$230 JAPANESE OMAKASE in SYDNEY AUSTRALIA! Massive Tempura Feast (Must Try Sydney Restaurants) 悉尼天婦羅

[Music] hello hello hello i'm janice and i hope you're all doing well in today's video we are going to a restaurant that i've been wanting to go to for the longest time now this restaurant is near impossible to book i've tried to book for so long it's pretty much booked out indefinitely the only reason we were able to get a booking was because um someone last minute cancelled and they posted it on their instagram and my friends saw it and sort of messaged them within 10 seconds of it being posted and that's how we were able to get a spot in today's video we are heading to a place called kuan and we're going to be having their tempura omakaze now i do want to take a moment and say a huge thank you to our sponsor for this video squarespace now squarespace has sponsored a few of our videos but if you've never heard of them before squarespace has what you need to build a beautiful website for your business your side hustle your passion project or if you want to start an online store they make building websites super simple so for example if you want to create pages you can drag and drop different templates onto it in addition to that if you want to share your content on different social media platforms you can very easily do that as well and if you want to grow your audience you can very easily drag and drop a mailing list onto your website as well so i know a lot of you like me love food and if you take a lot of food photos when you go to cafes and restaurants or you take photos of your food that you make and you want some place to house these photos or document your recipes or you've been toying with the idea of potentially starting a food blog head to squarespace.com for a free trial and if you like it and you actually want to continue with it and you're ready to launch head to squarespace.com for 10 off and that's pretty much all i have to say please join me on this food journey as we head to kuwan to try i don't even know how many courses of tempura omakazo let's go so we have just arrived at kuan omakasa now this is not the the one that's uh across the road which is like the omakase sushi place this is the tempura and i'm really really excited to try there is i think there are like about eight to ten courses i'm going to show you exactly what they all look like but uh yeah right now we're just waiting for everyone to arrive everything here looks so beautiful i'm getting a little bit hungry i think there's two sittings there's one at five and then there's a there's another one at eight but yeah i'm very very excited i guess our very first course has just arrived i'll put everything in the description so that you know you know exactly what it is it's the moro koshi tofu with okay you know what i'm just going to put it in my description because i'm going to mispronounce some of this stuff anyway this looks very very beautiful the first thing that i think i'm going to try is the the tofu with the caviar it's in this like really beautiful glass bowl it is exactly like a tofu mochi a creamy tofu mochi okay next up i'm gonna try the octopus it's in a very beautiful box so i'm gonna uncover it with you together right now [Music] it's a tad bit chilly but this is very very refreshing there's also like a wasabi flavor in these octopus so it's like quite fresh it's a slight hint of wasabi as well next up we have the seaweed it's in it in a ponzu sauce and it's got ginger on top as well it's also in a very beautiful bowl this is what it looks like it's very very refreshing the ponzu in combination with the ginger i really like it next up we have a two week dry aged next up it's a two week dry aged imperial which is a type of fish that i've never had before it's very beautifully plated in a very beautiful bowl and um i'm about to consume it all right let's try of imperador sometimes i feel like i don't know enough about food to say to describe in the right words how good it tastes hey how would you describe the fish it's very firm it's very sweet and and the chisel leaves that's been like chopped up very good some of these things are so beautiful i don't even want to eat it but next up we have a japanese egg custard with snow crab and matsutake mushrooms so i can see the crab legs inside this egg custard it's glistening in the light i'm going to break it apart with the spoon very delicately don't worry i'll be very gentle with it it's like a combination of really smooth egg custard but it's a bit savory and then you've got that juicy crab leg it's really tender and it's really smooth and it's really silky i'm so happy there's four pieces of crab leg made in this all right i think we're about to start on our tempura so what we've got is we've got some cabbage we've got some daikon radish and we've got our tempura sauce and we've also got salt dish with three different types of salt there's a curry salt there is a sea salt and