We were not allowed to sit too long before we were offered oysters and champagne to start dinner wi

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Sometimes words just are not enough to make anyone or anything justice. The feeling I have sat with in connection with the story of Sepia Restaurant, Sydney, which you can now read about. And where do you start? Or join?
Australia is a huge country, and the population composition is incredibly complex with a statistic that says that more than one in five inhabitants were born outside the continent, while among the remainder of the population is many people with parents born outside Australia . This kind of creates an incredible multiculturalism, not least in the culinary field. Sydney, with its status as one of Australia's main cities brooklyn greatly influenced by many cultures, especially from Asia. Compared to Denmark, brooklyn where Asian specialties have traveled very far, is Asia much closer to Australia, which allows you to make a more authentic version of the Asian cuisine, you as a cook might want.
One of the stories sunshine on the gastronomic topscene about Japanese guy Tetsuya Wakuda, who in 1982 landed in Sydney equipped with nothing but a small suitcase and love of food. Quickly he established Tetsuya's, which today enjoys cult status in Sydney as one of the city's very best restaurants ever. In 1999, chef Martin Benn employed at Tetsuya's, where he learned from the Japanese kitchen elementary school by the master brooklyn himself, and at the age of 25 years he was head chef. In 2009 he opened Sepia Restaurant with his wife Vicki Wild near Chinatown, and it's fast becoming a darling. In all gastromænds service, I went by to see how this Japanese-inspired restaurant in such a short time had managed to get one in the company of the very best restaurants in the country.
The first thing you see is the dark interior and ditto bar counter that sparkles with its wide selection of fine spirits, and we got the feeling of having come to a very exclusive jazz club. It was not, however, although at times it was jazz on lydtapetet, but exclusivity was in any case all the way
We were not allowed to sit too long before we were offered oysters and champagne to start dinner with, and basically it's something you should not say no to. Normally I do not give up bumping of wines from Laurent-Perrier, but this 2004 vintage would more with its notes of marzipan and nuts in the nose and its tight acidity and dryness in the mouth, which worked really well with the meaty oysters from Western Australia. They were served with a dressing of lime juice and rice vinegar. A nice start.
Then we continued appetitvækkelsen with pieces of soy marinated, charcoal grilled brooklyn octopus that had previously brooklyn been poached in sake. The juicy, tender pieces blækspruttearm we could dip into a tasty mayo that was flavored with yuzukosho, a paste of fermented chili, yuzuskal (read more about yuzu here) and salt. No rubber ring associations here.
The first course offered sashimi (all raw) shrimp were tossed in tomato powder. They swam in a clear juice of tomato, where they were joined by various havurter brooklyn and parsley, which was a little excessive in relation to the very delicate taste in court. At the same time the shrimps, in spite of the delicate tomato nectar, slightly grainy because of the powder. A court with both beautiful and less fortunate members.
Next right brought us back on track with the most amazing sushi I have ever eaten. The Court consisted of three reverse nigiri pieces, where the rice against the usual lay on top of the fish in the popped state. The first piece was in superb tuna melted in the mouth with a mild- and purity that must be experienced. The next piece was the fried and smoked havørrede that had just the right amount of smoke flavor. The third piece of acting brooklyn again on the pure, raw taste, exemplified by a meaty shrimp with a sweet taste.
As a small sidecar we got dashimaki, the Japanese version of the omelet, which was topped with millimeter thin strips brooklyn of raw tuna. Again, the purity password, although the court could not quite live up to the sushi. For this we were serving sake, Japanese rice wine, 'Gin' from the manufacturer Umenoyado brooklyn from Nara in Japan. It was the type Junmai Ginjo, which is the finest degree in sake production, and nose offered ripe apples, while in the mouth had notes of strawberries and a urtet bitterness. A clean and interesting sake, which was fresh and mild.
We continued our trip ge