I can't believe Chef Raita Noda has been at the Ocean Room in Sydney for almost 5 years and we waited this long to experience his cooking. They had a full makeover and renovation last year and the new look is sleek, modern and refreshing. Perfect Sydney harbour views and great service compliment Raita's modern Japanese cuisine. Raita is originally from Japan but had done most of his training here in Sydney. He focuses more on creations from the sea and a great way to experience his cuisine is to try his 11 course degustation menu. They also import a number of sakes from Japan and Raita is happy to match wines and sakes with the degustation menu for you. A great restaurant with great service and great food at great value…

 

Perfect views from our table with a lovely glass of Moet!

Oyster duo - rock oyster with fresh chilli and lemon vineigrette, pacific oyster with shiso basil sorbet and konbu

Tuna cornet - marinated blue fin tuna tartare in wrapped nori cornet

and

Anchovy and sorbet - marinated anchovy with smoked tomato sorbet

Beef cheek curry pam

and

Wasabi prawns - crispy king prawns with wasabi aioli and petit wasabi croquette

and

soft shell crab taco - spiced soft shell crab, pickled veges in a taco shell

sake jelly bar cod - seared bar cod with sake and plum jelly and sheer konbu

Tune creation - tune five ways with five different condiments.

1. oil blackened toro with chilli salt, fresh ginger and corriander

2. Fresh raw chutoro with soy salt night, wasabi and lemon zest

3. seared chutoro with soy salt aged 3 yrs, five peppers and salmon roe

4. Fresh raw akami with black salt, jalapeno and yuzu zest

5. marinated akami with truffle salt, freid garlic and fresh chilli ( my fav)

Prawn sizzle - pan seared green prawn with corriander and citrus salt

and

saikyo miso cod - sweet miso marinated cod fillet with ginger scented risotto ( the ginger risotto was fantastic and a great addition to the cod)

Wagyu beef with miso sauce and soy leek sauce and a BBQ on the table to cook the meat to your liking - nice touch!

Sushi collection - three - prawns, cuttle fish and ocean trout

Dessert assiette - chocolate, apple dessert and apple sorbet and creme brulee

Two sakes - warm and cold. The warm one is from a small boutique sake producer in japan and had a light subtle flavour. Chilled sake was more intense in flavour

Chef Raita Noda