Archive for February, 2009

Restaurant Review – Satsuki (Subiaco, Western Australia)


Satsuki is the latest offering from the group that brought us Yahachi and Ha-lu.  They also had an interest in a restaurant in Tokyo.

Satsuki is located in Subiaco just near the train station.  The layout is interesting  – there is a very Japanese counter that is great to sit at but lacks the see through fish display that could get the taste buds moving early.  This, and the heavy ratio of outdoor to indoor seating is a mistake.  Counter dining in real restaurants is sorely lacking in Perth.  It gives a date a different feeling and it allows solo diners a comfort that an unreadable newspaper does not.   Adding a glass presentation case would bring that extra bit of authenticity and interest.

The real feature of this restaurant is the sushi chef, Yamahara-san. For a Japanese restaurant to feature such a well qualified Tokyo trained, Edo style sushi chef is a coup – especially since he seems committed to stay.  His technique and presentation is up there with the best in Ginza.  It is a shame that Satsuki, then, has such a limited selection of sushi to order from.  It is my hope that by consistent customer demand that they expand the list of fish they use and allow him to serve a wider complement of sushi.  I have had the privilege of sitting at his counter before and I can vouch that your appetite will run out well before his imagination does.

The rest of the menu is presented in a nice izakaya style – salads, nimono (simmered things), agemono (fried things) and so on. This allows you to order and eat a Japanese meal the way it is intended to be eaten. A variety of dishes is ordered, several times throughout the evening, carefully balancing and complementing textures and flavours.   Thankfully, they have included ochazuke to finish off with.

Complaints?  Menu could be a little wider, shouchu and sake prices are astronomical (thanks to the supplier) and there are no kushiyaki on the menu. 

Other than that, it is great to see real Japanese food, prepared well and washed down with a decent beer.  Lets hope they can maintain a bit of authenticity and hold out against the teriyaki munching, california roll loving unwashed masses!


Subiaco’s Funtastico


Were were happy to find Funtastico open on a Monday after NYE – an evening when most Perth restaurateurs were giving their customers a break, Funtastico was too short staffed to deal with the influx of second choice refugees in the Subiaco area. Service was flustered; drink orders came after three reminders and kitchen was visibly disorganised. In fact, the kitchen staff found themselves flatfooted while waitstaff were fielding a chorus of “Is my main course still coming?” from several tables. Shared antipasto platter was well thought out and varied. Main course of chicken fagottini had an unacceptably gluggy texture and some pieces were difficult to ply from the plate. As it turned out, it wasn’t worth the physical effort for each bland morsel. Spaghetti Marinara al Cartoccio was uncharacteristically salty – if that is how it is meant to be then this restaurant owes me a few tablespoons of salt that were missed last time I orderd this dish. Pasta in a bag is always going to be a novelty but I would prefer it to be better than pasta in a can by a somewhat wider margin. Overall, the shared entree platter and one of four mains was worth eating. Didn’t bother with dessert.

how risky is fugu?


Every now and then you hear a story about the “dreaded pufferfish of Japan.”  Often these stories tell us that eating fugu is dangerous.   I have read a lot of stuff in the papers telling me that fugu (blowfish or pufferfish) is very risky.  People even tell me that “it is only eaten for the thrill”.


There are plenty of restaurants in Japan that sell fugu as their main dish.  There are also lots of places that sell it just as one of many things they sell.  Overall, it is estimated that there are over 80 million serves of the stuff every year in Japan – which sounds like a lot until you remember that there are nearly 130 million people in Japan.

Every year a handful of people get sick and sometimes they die.  Importantly, it has been years since anyone died from eating fugu prepared by someone licensed to serve it in a restaurant (there are licences for nearly everything in Japanese kitchens!).  So, nearly all of the people who get sick do so from eating fugu at home, prepared by someone who doesn’t know what they are doing.

So, if there are 80 million serves per year and it is years since anyone died from eating fugu prepared by a licensed chef…  what does that mean for the “risk”?  Put in perspective, it is said that commercial air trips have about a one in 80 million chance of resulting in death. 

Roughly one in every 9,500 Australians dies on the roads each year, more in the US.

From a numeric point of view, there is not a lot to support the notion that eating fugu is risky.  I am not sure how many people die from choking on steak but it could even be a more prevalent problem.

There are plenty of examples of indefensibly bad risk management in regulating foods.  I will post more on them later.

Maybe fugu is a bit like a rollercoaster?  Maybe it feels risky without actually being all that risky?

are you too scared to fly on a commercial flight?

are you too scared to fly on a commercial flight?

This is a pic of some fugu tempura.  It is not the most usual way of eating it – I find the subtle taste of fugu to be lost in the “fried” taste of the batter.

gintara saikyo yaki


It surprises me that outside Japan, the Japanese food we can get is very unrepresentative of what is eaten in Japan.  It is especially surprising when you see how delicious the real thing is, even to the western palate.  Hopefully, it does not come as a surprise that Japanese people don’t go out in the evening to eat teriyaki chicken (if they ever eat it at all!) or roll sushi. 

