Posts tagged ‘jazz’

August 17, 2011


by minibites


There’s always an occasion for live music and good food; blind first dates, reunions, meeting the in-laws; all potential cases for long silences and awkward pauses. Jazushi’s been around for a while now, nestled on a corner on Devonshire St. The interior is bare with exposed brick walls and a few framed records and paintings, but the ambience is warm and chilled out at the same time.

Dinner tonight is a farewell for my colleague and in particular from my team, so her bright smile and samba moves will be missed. The set menu is organised at $55 per person with all dishes served banquet style.

JazushiSalmon & Kingfish Carpaccio

Green Tea Noodle Salad 

Japanese at Jazushi is contemporary but keeps true to its roots. The salmon & kingfish carpaccio is a minefield of flavours with even the pickest eaters munching on a few slices.

The green tea noodle salad is intriguing, a cold noodle mixed through a mix salad with a sweet soy onion dressing. Seemingly bland on paper but filled with amazing flavour for such a humble salad.

JazushiSilver Cod w/ Saikyo Sauce

JazushiCamembert Tempura

Next are bite sized pieces of silver cod flavoured with saikyo sauce, which is one of the most amazing fish dishes I have ever had and, my favourite of the night. Saikyo is a sweet miso based sauce, using more rice than soybeans and uses less salt than normal misos, reducing it to a sweeter, buttery taste.

Cheese is not one of my favourite things (being lactose intolerant explains why…) but I had to give the tempura a go. Cheesy, but not as intense had I imagined and the batter was devilishly crunchy.


JazushiMixed sushi 

The main dishes began to roll out and of course, the JFC was on the menu with many izakaya styled restaurants following suit. The JFC was Jazuhi’s Fried Chicken with a lighter karaage style batter served with yuzu citrus sauce and tartare sauce. And of course, a few nigiri pieces with sneaky dots of wasabi underneath…

JazushiKakuni Pork Belly

Dishes of pork belly begin to roll out and we all salivate over its tenderness. The pork belly is melt-in-your-mouth tender as it’s cooked kakuni styled; meaning cubes of pork belly simmered in dashi, soy, mirin, sugar and sake and being slow cooked, all the fat begins to break down, mmm! The dishes didn’t stop there with the final dish of Wagyu beef steak served with sweet teriyaki and garlic sauce, and by this time I had fallen into a food coma.

JazushiCreme Brulee 

The top of the night, it’s a creme brulee in the tiniest ramekin, and it’s no wonder the Japanese stay so thin by keeping their dessert portions!


Perfect for delicious contemporary Japanese delights and sways to live jazz music every night.

145 Devonshire St
Surry Hills, Sydney

Jazushi on Urbanspoon