‘Sensational’ style of Japanese delicacies
“CityNews” meals critiques are up and working for 2023 and first up is a mega winner, writes WENDY JOHNSON.
INARI, in thrilling Tiger Lane, is sensational. It’s one of many 12 meals and bar retailers – together with hatted eating places, hawker-style eateries, and communal bar areas – that can kind Canberra’s latest eating precinct.
When all open, these eating areas promise to take Canberrans on culinary journeys throughout Japan, South Korea, southern China, northern China and south-east Asia.
Inari is called after the Japanese Rice God. That is the upmarket, signature restaurant of Tiger Lane’s govt chef Shaun Presland, extensively respected for his skills with, and affect on, Japanese delicacies.
Considered one of Shaun’s claims to fame is his masterful aptitude in melding conventional Japanese flavours in modern dishes that includes high-quality, contemporary Australian produce. Additionally on the workforce is head chef Maria Sheslow, who hails from Sydney’s Bay 9 Omakase.
The decor at Inari is intriguing, mysterious and distinctive. Every dish is artfully plated and well-considered. We indulged in lots of and liked each chunk.
With the crisp, contemporary 2021 Golden Youngster Fume Blanc (Adelaide Hills, $62/bottle) we tantalised our tastebuds with steamed soybeans ($7). The nice and cozy edamame was tossed with pretty, flavoured salts.
The sashimi tacos have been perky and enjoyable (two items for $12), and the rigorously diced tuna and salmon sashimi testomony to the high-quality produce Inari worships. The taco shells have been crisp and the chilled tomato and jalapeno salsa danced.
Meticulously introduced ceviche arrived subsequent. The snapper and kingfish have been wearing an exquisite mixture of citrus and chilli. Skinny slices of jalapeno have been positioned on high and a mound of contemporary herb was within the centre ($25). A feast for the eyes and a memorable dish.
The flippantly fried salt and pepper sansho squid ($18) sang with flavours – chilli, garlic, spring onion and lemon. The squid was tremendous tender.
Completely divine have been the coveted pan-seared Hokkaido scallops with miso cream ($28). These Japanese scallops are up there with the very best. Excellent spherical parcels with superb flavour and beautiful texture. Six fashioned a circle within the dish, sitting proudly within the magical cream discount. Seasonal veggies topped with contemporary coriander have been positioned within the centre.
Inari’s attractive menu additionally options Maki rolls. A variety of those conventional sushi rolls is on supply, however Inari takes every to a different degree.
We’ll be again for the Omakase menu (minimal two individuals, $85 per particular person). Omakase roughly means “belief the chef” to pick a wide range of high quality dishes that work completely collectively. We’ll even be quickly heading to Taki, additionally open at Tiger Lane. Taki specialises within the fascinating world of Japanese sizzling pots (shabu-shabu) and Japanese barbecue (yakiniku).
Snapper and kingfish ceviche… wearing a mix of citrus and chilli. Photograph: Wendy Johnson
Pan-seared Hokkaido scallops with miso cream… seasonal veggies topped with contemporary coriander have been positioned within the centre. Photograph: Wendy Johnson
Salt and pepper sansho squid… flippantly fried with chilli, garlic, spring onion and lemon. Photograph: Wendy Johnson
Heat edamame… tossed with flavoured salts. Photograph: Wendy Johnson
Sashimi tacos… rigorously diced tuna and salmon sashimi. Photograph: Wendy Johnson
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Ian Meikle, editor