Ginza Miyako Japanese Restaurant
Ginza Miyako Japanese Restaurant is a fusion restaurant serving Japanese food using French cooking techniques.
Located in the Stamford Plaza Hotel the venue has traditional western style seating but also traditional Japanese floor seating where the table is low and the floor is sunken.
My bestie H had returned to Adelaide for another visit so A and I took her out for a girls night.
I do not remember what this cocktail was called but I asked the waitress to recommend one for me that was on the sweeter side. I’m sorry to say but this drink was terrible and actually quite awful. It tasted like cough medicine. I took one sip and could not finish it.
Fresh Coffin Bay oysters served with dashi jelly, yuzu chilli dressing and ume ponzu sauce. The oysters were fresh, large and plump and the condiments were kept light and simple to compliment them.
Wagyu beef carpaccio. Japanese soy sauce, mirin and sake marinated wagyu rump served with crispy capers, sweet potato chips, fresh rocket, topped with ricotta and feta cheese and finished with wasabi dressing and sesame oil. The dressing was very dull and did not tie the flavours together which made it a little bland.
Venison and kinzanji miso tartarese served with marinated egg yolk, lentil, shichimi and coriander mayonnaise. The lentils gave the tartarese an interesting and unique texture.
Chef’s selection of seasonal sashimi. This was the freshest seafood I have ever tasted. Each piece of seafood was so soft and delicate and melted in the mouth. The fresh wasabi was very clean on the palate and gave a wonderfully spicy punch.
Fusion sushi platter of eel, scallop and wagyu beef. The sushi rice was stodgy, soggy and overcooked and the accompanying sauces tasted sickly sweet and synthetic. A Japanese restaurant that can not do sushi rice is very disappointing as it is one of the basics of Japanese cuisine.
Angus eye fillet served with beef jus, wasabi combination, celeriac puree and tamari soy marinated cream cheese. The eye fillet was perfectly cooked and so soft and juicy. The wasabi combination added a lovely subtle heat.
Roasted duck breast and duck leg croquette served with yuzu duck jus sauce, purple carrot and potato puree, dukkah crumble and artichoke chips. The duck breast was also perfectly cooked, very tender and incredibly moist which really impressed me as duck can sometimes turn out tough if not cooked correctly. The duck croquette on the other hand was very dry and chewy and not very pleasant at all.
Macha tiramisu served with black sesame ice cream, macha nuts and cocoa crumble. The tiramisu was smooth and creamy and had a real distinct macha flavour which I really enjoyed.
Roasted caramelised pear tart served with caramel syrup, soft almond caramel, dried pear chips, caramel popcorn and roasted green tea ice cream. The pears were nicely poached and the pastry was buttery and crumbly.
Ginza Miyako Japanese Restaurant had both good and bad elements but I found the food was extremely inconsistent and poorly executed as a whole. They definitely need to go back to basics in terms with the sushi.