Hong Kong SAR (en) United Arab Emirates | NORTH AND SOUTH AMERICANEW YEAR, NEW SHOES NEXT SEASON NOW DRESSESSaturday night I have met more nice Malaysian friends :D We had dinner in a hidden gem within the bustle of the city. Just opposite the QVB on York St. Nazimi is a good eatery to have a quiet chat and some great food.The restaurant is small and very cozy, The ambience was great with miniature lamps on each table.Authentic Japanese style small plate. Jonathan and Sylvia from Basic Cuisine. Beef Tataki: A Japanese style dish where the beef is hot seared and served rare with Ponsu sauce and lemon. Takoyaki: Octopus filled dumplings was so tasty... Volcano Roll: Sushi roll inside cucumber, crabstick & avocado covered with specially mixed cooked salmon & avocado splashed with the Thai sweet chilli sauce. I was surprised when I first tasted the topping...there were something crispy inside...maybe the tempura batter or deep fried garlic..i am not so sure...and also can't tell what the little yellow stripes is...it's not the lemon zest (forgot to ask the waitress -_-'').

It's an interesting dish...I like it ! However, I found it is a little bit wired to put Thai sweet chilli sauce. jiro dreams of sushi albuquerqueI would prefer if they put some wasabi mayonnaise dressing or some cocktail sauce if they want the colour ...but my friends like it tho) Tonkatsu: a Japanese deep fried pork cutlet ...sushi grade salmon tallahasseeThis one is normal. jiro dreams of sushi picturehouseSpecial Sashimi and sushi...was great with reasonable price. sushi grade fish waitroseMeng, my first friend in LCB, now i can see him only once a week cause we are in different group (anyway we still can have more nice dinner, rite?)sushi grade fish concord nh

hehe This place certainly impressed us by the food, the ambience and the price. sushi conveyor belt syracuseNot only it's not expensive at all but also the service was wonderful. - the waitresses were very polite and kept pouring us more water. NazimiOpp QVB Level 1, 141 York St.,Sydney, NSW 2000Tel: (02) 9283 2990 Kappo is an omakase (chef's selection) restaurant and Time Out Melbourne's Restaurant of the Year 2015. Choose from five, seven or nine courses, but commit yourself to the cause for at least two hours. Minamishima might just be serving Melbourne's best sushi. Former Kenzan sushi master Koichi Minamishima will guide you through the set menu; sommelier Randolph Cheung (ex-Flower Drum) will keep the saké flowing. Descend below street level for this taste of Tokyo that pays equal attention to its dishes and drinks. The corridor-like space is adorned with an extensive range of saké and beer, and food from the open kitchen arrives quickly.

This Melbourne institute for Japanese cuisine has a menu that spans classics and more contemporary small plates. There’s something special about watching your food being prepared by sushi connoisseurs. Spread over six levels, this monolith of a restaurant covers everything that makes Japanese food great. From relaxed yakiniku (grilled meat cooked on a smokeless barbecue) to modern fine dining and even a karaoke bar, Shoya showcases Japanese culture. Press the buzzer and you’ll be collected at the door and escorted into this shrine to grace and decorum. Match delicious bar nibbles with updated classic cocktails: try the Negro-kan (Negroni) with plum-infused gin, Umeshu (plum wine) and Campari. If fluorescent sweets and pocky sticks make your heart beat faster, this sleek supermarket is for you. The accompanying sushi bar means serious business. Pre-made lunch packs are available, but most fish is sliced on demand for those dining in. More than a little bit glamorous, Nobu’s Melbourne incarnation ups the exclusivity at Crown Casino.

Here, Japanese cuisine meets Peruvian flavours – one visit and you'll see why chef Nobu Matsuhisa is world-famous. Saké Restaurant and Bar Perched underneath Hamer Hall, Saké is decorated with polished concrete and pops of colour. The menu is innovative and experimental – dishes constantly evolve with the seasons. Drinks are swift: shochu and saké are the headline acts (combine the two for a Japanese Martini). We love Wabi Sabi Salon's styling, which nods to Japanese street-food shacks and rural seaside villages. The food is cheap without sacrificing taste, and there’s plenty of choice for vegans and vegetarians. With a focus on quality organic ingredients, this café offers an honest and endearing approach to food. Offering a mix of Japanese and Western breakfast and lunch options, the Japanese breakfast plate (weekends only) is where this humble gem really shines. Kobe Jones, right by the Yarra River, combines Japanese flavours and Californian flair.

The menu is designed for grazing, with all plates made to be shared. Staff are knowledgeable and attentive, and most dietary requirements are catered to. This homey restaurant specialises in teishoku (main plus rice, miso soup and salad) served for lunch every day of the week. Aka Siro stays open late on Fridays and Saturdays for sake, beer and izakaya snacks.Lemon cheesecake, and a pressure cooker comparison... Those two beautiful words are music to my ears. The enquiring passerby steps away, shocked and a little aghast. In the meantime, I'm dancing a little jig of unrestrained joy.Almost everything here is served on skewers and a - it's like being at the Easter Show without having to deal with queues and hours of walking. Located on Pitt Street, down one those narrow side streets opposite the George Street cinemas, you don't have to walk far at all to satiate your deep-fried cravings.The irony of this stall being on site that hosted the vegetarian Carruthers stall (which used to sell the best falafel rolls) and then the vegetarian Zenergy, is not lost on me.

There's a similar Korean-style snack stall in Strathfield, near the train station, but the novelty of having deep-fried snacks on hand in the city CBD is dangerously convenient.In fact not everything is deep-fried. Of the twelve options available at this Korean snack stall, two are not deep-fried: the chilli rice cake and gim bahp sushi rolls. Everything else is cheerfully baptised in the resident deep-fryer.Oh yeah, baby, I told you it was like the Easter Show. is somewhat similar to Japanese sushi although gim bahp is not served with wasabi or pickled ginger, and never includes raw fish. "Gim" is the Korean word for seaweed sheets or nori, and "bahp" refers to cooked rice.But why would you want gim bahp sushi when you can deep-fry it?Yes, Be still your cholesterol-clogged artery.But first, let's start with the sticks. We start with, with variations of rice cake and sausage. Chicken thigh fillet chunks are juicy and tender, the rice cake is deliciously chewy and the sausage soft and slightly sweet.

I'm quite a fan of all things starchy. means rice (dduck) on skewers (kochi). Dduk (also spelt ddeock, duk, tteok and ddeog) is a Korean rice cake made from rice. To make dduk kochi, these starchy lengths of rice cake are boiled in water until cooked then deep-fried. Upon ordering, they are deep-fried again so the surface crisps, and then basted with gochujang chilli sauce. I love the thin crunchy veneer that gives way to a sticky and chewy starchy interior. is another traditional Korean snack, with more chewy lengths of rice cake simmered with gochujang chilli sauce and thin slices of fish cake. It's comfort food with a kick, the starchy rice doused with sweet chilli sauce that packs plenty of punch. This one is recommended for the chilli fans only.I'm like a kid in a lolly shop when I finally grab hold of the . It's like a short but really fat pluto pup or corn dog. The Korean-style hot dog isn't as heavy or as greasy as you would expect. The sweet Korean frankfurt is wrapped in what looks like a slice of crustless white bread.