Hello all, it's been a very long time since my last blog post and I do apologise. I've neglected blogging quite a bit and hope to restart it midway through 2020 which has been a rollercoaster of a year so far.
My last post was March of 2019 and so much has happened since then in both my personal life and the world in general.
Fast forward to July 2020 and the world has never been the same like it once was. Economies have taken a downturn and international travel has basically ceased. All this is of course due to the influenza virus Covid19 which started making the rounds in the news around December 2019.
In Sydney, 23rd March 2020 saw the closure of all restaurants, pubs and food businesses which were only able to operate on a takeaway only basis. This was quite difficult and saw many businesses sadly shut their doors permanently.
Luckily for many, they were still able to remain open even with a takeaway only business model and only very recently, have opened back up to the public for dine-in.
My first post back is the first restaurant me and my partner dined at during the week of re-opening: Chidori Japanese Bistro Restaurant in Crows Nest.
Although there were many new rules introduced such as recording name and number down upon entry for contact tracing and compulsory use of hand sanitiser, it was such a great feeling to be able to eat out again and sit in a restaurant to enjoy their food on proper crockery and not out of takeaway containers.
It was my first time dining here and I had to go for their specialty dish which is pork tonkatsu. The meat is sous vide before being crumbed and deep fried so it retains the succulence of the meat and does not dry it out. We also ordered their gyukatsu which is a filet of wagyu beef cooked in the same style as the pork.
I've seen gyukatsu in many posts about Japan and have always been dying to try it but seeing as I wouldn't be travelling to Japan any time soon I thought I'd give it a go here.
Both dishes were exceptional, with the gyukatsu being the more favoured of the two. The meat was so tender and moist on the inside but super crunchy on the outside. The gyukatsu came with a dipping sauce which I mixed a bit of wasabi in and the sourness of the sauce contrasted well with the saltiness of the meat.
Both dishes were ordered with rice and a bowl of miso soup. I would say rice is necessary for these dishes as they become quite heavy if eaten by itself. The rice relieves richness of both meats and miso soup is always delicious to have in general.
We also ordered the chicken and leek gyoza which was a tasty entree.
All in all we were 100% satisfied with the meal and would definitely come back. They also serve curry with rice and ramen which both look delicious.
What Would Lobi Eat? Gyukatsu with miso soup and rice!
No current website for the restaurant but they are on Facebook!
My last post was March of 2019 and so much has happened since then in both my personal life and the world in general.
Fast forward to July 2020 and the world has never been the same like it once was. Economies have taken a downturn and international travel has basically ceased. All this is of course due to the influenza virus Covid19 which started making the rounds in the news around December 2019.
In Sydney, 23rd March 2020 saw the closure of all restaurants, pubs and food businesses which were only able to operate on a takeaway only basis. This was quite difficult and saw many businesses sadly shut their doors permanently.
Luckily for many, they were still able to remain open even with a takeaway only business model and only very recently, have opened back up to the public for dine-in.
My first post back is the first restaurant me and my partner dined at during the week of re-opening: Chidori Japanese Bistro Restaurant in Crows Nest.
Although there were many new rules introduced such as recording name and number down upon entry for contact tracing and compulsory use of hand sanitiser, it was such a great feeling to be able to eat out again and sit in a restaurant to enjoy their food on proper crockery and not out of takeaway containers.
It was my first time dining here and I had to go for their specialty dish which is pork tonkatsu. The meat is sous vide before being crumbed and deep fried so it retains the succulence of the meat and does not dry it out. We also ordered their gyukatsu which is a filet of wagyu beef cooked in the same style as the pork.
 |
| Chicken and leek gyoza |
 |
| Pork tonkatsu |
 |
| Gyukatsu |
We also ordered the chicken and leek gyoza which was a tasty entree.
 |
| Pork tonkatsu on top and gyukatsu on bottom |
What Would Lobi Eat? Gyukatsu with miso soup and rice!
No current website for the restaurant but they are on Facebook!
Comments
Post a Comment