Chef Nobu and restaurant manager Yuko run Busshari - an authentic Japanese restaurant.
Including Ramen O-san in the CBD and Kujin in Elizabeth Bay, Busshari makes up a trio of restaurants owned by Chef Kazuteru Oh.
Busshari have begun serving Chef Kazuteru’s ramen on Sundays – limited only to 25 bowls, you have to be quick. Although you may as well go to the CBD outlet located in the Dixon House food court if you’re solely after ramen. Dining here though, you’ll have a different, more refined experience and a menu to match.
MsBrulee dined as a guest of Busshari, opinions however are my own.
Get some sushi rice, top it with raw fish, buttery avocado and crunchy cucumber, wrap it in seaweed and it’s a tasty little package – the fact that it’s hand held appeals to the inner child in me.
Toro is the fatty cut from the belly of tuna. While I’m not that fond of it, I prefer the leaner akami sashimi cuts, Ash goes crazy for it. I will definitely admit that it is a thing to be appreciated though, creamy, possessing that intense flavour only fat from protein can provide.
Chef’s selection sashimi plate $38 - John Dory, ocean trout, snapper, tuna, scallops, kingfish, scampi
Despite no cooking involved with sashimi, there’s an artistry to how it’s been plated by Chef Nobu. The dainty pieces of carved fish look resplendent fanned out on the plate amongst mounds of kelp and daikon radish with a few carrot twirls. I must mention the visual balance of the dish in marking the centre of the plate with a single shiso leaf. Good sashimi possesses these traits: so fresh that the flesh feels buttery, your teeth should be able to bite into it clean and there should be absolutely no hint of fishiness whatsoever. These were all evident in the fish I sampled. I found the scampi and scallops sweet and the scampi make a satisfying ‘pop’ between the teeth when chewed.
Served on a burning hot ceramic tobanyaki plate, it remains fiery from the lit charcoal underneath. Beware the pieces of meat cooking as they spit their juices. You don’t have to wait long at all for the wagyu to reach your ideal level of doneness. My preference is medium rare so just a few seconds on both sides will do. As you can see, there’s vegetables in this dish too to provide some source of health, but all eyes are on the slick with beefy fat goodness of wagyu.
Dessert platter $17
The dessert platter can be any combination of 3 desserts. To taste, we sampled the pumpkin mousse brulee (with mochi), sesame tart, coffee jelly.
The coffee jelly was rather faint in coffee and an underwhelming ending for what I thought was a rather fine meal. The sesame tart fared better, with crumbly pastry and a nutty filling. The pumpkin mousse brulee though, despite it looking so unremarkable (I realise this is a taster), actually tasted pretty good. Like a smooth, creamy custard, peppered with a few shards of the crunchy, caramelly brulee topping.
As a Washoku member you receive a free scoop of green tea ice cream when dining at Busshari. I’ve said before in my previous posts for Oiden and Washoku Lover’s Kitchen it’s free to join and you receive freebies from Washoku-partnered restaurants. It’s a small incentive to get you trying Sydney’s Washoku cuisine.
*Disclaimer: I’m a Washoku member and use it to score freebies and some deals exclusive only to Washoku members.
Mon to Sat: 6pm to 11pm