Omakase Down Under
Looking to dive deeper into the Japanese art of omakase? From chefs' stories and creative processes to martini recipes and early-morning fish market runs, we've done the legwork, dear reader.
There’s no denying the stronghold that Japanese cuisine has on the Aussie dining landscape. There’s the haze of warmth in izakayas; intimate omakase counters popping up at a rapid rate; ramen joints with lines of patient, hungry people snaking up the street; and perpetually popular sushi spots.
It could simply be down to the stellar union of superb flavours. Maybe the delicious balance between fresh produce and crisp tempura. Or, is it the stunning art of omotenashi that brings it all together? The principle of standout service and warm welcomes simply for the enjoyment of guests. Whatever it is, we’re into it Down Under. Together with Haku Vodka — the premium Japanese spirit made from double-distilled fermented hakumai (white rice) that’s then filtered through bamboo charcoal — we took a dive into the revered culture.
Haku Vodka is a celebration of Japanese craft, flavour and dedication to hospitality. The signature serve is a Haku Martini, which spotlights the exceptional quality of the premium liquid. To learn more, head to the website.
Images: Declan Blackall (Banchō, Bay Nine, Besuto); Julia Sansone (Yugen); Marcie Raw (Kisumé).
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