{"id":2091,"date":"2013-11-25T21:17:03","date_gmt":"2013-11-25T10:17:03","guid":{"rendered":"http:\/\/sugarpopblue.com.au\/blog\/?p=2091"},"modified":"2014-12-03T00:25:45","modified_gmt":"2014-12-02T13:25:45","slug":"40-kashin-japanese-restaurant","status":"publish","type":"post","link":"https:\/\/sugarpopblue.com.au\/blog\/40-kashin-japanese-restaurant\/","title":{"rendered":"40. Restaurant Review: Kashin Japanese Restaurant"},"content":{"rendered":"

Edited 1\/12\/2014:<\/strong> Note that Kashin Japanese Restaurant is now under new management, with a different menu. Sadly you will no longer find the delicious chilli-infused food here. Kashin is now a boring, stock-standard Japanese diner.<\/em><\/p>\n\n

If you take stroll along the row of shops in Gordon you’ll probably miss this understated restaurant, but what it lacks in presence it makes up for in flavour.<\/p>\n

Kashin<\/a>‘s kitchen is run by a master sushi chef whose only interaction with us is a booming “irasshaimase!<\/em>” from behind his counter, and his delightful smiling wife, who potters out to greet us with a bow. Their daughter takes over and seats at a table near the window – she is friendly and chatty, and enthusiastically nods with all our menu choices. All of three of them are the most gracious hosts, and kindly offer a taste of their favourite sake<\/em> on the house, as well as an appetiser to whet our taste buds. <\/p>\n

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A slice of lotus root marinated in sweet soy – firm and sticky between my teeth – starts us off. A potentially overbearing delicacy by itself, but served with a refreshing, pickled vegetable roll it balances out perfectly. A simple side of shredded potato and carrot goes down equally well with a sip of our Sayuri sake<\/em>, a summery, blossom-flavoured rice wine clouded by a very fine, pearl-coloured sediment.<\/p>\n

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A variety of sake<\/em> is also available to buy and take home – we were tempted but still have plenty of bottles leftover from Japan. At least we know where to go to restock when we run out!<\/p><\/div>\n

Established over a decade ago, Kashin has become entrenched in the North Shore, the family forming solid friendships with the locals (the daughter even moving in with one of their regular customers, a new best friend) and a good reputation that is shared only by word of mouth. More recently, they have updated their menu – noticing that chilli is a popular culinary trend, they’ve spiced up their dishes for a deliciously adventurous twist on traditional Japanese cuisine, much to our delight!<\/p>\n

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The edamame<\/em> have been tossed through chilli flakes, and are served warm with a sweet and minty sauce; each bean pops with a tiny explosion of carefully concocted flavours.<\/p>\n

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The nasu miso<\/em> dissolves in my mouth, the flesh of the eggplant disintegrating into the salty broth. Again, the dish dazzles us with it’s sweet undertones and a scattering of chopped chilli. (I swear I’ve never had the same nasu miso<\/em> at two restaurants – each seems to have their own take on the dish, which in turn has become a game to me, “collecting nasu miso<\/em>“!)<\/p>\n

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If there’s pork on the menu, there is no doubt my husband will order it. Even I was tempted by these spare ribs – the meat falls off the bone effortlessly, leaving nothing for a doggy bag. Sweet and chilli seems to be a reoccurring theme, reminding me of my mum’s famous Sambal Oelic<\/a> chicken wings.<\/p>\n

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The prawn and vegetable tempura<\/em> was lightly battered and perfectly cooked, much like the squid. Not too heavy or gluggy, both were accompanied by a light, sweet dressing. The vegetables were juicy and remarkably fresh despite the deep-fried exterior. The squid also came with a side dish of onion in a ginger and sweet-soy broth. From an Indian persective, where most of our cuisine is based on strong spices and heavy carbs, this Japanese feast was a palate-altering experience. So many delicate, balanced flavours made just as big a statement as any Indian curry, but in a completely different way!<\/p>\n

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Finally, with what tiny space is left in our stuffed bellies, we enjoy a Wakame<\/em> salad – a textural journey of lightly fried tofu, fresh seaweed, crispy onions, lettuce, tomato and cucumber, drizzled with my favourite Japanese dressing.<\/p>\n

Needless to say, we licked our plates clean.<\/p>\n

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We couldn’t help but thank our hosts, gouchisosame<\/em>!<\/a>!<\/p><\/div>\n

The only disappointment of the evening was that they didn’t offer the traditional favourite, red bean ice-cream<\/a> on the dessert menu, but when asked, they said it hadn’t sold as well as the green tea or taro flavours. Given that most of their clientele are elderly caucasian Australians I was willing to let it go. \ud83d\ude42<\/p>\n

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We opted for the black sesame ice-cream instead. A creamy, nutty confection that we will most definitely be returning for. We wont be as foolish next time though – it’ll be one each, not one to share!<\/p><\/div>\n

You can find Kashin on the Pacific Highway in Gordon. Use the map below as a reference (although neither the Westpac nor the Optometrist are still there!).<\/p>\n