Japanese eatery, Umi Sushi and Udon is housed in the new Darling Quarter, Sydney. When seated around the sushi train, there’s also a comprehensive a la cate Japanese menu of cold entrees, hot entrees, salads, mains, soup, udon and hotpot, sashimi as well as sushi and creative rolls on offer – at Jessie and Terence Chau’s newest restaurant.
On a night out this week, fresh Kingfish Carpaccio spiked with Ponzu sauce was our refreshing choice of cold entrees to start.
From the Yuzu no Sake (Japanese citrus fruit sake) served on the rocks and the Choya Umeshu with preserved plum (Japanese plum wine) served on the rocks, to the Ginban 50 Junmai Daiginjo (very premium highly polished sake) and all the food in between – it’s all good. (Perhaps I’m not up on Japanese etiquette as I seem to be the only one to suck the tasty preserved plum in my glass. That’s OK – isn’t it?)
Our sushi and sashimi boat is laden with choices. It's an acquired taste but I head straight for the sea urchin. (To my relief I seem to be the only one at our table that enjoys this delicacy - and I devour more than my share.) If you haven't tried it - do yourself a favour and at least have a go. Heads are nodding in appreciation over the rest of the platter: scampi, kingfish, seared paradise prawn with cheese sauce, bar cod, seared salmon with mayo sushi ball. Tuna sashimi in a paper thin wrapping of cucumber - seems to unanimously take the first prize.. so far..
Also highly recommended (from our next selection) is the crispy pan-fried Pork Gyoza. No short cuts here!
Personally, I award my gold medal on this next plate to the feather-light Tempura Squid. Nothing fancy schmancy - just good cooking straight up. I look around the table; Sansho Pepper, Mayo Prawn Taco, and Crispy Soft Shell Crab Sandwich look to me like they would be better eaten with hands. Relieved, I follow the lead of the others. Both dishes are good fun. And they lend my well practised by still somehow 'L' plate chopstick hands some respite.
A friend, one of my companion's speaks Japanese, so I miss the next conversation - with the Sushi Chef. Something from the sushi train appears. Then..
From the a la carte mains, we try two dishes: Panfried Teriyaki Salmon, and Wagyu Beef Steak with Shiso. Both are good. Both are moist and tender. And enjoyed.
We're enjoying ourself so much we decide to eat more. Or perhaps it was the sake talking.
Deluxe Spinach Udon Suki with Miso Congee Soup Base, with waygu beef, ox tongue, premium pork belly & mixed vegetables graces the middle of the table. We're just about done in. Choya Umeshu perks us up - just in time for dessert (and more sake..) It's not really traditional (as I understand it) to have dessert in Japan. These tasty light and semi-frozen morsels just tidy the night up for us.
Now home and at my keyboard, I've got a better chance to review the menu. Umi Sushi and Udon is an easy on the pocket offering: Miso soup at $2.50, Home Made Pork Gyoza $6.80, 3 kinds of sashimi $9.80, King Fish Carpaccio $9.80, Teriyaki Salmon $13.80. We were all grown-ups so it's only now that I notice there's 3 choices of Kids Bento Boxes (with juice included) on the menu. And of course there's always the sushi train.. for next time..
Umi Sushi + Udon
R-10 Darling Quarter
1 Harbour Street Sydney NSW 2000
+61 2 9283 2006
