|Spicy edmame beans at Umi Sushi + Udon, Darling Quarter, Sydney|
These edamame were tossed in pepper, chilli and soy sauce, making each pod a warm and delicious delight to pop into the mouth and squeeze for the beans.
|Yuzu sake and brown sugar umeshu plum wine|
They have Choya umeshu and another brand that's a drier plum wine, in addition to the brown sugar variety which is dark, caramelly sweet, and best served with lots and lots of ice.
We had crowd favourites of salmon and kingfish; tuna sprinkled with dried garlic; red-skinned snapper; chewy, red-tipped surf clams; and creamy scampi topped with tobiko flying fish roe.
The platter disappeared in impressive time between four diners, and I reckon we could have gone the same again.
|Smoked salmon and mango cheese salad|
Firstly, the smoked salmon-wrapped asparagus was served with a vivid mango sauce which had sweetness to counter the saltiness of the smoked fish.
The mango cheese was creamy with hits of tropical sweetness, while the salad of ripe mango cubes, strings of raw beetroot and mixed lettuce leaves was a healthy and refreshing side.
|Tuna and mango "lollipops"|
I'd never usually take issue with a perfectly ripe mango, but in this combination its utterly sweet and bursting ripeness stole the show from the thick pieces of tuna.
|Roast spatchcock with braised mushrooms|
The small bird was cooked well, still juicy on the inside, while the clean flavours of the mushrooms and juices made the dish quite classical.
|Uramaki sushi rolls|
The fried chicken and cream cheese uramaki inside-out sushi rolls were topped with cheese and tomato, while the other was filled with cooked tuna and draped with unagi grilled eel.
|Salmon oshizushi pressed sushi|
But most impressive of all was the oshizushi pressed sushi which isn't all that common around Sydney.
Topped with grilled salmon and pearls of salmon roe, the rice beneath was seasoned and dotted with bits of salmon and tobiko. The pimped-up rice was absolutely mind-blowing, cleverly making the normally plain rice the star.
|Fried rice omelette|
Served with squiggles of the barbeque-like Japanese tonkatsu brown sauce, we wondered what could be inside the pale, thin egg omelette.
|Prawn fried rice omelette|
Daifuku are one of those items I often see on sushi trains but have never tried. Indeed, this visit to Umi Sushi + Udon has given me cause and confidence to look beyond the usual sushi train suspects, where plenty of new and interesting dishes do the rounds.
Food, booze and shoes dined as a guest of Umi Sushi + Udon, with thanks to O'Loghlin Communications.