Friday, December 5, 2008

Takeru - Haymarket, Sydney

Ebi sarada
Prawn salad

-> This salad alone is worth coming back for. Made with two dressings (God bless multiple salad dressings) - wafu (Japanese) dressing on the base and mayo + togarashi (chili powder) on the top. For those of you who thought that the ordinary shrimp cocktail is so last millennium, this one should please you.

Rating: 7.5/10




Ikasumi Pasta
Pasta with squid ink sauce

-> Basically a pasta al nero di seppia tweaked to suit Japanese tastebuds. I am very pleased with this dish. Why? simply because it's so pretty. Let's face it, squid ink is tasteless. Well, not entirely tasteless, but when cooked with cream etc you won't notice the flavor. It's the color that makes this dish so desirable. Kind of like a black Chanel caviar quilted bag (It's so irresistible even guys secretly wish they can carry one of these around) I have this unexplainable fetish on black-colored food. That's the exact reason why I enjoy Jajangmyeon (Korean noodle with black soybean sauce), Guilinggao (herbal jelly), and caviar so much. LOL. Gothic food.

Rating: 8/10



Chicken nanban

-> Best in town. Although, I notice that Azuma restaurant has this on their menu, too, but since I haven't tried Azuma's chicken nanban, it's safe to say that this one from Takeru is the best I've tasted so far.

Rating: 8/10

1 comment:

FFichiban said...

Oohh I haven't seen any squid ink pasta here so thx for finding one :) I normally have to make it from the packages.