Regular readers may be pondering where I have gone for these several weeks of blog standstill. Nowhere really; just taking a bit of necessary rest away from blogging. When you have a full time job and eating out at all the latest trends (*cough* sometimes), finding time and motivation to churn out posts regularly is let’s say of lesser importance.
Now more behind than ever, I shall attempt to churn through all the mouth-watering delights I have indulged in whilst this blog has gone to hibernation.
The exterior façade is a muted black with an outcrop of crimson red signage above. A minimalistic feel flows through the interior also, leaving much of the spotlight quite literally around the sushi bar where the chefs work their magic. For those who have been to Shiranui, will probably understand how incredibly difficult it is to book a table here, particularly a Friday or Saturday night, and not uncommon to see hoards of people turned away at the door. Despite securing a table, I was slightly disheartened that we were not going to have the omakase.
Omakase: quite literally “entrust” the chef to select what you eat, contrary to a la carte.
Complimentary deep fried fish served with pickle was served as a appetiser
California roll – filled with slithers of prawn, juliennes of crispy cucumber, a creamy wedge of avocado, finally mantled by flying fish roe.
Yaki niku nigiri – served on the rare side, these morsels of beef sushi were incredibly juicy, tender and intensely flavoured with “barbeque sauce”.
Pan fired salmon nigiri – sitting awkwardly on a dwarfed ball of rice, the thick slices of fatty salmon were lightly pan fried to golden perfection.
Unagi hako sushi – for Shiranui this amount of rice-meat ratio is somewhat unusual. I would have liked more of the lovely bite of grilled eel.
Grilled king fish head – two faces of sizeable king fish plonked graciously on a large plate, with its juicy gelatinous bits ready to be demolished by the hoards of chopsticks around the table.
Gyoza – call me crude, but I’ve never seen “stick gyoza” in Melbourne before. The simple moist filling does little to upstage the beautifully crispy shell.
Age dofu (tofu) – deep fried tofu topped with pork and vegetables with a mild savoury sauce.
Tataki beef salad – thinly sliced seared beef served next to raw feels and tastes entirely different to the barqeque beef (yakiniku), carrying sesame and vinaigrette notes. P.S. Looks like I may have gotten a little carried away trying to capture the shades of green atop of the mound, instead of trying to capture the beef.
Tempura mori mix – when the glimmering golden batter is served out on white paper that remains unstained by oil, it is almost certainly a good sign. It is light, crispy and preserves the juices inside.
Sushi & sashimi moriawase – a generous mixed selection of the freshest sashimi – nothing more to be said.
Nasu dengaku – the tender flesh of the grilled eggplant is married with two types of sweet miso paste. Which miso paste you might ask? Not sure. =)
Soufflé cheesecake served with blueberry icecream.
Guess what flavour crème brulee this is…
Black sesame crème brulee – brittle crack beneath the spoon, and smooth, earthy black sesame custard. A perfect bite size end to the night.
Rating: Yummy+1.5. This is easily one of the finer Japanese institutes in Melbourne, without any of the glitz or glam, just Japanese cuisine in all its simplicity. No doubt I shall return for the omakase to get the full theatre-experience of Shiranui. Service was attentive and efficient.
P.S. reserve a table well in advance. And it doesn’t open on Sunday / Monday.
247 Springvale Rd
Glen Waverley, 3150