In a quiet arcade between Clarence and Kent Streets, pass through traditional noren into a very zen garden with stepping stones amid pebbles on the ground, into the restaurant where you’ll likely be greeted by a kimono-clad waitress.
|Entrance to Kabuki Shoroku, off Clarence Street, Sydney|
|Sashimi (l-r, salmon, kingfish, tuna)|
The fish is exceedingly fresh, with the simple dip into soy sauce and wasabi barely necessary. The tuna is my favourite on this occasion, and I think the chef delights in seeing us so thoroughly enjoy our sashimi.
|Some other tables' garfish dish|
|Mackerel aburi sushi|
Unusual as it was, it was really tasty with the heat seeming to release oils and thus more flavour from the fish, pairing well with the drop of mustard sauce.
|The sushi chef blowtorching the scampi|
|Scampi aburi sushi|
|Deep fried whitebait|
|Soft shell crab|
|Wagyu beef and vegetables|
|Wagyu on the hot rock|
|Wagyu sears on the hot rock|
A rich, filling dish – ideal with rice – that I would definitely order again when I'm not wearing light-coloured silk.
|Green tea ice cream|
|Black sesame ice cream|
Waddling back out to the zen garden and passing back out through the noren, we leave the arcade back to a quiet Clarence Street like nothing had happened – except for some high quality, genuinely traditional Japanese hospitality and food. Perhaps best to keep that hidden.