Eating reviewer WENDY JOHNSON visits a brand new Japanese restaurant the place issues are carried out slightly in a different way…
OMI’S declare to fame is “Japanese carried out totally different”.
We landed at Omi after one other Japanese restaurant we had deliberate to go to on Northbourne Avenue was closed, regardless that all on-line sources falsely promised it was open.
How arduous is it for hospitality to replace web sites and social media with correct info or present a telephone quantity and message financial institution for double checking? Grrr.
Anyway, the meals at Omi on Bunda Avenue, Civic, didn’t disappoint. It’s been open for about 4 months and the fit-out is clear, minimalist and enticing.
Omi’s specialty is trendy Asian flavours with conventional Japanese staples comparable to rice bowls and udon noodles.
The menu is designed round buyer selection… select your protein, rice or noodles after which a signature sauce Omi creates in home.
It’s a formidable choice, starting from mild and creamy sauces to closely spiced. Suppose salted egg sauce, truffle mayo, Singapore chilli crab, black truffle, black pepper, teriyaki, wasabi mayo and extra.
These fixated on fries shall be intrigued with Omi’s salted-egg fries, truffle fries and wasabi-mayo fries.
To begin, our vegetarian gyoza (5 for $11.90) went down effectively with Singapore chilli crab sauce. Our tofu starter was pleasant. Thinly sliced, the tofu was silky and drizzled with Teriyaki sauce ($11.90).
Omi specialises in splendidly marbled wagyu and sources from award-winning farms comparable to Blackmore Wagyu (cherished by the likes of Neil Perry and Matt Moran), Sher (cattle are pasture fed till 18 months and grain fed for round 400 days) and Robbin (the place cattle get pleasure from Tasmania’s cool local weather and pristine setting – even walks alongside the seaside).
Our Signature Wagyu dish ($22.90) was large, and we had been glad we shared. The components had been fastidiously offered in a big black bowl and had been tremendous enticing. Vivid pink Mentaiko seemed beautiful on the egg. This Alaska pollock roe – marinated in sake, konbu and yuzu after which flippantly fermented – is tremendous tasty.
We cherished the feel of the inexperienced edamame and the pink Japanese pickles added crunch. The rice was completely sticky and the wagyu divine. Its marbling was true perfection and the meat by no means fatty or greasy… simply succulent and excessive on style. We cherished the Wasabi mayo sauce.
Though we didn’t indulge, desserts embody green-tea crepe cake and Houjicha/Matcha green-tea crème brûlée.
Omi’s service is quick, however our ordering wasn’t. Prospects order at their desk with a QR code and pay on the finish. It didn’t work on one cell and though it labored on the second cell the system was fussy and never solely intuitive. A employees member fortunately helped by simply taking our order. Appears we weren’t the one ones taxed by the system.
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Ian Meikle, editor