Image credit: Jon Wah
Fine-dining restaurant Yuki in Burnside introduces an all-new menu for the fall season.
The menu is now a 9-course tasting of authentic Japanese goodness, titled “Omakase by Yohei,” which translates to “leave it to the chef.”
Yuki at Burnside, which opened in November last year, changes its menu every month.
Chef Haombo Yohei, originally from Melbourne’s Ishizuka Restaurant, coordinates the menu based on seasonal ingredients.
First, a homemade chestnut tofu, made with traditional Japanese ingredients and dipped in a bonito broth sauce.
For Zensai (Japanese for “appetizer”), there are seven components.
“We have Soy Baked Tuna Sweetened with Spinach and Chrysanthemum, Japanese Ginko Nuts, and Vinegar Jelly Sweetened with Edamame Beans and Raspberries,” owner Mike Oh said.
“[There will also be] Homemade pumpkin kastella, heavenly prawns and slow cooked duck breast with aubergine, and SA baby abalone with Tasmanian sea urchin.”
For the sashimi course, Yuki at Burnside will serve fresh tuna, half-cooked paradise shrimp, baby snapper konbuzime (seaweed) with micro shiso.
Yakimono Sakana, which means grilled fish in Japanese, will be the fourth course.
“The black cod is marinated for three days in Saikyo miso (Kyoto-style white miso), so it has a richer flavor with a slightly sweet taste,” Mike said.
Cleanse your palate with a dish of Wagyu tempura for the Daimono course.
“Wagyu comes from Japan and the A5 wagyu has the highest marbling rate. We grated wagyu beef with Japanese shiso leaf and made it into tempura. There is also zucchini flower tempura with Japanese Shinjo (traditional Japanese fish cake),” Mike said.
The sushi round includes Toro sushi. Toro is the “tuna belly”.
“We get the best tuna from the Tokyo fish markets in Japan, straight from our fish supplier in Melbourne,” Mike said.
“We try to provide the best Japanese food to the people of Adelaide so they know that Japan has much better food than takeaway ramen or sushi.”
Dip into pieces of flambé scampis (Sunomono – dish 7), accompanied by spring onions and chrysanthemums in vinegar. Then, the final savory dish will be the green tea soba noodle, with wagyu beef.
“The wagyu beef will be marinated in white truffle oil and sweet soy sauce,” Mike said. “It will also be garnished with spring onions, quail eggs and black truffle from France.”
Two desserts will be offered, created by Yuki on Burnside’s Sous Chef and Dessert Chef, Kumiko Kato. The first is a Burnt Pear with Chestnut Cream & YUZU Bubble on top. The second dessert, and final course for the 9-course tasting, is chocolate montblanc with Hojicha ice cream (roasted Japanese sencha) and crumbled macadamia cookie.
This deluxe menu offering is $185 per person. There is also a $40 Omakase option for children.
The 9-course tasting is not for you? Yuki at Burnside is also launching a Sushi Omakase every Sunday starting March 27, priced at $160 per person.
“Sushi Omakase is a true Japanese sushi experience. You’ll sit at the bar counter and watch how sushi master Chef Yohei creates your sushi pieces with the finest, freshest ingredients,” Mike said.
Yuki at Burnside is located at 548 Portrush Road, Glen Osmond.
Book online via the Yuki at Burnside website.