there's also and what was suggested to us was to add like about half the daikon radish into the tempura sauce which of course is what i'm going to do i'm going to follow instructions to the tea but i'm very excited the first tempura that we'll be having is paradise prawn i'm not sure what paradise prawn is but anything with the word paradise in it i'm excited okay first up we have a prawn head and i've been recommended to use the curry salt so i'm going to try that [Music] the croissant is delicious oh wow next up we have the paradise prawn i have two because my friend can't eat prawns i guess it's my lucky day so what i'm gonna do is i'm gonna put some put one in salt and then another one in the curry sauce [Music] it's very very nicely crumbed on the outside it's very light [Music] the current sound is delicious i wonder where they can get it anyway that's that's besides the point for now because i do want to talk about these prawns they're very fresh beautiful lightly crumbed crispy all right next up we have the lotus root we get a whole one and then they cut it in half what should i dip it in okay i'm gonna i'm gonna do one half in the curry sauce and the other just the tempura dipping sauce it's not bad but i like the prawns a lot more [Music] i do like the daikon radish it's very delicious i think i can just like eat a whole thing with the tempura sauce with rice it's so appetizing next up we have the shiitake mushroom and these ones we put in the dipping sauce i've actually been putting everything in the dipping sauce so far but this one is instructed to be put into the different sauce i've actually added just a whole bunch of daikon radish into my sauce as well here we go this is what it looks like [Music] it's a very nice dongle it reminds me of chinese new year with the fam all right next up we have the cuddle fish so uh i just put it in some of the not the curry salt and not the sea salt the outside is very light and crisp and the inside is nice and chewy it's quite thick as well once you like get through the the crunchy bits like your teeth sinks in to the cuddle [Music] fish okay next up we have scallops it looks very very beautiful it's very crisp on the outside it looks very very pillowy on the inside i have three pieces so let's try it as is for now and then we'll like dip it in the different sauce oh wow it's very light and crisp on the outside and then inside it's like a burst of sweetness and nice juicy scallop that's exactly what it is okay next up i'm gonna go with just the normal salt [Music] so nice and crisp on the outside and then once you bite into it it's like oh so sweet it's so tender i prefer it with the salt i think it's more delicious like that alright next up we have the blue horn chili it's not blue it doesn't have a horn so i'm not sure why it's called that but it smells very fragrant and that is all we care about look at this i'm gonna put it in my um tempura sauce as well it smells a little bit like green capsicum it also tastes a little bit like green capsicum it's like a nice sort of intermission between oh so we get yuzu sorbet and then we get other sorts of tempura oh wow i'm very very excited i think i'm actually starting to get a little bit full now but we're just halfway through the menu all right next up we have the live marin now obviously it's not live right now it used to be alive not anymore but uh this is my beautiful piece of marin i am not going to one butter because i do want to like savor it i'm going to dip it into the salt first and then we're going to try the dipping sauce and i'm going to show you what it looks like on the inside as well because i want to try and bring you on this experience as much as possible it's obviously very crisp on the outside so it's not like lobster and it's not like prawns where it's like really really firm all right now i think we're having like a small intermission we're having a small break so we've got the yuzu sorbet in a really cute little cup so it's very citrusy and very refreshing i really like this i'd be happy to have this as my dessert if you close your eyes and you ate this you absolutely would know that this is [Music] yuzu right now we're on to our next second half of the menu but we still have a lot of things to cover so i'm very excited about that so next up we have the dry aged tooth fish tempura style oh wow i don't know if you've had tooth fish before but it's actually one of my favorite types of fish it's very juicy it's very flaky it's very soft it's very tender but outside is still very light and crispy okay so i put some salt in this as well this is probably my my favorite item so far i like it with salt more than just having it as is all right next up we have the abalone [Music] i can't say it every time i say it's like abba lonely but it's not lonely it's loan meat abalone but this is what it looks like [Music] i put this in in the curry salts it's not bad i mean i like the curry salt it does require a