The Sydney omakase scene is bonkas right now đ¸ so when we saw Gold Class Daruma with only $130 per person for 17 courses, we kept our reservation books open for the next dine out.
Chef Yuta was reviewed to have the best cuts, however there are 3 other chefs you can book an omakase spot with at Gold Class Daruma. It was less about showmanship and more about a delicious value for our buck so when we left on Friday night, 9th September, we were very satisfied and full.
Chef Yuta was reviewed to have the best cuts, however there are 3 other chefs you can book an omakase spot with at Gold Class Daruma. It was less about showmanship and more about a delicious value for our buck so when we left on Friday night, 9th September, we were very satisfied and full.
Omakase
The zensai was very straightforward, from left to right: trout, slice of carrot, renkon (lotus root), omelette, 4 whiting fish in a small bowl, tiger prawn, seaweed tempura, and blanched abalone.
The best piece was the trout. It was silky smooth, with a sweet and incredible teriyaki flavour. The abalone was meaty, with a touch of the same teriyaki sauce to enhance the umami. The batter on the whiting and seaweed tempura were cooked perfectly – light, not too oily and with an enjoyable crunch to it.
The omelette was a tad too sweet, but texture-wise, it was chewy and held its rolled form. The tiger prawn, carrot and lotus root were average with minimal seasoning. They were good fillers but did nothing significant to the dish.
The best piece was the trout. It was silky smooth, with a sweet and incredible teriyaki flavour. The abalone was meaty, with a touch of the same teriyaki sauce to enhance the umami. The batter on the whiting and seaweed tempura were cooked perfectly – light, not too oily and with an enjoyable crunch to it.
The omelette was a tad too sweet, but texture-wise, it was chewy and held its rolled form. The tiger prawn, carrot and lotus root were average with minimal seasoning. They were good fillers but did nothing significant to the dish.
Following traditional omakase, next was the sashimi. There were two thick pieces of king fish, salmon and tuna, uplifted by a puff of smoke in the ‘reveal’. All the pieces were ordinary cuts from their retrospective owners. Everything was fresh, with that expected firm bounce in the bite.
The chawanmushi had unagi (fresh water) and tobiko. The egg soup was served hot. It was very creamy with sweet notes, elevated by the briny saltiness of the fish roe and the savoury eel sauce. We unanimously agreed it was very soothing and delicious đ¤¤.
All the nigiri had soy sauce and wasabi added in between the rice and protein by Chef Yuta.
Starting off the nigiri, first was the yellowtail. Due to the fish’s natural high oil content, it had a buttery texture that disintegrated immediately after the first few chews. It was topped with a sweet soy glaze.
Starting off the nigiri, first was the yellowtail. Due to the fish’s natural high oil content, it had a buttery texture that disintegrated immediately after the first few chews. It was topped with a sweet soy glaze.
The rubyfish had a shiso leaf hidden underneath, making this nigiri bite an equal mix of earthy and sweet flavours. The meat of the fish was a lot less dense than the previous fish.
I’m a sucker for scallops. This was one scallop sliced in half, seared and finished with a soy glaze and sesame seeds. The scallops were very creamy, with that touch of char giving it a smokey enhancement. We all loved it đ¤¤.
It’s been a while since we’ve had imperador with the skin attached. It was visually appealing, especially with the slices Chef Yuta made, and the soy glaze emphasising his craftsmanship. The fish had a clean and subtly sweet taste.
The chuutoro needs no introductions. This was a fresh slice of creamy tuna, with the sweet tenderness of the belly and the subtle leanness of the backside. The ratio of fish to rice was perfect, allowing for the protein to overwhelm all our taste buds đ¤¤.
Next was the salmon belly. This was a very fatty piece, with a surprisingly papery-texture. It had the signature salmon-fishy taste, elevated nicely by the grilling flavour and the smokey aromas.
I thought this was the end but it was only a mini ikura hand roll. (Ikura are fish roe). This was a delicious one biter. The ikura were briny and sweet, melting in our mouths with the rice and soy sauce.
Next was a prawn nigiri. We enjoyed the preparation Chef Yuta took to serve this raw. There was no additional sauce or ingredients – the lights were shining solely on the natural raw sweetness of the prawn. It had a slimey and creamy texture, with a clean sweetness.
The prized, alluring otoro aka fattiest cut of tuna belly, made its grand appearance. Look at its marbling đ. This delectable cut melted in our mouths with its creamy, sweet umami meat.
We were served a uni gunkan next. This was a creamy sea urchin, cleaned and prepared well to hide the stenchy oceanic flavour so all we could taste was the rich sweetness of the sea urchin.
Our last nigiri was the anagi (salt water eel). It was very flavourful, with a good mix of salt and sweet soy glaze. The texture was a tad off, being too tender and mushy for our liking.
To finish off any omakase, the negitoro hand roll. This is traditionally the remaining tuna scraps, diced finely and rolled into a temaki. Chef Yuta added daikon radish and caviar to give the bite more texture and dimension. It was divine; an umami burst of flavours with a soft mouthfeel and luxurious feeling đ¤¤.
Finally, the miso soup. This had a strong amount of miso in the broth, with scattered pieces of seaweed. It cleansed our palates well.
Our dessert was a mixed plate with yuzu sorbet, red bean paste, yuzu jelly and some pistachio. Everything was light and refreshing. It was a simple but great end to the meal.
Service
The service was decent. The servers were a little busy and absentminded, mainly because there was another Chef and his omakase of 8 attendees down the other end of the table, and also the main restaurant eating a la carte behind us.
Review
You can see the individual food reviews were punctual because this omakase was all about serving the freshest ingredients true to omakase tradition. There was no fancy technique or exotic ingredients; just good seafood prepared and served the Japanese way.
For the price and quality, this is definitely one of the best valued omakase in Sydney right now. It was also very easy and accessible to reserve a table. We’re already looking forward to a return visit for another good feed. ăăĄăăăăžă§ăă.
Thank you for reading! Happy eating! đĽ°
For the price and quality, this is definitely one of the best valued omakase in Sydney right now. It was also very easy and accessible to reserve a table. We’re already looking forward to a return visit for another good feed. ăăĄăăăăžă§ăă.
Thank you for reading! Happy eating! đĽ°
