Shiki

I just read on twitter that Shiki is celebrating their 27th anniversary! Shiki (Argyle St, The Rocks) is the longest established Japanese reaturant in Sydney and though my parents dined here when they first arrived in Australia some 23years ago, it was only earlier this year that I dined here for the first time. It's quite fancy, the interior is roomy and the dark furnishings matched with the jazz music made it that much more romantic.

We were here with another couple and the staff gave us the flexibility of ordering degustation as well as the a la carte menu. Our besties opted to order the monthly degustation which changes each month which is a very good reason to go back each month to try something new! On the other hand Bill and I chose a few items from the a la carte menu. We ordered the Deluxe Sashimi platter a chefs selection of sashimi which included thick pieces of fresh succulent ocean trout, maguro (tuna), hamachi (kingfish), tai (snapper), hotate (scallop) and bonito and followed by Wagyu Sirloin steak cooked to order medium rare and served with ponzu – my favourite condiment. While I was happily eating away at my Seafood Chawanmushi our pink ganen plate arrives along with the seafood platter. Shiki is known for their pink ganen (rock salt) hot plate which is a natural salt from the Himalaya which won me over with the phrase "absorbs the excess fat making it extremely healthy" and "no chance of food being burnt" – a win for both Bill and I since we had to cook it ourselves. The seafood was grilled lightly on the pink salt plate bringing out the natural flavour of the seafood and since it absorbed a small amount of the pink salt I found it quite cleansing on the palate. I'm a sucker for shiratama so when I spot this on the menu we finished the night off on a sweet note sharing a dessert plate of Green Tea ice cream, red bean, strawberries and shiratama.

If you're in the mood for traditional Japanese food which is a little fancy you should definitely consider Shiki. I'm looking forward to trying one of their monthly degustations next time.

Shiki Sydney

Umeshu

Deluxe Sashimi Plate

Wagyu Sirloin Steak


Seafood Chawanmushi

Natural Pink Ganen plate

Pink Salt Seafood plate

Dessert Plate

Shiki on Urbanspoon

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Yoshii

So finishing my posts before the New Year failed terribly… have a good reason, I had a fever two days before NYE and was bedridden XP Anyhoo back on schedule…

I know I said I didnt feel like celebrating my birthday much but I ended up celebrating it over a week, Bill dubbed it “Golden Week” and even drew me a card incorporating all the things we did during the week.

Golden Week kicked off on the Wednesday my mum took me to see Wicked The Musical again, Row D baybeee and smack bang in the middle so so good, and bought me the Soundtrack too X))

On the Thursday Bill took me to Yoshii for dinner and it was amaaaazzziinnnnng, everything was so so good. Can’t wait to go back there again, definately one of my favourite restauarants. Bill had the Yoshii course and I had the Saqura course so our dishes were slightly different. Highly highly highly recommend going there, the food is simple but paired so well together and is simply stunnnninnnng.



Saqura and Yoshii Course
Kingfish Sashimi marinated Wasabi Oil
Duck Foie Gras and Kelp Seaweed “Tsukudani”
Ocean Trout wrapped Daikon with vinegar miso
Deep fried Crystal Bay Prawn mince covered with Potato

Yoshii Course
Blue Swimmer Crab and mango marinated in Japanese vinegar

inside this inedible bread is the most stunning dish everrr I could eat 3 servings of this

Saqura Course
Oven baked Abalone infused in natural juices, sake and soy

Yoshii Course
Sea Urchin Egg cup
(their signature dish and boy was it good, I LOVE egg and this was so so satisfying I stole this dish off Bill so he had one dish less but it’s my birthday)

Saqura Course
Steamed Spanner Crab Mousse and Shiitake served with Edamame paste and dashi

Yoshii Course
Deep Fried Tooth Fish Tempura citrus pepper flavour

Palette cleanser for after the Tempura

Saqura Course
Pan fried duck breast “Jibuni” style port wine flavour
DELICIOUS

Saqura and Yoshii Course
Lemon Grass Sorbet
A tad strong but very refreshing, it was sort of a granita with champagne

oh haiiii there’s Yoshii sama making my sushiiis

Daily Fresh Selected Sushi
The best sushi I’ve ever had with every sort of sashimi :9 I especially loved the little pearls of daikon oroshii, ume and ginger
(The Yoshii course had two plates of sashimi sushi)

Yoshii Course
Grilled Smoked Quail served with Garam Masala flavoured soy sauce and quail jus
definately needed more quail, it’s way too good to only eat this much

Saqura Course
Black cod marinated in White Miso

Happy Birthday to me
I’M SO HAPPY AND FULL

the strawberry was so purrrdy

Special Dessert Platter to share which the waitress forgot to tell us what is what…
Red Bean Fondant, Ice cream with Amasake, PEELED grapes and Mascapone covered in black sesame

Thanks babe, but please take me back XD pretty please please please please

Yoshii on Urbanspoon

Alfredo’s at Bulletin Place

You know Christmas is near when the Christmas tree at QVB is up!

This year I think they’ve changed the crystals… aren’t they usually huge baubles ?
Christmas at Starbucks

But before Christmas is MY BIRTHDAY woo hoo though I’m not very excited about it this year.. even though I really should be. Bill HAS pointed out I’ll be celebrating my birthday everday for nearly a week!! Hopefully the excitement kicks in soon… I love my birthday XPBut even before my birthday was Melon’s birthday!! And to find her the perfect presents Angie and I went on a date. Usually when Angie and I go on our shopping dates we tend to spend abit too much money on ourselves, however this day we didn’t spend ANY money on ourselves… thus we justified a really really good dinner to treat ourselves. So we ended up in Alfredo’s at Bulletin Place.

Oh baby, it was so romantic we ordered wine and had a piano man playing romantic music for us and taking requests too! This place has the best pasta I’ve ever had in Sydney and it’s so obvious they use the freshest ingredients. omg so freaking delicious! The seafood absolutely fresh like they just picked it from the harbour and the pasta were cooked to perfection. I just want to take everybody there and let them enjoy it too!


Alfredo’s at Bulletin Place


Wines and our starter of Bruschetta

Entree – Grilled Calamari

Scampi Linguine

Lobster Angel Hair Pasta

More Christmas decorations?
This is my favourite display at the David Jones Christmas windows… it’s so cute and adorable! The rest of the windows were freaky.



haha check out the potatoes
love you babe! and our shopping dates

Alfredo Authentic Italian on Urbanspoon