HACO Omakase
Omakase is one of the best experiences invented by the Japanese and although it is simultaneously exciting and a little threatening, the joy of having hand-picked and high-quality dishes served over a few hours is an art form. In today's blog - I'll take you through HACO's tempura omakase menu, prepare to eat with your eyes.
The Michelin guide says there are "few formal dining experiences as revered or as intimidating" as omakase. Omakase literally translates into "I'll leave it up to you" so diners leave their fate up to the chef, who comes up with innovative and high-quality dishes that might be hit-or-miss. HACO offers a new tempura dining experience in the heart of Sydney from Chaco Bar Group executive chef Keita Abe and ex-Sasaki restaurant Head Chef Kensuke Yada. How did my first omakase experience go? Keep reading.
Cuttlefish
I always thought cuttlefish was just the superior version of squid but tempura cuttlefish boasts an entirely new flavour profile - where the mild milky notes and creamy finish are enhanced by the crispy batter. The texture is surprisingly tender and a dollop of citrus undercuts aany potential heaviness from the tempura batter.
Note all tempura items are cooked in front of the customer to retain freshness, sesame oil and lard are used as much for frying as a seaoning so expect full bodied textures and aromas from the tempura items.
Tuna
Simplicity is often best when it comes to showcasing the quality of seafood and sashimi is nothing short of an art form in Japanese cuisine. This tuna is presented in its raw, untampered form and it really just tasted as smooth as butter on my tongue. The chef has already brushed the tuna with soy sauce so the real question is: to wasabi or not to wasabi. Although wasabi goes straight to my brain I still gave this a try - it was a lot milder than the standard supermarket wasabi but still not my cup of tea.
Wagyu tartare
Tartare is a divisive dish and not everyone has the palate for raw beef but this wagyu tartare was cleverly constructed with yuzu sauce and truffle. The acidity of yuzu cuts through the wagyu whilst truffle shavings provides an earthy, musky flavour to enhance the quality of that delicate wagyu. If you haven't tried tartare before, this is your chance to go for it.
Abalone
I must admit that seeing abalone on the menu evoked a mixture of excitement and apprehension as I haven't tried it before and wasn't sure how it would be served. HACO's combination of abalone and chawanmushi eliminated all my fears - the chewy, buttery, and salty abalone was a lovely contrast to the bed of ethereal and soft egg custard (still prefer other seafood though).
Prawn
We kick off the tempura dishes with prawns - lightly battered, crispy and flavourful. These prawns are served straight from the vats of sizzling hot sesame oil, the fllsh frying technique ensures that the tendereness of the prawns shines through with a light, non-greasy batter. If you are looking for a moreish, umami and crispy tempura that appeals to the masses - this is it.
Whiting
Whiting is a firmer and leaner type of fish but HACO was able to flash-fry the whiting fillet to extract its sweet, delicate flavour. The crispy, golden batter complements the soft and flaky texture of the whiting. One word to describe this - intriguing.
Tsukune
I have only tried tsukune in yakitori restaurants before and these are usually served with a soy-based glaze over a charcoal grill. Tempura tsukune is now a new favourite - the lightly seasoned tempura batter accentuates the tsukune mince and this was not overly meaty or dense, a delicious one biter.
Lobster
Lobster tempura is a new delicacy to me as lobster is usually served raw or as lobster mornay. This was eye- opening - the lobster was perfectly cooked and covered in a light, crispy batter to enhance the umami. It's a shame this was only a one-biter, I could've had 10 more servings of this.
Foie gras
We are hitting the big leagues with this foie gras served on a bed of crispy seaweed with a dollop of wasabi on top. Foie gras is another new food item to my palate but this was surprisingly rich and unique in flavour - almost like liver pate but make it fancy. The contrasting crunch of the seaweed with the foie gras was also very clever, elevating this to a multi-dimensional flavour experience.
Scallop
Scallops are near the top of the list when it comes to seafood for me because of their mild, sweet flavour and buttery texture. HACO's fancy tempura scallops with caviar (or is it fish roe) preserve the tender texture of the scallop whilst highlighting the sweet, almost nutty flavour of the flesh. My tummy was very happy after this and I'm sure yours will be too.
Market Fish
I’m actually unsure what this ‘market’ fish was (forgive me, after so many courses of seafood you would be lost as to what each course is as well… such is the joy of omakase). However my tastebuds remember this fish as being moreish, delicious and once again the light tempura batter complements this tender piece oof fish perfectly. Enough said - this was very tasty.
Wagyu
How beautiful is that intersection of wagyu - fried to medium-rare perfection and you can tell from the photo that the meat was beautifully juicy and tender. The lightness of the batter provided a nice crunch - this is a work of art.
Duck
The chefs at HACO must have thought that diners might still be feeling hungry after consuming all the delicious tempura and raw delicacies so the final savoury dish is duck served in cold noodles with droplets of truffle oil. After the heat from all that tempura, this was a very welcoming and refreshing change to my tastebuds - the duck was cooked to pink perfection and sliced thinly whilst the noodles were made for slurping (of course we didn't do that and showed appropriate etiquette).
Mango
My friend and I had an ongoing discussion throughout this omakase lunch that we hoped the mango at the end was some form of sorbet and not slices of mango that you'd usually get at Chinese restaurants. Alas, our wish came true when we set our sights on this cute and deliciously cooling mango sorbet. Although this was a sorbet it was still quite creamy and a lovely touch to finish an amazing meal.
Disclaimer: Please note that HACO can not accommodate for any dietary requirements, the menu may change based on market availability and a 15% public holiday surcharge applies.
Final rating: 8.5/10
We are spoilt for choice when it comes to Omakase in Sydney but the cost of living is only going up and if you are going to Omakase for a special occasion but don’t want to break the bank then HACO is a great choice. My biggest fear with Omakase (and Japanese food in general) is legging it to Maccas straight after the meal because there wasn’t enough substance to fill me up. Never fear, HACO’s tempura omakase will definitely leave you feeling satisfied and happy afterward with its great selection of tempura options and creative twists on traditional favourites.
Address: 102/21 Alberta St, Sydney NSW 2000
Hours:
Sunday, Monday: Closed
Tuesday, Wednesday, and Thursday: 5:45–11 pm
Friday: 12–2 pm, 5:45–11 pm
Saturday: 12–2:30 pm, 5:30–11 pm
Website: https://hacosydney.com.au/
