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Raita Noda Chef's Kitchen Surry Hills Yelp Reviews
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Raita Noda is a staple Omakase experience in the heart of
Raita Noda is a staple Omakase experience in the heart of Sydney. Just on the corner of a busy Surry hills road, you'll find Raita Noda squeezed inside a hotel complex.Being my first Omakase experience, I was both excited and nervous. Excited because I'll have a master chef work his magic on great produce and nervous because of a 3 and a half hour session. The time went really quick!This experience is without a doubt, 5/5. The decor is refreshing and hip, Master sushi chef Raita along with his son were VERY welcoming and professional. Every dish was served with love and an explanation of what it was. Just watching the chefs prepare and decorate was an experience in itself. For $150 per person, you receive a 10 course meal that is prepared fresh on the spot. The meals were fairly portioned and i left feeling satisfied (being a big eater). Alongside my meal I had my trusty plum sake which compliments the fish beautifully.From the first dish of Oysters to the last dish of dessert I was amazed. The dishes were prepared metaciously and I had a smile on my face after every dish. Truly great experience.As we paid and left, the chef saw us out and shook our hand thanking us for coming. Definitely a great ending to a great dinner.FYI I heavily recommend preparing atlease a month before. I booked on January the 5th and was told all of January was booked!Highly recommend and will definitely return.Thanks Chef Raita!
Be the first to ReplyBrought to my attention in the popular 2011 documentary,
Brought to my attention in the popular 2011 documentary, Jiro Dreams of Sushi, Jiro Ono's 10-seater sushi-only restaurant, Sukiyabashi Jiro, has stayed in my memory ever since. Over the course of the last two years, Raita Noda has essentially proven at Raita Noda Chef's Kitchen, that such a restaurant model not only translates to Sydney, but that it's sustainable too.The parallels between Noda's tiny restaurant and the film don't stop there. Jiro Dreams of Sushi is also the story of a father and his son - master and apprentice. As you make your way into the modern 8-seater Darlinghurst restaurant, Raita Noda's son, Momotaro Noda, will direct you to your well-padded bar stool. Between them, the two men take care of every function in this tiny eatery. Working in tandem in an almost silent dance, they eliminating the need for floor staff by passing dishes and drinks over the counter directly to diners.A gleaming hunk of tuna is the first thing to catch my eye. "I don't order tuna, he sends it to me when it's good," Raita explains when I ask him how supply of whole fish works in a restaurant this small. He's in the process of wrangling a gleaming silver hairtail that's over a metre long, making quick work of turning it into two perfectly shaped fillets for use later in the evening.While you're not provided with a food menu in this chef's choice (omakase) only restaurant, you can choose your own drinks. With some of my favourite labels - Bindi, Ochota Barrels, Kooyong and Tolpuddle - on the list, you're pretty much guaranteed to pick a winner. "It's mostly a special occasion restaurant so the wines have to be special," explained Raita.Raita is an experienced connoisseur of both wine and sake, and unlike you, he actually knows what dishes are coming up next, so theres something to be said for leaving both your 10-course Omakase Menu ($150/person) and your Matched Beverages ($100/person) in his capable hands.Raita's matches on this evening covered beer, wine and sake, with my most exciting match being Nick Spencer's first eponymous 2016 Tumbarumba Chardonnay since leaving Eden Road Wines. I was only reading an article about this wine the week before, so it was exciting to drink it against a trio of Paradise prawns from New Caledonia wrapped around nicely dressed savoy cabbage, and topped with finger lime. The prawns have been lightly poached by a spoonful of super-hot Alto extra virgin olive oil poured over each of them, and the aroma of this cooking has us salivating before they're even passed across the counter. The wine will still feel familiar to those who love Tumbarumba, a place where Spencer has been making chardonnay for the last ten years. This chardonnay drinks more smoothly, more gently and is less austere than any of his previous Eden Road wines.The menu begins with Sydney rock oysters. We learn more about spherification by watching the chilli vinegar pearls being made right before our eyes. The pearls sit on little green rafts in a sea of Yamazaki-infused froth, and burst on the tongue in a mouthful that is at once hot, fresh and briny.Nutty and refreshing on-tap Suntory Premium Malt beer is the perfect match for tacos. Stuffed with crisp soft shell crab in crisp dumpling skin taco shells, this Japanese taco harks back to Raita's Ocean Room days.You'll also see Raita's cheeky humour in his own-brand can of tuna, a dish you'll eat directly from the can. Presented with a spoon of roasted natto (fermented soy beans), when you open your can you'll see finely diced tuna, various flavourings and a quivering white sphere of liquid mozzarella. Mixed together it's a crazy-good can of yellowfin tuna tartare.Dobin mushi - which means teapot steaming - is your soup course. The earthenware teapot contains more Paradise prawns, long transparent glass noodles, and shimeji mushrooms. You can pour off tiny cups of the soup itself to consume by itself. It's dashi made from imported Japanese kombu (seaweed) and bonito flakes, and is particularly lovely.The tuna and locally caught hairtail we saw Raita processing earlier in the evening both appear in the sashimi course. Under a smoke-filled glass dome there's fatty Saikou salmon from an alpine areas in New Zealand. It's rich, mouth coating and intensely smoky. The lightly scorched hairtail impresses; as does the texture of bar cod; and yellowfin tuna is always a favourite; however it's lightly seared bonito that wins the platter. Aged for three days, this bonito is softer and gentler than other bonito I've tried, heightening this (often-maligned) fish's elegance.For our two main courses, we move onto red wines. The standout is the 2016 Fikkers Pinot Meunier from the Yarra Valley. It's a varietal I've never drunk outside of a blend, and it's juicy and wet, with a decidedly Chesterfield leather note. ย It's a beauty against a... See blog for more: <a href="/redir?url=http%3A%2F%2Fmissdissent.livejournal.com%2F694939.html&s=6dcefa5c8adcc28913c367bf6644d49b458a6a352326720e9f94def562300420" target="_blank" rel="nofollow">missdissent.livejournal.โฆ</a>
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