lot of chewing tastes exactly like abalone should my favorite so far is still the scallop and also the dry aged tooth fish [Music] okay next up we have the sea urchin i'm just gonna one biter it it's creamy it's crunchy see i'm not like a huge fan of sea urchin but if you if you do like sea urchin i think you'll like that a lot it's like i'm swimming in the ocean and then accidentally took some cups of water while i'm swimming in the ocean next up we have the kabocha this is really really hot it was i think like 140 degrees so what they suggested is put it into the dipping sauce it will cool it down a little bit so she did say don't want butter it small bites only well that is very very hot it's like pumpkin slash sweet potato kind of consistency which i really like put some salt on it and then i'm just looking at how my friend's doing it she's scooping it in so i'm gonna do the same um i actually don't mind this i'm not a huge fan of eel so i never order like eel rice or anything but this is in combination with the salt and in combination with the daikon it's actually really good okay next up we have the miso soup i'm really starting to um feel the food settle in my stomach there is some tofu puffs there is seaweed there's spring onions this tastes better than the miso paste that i make at home next up we have the northern bluefin tuna tartare in a hand roll there's the rice and then there's the tuna tata and then a very crisp nori sheet on the outside oh this is so good the rice is savory but it's also vinegary and you've got that freshness of the of the tuna on top and then like it's a combination of different textures as well because you've got that crunch at the very top and then you've also got the crispness of the nori sheet that was delicious it was only two bites and i'm getting full but i kind of wish i had another one and next up we have the tasmanian sea urchin with ikuda so this is what it looks like rice on the bottom sea ocean on top and then the fish row on the very very top wrapped around in a crisp nori sheet i'm gonna two biter this i never usually likes the ocean that much it's really good but this one it just it just tastes so fresh there's no fishiness to it it's very creamy it's like butter of the sea you're lucky i think that's it oh we have dessert with dessert and then that's it we're on to our dessert now which is cream puff with caramelized apple [Music] wow so this is look how beautiful it is on the inside i think i'm just going to eat it like a sandwich i don't know how else to do it i don't have a knife to cut it in half so [Music] where's the apple oh there it is it's like chopped up apple on the inside it's creamy it's juicy it's fruity but it's also carby it tastes like christmas is what it is [Music] oh all right we are done with dinner and i do want to take a quick moment and talk about my experience tonight overall i really enjoyed it i had a really good time and i enjoyed you know most of the dishes that they offered my favorite was probably the tooth fish and also the scallops the scallops were so deliciously juicy and tender and the tooth fish was just you know it was flaking it was so tender it was um it was just melt in your mouth and for the entire night the chef looked like he was genuinely enjoying himself he looks so happy and i always find it really inspiring to see people exude so much joy when they're doing their job so this is the first time i've ever had tempura omakaze and i think this is one of those experiences that i'm really glad that i had the opportunity to to try and now that i've tried it i probably don't need to try again in in a while and if you are trying to decide as to whether you want to go to kuwan for tempura or makaze i hope that this video helps inform your decision alternatively if you've been trying to make a booking at kuan and you haven't been able to do that i hope that this video gives you a nice snippet as to you know what the experience is like and that is pretty much it for this video thank you so much for watching till the end i post new videos every week check them out if you have time have an amazing rest of the week and i will see you in my next video bye can you see can you see can you see yeah yeah that's what i'm trying to say all my dreams of being a makeup guru is being fulfilled in today's session yes here you go guys here you go guys

Channel: Janice Fung

Views: 46,975

Keywords: janice fung, jiro dreams of sushi, tempura, omakase, best sushi, sushi chef, japanese food, sydney food, best omakase, sydney restaurants, 悉尼, 澳洲, 澳大利亚, 寿司店, 寿司, 美食, 日本料理, 廚發辦, must visit sydney restaurants, japan food, sashimi, japan street food, tuna sushi, bluefin tuna, salmon sashimi, japanese street food, gourmet sushi, sydney food tour, best sushi sydney, sydney, foodie, cheap vs expensive, cheap vs expensive food, sushi, tempur, shrimp tempura, tempura shrimp, 天婦羅

Id: T_XIz0l-wyo

Length: 20min 38sec (1238 seconds)

Published: Sat Apr 24 2021