There are many great grilled fish (yaki sakana or yakizakana) dishes in Japan.  One of my favourites is “gin tara saikyo yaki”.  Tara means cod, gin means silver (what North Americans call black cod, the Japanese call silver cod), saikyo is a type of very light coloured miso paste that the fish is marinated in and of course, yaki means to grill.

gintara saikyo yaki

gintara saikyo yaki


The dish is a little unusual because the fish is packed into the sweet tasting saikyo miso (usually in a plastic box) and left in the fridge for 2-4 days.  That is unusual because Japanese fish dishes are usually very fresh.  When the time comes to cook the very traditional method is to cook it over sumi (charcoal).  Since that is a pain, the next best thing is a kind of gas grill.  This is a very common cheap home dish or a cheap lunch at a yaki sakana restaurant.  Near my old office in Tokyo I could have a large serve of this dish, with rice, soup, tsukemono (pickle) and a small salad for about $10 Australian or $7 US.  The quality was incredible.

The fish itself has a good spread of fat throughout.  When you push it with your chopsticks, the segments should separate from each other but tend to stay in one piece (making it about the easiest fish to eat with chopsticks!).  Just under the skin is a very juicy, fatty layer.  The flavour is surprisingly sweet, smoky and like nearly all Japanese fish dishes, very salty. 

In Australia, the fish is called Patagonian toothfish and Australians generally haven’t eaten it. 

Some Aussies have eaten this dish in Melbourne at a certain high profile Japanese restaurant.  The place in question has branches is the US, UK and Australia and is part owned by a famous actor. It sells “dumbed down” Japanese food, primarily for customers without a lot of experience in Japanese food.  Some of the reviewers really talk up this dish as a really special one and some of his customers come away thinking that he invented it!  In reality, it is basic, cheap family food eaten in every suburb, every day.  I was not surprised when this group’s restaurant in Japan closed down.  There are so many better places to eat and it is sad that outside Japan people think this restaurant’s weak, adulterated, bland dishes are representative of real Japanese cuisine.

I sometimes make this dish at home.  We can buy the fish but we usually have to buy the saikyo miso from Japan and bring it into Australia ourselves.  Now, if we lived in Singapore, we could buy this miso at the supermarket underneath Takashimaya!

Eating Horse?


I am just trying to put a picture up of some basashi.  Basashi is horsemeat served like sashimi.  It sounds different but it is actually very common in Japan and quite delicious.  A lot, if not most, of izakayas serve basashi.  I suppose over the course of the year they all would serve it at some time because of seasonal changes to the menu. 

Raw horse rump at the top left and horse ham centre right

Raw horse rump at the top left and horse ham centre right


Horse meat is a really important part of European cuisine as well.  In Puglia, for example, horse meat is the main traditional red meat.  Horse meat has its own subtle flavour and can bring an interesting angle to a meal.  Since changes in flavour and texture are so important in Japanese cuisine, it plays a really important role.


I read that Australia processes and exports about 30,000 horses for consumption in Japan.  A bizarre fact is that it is illegal to serve horse in Australia – even though it is a delicious and healthy part of a meal.  Even more bizarrely, no reason is put forward as to why it might be illegal.  It is perfectly healthy and if it wasn’t humane, we wouldn’t be allowed to export it, would we? 


Unexplained, ignorant laws like this are part of why food in places like Australia and the US lags a long way behind Japan, France and Italy.  Gordon Ramsay promoted the eating of horse in the UK and I wish he would do the same in Australia.  I am not advocating that it be made compulsory!  But at least it should be an option for those whoe horizons are a little wider.

about that otoro…


The pic on my first post was of otoro.  I took this pic in one of my favourite sushi spots in Ginza, where I love to take first timers in Japan.  Usually I prefer to take people who profess to dislike sushi.  The look on their face is amazing when they try their first few pieces.  They notice the little things: like how the fish (neta) is cool and how the rice (shari) is slightly warm.  They notice that in a good sushi shop in Japan the wasabi tastes quite different – it is grated several times throughout the night on a small sharkskin grater. This is called nama wasabi (nama means fresh). Before I came to Japan, I was not a big fan of sushi either.

Back to the otoro.  Toro means belly and the “o” means great, as in large.  The most expensive part of the tuna is the belly.  The bright red stuff you normally see is called akami.  Toro is usually divided into otoro and chutoro (chu in this case means middle). 

So why is it so popular?  Texture and flavour are both quite unlike anything else.

The flavour is stronger than other parts of tuna.  The flavour is long and smooth.  The aroma and richness seems to fill you.  I like to crush the piece against my palate and draw in a long deep breath through my nose to savour the aroma.  This is fat of a consistency that seems to melt in your mouth.  Other fish may have fat – but not at this consistency.

Texture in this case is governed by the fat content- that is, the very HIGH fat content.  You can tell from the colour that it is almost like bacon.  The pinkness comes from the fat and the white sections are pure fat – they hold together the pink segments of flesh, not unlike pork belly.  A good sushi chef sometimes manipulates the piece of fish so the firmer pink sections are sticking up a little and the white sections are falling away, giving a slight zig-zag profile down the piece. 



I might make a number of posts about this particular cut of tuna – god knows, I am also going to make several posts about the cheek and head sections of the tuna.

the beginning


Well, the point of this is to rant about a few things.  Food Mostly.

Some topics I want to cover are about Japanese food in general, sushi, restaurants where I live, where to go for great food and some food trends.  I also will try to put up some pics of great food…  And also some pics of me making pasta, making my own sausages and struggling with my shichirin.



Mostly I intend to read it and agree with it myself!