Mashi no Mashi is a new Japanese hype in Sydney, serving a limited menu of wagyu and tsukemen. They are located inside the Star casino so their prices are quite extortionate. We dined on Sunday 31st July and it was $160 for 2 people 😲.
Mains
They were sold out of the ramen Mick wanted, which was odd given they only had 4 varieties on their menu and it was noon but ce la vie. The tokusei wagyu tsukemen was really good for Sydney ramen standards.
The noodles were soft and chewy. The low cooked Ozaki beef was very tender and moist with fatty oils. Its premium cut was enhanced in the rich, flavourful, 24-hour stewed Wagyu bone broth. My gosh, this broth was viscous and so dark in colour, having soaked all the cow’s goodness in the long stewing hours. The added chili was a nice and enjoyable spicy heat.
Together, all the components made for a delicious bite – comparable to Japan.
The noodles were soft and chewy. The low cooked Ozaki beef was very tender and moist with fatty oils. Its premium cut was enhanced in the rich, flavourful, 24-hour stewed Wagyu bone broth. My gosh, this broth was viscous and so dark in colour, having soaked all the cow’s goodness in the long stewing hours. The added chili was a nice and enjoyable spicy heat.
Together, all the components made for a delicious bite – comparable to Japan.
Side Dishes
The wagyu cha siu bao was delectable 🤤. The combination of succulent Ozaki wagyu beef and pillowy-soft steamed bao was perfect. The bao was served warm too, melting the wagyu and karashi mayo into every chew. It was like eating a savoury cloud.
To make up for the lack of ramen and to reverse our disappointment, one of the staff gave us an extra plate of wagyu gyoza $16 and a coupon for another free serving next visit (We never ended up using it because it expired after a month and we were so busy 😩).
The gyoza was cooked well; a good portion of tender Ozaki beef inside, covered in a soft and crispy pastry. The vinegar and soy sauce dip elevated the savouriness of these gyozas. The serving doesn’t justify the price though because they could have used ordinary beef instead of wagyu and we wouldn’t have been able to tell the difference.
The gyoza was cooked well; a good portion of tender Ozaki beef inside, covered in a soft and crispy pastry. The vinegar and soy sauce dip elevated the savouriness of these gyozas. The serving doesn’t justify the price though because they could have used ordinary beef instead of wagyu and we wouldn’t have been able to tell the difference.
The wagyu donburi reminded us a bit of the volcano in Tokyo. Each Wagyu slice was very thin, medium rare and seared nicely. It wasn’t melt-in-your-mouth grade beef though, because there wasn’t any sauce to give it that juicy touch. This bowl relied heavily on the runny yolk. The rice was white, fluffy and a good portion.
Review
Overall, everything was cooked well and right to traditional flavours. The only downside of this meal was the pain to our wallets 😂. Thanks for reading! Happy eating!
