Earlier this year we made a visit to Wayama Japanese Restaurant
(28 Princes Highway, Sylvania) just down the road from Paul’s Famous Hamburgers voted Sydney’s Best Aussie Burger…but that’s a story for another day. If you’re familiar with the Sylvania area, Wayama occupies the same space as Masa Japanese Restaurant, just by the foot bridge. The restaurant is run by the sweetest couple, ex Azuma Head Chef Noboru Takayama and his wife Miki Takayama who is a friend of our family and they run the restaurant almost all on their own! which means the service can be slow but also great, friendly hospitality ; )
The small restaurant is cosy and homely and it looked like the locals love this place too as the restaurant was full.
For this occasion we had the Chefs ‘Kaiseki‘ Course $48pp consisting of several minimalist seasonal courses, which was exciting as the chef has trained in Japan for numerous years before coming to Australia. With a glass of umeshu we started off with a course similar to sunomono, a salad of cucumber, celery, shredded crab with yuzu dressing to whet the appetite. Followed by sakizuke, an appetiser with bite size pieces of salmon nanban, tsukemono (pickles) sushi, snapper fry, teriyaki chicken ball and sweet vinegar white radish. The snapper was delicious encased in a crispy panko crumb and I love love love sweet vinegar white radish, my mum makes the red radish at home but not often enough I say! The mukozuke course is traditionally a cold dish, usually sashimi, in this case we had seared salmon and thick slices of fresh tuna on a bed of ice, the presentation was so pretty but the portion was so small, wish I had more! Yakimono, is a grilled dish, rich slices of roast duck with pine mushroom sauce, ruby grapefruit, snow peas and red capsicum, the roast duck and subtle pine mushroom sauce was the highlight of this dish, as the side was julienne vegetables. My favourite course was the shiizakana, melt in your mouth wagyu beef and vegetables in a red miso and red wine stew. This dish is perfect for winter, a hearty dish warming the soul, wagyu beef flaked as you cut into it and I really enjoyed the red miso sauce as the red wine was not too overpowering. The rice (gohan) was a mixture of potatoes and abura-age (deep fried tofu sheet) which is served at the end of the meal along with red miso soup. For dessert or mizumono a trio of homemade cheese cake, green tea ice cream and seasonal fruits.
Wayama Japanese Restaurant
Salad of cucumber, celery, shredded crab with yuzu dressing
salmon nanban, tsukemono (pickles) sushi, snapper fry, teriyaki chicken ball and sweet vinegar white radish
Roast duck with pine roast duck with pine mushroom sauce, ruby grapefruit, snow peas and red capsicum
Wagyu beef and vegetables in a red miso and red wine stew
Homemade cheese cake, green tea ice cream and seasonal fruits
I’d definitely recommend trying Wayama if you’re in the area and in the mood for Japanese, it really is a great local gem (my other favourite local Japanese is Kazuki, Hurstville). If you’re interested in the Kaiseki course, book one day ahead, it also changes often and seasonally. As the owners ae both Japanese, they have items on the menu which are traditional Japanese foods we would enjoy at home and aren’t usually found in Japanese restaurants like traditional tonjiru (pork soup) or tsukemono (pickled side dishes). Be warned, parking can be painful, there are lots of ‘No Stopping’ signs in every which way of the surrounding streets which are terribly confusing 😦