Japanese/Italian Fusion. Not something I would have originally thought would work particularly well; The two cuisines have completely different flavours and cooking techniques, and they just don't seem to mesh.
Edamame Sushi in Marrickville proved me wrong. We first stumbled across it when looking for something to eat before seeing a show at The Factory Theatre, and were so impressed that we organised a little get together with some of our work friends. Unfortunately, some of our friends (Joon, I'm looking at you!) were over an hour late, and the kitchen was just about to stop taking orders, but our hosts were quite gracious and kept us supplied with appetisers while we waited.
These vegetable dumplings were panfried and stuffed full of root vegetable goodness. The main flavours prevalent were ginger and garlic in the filling, and toasted black sesame was scattered over the thin, crispy pastry.
Also known as JFC (Japanese Fried Chicken :P), the skin and batter were beautifully crunchy, and retained a little of the oil the chicken pieces were fried in. The chicken was firm yet juicy, and redolent with the taste of ginger and soy.
Soft Shell Crab - $10.00
This was my first time trying soft shell crab, and I found it a pleasant experience; the flesh was tender and mild, the shell tempura-battered and cooked until lightly crunchy. The crab pieces were served with artful streaks of mayonnaise and cocktail sauce.
These little octopus dumplings were excellent - perfect spheres of tender octopus chunks and tenkasu, topped with salty takoyaki sauce and mayonnaise, and flaky shavings of dried fish.
This has become my favourite sushi roll of all time. Perfectly cooked tempura pumpkin was paired with creme fraiche and punchy coriander pesto, tightly wrapped in a layer of white rice and sprinkled with black sesame. The wasabi is made fresh in house, and whilst not as strong in flavour as the packaged kind I much preferred it.
The salmon sashimi was so fresh it was practically still wiggling! The fat was beautifully distributed, and it was simply served with wasabi and pickled ginger.
Good-sized chunks of chicken were lightly covered in teriyaki sauce, then rolled with fresh avocado and cucumber.
Juicy tempura prawns were combined with avocado, lettuce, prawn mayonnaise and black sesame to create a delicious sushi roll that Stephen almost refused to share. Small amounts of roe lent a little salt flavour to the sushi.
This was a truly innovative dish. The duck breast had been cured for a week in miso, which drastically altered the texture and flavour: any chewiness or gaminess was eliminated, leaving a beautifully tender and succulent piece of meat, and a subtle, earthy undertone. This flavour was enhanced by the truffle-infused couscous, the fresh coriander salsa, and the sake teriyaki vinaigrette.
The chicken was pan-roasted to juicy perfection, and drizzled with teriyaki jus. A carrot puree that had been infused with ginger gave freshness of flavour, and a few thin slices of radish completed the dish.
The twice cooked pork belly was like a picture on a plate - it was almost too lovely to eat. I say almost, because we demolished it. The pork belly proper was a tad dry towards the top end, but otherwise was good. Three decent-sized pieces were surrounding a pork-rillette croquette, which was a tad salty and fatty (in a good way!), whole baby king brown mushrooms and poached baby apples.
This was our friend Joon's first time trying Wagyu, which is why he stuck his fork in as I was taking photos. As you can see, thick slices of premium grade beef swam in a puddle of teriyaki jus, along with an edamame croquette. I thought the hazelnut ponzu to be ingenious - the citrus and the hazelnut go together so well.
The coconut brule was simple, but effective in its simplicity. After so many disappointments, it was wonderful to hear a loud 'crack' when I broke through the sugar crust. The custard was lightly flavoured with coconut, but it was enough - the dish was perfect as it was.
I was so excited to try this. The White Forest Panna Cotta was smooth, silky and light, and topped with a tart raspberry compote. Blood orange sorbet topped this, and a generous sprinkling of pop rocks and edible flowers added a sense of fun and adventure.
I personally loved this dessert. Blobs of vanilla custard warred for attention with a nutty ginger crumble, tart freeze-dried apple, poached baby green apple and a truly excellent green apple sorbet.
The food at Edamame Sushi is insanely good, almost flawless. There's a sense of creativity and originality to each dish that makes them a joy to eat, and the genuine friendliness of the service makes sure that I'll definitely be back as a regular.
Shop 5, 276-278 Marrickville Rd