Tempura Hajime: A very special experience

tag:blogger.com,1999:blog-1992309463547711664.post-72301352278376877542008-04-26T18:16:00.013+10:002008-05-18T20:15:09.977+10:00Tempura Hajime: A very special experienceIt has been quite a few weeks now, but Thursday the 24th of April was a night I had marked on the calendar for quite some time. The opportunity to eat at a very special restaurant, that restaurant being Tempura Hajime, hidden away on Park Street, South Melbourne. I must admit that this was not an easy place to find. After strolling along the wrong side of the road for ten minutes I gave the restaurant a phone call and was promptly guided to the door by one of the wonderful hostesses. Tempura Hajime is no ordinary restaurant. It is a 12 seat bar, where patrons sit, interact and enjoy the food of chef Daisuke Miyamoto, a man very passionate about his cooking and ingredients, happily showing off a range of produce, including the cooking oils he uses. There is a genuine interaction between chef and diner, Miyamoto happily sharing stories of the Japanese lifestyle, and how common such establishments as his are in Japan, often with as little as six seats. There is a great level of honesty and integrity about everything that is done at Tempura Hajime. Despite having only 12 seats, there is still only one sitting each evening with guests being asked to arrive at different times to ensure he can maintain consistent quality across all food. The restaurant no longer accepts large bookings either, the maximum being six for this very reason. All of these things alone make the dining experience sensual and unique, but it is the food quality that Hajime is renowed for. Things start off with a sashimi set. The sahimi preseneted is as good as any I have eaten before: three presentations: soft, fatty ocean trout, a firmer red emperor and spanking fresh kingfish. Each taste like they have come straight from the sea. There is also a small kobachi (appetiser) of what I am told is called nano hana (a Japanese green), containing miso and a creamy dressing which was just wonderful and helps to whett the palette. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/_7wnK3hPUVjQ/SBLrufek3DI/AAAAAAAAAsk/2GDfCg2HlKM/s1600-h/tempura1.jpg"><img style="cursor:pointer; cursor:hand;" src="http://bp1.blogger.com/_7wnK3hPUVjQ/SBLrufek3DI/AAAAAAAAAsk/2GDfCg2HlKM/s200/tempura1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5193472504267856946" /></a> After finishing appetisers the tempura courses soon follow. The emphasis is on prime quality ingredients cooked with care. Chef regularly visits Prahran market and other sources to get the freshest ingredients for every sitting. The oil he uses is a blend of 90% soy oil, from Japan along with 5% tea oil from America and 5% sesame oil from Japan, resulting in the perfect balance for his tempura. Miyamoto carefully tests the oil before cooking each morsel, adjusting the heat and adding oil where necessary. Once it is at the perfect temperature each item is quickly cooked in the oil, constantly being pronged with his chopstick like cooking tongs. Once cooked it is drained of any residual oil, rested and sliced. The first item to arrive is a magnificent king prawn: "king prawn, thank you, king prawn". A huge, incredibly fresh prawn with the lightest, crispiest coating. It is quality that you are simply not going to find elsewhere. From here on in I just know that everything is going to be amazing. Chef follows with a perfect spear of asparagus and continues to alternate with seafood, followed by vegetable, until the later courses. A tempura sauce and fresh lemon also sits at the table for use with each course. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_7wnK3hPUVjQ/SBLrwPek3EI/AAAAAAAAAss/b9s1PlN0FQc/s1600-h/tempura2.jpg"><img style="cursor:pointer; cursor:hand;" src="http://bp0.blogger.com/_7wnK3hPUVjQ/SBLrwPek3EI/AAAAAAAAAss/b9s1PlN0FQc/s200/tempura2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5193472534332628034" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/_7wnK3hPUVjQ/SBLrwfek3FI/AAAAAAAAAs0/nfhWovfsOSc/s1600-h/tempura3.jpg"><img style="cursor:pointer; cursor:hand;" src="http://bp1.blogger.com/_7wnK3hPUVjQ/SBLrwfek3FI/AAAAAAAAAs0/nfhWovfsOSc/s200/tempura3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5193472538627595346" /></a> Here is a brief summary of everything else I am presented with. This is spanking fresh produce, prepared simply with amazing results. Each item is savoured as much as the last. I apologise for the particularly poor photos: it seems that my camera was not having a good night. Fresh scallop stuffed with seaurchin: We are told how the scallop itself has a very mild taste, and that the intensity of the seaurchin works well as a contrast. Bang on, this was an amazing combination. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_7wnK3hPUVjQ/SBLrwvek3GI/AAAAAAAAAs8/g1Ne6qaZ9DI/s1600-h/tempura4.jpg"><img style="cursor:pointer; cursor:hand;" src="http://bp2.blogger.com/_7wnK3hPUVjQ/SBLrwvek3GI/AAAAAAAAAs8/g1Ne6qaZ9DI/s200/tempura4.