September Dinner Menu – Onsen Tamago

September 6, 2014

温泉卵 $5.20

Sous Videがあると完璧な温泉卵が作れます。68度で30分。黄身がかたまり、白身がとろり。もちろん使用するのはQLD内陸のDarling Downsより直送される有機飼育の放し飼いの幸せな鶏のストレスフリーな卵。Taro’s特製のさっぱり醤油出汁とマイクロハーブで。

Sous Vide Egg with Micro Herbs $5.20

68 deg Onsen Tamago.  When you cook eggs at an even 68degrees for a long time, the yolk sets but the whites are still runny.  (Direct oppsosit of our usual soft boiled egg.  Where the technique is applying high heat from the external perimeter to cook the whites and not let the heat penetrate the yolk at the centre.)  The egg is of course our usual organic and stress free happy free roaming chooks from Country Range Farming in the Darling Downs.  The dashi is our special non MSG broth, and micro herbs direct from our veggie patch!

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September Special – Tsukimi Yamakake Ramen

August 31, 2014

9月限定 

月見やまかけラーメン $15.40

月見やまかけつけ麺 $16.40

QLDにこんなに美味しい和の食材があるって知ってました?今月は毎週Taro氏が車を走らせ今が旬の山芋をLocalの農家より直接仕入れています。強烈なネバネバは長芋ではなく高級な山芋や自然薯をほうふつさせます。いつもより濃い目の醤油ラーメンにやまかけを浮かべ、月見仕立ての卵黄、わさびなどを載せてお出しします。ネバネバを思いっきり楽しむならつけ麺がおすすめです。1日限定10食前後。

<LIMITED DURING SEPTEMBER ONLY>

Tsukimi Yamakake Ramen $15.40

Tsukimi Yamakake Tsukemen $16.40

The September Special is a Japanese traditional menu. This month, Taro drives out weekly to source the fresh yam potato direct from the local farmer on the southside. Usually served on soba (buckwheat noodles), the Yamakake or grated yam is a popular topping on rice or noodles. Once grated, the yam forms a very elastic sticky paste which makes your skin itchy. The yamakake ramen is shoyu ramen with the grated yam and a raw egg yolk on top, Tsukimi means moon watching because the yolk resembles a moon in the sky. Sticky and gooey, this dish might not be for the general public and I wouldn’t recommend it unless you are very curious or an advanced connoisseur of Japanese food.


Sashimi Tuna w Grated Yam マグロの山かけ

August 16, 2014

Sashimi local tuna with locally grown yam. Typical izakaya food.

本日のおすすめ。現地産の季節のものです。限定5食用です。

$8.20

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Kenji Uranishi Exhibition “Sanctuary” @ Gold Coast Arts Centre

July 30, 2013

Visited local Brisbane artist Kenji Uranishi’s exhibition held in Bundall.

Look at these beautiful lines. A little bit crazy I think for him to come up with a vision for these neat tedious and uniform yet subtly human forms.

Truth be told I am actually planning a collaboration with Kenji and he is creating some ramen bowls for Taro’s. Stay tuned for further details!

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August Special Kyoto Kitashirakawa Style Ramen / 京都北白川系ラーメン

July 28, 2013

別名天一系。京都の超人気店をインスピレーションに作って見ました。あくまでインスパイア系です。ブログのabout meに書きましたが自分に大きな衝撃を与えてくれたラーメンです。オープン3年半、満を時してメニューに登場させます。8月限定ですのでぜひご賞味ください!
Ever heard of Tenkaippin? This one is inspired by this shop. As I wrote in my about me section, this ramen was an eye opener for me at 16 years of age. Since then, I have come this far. But after 21 years I go back to my roots by putting this one on the menu. Limited during August only!

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Blackstar Coffee

April 19, 2013

As I wrote earlier, I have been trying to up the quality of our coffee.

Out with our previous supplier and in with Blackstar!

One of my personal favorite Cafes in Brisbane has always been Blackstar in Westend. So I just started talking to them naturally and ever since, they have been helping us with the supply of coffee and getting our coffee up to a good level.

We are now proudly offering their Revolution blend for the espresso range and also stock their legendary Cold pressed coffee range.

The coffee extraction technique of Blackstar is simple. The beans are selected from organic fair trade farmers and roasted behind their shopfront in small batches in their cute little roaster, medium-light not to kill the good qualities of the green beans. Then upon extraction, put in heaps more beans and extract with less water, means double sweet intense coffee flavor, less milk or water to dilute the flavors. Coffee is naturally a sweet thing, so even if you don’t add sugar, a latte made with Blackstar beans and method is sweet yet full bodied.

The CPC not only tastes great, it really is a inspiring drink. The stylish design, organic ingredients, cold pressed for a mild full flavor, and they don’t use sugar. They use organic blue agave nectar which I am pretty sure will soon start to become a common term among foodies and healthies. It is a cactus like plant and produces a syrup that is heaps sweeter than sugar so less usage and the GI is much lower than sugar so healthy and less guilt.

Drinking Blackstar also means you are supporting ethical practices, organic farming and a local Brisbane business.

Go on guys, try it, get hooked. Enjoy it and be the missionary to spread the word on this awesome drink!
Blackstar Coffee on Urbanspoon

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Uni Ramen

March 25, 2013

Not there yet. Too predictable.

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