Surroundings of deep mahogany, calligraphy brushed sake barrels, orchids and cherry blossom and rice paper dividers, this is none other than Shaun Presland’s Sake Brisbane. Here we were again, this time with Chobani to complete the circle.
We began with Octopus Suno Mono – tender cuts of slightly bitter tea-smoked octopus with textures of kombu, kelp and dulse seaweed with cucumber, sprouts, all dressed in a sweet and tangy rice wine and bonito dashi jelly.
Tofu experience consists of a trio of silken tofu dressed in a miso dressing and salad leaves, firm tofu with dashi and crisp silken tofu.
The painter’s palette of nigiri of beautiful slices of salmon belly, salmon, kingfish, tuna, scallop, sea barramundi and prawn all crowning a cushion of rice. The scallop nigiri was my favourite, so fresh you could taste the saltwater in which it lived and just melted away in your mouth.
The Buta No Kukani. In a stone bowl, a 64 degree egg sits upon plush cubes of 12 hour braised pork belly, daikon radish in a sweet soup broth and the scent of truffle.
Grilled Ocean Barramundi complete with its crispy crackling and beneath its belly, a spread of buckwheat, edamame, tomato and a crisp and bright tomato consume.
For a sweet and memorable finish, we were plated the Black Sesame Crème Brûlée and Chocolate Nemesis. We began the Crème Brûlée by cracking the glossy caramel surface only to dip into the soft and creamy smoky black sesame body with a side of matcha ice-cream. The Chocolate Nemesis spoke such dark, smooth and luxuriant notes, with texture akin to truffle with the added tart freshness of raspberry sorbet, crisp honeycomb, bitter umeshu jelly and the surprising spitting and crackle of the sugar rock pops.
The epitome of clean Japanese flavours and precision technique, my love affair for Sake will never end.
- Price : $$$$
- Location: central Eagle Street Pier
- Service: 4/5