposed to reflect the mountainous regions of Japan, however, deep within those mountains is a premium grade 7 She Wagyu scotch fillet. The soil like topping is a combination of breadcrumbs and mushroom which creates a flavour and texture that is out of this world. Add the silky smooth texture of the perfectly cooked wagyu scotch fillet and you have an experience that is permanently implanted into your brain. Quite simply the best steak I’ve ever had!

Wagyu Scotch Fillet
Wagyu Scotch Fillet

Of course, there’s always room for dessert at the end of the night. Now I’m not a real fan of green tea but this dessert was executed to perfection. The sweetness of the tiramisu is balanced by the bitterness of the green tea flavour. The black sesame ice cream is not sweet and acts as a palate cleanser, while the chocolate soil does bring some subtle sweetness to the plate.

Macha Tiramisu
Macha Tiramisu

Just when you thought the food at Ginza Miyako couldn’t get any better, I’ve once again been proven wrong. The quality of the ingredients used, the presentation and the execution were all simply outstanding. I simply can’t recommend this place highly enough.

WHERE: Level 1, 150-156 North Tce, Adelaide

Ginza Miyako Japanese Restaurant on Urbanspoon

 

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