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hello hello hello i'm janice and i hope
you're all doing well
in today's video we are actually heading
to
omakaze at a restaurant in willoughby
now i've never been to this restaurant
before
it comes recommended to me by my friends
and i actually have no idea how many
courses
are in this omakaze and what food is
involved
with this omakaze we're going to be
trying it for the first time
together so without further ado let's
head to the restaurant
right now
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okay so what we're gonna have today is
18 different courses
and the first course has just come but i
don't actually know what's actually
in there so i'm gonna have to ask them
again to see what's actually in
the first course it looks nice though
and we also have a drink
which is a mandarin highball which is
nice because it is so hot today it was
it went up to like 40 degrees today so
yeah i'm excited about that
okay first course is the okra it's
extremely uh
stuck together and slimy can you tell
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it's a tad bit spicy as well just a
really really
tiny bit spicy yeah i
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okay for our next course we have
two pieces of snapper sashimi there is
um some wasabi on the side and they also
come with soy sauce and
like a tiny tiny teapot
this is so fresh i'm so glad we have two
pieces
i'm gonna add a tad bit of wasabi on
this piece
this is so nice and fresh
i can't wait to see what the third
course is
all right third course is the tuna
sashimi
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i love tuna so this is like i actually
like it more than any other fish
so i prefer this over the second quarter
okay next up we have the egg
it's actually really nice it's warm
though i'm usually used to it not being
as warm
still a little bit sweet i want some i
want some
rice with this you can feel
the different layers as you bite into it
okay so i've just moved seeds to be
seated at the bar i'm away from my
friends right now
they've allowed me to sit closer so i
can get close-ups
of the sushi being made so i'm very
appreciative
i hope you enjoy it as well okay i am
now trying my first nigiri i'll put the
description
and the details of everything here you
know just in case i don't catch it i'll
figure out what it is afterwards
but i asked if i needed to put any
additional soy sauce or anything
on it and he said no so i'm just gonna
eat it as
is i'm just gonna put the whole thing in
my mouth i'm just gonna do a one biter
the rice is very nicely seasoned the
fish is very
fresh i think you can taste a little bit
of the wasabi inside
as well next up we have a kingfish
nigiri that's been aged
for four days and initially i wasn't
really sure what it meant when
something's been aged
for say four days but what i've been
told is that it makes the fish
a little bit sweeter there's a process
that they do which involves
salt water and then they wrap it in
cloth and by it i mean the fish
i'm not gonna try and explain it because
i don't fully understand it i'm just
gonna
be quiet and eat the fish look at this
glistening in the light
i don't know what else to say then it's
really delicious
and the fish is you know a little bit
sweeter there is
a spicy kick to it which i actually
quite enjoy it's like quite citrusy
spicy but um i think this is number six
on the list and seeing as we have an 18
course
i'm very excited to see what else is on
this list
okay this next one i need to eat it
straight away it's a john dory
with um yumezu on top so i'm just gonna
i'm just gonna put in my mouth and then
we'll talk about it afterwards
this is what it looks like
you can taste a little bit of the apple
from the jumeiju
and the john dory you know what i
actually don't know
enough about fish to give like really
detailed description about how they
taste
but let me just tell you they all taste
really fresh and i'm enjoying every
single bite that i'm having right now
like it just melted in my mouth straight
away and i could taste a bit of the like
alcohol
next up we have a four day age salmon
belly with caviar on top
and there is no soy sauce necessary i
haven't dipped any of my
sushi and soy sauce thus far but anyway
i'm excited to try this one as well
the rice is very nicely seasoned you can
taste like a hint of the vinegary flavor
in it
but it's still a little bit sweet the
fish the salmon belly is
fatty it's fresh and then when you're
eating the caviar there's like a pop
of sort of saltiness in it which i guess
is why you don't eat the soy
it sauce really good i'm gonna eat some
ginger and just
cleanse the palette next up we have the
snapper
with yuzu pepper on top this
is what it looks like
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the rice is consistently delicious it's
a little bit vinegary
it's a little bit sweet the used pepper
it's actually a little bit spicy as well
i can feel the spice
slowly spreading through my mouth but
