Sushi E is one of many restaurants under the Merivale brand. It was awarded a Chef's Hat this year (the Aussie version of Michelin star). We had the prestige tasting menu for $120 per person, back in September 2019.
To start with the appetizer, this was a chawanmushi. The egg custard was light and creamy. The added crab pieces made the bite savoury and filled with different textures. We all loved this dish and wished there was more haha. We had one each.
This was a selection of assorted sashimi served with condiments. We felt there was a lack in variety but the pieces were definitely fresh and of high quality. The cut of both salmon and tuna were fatty, thick and huge. We wanted more! Unfortunately, this entire plate was shared between the five of us so we all had one salmon and one tuna piece each.
This was the hiramasa kingfish: konbu hiramasa kingfish, aged ponzu, shiso, sansho oil. The kingfish was thinly cut and soaked up the delicious ponzu. It was really savoury with hints of citric sweetness. The shiso was very delicate and added a nice crispy texture. This dish was shared between the five of us.
This was the tasmanian salmon of kohlrabi, wakame, yuzu soy. It was really refreshing and unique. The cut of salmon had soaked up the sweetness of the yuzu, adding depths of flavour in the flesh. We wished there was a second serving of this 😫 but unfortunately this dish was shared between the five of us.
This was Nigiri chef's selection of grilled salmon and toro nigiri. There was a good balance between the rice and fish. Both fish was fresh and sweet. The charred flavour on the salmon was light and perfect. We only wished there was more servings other than one per person.
This wagyu beef tataki was heavenly. It had shallot, egg yolk, sweet bonito tamari mixed with the sweet and tender wagyu pieces. The yolk added a creamy element to the bite. Each bite was savoury and delicious. Unfortunately, portion was the issue as we shared this dish between the five of us.
This was balmain bug lettuce wrap. The tempura on the bug was well done, light and crispy. The batter itself was thin and not dripping in oil. The added vegetables made it very refreshing to eat. We had one each.
This simple dish was salad of thinly shaved sugarloaf cabbage, with enoki, leeks, seaweed and sesame dressing. It was nice but there was nothing special about this side dish. It tasted like a slaw. There was two of these between the five of us.
These pieces were the rock flathead tempura. There was two of these between the five of us. The batter on the tempura was very light and crispy. It had a nice, crunchy bite to it. The sauce was a sweet soy and enhanced the fish flavours.
This was one of our mains, the koji toothfish, cooked over charcoal with red radish and finger lime. The fish was delicious and had a smooth, buttery texture. The charcoal flavouring added dimension and the condiments sweetened the bite. We had one of these each.
This finale was the wagyu beef score 9, cooked over charcoal, with black garlic and wasabi mustard. It was well seared and melted in our mouths. The wagyu was so tender and savoury. When dipped in the sauces, the wagyu became delectable and mouthwatering. This dish was shared between us.
Finally, for the chef's dessert, this was smooth tofu custard with berry coulis. It was sweet, refreshing and creamy. We had to eat this so fast because it was starting to melt into a sweet soup haha.
Overall, we enjoyed our dining experience at Sushi E but we felt it was over hyped.
The restaurant was fancy with a soothing ambiance. The layout was like the inside of an upper class hotel, with chandeliers and glassware everywhere. We enjoyed the tasting menu and it did hit the Japanese spot for all of us however we wished the portions were bigger. We dined here as a group of 5 and a lot of the items were only one each 🙁 The food was great in quality but crappy in quantity, considering the price we paid per person.
Thanks for reading. Happy eating!