Sushi E Omakase, Sydney CBD

Omakase is a Japanese phrase that literally means “I’ll leave it up to you,” or something that my parents have never told me about my job, school, or even my girlfriend’s choice.

In a restaurant setting, the term “omakase” usually refers to the chef cooking what they want to eat, and the best part is that my God th, the cooks of Sushi E fit because they made my taste buds go in the right direction with their new omakase offerings. Chef Wai of Sushi E

What sets Sushi E’s Omakase offerings apart from its competitors is the balanced restaurant and sushi bars. A majority of places tend to focus on sushi, and it’s possible to have an 80/20 ratio, but only 20 percent of food is hot meals (think rice, soup, or an entree), and the majority of it is devoted to Nigiri.

What is my preference? Anything Sushi E decides to serve on my plate since it’s all dependent on the chef(s). Be assured that Chef Wai (sushi), along with Chef Fox, will go the extra mile to ensure that you leave happy.

Let’s express our gratitude right now: Choux pastry with uni and creme fraiche and scallop tartare.

A few starters to get you started: my personal favorite included the tartar of scallops, topped with caviar. The tartare is chilled and refreshing, with a wonderful crunch from the shell.

The choux pastry that was served with uni was extremely creamy because the creme fraiche was a nice addition layer of creaminess to the uni. If you’re not a fan of the sour taste of the ocean with sea urchin, cream fraiche actually softens the taste slightly so you can take in the texture.

This is a thoughtful use of creme fraiche. It’s the kind of ingredient that will never let the toilet seat up. Bass groper with yuzu, soy, and sea grapes

One of my all-time favorites of the night, The bass grope was perfectly enhanced by the yuzu, seagrapes, and soy with a touch of smoke and smokiness.

I would love to listen to the bass on an everyday basis. Scampi and somen noodles with roe

Roe, noodles, and sampi are all packed in a small bowl. Call this the Superbowl to stop all Superbowl. This food is meant to be drunk with total disregard of the table behavior.

I drained it like an adult, throwing a sippy cup into the middle of the dessert. It was awe-inspiring. Crab chawanmushi with truffle

Oh my, I’ve forgotten to mention that you can include truffle in the Omakase. It was a minor thing that went through my head. Heh.

Chawanmushi itself is nourishing. It is rich and delicious without the truffle, but add some black gold into the mix, and you’ll get Nirvana in the Kurt Cobain fashion. Pumpkin, cauliflower, and flathead tempura

God, I love Tempura. Crispy, hot, and crispy, each piece comes with salt and soy for dipping for you to dip them in however you like.

I like dipping my feet low in booty shorts at the Marquee on Friday evenings; however, falling Tempura into soy can also be a hit. Six-day aged chutoro

Now Chef Wai is in charge of. In addition to Nobu, Sokyo, and a variety of other internationally highly acclaimed restaurants to his name, Chef Wai has taken on the responsibility of overseeing the Omakase menu for Sushi E.

The first is the chu-toro, which is aged for six days (medium-fat tuna). This is the kind of Nigiri that disappears once it comes into contact with your tongue, with only a minimal need to chew. Cuttlefish with shaved egg yolk

Shaved egg yolk? What’s this sorcery? Cuttlefish is a tasty bite and the perfect amount of chew. The egg yolk shaved off makes this sushi piece go from a 9 to 909.

What a great time living in the present. Aged line cod snapper

Oh, snap, and hit after hit of delicious sushi continues to pour in. I’ve eaten in omakase restaurants where the pieces were all mixed without distinct flavors or textures, but Sushi E is no such setting. Golden eye snapper

I prefer fish and other meats on the fatter side, and this was just amazing. It’s the best version of Goldeneye I’ve seen since the Nintendo 64 version. Australian sand whiting

A completely different taste is served with sand that is the firmest of the bunch. It is strong, not hard or chewy; it’s an excellent mouthful. Alfonsino with radish ponzu

The piece was absolutely radish-ing. There was a hint of sourness that came through the radish ponzu, which was able to cut through the richness of the alfonsino’s cut.

It’s easily one of the top meals of the evening.Hokkaido scallop with shaved uni

Ah, yes, the meal that made me want to make a reservation for the next week (true story, it could be a little more difficult to secure a reservation now, but).

Scallops with egg yolk and uni? It’s the same as Warren Buffet finding a hundred-dollar bill on the street, only the wealthy getting more wealthy. New Zealand Scampi Aburi

Aburi sushi is one of my favorite foods; it’s like a child at Christmas time when the blowtorch goes off, and a piece of fish kisses the flame in the same way that I did on a cushion during my early days (too many? ).

The embers of the flame further enhance the richness of scampi. It melts in your mouth and makes you want more. Kingfish belly with miso and finger lime

There’s more! The last portion of the sushi dish is a different one from the aburi bench that has some zest added through the use of finger lime.

I was thinking that the belly of a kingfish would be my favorite item of the evening. But then the following thing happened. Quail egg yolk with caviar

It’s not often that I take a moment to look at a plate of sushi in the same way I do when I look at a work of art in the museum.

The final sushi that night was definitely delicious. Place the entire sushi piece in your mouth, and then tilt your head in such a way that the egg yolk spills over the rice and caviar, and it’s amazing. Pine mushroom and full-blood wagyu rice

Wait an extra minute. Did you think we were done?

My stomach was about to explode and instantly stopped as this was put before us. Made with wagyu from Gina Rinehart’s farm, the meat is delicious.

Remember when I said there was an option of truffles? Boom.

The Irish is deliciously covered in the flavor of ginger and mushrooms, and the beef is extremely soft and delicious. I’m probably still distracted at present. However, this may be the most delightful Wagyu meal I’ve ever tasted in my life.

It’s simply not comparable. Also, you get free rice refills. Chef Wai is one such rice guru. Monaka with coffee syrup and chocolate

A classic Japanese dessert consisting of two crispy wafers sandwiched by a delicious dessert, Sushi E decides that the thing that tastes delicious in this particular instance is chocolate and coffee.

It’s a sweet way to close my most precious meal of the year to date.

This is the short version for anyone who’s about to battle me to book future reservations at Sushi E.

  • Reservations are necessary, and Omakase is only available on Tuesdays, Mondays, and Wednesdays.
  • It’s a seasonal menu that changes day-to-day based on the availability of produce and what the chefs want to make.
  • You’re not likely to want to do it once, twice, three times, or four…but as numerous times as is humanly feasible.

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