Five delicious Japanese courses by Yoji Obata
Stepping into Yayoi Garden transports you to an elegant space, bathed in warm golden light complete with subdued wooden furnishings.
Available from the month of December is The Garden, a unique five course menu available for $100 pp. Designed by Chef Yoji Obata in order to showcase the freshest ingredients presented with that inimitable Japanese aesthetic.
To start you have the so fresh it glimmers Seafood tartare Carpaccio salmon and kingfish and wasabi soy olive oil followed by The Garden Platter: which features samples of wagyu tataki, pork belly, temari sushi, oyster arranged artfully on a perfectly square plate.
Third course is a pick between either the sweet pumpkin Gindara saikyo yaki and lobster tail grilled black cod marinated in Kyoto-style miso paste or the Premium wagyu steak with nasu dengaku
The simplicity of thinly sliced seared Wagyu in a hitsumabushi dashi broth and white rice – you don’t need anything else.
Typical of Asian desserts the Coconut milk matcha ice cream zensai topped with lentil bean coconut milk is just mildly sweet, allowing the coconutty milkiness flavour to come through.
MsBrulee dined as guests of Yayoi Garden. Opinions however are our own and independent.