Slices of king fish carpaccio is fresh with the umami of dark seaweed,
a tangy tickle of dill vinaigrette and ponzu jelly.
It’s a cold and drizzly autumn evening driving up William street towards the Coca Cola signage at King’s Cross.
“Just as well we’re here at six for dinner” Mysaucepan says.
“Finding a park would be a nightmare on Saturday evenings, wouldn’t it?” my dad asks.
“Sure is” I say. “That’s why we don’t venture to this neck of the woods with no good reason.”
“But we do have a good reason tonight!” Mysaucepan adds.
With a kind invitation of Washoku Lovers, I am here with my parents and Mysaucepan to check out fresh sushi and authentic Japanese dishes.
Busshari Authentic Japanese Restaurant, Potts Point
Although it’s cold and wet outside, Busshari is cozy and warm with a long sushi bar taking centre stage.
We are among the first diners this evening and start with some sake and Japanese beer.
Sake bottles line the side wall of this long and narrow dining room while executive chef Nobuyuki Ito takes command of the sushi bar.
His razor sharp sushi knives stand proud like prized samurai swords on the bar counter.
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King fish carpaccio
This dish tastes every bit as tantalizing as it looks.
Eight slices of king fish carpaccio are fresh with the umami taste of dark seaweed, a tangy tickle of dill vinaigrette and ponzu jelly.
Chef’s sashimi special
Chef Nobu‘s sashimi special this evening is seven varieties of raw seafood ~ red emperor, kingfish, scallops, tuna, snapper, ocean trout and scampi.
Every slice of raw fish is ocean-fresh and our unanimous favourite is the scampi with its sweet taste and delicate texture.
I love fresh oysters though for a change, I choose Japanese style panko crumbed oysters deep fried to a crisp golden brown.
Dipped into a chilled and creamy Japanese mayo studded with tiny bits of raw onion, this is one of my favourite styles of cooked oysters outside fresh ones.
Saikyo yaki is one of Mysaucepan‘s perennial Japanese favourites.
Glazed with miso and grilled, this toothfish falls apart in succulent flakes with a nudge of our chopsticks.
“This is a beautiful dish made so famous by Nobu Matsuhisa” I tell restaurant manager Yuko as she whizzes by our table.
“Well, we have our own Nobuyuki Ito cooking this dish every evening too” she jests.
Soft shell crab karaage
Deep-fried chunks of soft shell crab karaage are crisp and light.
I drizzle a squeeze of lemon juice before dunking a piece into ponzu sauce and it’s happy days with my Sapporo beer.
Japanese hand rolls
My mum opts for a tuna hand roll packed with sushi rice, avocado and a baton of cucumber.
It’s the “filler” for her dinner though the nori sheet can be a lot more crisp.
Mysaucepan chooses a prawn tempura hand roll and this one has a creamy feel with Japanese mayonnaise.
My unagi hand roll with a log of tamago egg omelette, cucumber and sweet teriyaki is a nice finale.
I find too much rice in this hand roll, rendering the nori sheet a little soggy. A smaller amount would definitely make a more crisp and sprightly finish.
Japanese ice cream
We finish our meal with a selection of Japanese favourite ice cream.
Busshari‘s food is fresh, honest and prices are as competitive as they can be in this hip end of town. And as fussy eaters as my parents are, I’m glad it’s a resounding tick in their books.
ChopinandMysaucepan dined courtesy of Washoku Lovers and Busshari Authentic Japanese Restaurant. Prices are included for readers’ information. All views and opinions on this blog post are our own at the time of attendance.
Busshari Authentic Japanese Restaurant
119 Macleay street, Potts Point
New South Wales
Tel: +61 2 9357 4555
Opening hours: Dinner Monday to Saturday 6 – 11pm.
SD Marketing Global Pty Ltd
Level 34, AMP Centre
50 Bridge street, Sydney
New South Wales
Tel: +61 2 8969 6059