Every few months or so, I’ll discover a restaurant that quickly becomes my new favourite. It always plays out the same way, I’ll go back several times in a month and think how handy it would be to have a “standing reservation” every week. My husband prefers to try different restaurants so by the third or fourth time, he is pleading we try something new. A restaurant that made it to the favourite list and one we visited more than the usual was a restaurant serving Japanese pub food in Surry Hills called Izakaya Fujiyama.
They are famous for their charcoal grilled fish head which is limited in availability. They manager mentioned that it’s only available usually once a week. Naturally, when we found out that there was a tuna head was available, we had to order it. We asked the waitress for it and she put in our order. A few minutes later she came back with bad news. “Chef says that you cannot order it. It’s too big.” She told us. Given that we had already ordered four other dishes, she tried to persuade us that there would be too much food. We said we didn’t mind and we really wanted to order it so she went back to the chef to place our order. Forty minutes later this monster of a fish head arrived in our table. The head was so large that all our other dishes had to be cleared because the wooden serving plate covered the whole of the table. Of course there was no way we could finish the dish. In fact, we shared it with the table beside us and still had half to take home!
We rolled out of the restaurant thinking we would need to take at least four or five people to join us next time. Later on my husband told me that when the waitress went back to tell the chef we were insisting on ordering the dish, he saw the chef laugh and shake his head.
Equally as impressive, this tuna dish is definitely more manageable. Tuna Poke made with sashimi grade tuna marinated in soy, rice wine vinegar and sesame oil, over a bed of seaweed and topped with crispy wonton strips.
serves 2 as a started
- 250 grams sashimi quality tuna
- 100 grams seaweed
- 3 tablespoons soy sauce
- 1 teaspoon rice wine vinegar
- 1 teaspoon sesame oil
- Dash of shichimi togarashi
- 1 teaspoon toasted sesame
- strips of fried wonton wrappers
- Diced the tuna into 1 cm pieces. Set aside.
- Mix the soy sauce, rice wine vinegar, sesame oil, shichimi and toasted sesame in a bowl and spoon over the tuna.
- Lay the seaweed salad on a serving plate, top with the marinated tuna and finally the wonton wrappers.