IFirst Course
Suimono
a clear broth of autumn matsutake
Dashi made this morning, a single slice of matsutake, one young shoot of mitsuba, a square of yuzu peel.
A kaiseki counter of nine seats, on the water at Walsh Bay.
The chef cooks one menu, for one season, for the people at the counter. Nothing is taken away, and nothing is added. What is in front of you is what we have made for you tonight.
a clear broth of autumn matsutake
Dashi made this morning, a single slice of matsutake, one young shoot of mitsuba, a square of yuzu peel.
three cuts, from the morning's market
Kingfish from Spencer Gulf, akami from a 28-day aged bluefin, a single piece of botan ebi. Wasabi grated to order.
grilled gindara with saikyo miso
Black cod aged for three days in white miso, charred at the edges over binchotan, served with one pickled chilli.
simmered daikon with autumn beef
A wedge of daikon braised four hours in soy and ginger, with a single piece of Mayura wagyu and one snow pea.
a small bowl of new-season rice
Koshihikari grown in Junee, cooked in a clay pot at the counter, served with three small pickles and miso shiru.
Hideo trained for eleven years in Kyoto before moving to Sydney in 2018. He cooks one menu a night and changes it with the season, four times a year.
He does not write a menu down. He tells you what each course is as he places it in front of you.
Two seatings per evening. Tuesday through Saturday.
One set menu, changed quarterly with the seasons.
Set menu. Sake pairing additional, four pours, $120.
Pier 6/7, Hickson Road
Walsh Bay, Sydney 2000
Reservations open on the first of each month, two months in advance.
Deposit required.