Yay! I’ve been counting down since last week to dine at the sensational Yoshii Restaurant. This was literally a life changing experience… I learnt anger management; and then I did some self-exploring… and ofcourse I tasted some fine food, which has set new standards.
They say pictures speak louder than words. So I was slightly pedantic with my photography. As you do, I snapped up an astonishing 55 shots. Later in the evening, I overheard a diner ask her partner why people take photos of food… Ahh, I was too involved with my meal to even bother with an answer…

Yoshii Restaurant - Sydney Good Food Month 2006: Hats Off

Yoshii Restaurant was awarded two hats by the SMH 2007 Good Food Guide.
The Hats Off dinner at Yoshii was a twice-off, 10-course degustation.

Yoshii Restaurant - Sydney Good Food Month 2006: Hats Off

On arrival, we were greeted with an oshibori, which is basically a warm towel to cleanse your hands. All the tables were already set with a bamboo placemat, disposable wooden chopsticks, a piece of coral/rock to rest used chopsticks on, and a print out of the menu.

Yoshii Restaurant - Sydney Good Food Month 2006: Hats Off; Goong Chawanmushi Tom Yam Kung

Goong Chawanmushi Tom Yam Kung. This was a steamed egg custard layered on top with a light Tom Yam broth. Inside, there were treasures of prawns, pinenuts, english mushroom and a coriander leaf. The custard was silky soft…mmm!

Yoshii Restaurant - Sydney Good Food Month 2006: Hats Off; Goong Chawanmushi Tom Yam Kung

Yoshii Restaurant - Sydney Good Food Month 2006: Hats Off; Quattro of Entree

Quattro of Entree.

Yoshii Restaurant - Sydney Good Food Month 2006: Hats Off; Spicy Tuna Popia

Spicy Tuna Popia. Rice paper roll of tuna, lettuce, shallots and shiso (purple perilla) served with plum sauce and a dash of fish sauce. I love the sharp taste of shiso… it was matched perfectly with the hotness of the shallot and soft slices of fresh tuna.

Yoshii Restaurant - Sydney Good Food Month 2006: Hats Off; Baby Octopus Nanban Thai Style

Baby Octopus Nanban Thai Style. Octopus fried in a soft batter which was soaked in sweet vinegar.

Yoshii Restaurant - Sydney Good Food Month 2006: Hats Off; Kurobuta Pork Belly Satay

Kurobuta Pork Belly Satay. I expected the pork to be really well marbled, but instead, it was heavy in fat. Oh gosh, it’s been too long since I’ve had the joy of biting into something so fatty and flavoursome! The satay boasted a buttery peanut texture… which balanced gloriously with thinly sliced kaffir lime leaves, purple onion and either apple or some type of melon.

Yoshii Restaurant - Sydney Good Food Month 2006: Hats Off; Steamed Scallop with Nam Pla Dressing

Steamed Scallop with Nam Pla Dressing. Freshly steamed scallop served with curry paste and lime infused fish sauce. Above the curry paste was a refreshing scoop of minced radish, a few strings of seaweed, and a coriander leaf.

Yoshii Restaurant - Sydney Good Food Month 2006: Hats Off; Snapper Carpaccio served with Fish Sauce and Mango Chilli Dressing

Snapper Carpaccio served with Fish Sauce and Mango Chilli Dressing. Look at the art of this! Thinly sliced snapper, served with drops of basil oil, mango puree and sweet chilli sauce. We were advised to swish the snapper onto all the sauces… Such great contrasting textures! This dish was overall really light and refreshing.

Yoshii Restaurant - Sydney Good Food Month 2006: Hats Off; Snapper Carpaccio served with Fish Sauce and Mango Chilli Dressing

Yoshii Restaurant - Sydney Good Food Month 2006: Hats Off; Deep Fried Jew Fish served with Lemongrass flavoured Amazu Ankake Stock

Deep Fried Jew Fish served with Lemongrass flavoured Amazu Ankake Stock. Delicate… yet firm and sweet.

Yoshii Restaurant - Sydney Good Food Month 2006: Hats Off; Steamed Lobster Poh Tak in young coconut

Steamed Lobster Poh Tak in young coconut. Clear broth with scallop, lobster, lotus nuts, white fungus, coriander, nametake and shitake mushrooms. I even scraped around the coconut for its silken flesh…

Yoshii Restaurant - Sydney Good Food Month 2006: Hats Off; Steamed Lobster Poh Tak in young coconut

Yoshii Restaurant - Sydney Good Food Month 2006: Hats Off; Steamed Lobster Poh Tak in young coconut

Yoshii Restaurant - Sydney Good Food Month 2006: Hats Off; Grilled Marinated Spatchcock with Foie Gras Puree and Sesame Kaeng

Grilled Marinated Spatchcock with Foie Gras Puree and Sesame Kaeng.
My first taste of Foie-Gras… it was so delicate and rich, it just took my breath away! The eggplant worked really well in this dish in allowing me to soak up all the goodness.

Yoshii Restaurant - Sydney Good Food Month 2006: Hats Off; Lemongrass Sorbet

Lemongrass Sorbet… with champaigne… a refreshing palate cleanser…

Yoshii Restaurant - Sydney Good Food Month 2006: Hats Off; Chirashi Sushi Thai Style

Chirashi Sushi Thai Style. Scattered sushi served with a piece of black cod.

Yoshii Restaurant - Sydney Good Food Month 2006: Hats Off

Yoshii Restaurant - Sydney Good Food Month 2006: Hats Off; Soup Bowl

Soup Bowl.

Yoshii Restaurant - Sydney Good Food Month 2006: Hats Off; Yoshii Style Mango Tango

Yoshii Style Mango Tango. Sticky rice with slices of fresh mango, a cherry blossom leaf and red bean sauce.

Yoshii Restaurant - Sydney Good Food Month 2006: Hats Off; Yoshii Style Mango Tango

The restaurant was tiny and the service was nothing special … but since I sat at the sushi bar, I was able to witness the talented Ryuichi Yoshii execute his dishes in style. The food was absolutely amazing.
Yoshii on Urbanspoon
Yoshii Restaurant
115 Harrington Street Sydney
Phone: 9247 2566
Web: www.yoshii.com.au
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Jennifer is the founding blogger of I Ate My Way Through (originally, Jenius.com.au). Growing up in the multicultural melting pot of Sydney’s Inner West as a second generation Australian (of Vietnamese refugee parents of Teochew Chinese ancestry), Jen has always had a deep curiosity about global cuisines, culinary heritage and the cultural assimilation of immigrants. For Jen and her family, food is always at the centre of all celebrations, life events and milestones. A lover of the finer things in life, as well as cheap eats, her blogging ethos is all about empowering and inspiring people to expand their culinary repertoire. When not running her two companies (she is also the Managing Director of The Bamboo Garden online marketing agency), Jen can be found exploring old-world charms at vintage markets and delving into local eats around the world. She has a weakness for fried chicken.
  • Yum, looks delicious. I love the presentation in the young coconut!
    Great photos too 🙂

  • yumo…can you believe good food month is almost over =(

  • beautiful photos jen. food looks gorgeous

  • Hey Helen – Thanks! The coconut was so sweet and tasty 😛
    Hi Emily – I know… last day tomorrow! But that’s not going to stop us from eating good food 😉
    Hi Kathryn – Thanks! The presentation of each tasting plate was so carefully placed… each deserved its own special photo 😀

  • I’ve had yoshii on my list of places to try for ages…now I really must go..thanks for sharing

  • Jen

    Hi jules – They also have fab lunch bento boxes! And booking is a must… it’s a very small restaurant 🙂

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