.png?ssl=1&w=380&crop=0,0,100,304px)
Soba noodles with nori sesame butter and sake-grilled prawns
An easy, everyday Japanese-inspired soba noodle recipe that requires little time and effort.
Sake
Léonie Upstairs: Restaurant review
This serene eatery is a lesson in temaki sushi and female-brewed sake.
First verdict: Ante, Sydney
There’s an impressive menu by a former Billy Kwong and Lankan Filling Station chef. Plus, personalized sake flights and a vinyl collection that’s 2500 LPs strong. This is an opening to get jazzed about.
Chaco Ramen’s fat soy ramen and kaeshi
The staple bowl of noodles from the Sydney ramen house.
Kazuki’s prawn and chive dumplings, sake butter and ponzu
Plump prawn parcels, enriched with that sake butter, and balanced with that citrus-y ponzu.
Chaco Bar’s chicken thigh skewers
A must for your at-home yakitori.
Udon with pipis and sake
A simple dish that's rich, savoury and made special by the inclusion of pipis.
Sokyo’s guide to making chirashi zushi
Sushi master Chase Kojima of Sydney’s Sokyo restaurant reveals the key steps to this freewheeling deconstructed sushi.
Grilled chicken sticks in chicken fat and sesame
These moreish chicken skewers, grilled over hot coals until crisp and charry, are perfect drinking food: convenient, compact and full of big flavours.
Chicken teriyaki with wasabi slaw
To add that hibachi flavour without the fuss, char the marinated chicken on a wire rack set over a gas flame instead of in a pan before you roast it (it will need a little longer in the oven).