Ginza Miyako – Fusion Japanese High Tea

Adelaide Food Central was invited to experience the Fusion Japanese High Tea at Ginza Miyako. All food and drink were provided free of charge.

I must admit, I’m not an expert when it comes to high tea as I’ve never been to one. From what I understand, people sit around and graze on an assortment of sandwiches and sweets. Ginza Miyako have put a twist on the traditional high tea by creating their own fusion Japanese version. Customers are given an assortment of tapas style French-Japanese fusion dishes, and then a selection of sweets to match. There’s a lot of food to cover, so we’ll get straight into it.

The King Prawn and Assorted Vegetable Tempura is a Japanese classic. The lightly battered prawn was juicy and succulent, and the vegetables still retained their moisture content.

King Prawn and Assorted Vegetable Tempura
King Prawn and Assorted Vegetable Tempura

The Wagyu Sandwich is like a Japanese take on the western steak sandwich. The premium quality wagyu was tender and succulent, and the inclusion of wasabi added plenty of depth to the dish.

Wagyu Sandwich
Wagyu Sandwich

The Cold Soba Noodles were very light and refreshing. The noodles were nice and firm, and the chicken ham had a subtle smokey flavour.

Cold Soba Noodles with Chicken Ham
Cold Soba Noodles with Chicken Ham

The experience wouldn’t be Japanese without sashimi. The morsels of salmon and kingfish were fresh, smooth and silky, and were well complimented by the soy and wasabi dipping sauce.

Kingfish and Salmon Sashimi
Kingfish and Salmon Sashimi

The Miso Marinated Pork was juicy and succulent, and had plenty of flavour. These lean morsels of pork would go well with a Japanese beer.

Wagyu Tataki
Miso Marinated Pork

The Ocean Trout Confit had a lovely smooth and silky texture. This was perfectly balanced by the saltiness of the roe and the crunchiness of the vegetable strands.

Ocean Trout Confit
Ocean Trout Confit

The Chicken Karaage is another Japanese classic. Fried in a light coating, the morsel of chicken breast was nice and juicy. Dipped into the rich Japanese mayonnaise and it was a match made in heaven.

Chicken Karaage
Chicken Karaage

The Wagyu Tataki was lightly charred with a rare centre, and the meat simply melted in your mouth. Served cold, this is another perfect appetiser.

Miso Marinated Pork
Wagyu Tataki

By the time I finished all the savoury dishes, I felt fairly content, but as they say, there’s always room for dessert. I was surprised to find the amount of sweets almost matched the number of savoury dishes that I just had.

The Japanese Dango was something I’ve never had before. It’s a sticky rice cake that is covered in sweet soy sauce.

Japanese Dango
Japanese Dango

The Japanese Mochi is something you can easily purchase from Asian groceries. This one had a subtly sweet red bean centre.

Japanese Mochi
Japanese Mochi

The Puff Pastry with Cream and Banana is simple and yet effective. The naturally sweet banana complemented the cream perfectly, and it was neatly packaged in a light and airy pastry shell.

Puff Pastry with Cream and Banana
Puff Pastry with Cream and Banana

The White Sesame Creme Brulee was perfectly executed. The thin caramelisation layer was easily broken with a spoon. Underneath was a smooth delicate custard that had a prominent smokey sesame seed flavour.

White Sesame Creme Brulee
White Sesame Creme Brulee

The Panna Cotta is a classic dessert that’s pretty much available everywhere. Underneath the thin layer of gelatin was a lovely smooth thickened cream. Very light, delicate and delicious.

Panna Cotta
Panna Cotta

The Chocolate Mousse is a French classic. Light and airy in texture, this dessert was full of chocolatey goodness.

Chocolate Mousse
Chocolate Mousse

The Mini Tart had a firm crust which held a soft creamy centre that was topped with a subtly sweet apple jam.

Mini Tart with Apple Jam
Mini Tart with Apple Jam

You really can’t go wrong when you put cream, pastry and strawberry together. The cream was soft and delicate, the pastry was light and flakey, and the strawberry added a lovely natural sweetness.

Mascarpone Creme with Homemade Pastry and Strawberry
Mascarpone Cream with Homemade Pastry and Strawberry

The thing I dislike about macha is the bitterness of the green tea. This isn’t a problem at Ginza Miyako as they don’t let it overpower the dessert. Mixed in a thick layer of mascarpone cheese, the macha is there but doesn’t take over the other ingredients.

Macha Tiramisu
Macha Tiramisu

The Yuzu and Pumpkin Poundcake was the last sweet to be eaten. The cake was firm but moist, and for me, it tasted like regular poundcake.

Yuzu and Pumpkin Pound Cake
Yuzu and Pumpkin Pound Cake

It’s amazing how numerous small dishes all add up to leave you satisfied and content. That’s exactly how we felt after the 2 hour lunch session.

The Fusion Japanese High Tea is one of it’s kind in Adelaide and is a unique take on the traditional version. The high tea is available on the 21st June and the 19th July. The cost is $55 for adults and $29 for children, and runs from midday to 2:30pm. Vegetarian and gluten free options are available, but advanced notice is required.

WHERE: Level 1, 150 North Tce, Adelaide

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