Barely three months old, Hana-JuRin is a new kid on the block in Crows Nest’s restaurant strip along Pacific Highway. Not quite new actually because older sister restaurant Ju-Rin is only a few doors down the road keeping a watchful eye on its new sibling.
It is Saturday night and a late decision see us make a booking at 8.30pm with our friend Teoh.
Our entree of “caeser” salad is one of my favourite Japanese paraphrase of the original Caesar salad. Fine nori shards, parmesan and a sharp wasabi mayonnaise bring the flavours of fresh salad leaves to life.
The vinaigrette octopus is at its freshest where delicately sliced shallots and daikon mash soak up a tangy vinagrette. The chewy texture of the octopus ensures a prolonged taste sensation in the mouth.
Being the wine connoisseur that he is, Teoh brings a beautiful cool-climate pinot noir from Tasmania.
Overlooking Marion Bay in the south-east region of Tassie, Bream Creek is a perfect middle-of-the-road choice for the dishes we order.
Each morsel of the tangy octopus have taste sensations dancing on our palettes.
Newer restaurants in Sydney seem to embrace deep fried school prawns on their menu and Hana-JuRin seems to have jumped onto the wagon as well. Their take is a slightly saltier version which I did not mind because it brought out the flavours of the fresh little shrimps.
A wagyu tenderloin arrives at medium rare with grilled baby carrots and corn. We were suprised that the meat was resting on top of a thin slice of white bread. As we progressed with this dish, the white bread comes into view where it is soaked with the juices from the meat. We were later told by our friendly waiter and manager, Yuki Takai the juice ladened bread can be toasted on the teppanyaki grill for a crunchy finale to the beef.
A suprise mid-meal amuse bouche of diced tuna sashimi with julienne daikon and cucumber arrives perhaps to appease a delayed Japanese fried rice.
The deft skills of the teppanyaki chefs are on full display in the open dining room of the restaurant.
The fried rice with egg and roasted sesame seeds has charred flavour and rounded off our meal beautifully.
There is a minimum spend of $30.00 per person at Hana-JuRin. Although we note our wagyu tenderloin was charged $34.80 presumably to comply with this condition, we found great value in this restaurant as we felt nicely fed from the dishes we ordered. The service was hospitable and would highly recommend a return.
Related post by ChopinandMysaucepan:
Shop 1, 300 Pacific Highway
Crows Nest 2065
New South Wales
(02) 9966 5833
Bream Creek Vineyard
Fred Peacock, Vigneron
GPO Box 2020
Hobart, Tasmania 7001
Tel: +61 419 363 719