Sydney’s Oborozuki has appointed Daeun Kang as head chef and has announced a new Japanese-French fusion a la carte menu.
The restaurant will still offer its signature Japanese teppanyaki offering, but alongside the Japanese-French three- or four-course à la carte menu.
Kang comes from a notable hospitality resume here in Sydney, most recently at Aria where she went from chef de patrie to senior sous chef for the venue.
The chef will draw upon her experience with farming produce for the menu which will team Japanese and French cooking techniques.
“I aim to present a fresh, contemporary interpretation of Japanese cuisine, enriched by the precision and finesse of classic French culinary techniques,” says Kang.
“… Incorporating fresh ingredients and seasonal produce has always been important to me when creating a vibrant and delectable menu. With the fortunate timing of our Spring menu launch, we have an abundance of seasonal local vegetables and fruits to choose from.”
Some of the dishes on the menu include a poached lobster with kombu bisque, zucchini, and sansho togarashi; Fremantle octopus with pancetta, mirin, and lemon; plus a Glacier 51 toothfish with koji, white asparagus, broad bean, and mussels.
Dessert-wise, guests can choose from a hot chocolate soufflé tart with white miso caramel; a matcha cheesecake; and the theatrical sake baba finished at the table.
The new Japanese-French à la carte menu is $180pp for three courses, and $220pp for four courses.
