Edomae is a new sushi train Japanese restaurant that opened up in Sydney and we love it! 😍 We’ve been 4 times in the last month alone hehehe. They have a lot of unique cuts (omakase style) that you don’t normally get at a sushi restaurant, and everything is very fresh and aromatic.
I’m sharing a lot of the nigiris we had because we dined here for my birthday 🥰.
I’m sharing a lot of the nigiris we had because we dined here for my birthday 🥰.
Food
We ordered a lot off the IPAD because we wanted everything to be freshly made. This was scallops (thick, sweet and creamy), ikura gunkan (salty freshness with a good balance of rice), prawns (sweet and creamy), unagi (savoury and tender), urchin gunkan (creamy, not too fragrant), kingfish (clean and tender) and kingfish belly (rich and moist).
This was crab miso gunkan and it might be my new favourite dish at sushi train 🤤. It was a flavourful bomb of funky crab – funky only because it was a mix of crab eggs and tomalley (liver). It was a smooth and creamy texture, balanced by the right amount of white fluffy rice and seaweed salt.
One of the best things about Edomae is that they serve a lot of fresh cuts of certain fish often only found at omakase, like this trevally and imperador. We’ve never seen this at any other restaurant in Sydney so far.
Another unique cut was this geso (octopus), which was a tender and slimy bite of mild saltwater meat.
Up close and personal with the sweet prawns 🤤
Look at the light searing of this swordfish belly. It was delicious 😍.
This was sayori (garfish), another unique fish served fresh on the train.
I’m not even sure what fish this was but I think you get the point by now that Edomae is the best sushi train at the moment (2022) to get a complete Japanese seafood feed.
They also have a lot of traditional and unique hassan, like takoyaki, edomamae, agedashi tofu and this delicious and highly addicting crispy chicken skin. We need to learn this recipe!! It was sooo good! It was simply chicken skin, fried with minimal seasoning, and completed with radish and green onions.
For my birthday cake this year, I opted for a sea urchin and salmon roe don $38. This was a generous portion. The seafood was fresh and creamy. And the rice was fluffy and seasoned with vinegar perfectly, balancing out the briny oceanic taste.
Service
The service was very fast. There is always a queue time. Our track record for waiting times are: 45 minutes on a Sunday at 7pm, 25 minutes on a Thursday at 7pm, and 35 minutes on a Saturday morning at 11am.
Review
Normally I would not review places like this but the food was so delicious and everything was of such good value that I wanted a memory of it on this personal space of mine on the internet.
Thank you for reading! Happy eating.
Thank you for reading! Happy eating.