initially it has a citrusy flavor to it
and then slowly the spice creeps through
i mean i can still handle it so it's not
too bad
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okay next up we have the tuna akami
which i was told
is the back part of a tuna now tuna is
one of my favorite fishes to
fish tuna is one of my favorite fish to
eat
so as expected i'm very excited to try
this one
i'm just going to say the same things
over and over again it just
glistens in the light
i don't know if it's because i'm partial
to tuna
but yeah i like that a lot okay next up
we have tuna again
this time it's blue thin tuna it looks
beautiful and i can't wait
i absolutely can't wait to try this
it's quite interesting because he did
put a little bit of like the
citrus peel on top of it so i can taste
a little bit of the citrus flavor on
this bluefin china
it's a new flavour to me and it's uh
yeah it's
interesting next up we continue the tuna
saga we have the otorona
it's quite it's quite not in your mouth
i kind of wish i had another piece
i don't know how far down we are right
now i think we're
at number nine or number 10 which
means we're kind of halfway there which
makes me a little bit sad
but i'm still excited for everything
that's to come
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okay next up we have the alfonsino
with shisho leaf
powder on top i think i got this right
i've never heard of this fish before but
then
when i asked how to spell it and i
googled it i think i have
seen it i don't know the fish
as always is very fresh and the shiso
powder it's a little bit vinegary
which i actually really like because i'm
partial to all things
vinegary so i really enjoyed that
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okay next up we have a scallop and it's
wrapped around in this seaweed
i'm gonna eat this as soon as possible
so just give me one sec
let me give you a close-up
the scallop is really juicy and fresh
and there's a bit of a soy flavor to it
as well
and then when you add the seaweed the
nori
shape on the outside it's nice and crisp
i think it's just something you have to
eat straight away
so it doesn't sort of get soggy or
anything there was also
a shiso leaf on the inside as well which
kind of had like a hint of you know
minty peppery a little bit
similar to coriander as well it was a
nice addition of flavors to
to the scalloping earring
okay next up we have the squid
it's a bit savory it's got some soy
flavor to
it and it reminds me of like the markets
in osaka
like the the kuroma market for some
reason like eating this just reminded me
of that
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okay next up we have this so there's a
wasabi leaf on top
and what i was told is to put everything
onto
the leaf and then eat it i've also got a
spoon
okay underneath that leaf it looks
beautiful
do i just scoop it into this leaf like
with a spoon and put it
okay the whole thing
that's amazing okay okay all right i'm
gonna try one bite of this
so excuse me if i uh look a bit
actually i always look like that rice
with oyster
with fish row okay
feels like i'm in the ocean
so there's like the taste of the oyster
it's a little bit salty
and then we've got the pops of the fish
room and then you've got the lemon balm
which is quite
citrusy and the wasabi leaf at the end
as well
this is really good i really like it a
lot
okay my friends got sea urchin
which i didn't get because i'm not like
a huge fan of sea urchin
but let me show you what they look like
okay now we have like a mixed fish soup
it's different parts of the fish that
might not be the best for sashimi but
it's great for soup
it gives it like a sweeter flavor so i
see some
tofu in there i see some some fish
chunks in there as well it's really hard
oh wow this is so fresh and so
sweet well the thing is it's a little
bit deceptive because it looks so clear
but then there's so much
flavor in in this in this broth just
hits this spot
in terms of flavor in terms of freshness
i love this soup this soup is like
something i'd come back for and just
have like a big bowl
if i have a big bowl of soup a little
bit of rice some veggies i'd be very
happy
okay i think we're nearly done my next
dish is dessert
i'm a little bit sad because it's all
over but there's still one thing to look
forward to
okay for dessert today we have hojicha
ice cream
it's about to melt because it's very hot
today
wow the flavor of hot chicha is
it's quite like roasting if
that makes sense i actually i think i
like hot chicha ice cream more than
matcha ice cream
yeah this is delicious it's not too
sweet which is why i like it as well
all right and that pretty much concludes
our 18th course of makaze if you're
still
watching thank you so much for watching
till the end thank you
for joining me on this epic dinner if
you're sydney based make sure you sign
up to my newsletter
and i'll see you in my next video
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what's the other stuff that's in there