Dinner @ Kuon Omakase (Sydney, Australia)

October 17, 2020 in Japanese by thywhaleliciousfay

So after my really memorable dinner at Jizakana in August 2019, I had been meaning to return for chef Hideaki Fukada’s food. But in February 2020, just as I was (late) posting pictures of my meal at Jizakana on Instagram, a fellow instagrammer shared that chef Fukada san had since left Jizakana to open his own restaurant. Gasp!

Since then, I had been checking regularly for updates. And once word was out that Kuon Omakase was officially opening in June 2020 and had started accepting reservation, I quickly made mine. But for July. 2 seatings were offered; 5.30pm and 8pm. And I booked myself for the first seating.

On the day of my dinner, I received a text message from Kuon Omakase with the food menu. Was also given options to top up for sea urchin tempura (AUD20) and truffle (AUD20 for 5g). No surprise that I went with the two add-ons. Keke.

Arrived at the restaurant at 5.20pm. Although it was raining, they could only let us in at 5.30pm as they needed to set up the place. And it’s interesting that seats were pre-assigned with place cards. Once everyone settled down, I commenced my omakase dinner, AUD180 with:-

1) Zeitaku monaka (above) – Osetra caviar with sea urchin and toro tartare on crispy rice cracker. If one had been reading my blog or following my Instagram long enough, one would know my disapproval on using these wafer biscuits (monaka) for savoury. But that’s my personal preference. Else this would have been such a glorious dish with the luxurious ingredients.


2) Usuzukuri (above) – White fish with ponzu sauce. Enjoyed this.

3) Tempura #1 (above) – QLD tiger prawn head.


4) Tempura #2 (above) – QLD tiger prawn.


5) Tempura #3 (above) – Tsushima sea eel.

6) Tempura #4 (above) – Red spot whiting. And for this, we were only given half (a) kisu fish.


7) Tempura #5 (+ AUD20) (above) – Sea urchin and shiso leaf.

8) Kani chawanmushi (5g truffle, + AUD20) (above) – Japanese egg custard with snow crab meat. And for customers who opted for additional truffle, chef Jun Miyauchi came round with the truffle balls to shave, weigh and plate the shaved truffle in front of us.

9) Mushi awabi (above) – Steamed abalone with abalone liver and sea urchin sauce.

10) Ginmutsu nitsuke (above) – Toothfish nitsuke.

11) Yuzu sorbet (above) – Pretty interesting odd that this was served as a palette cleanser just before the sushi leg of our meal.

  
  
  
  

12) Omakase sushi (above) – We were served an assortment of premium fatty tuna (otoro) from New South Wales (Australia), calamari and shiso leaf, imperador (kinmedai), John Dory, premium fatty tuna (otoro) from Japan, scallop, scampi with mullet roe, and anago which was slightly torched. And for the sushi, I noticed chef Fukada san would make them all at one go before serving us. With the exception of the tuna from Japan where he served after making every 2 pieces. As though acknowledging the tuna’s better quality.

13) Tome wan (above) – Fisherman’s miso broth.

14) Handroll (above) – With salmon roe, sea urchin and minced tuna.

  

15) Tamago (above)

16) Mizu-yokan dessert (above) – Red bean agar and strawberry.

It was unfortunate that I arrived at Kuon Omakase with high expectation, only to leave disappointed. The tempura was average despite having read that they used cold-pressed sesame oil that cost $450 for 20 litres. The tempura batter was thick and hard instead of thin and crisp. It might have been fried for a tad too long in the boiling oil too.

But it was really the sushi that let me down. I remembered it was way better when I last had chef Fukada san’s at Jizakana. Firstly, the size of the sushi were oddly small. I was worried about finishing half pack of ramen just 1.5 hours before dinner. But turned out, that might have saved me from hunger cause dinner at Kuon Omakase wasn’t filling. Next, the ratio of sushi rice to the topping (neta) was off-balanced. And finally, I didn’t like that he made all 8 pieces at one shot first before serving us. Sushi once made, should be served immediately to customers. Piece by piece.

Would I recommend Kuon Omakase? Well… I am really on the fence. I could easily think of elsewhere for better sushi (traditional or creative/fusion). And I couldn’t help but feel they were trying to dazzle us by using expensive ingredients (think caviar) instead of concentrating on the taste. But having said that, I still hope to return to Kuon Omakase for another meal to see if there’ve been improvements since. I guess I ain’t giving up on chef Fukada san’s sushi especially since I know how good it could be based on Jizakana days.

Although it’s also to note that as I share this review, Kuon Omakase is fully booked till January 2021. They will be implementing a new booking system for February 2021 and onwards, where reservations are only released for 1 month ahead.

KUON OMAKASE
Shop 20/2-58 Little Hay Street, Sydney, NSW, Australia
Overall: 7
Opening hours:-
Food/Beverage: 7
Tues – Thur : 17:30 – 22:30
Ambience: 7
Fri – Sun : 12:00 – 22:30
Value: 7
Service: 7
* Closed on Mon
** Hours are post-COVID lockdown, and may change when normality resumes.