Tweezing out flavours
I recently had the pleasure of dining at Oborozuki Japanese Restaurant in Sydney. Each dish was expertly prepared, presented and bursting with flavour writes Mel Nathan.
Forest Berry Sake Baba
The standout star of the evening was a young chef Daeun Kang formerly of Aria Restaurant, who showcased exceptional skill and creativity in the kitchen.
Her dedication to the craft is so evident. In every bite we were transported to the world of Japanese French cuisine, with views of the harbour’s bustling activities and majestic ferries.
Daeun keep continuing to shine and grow. Incredible news. Congratulations on joining the esteemed ranks of SMH Good Food Guide Hat Winners. A true culinary gem in the heart of Sydney. 15/20 Kanpai.
"My menu is a fresh, contemporary interpretation of Japanese cuisine, enriched by the precision and finesse of classic French culinary techniques." Daeun Kang.
Highlights of Oborozuki
Seating Capacity: 90 diners, including private Teppanyaki rooms for 6, 6, and 12 guests.
À la carte Private Dining Room: seats 12 guests.
Cuisine: Japanese French fusion à la carte and exclusive Teppanyaki menus, showcasing Australia’s fresh produce through a luxurious aspect.
Daeun presents a three- or four-course modern and elegant à la carte menu, rich in influences from both French and Japanese cuisine, showcasing premium Australian ingredients alongside select Japanese key produce."
Teppanyaki Room: Chef Felix leads the Teppanyaki Experience in three private dining rooms, with a 9-course menu, including Spencer’s Gulf Kingfish, caviar, abalone, A5 Japanese Wagyu and Tasmanian lobster tail.
À la carte menu highlights include Spencer’s Gulf Kingfish, Beef Tatare, Vadouvan-Kare, Maremma Duck and Forest Berry Sake Baba.
Oborozuki is a hidden gem at Circular Quay.
LV Sake case
Coral trout, wasabi, katsuobushi, Kaviari Kristal caviar.
In conversation with Daeun Kang at Oborozuki
Born? Daegu on South Korea about 1.5 hours from Seoul.
Education? Le Cordon Bleu, Sydney.
Best kitchens worked? Aria, Sydney.
Favourite cheap eat? Vietnamese chicken Banh mi. Simple is best.
What keeps you going? My family, who are proud of me and my passion for cooking.
Advice to future young chefs? Working in a kitchen can be challenging, but it will also bring you unparalleled joy and a deep sense of accomplishment. Stay committed to your journey, and the rewards will be worth the effort.
How does your Korean background influence your approach to cooking and menu development? Growing up in a farming family taught me to appreciate nature's bounty and the importance of seasonal ingredients. Cooking with these seasonal foods ensures quality and flavour in every dish. Additionally, traveling around the world has inspired and enriched my approach to recipe development.
Beef tartar, butter lettuce, louage emulsion, red kosho, aonori crisp.
Favourite kitchen tool? Tweezers are indispensable. They are my go-to tool for precision and detail, and I rely on them more than any other kitchen tool.
Most controversial menu item? Foie gras. Made from the liver of a specially fattened duck or goose, foie gras is beloved by many for its rich, buttery flavour, but it’s also highly controversial due to the force-feeding process involved in its production.
Excellent food and service
Favourite thing about Sydney? Its food diversity. The city offers a rich variety of high-quality cuisine, and its balanced lifestyle competes with that of any major city worldwide.
Most useful cookbook? Eleven Madison Park by Daniel Humm. Such an inspiring book filled with recipes, food illustrations and stories from the kitchen and chefs behind it.
Coral trout, wasabi, katsobushi, Kaviari Kristal caviar.
Can you share a story about a particularly successful dish on your menu? Our duck glazed with maltose and red wine reduction is a standout. Grilled over Japanese charcoal, it's served with roasted purple carrots, pickled blackberries, and a rich gastrique. Finished with creamy macadamia and a duck jus infused with Madeira and umeboshi, this dish beautifully blends Japanese and French cuisines, balancing nutty, sour, and sweet flavours with the richness of the duck meat.
Kingfish, ichiban dashi, oyster cream, purple daikon, umibudo.
Early influences? My mom. She's been running her own restaurant for nearly 20 years. Growing up in a family that values cooking, and food fostered a deep appreciation for the culinary arts from a young age. The recipes, techniques, and flavours I encountered early on became the foundation of my work. Additionally, early mentorship from skilled chefs was crucial, instilling a strong work ethic, discipline, and technical skill essential for any young chef's career.
Oborozuki has a list of non-alcoholic wines
On classic vs modern trained chefs? In cooking both are essential. Classic cuisine sets the benchmark for quality and must be respected, while modern cuisine should be embraced for its innovation and exploration.
Maremma duck, smoked beetroot, umeboshi, macadamia, mulberries
Obsession ingredient? Seaweed. Its umami depth, nutritional value, and versatile flavour make it an unbeatable ingredient that complements any protein when used creatively.
How can we keep attracting young chefs into the food world? Establish comprehensive training and mentoring programs to develop their skills, expand their knowledge, and sustain their motivation.
Oborozuki bookings
Level 3/71 Macquarie St, Sydney NSW 2000
Phone: 0426 111 999
Menu: oborozuki.com.au
Photography credit: Steven Woodburn