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5193472542922562658" /></a> Sweet Potato: Not the usual Western variety though, this is an intensely creamy purple variety, which I believe is known as okinawan. Chef pre-cooks the potato and then quickly fries it off before serving resulting in a crispy coating, contrasting against a creamy, chestnut-like texture. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp3.blogger.com/_7wnK3hPUVjQ/SBLrw_ek3HI/AAAAAAAAAtE/ceVnBXa8lps/s1600-h/tempura5.jpg"><img style="cursor:pointer; cursor:hand;" src="http://bp3.blogger.com/_7wnK3hPUVjQ/SBLrw_ek3HI/AAAAAAAAAtE/ceVnBXa8lps/s200/tempura5.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5193472547217529970" /></a> Mushroom stuffed with prawn: Incredibly moist, and once again the combinations work together so very well. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp3.blogger.com/_7wnK3hPUVjQ/SBLs5_ek3II/AAAAAAAAAtM/A49sA9yHYrY/s1600-h/tempura6.jpg"><img style="cursor:pointer; cursor:hand;" src="http://bp3.blogger.com/_7wnK3hPUVjQ/SBLs5_ek3II/AAAAAAAAAtM/A49sA9yHYrY/s200/tempura6.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5193473801347980418" /></a> Fresh baby corn: The cooking method really highlights the crispness and freshness of the produce. I'm not usually a fan of baby corn, but this piece was very good. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/_7wnK3hPUVjQ/SBLs6fek3JI/AAAAAAAAAtU/eZVLEAQtbL8/s1600-h/tempura7.jpg"><img style="cursor:pointer; cursor:hand;" src="http://bp1.blogger.com/_7wnK3hPUVjQ/SBLs6fek3JI/AAAAAAAAAtU/eZVLEAQtbL8/s200/tempura7.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5193473809937915026" /></a> King George whiting fillet: Simply battered and served. Once again you would be hard pressed to get a more natural tasting piece of fish anywhere. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_7wnK3hPUVjQ/SBLs6vek3KI/AAAAAAAAAtc/LFkvYWP1fi4/s1600-h/tempura8.jpg"><img style="cursor:pointer; cursor:hand;" src="http://bp2.blogger.com/_7wnK3hPUVjQ/SBLs6vek3KI/AAAAAAAAAtc/LFkvYWP1fi4/s200/tempura8.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5193473814232882338" /></a> A refreshing salad of mixed lettuce, seaweeds, tomato and avocado. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_7wnK3hPUVjQ/SC9ouFCJO0I/AAAAAAAAAvk/85lANWgaK7M/s1600-h/tempura9.jpg"><img style="cursor:pointer; cursor:hand;" src="http://bp2.blogger.com/_7wnK3hPUVjQ/SC9ouFCJO0I/AAAAAAAAAvk/85lANWgaK7M/s200/tempura9.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5201491235470654274" /></a> Eggplant stuffed with minced chicken. Perfectly executed. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_7wnK3hPUVjQ/SBLs7Pek3LI/AAAAAAAAAtk/NB35WmRWvgY/s1600-h/tempura10.jpg"><img style="cursor:pointer; cursor:hand;" src="http://bp0.blogger.com/_7wnK3hPUVjQ/SBLs7Pek3LI/AAAAAAAAAtk/NB35WmRWvgY/s200/tempura10.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5193473822822816946" /></a> Eel with a teriyaki sauce: the fresh eel had a slightly smoky flavour and the sweet, sticky teriyaki contrasted against the flesh perfectly. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_7wnK3hPUVjQ/SBLuIvek3MI/AAAAAAAAAts/uYjyvy5Lgfo/s1600-h/tempura11.jpg"><img style="cursor:pointer; cursor:hand;" src="http://bp2.blogger.com/_7wnK3hPUVjQ/SBLuIvek3MI/AAAAAAAAAts/uYjyvy5Lgfo/s200/tempura11.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5193475154262678722" /></a> John Dory fillet, sliced and finished with pickled plum. Another succesful dish, the fish is perfectly cooked and the flavour of the plum works well to provide another element to the simplicity of fresh fish. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_7wnK3hPUVjQ/SBLuJPek3NI/AAAAAAAAAt0/27tNgrTrH2k/s1600-h/tempura12.jpg"><img style="cursor:pointer; cursor:hand;" src="http://bp0.blogger.com/_7wnK3hPUVjQ/SBLuJPek3NI/AAAAAAAAAt0/27tNgrTrH2k/s200/tempura12.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5193475162852613330" /></a> Oyster, fresh from the shell, cooked tempura style. Perfect with a drizzle of lemon juice. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/_7wnK3hPUVjQ/SBLuJfek3OI/AAAAAAAAAt8/PqDDjZSfEyw/s1600-h/tempura13.jpg"><img style="cursor:pointer; cursor:hand;" src="http://bp1.blogger.com/_7wnK3hPUVjQ/SBLuJfek3OI/AAAAAAAAAt8/PqDDjZSfEyw/s200/tempura13.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5193475167147580642" /></a> Kakiagedon: Mixed vegetable and seafood tempura atop steamed rice, finished with a sticky Teriyaki sauce. A fitting way to end the savoury courses. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp3.blogger.com/_7wnK3hPUVjQ/SBLuJ_ek3PI/AAAAAAAAAuE/6AvP08Hwhj0/s1600-h/tempura14.jpg"><img style="cursor:pointer; cursor:hand;" src="http://bp3.blogger.com/_7wnK3hPUVjQ/SBLuJ_ek3PI/AAAAAAAAAuE/6AvP08Hwhj0/s200/tempura14.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5193475175737515250" /></a> The meal concludes with a small dessert: a simple panacotta with a reduced moscatto syrup and some orange segments. So much better than the typical offering of green tea ice cream served up at most Japanese restaurants. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_7wnK3hPUVjQ/SBLuKPek3QI/AAAAAAAAAuM/witGKcNNcwo/s1600-h/tempura15.jpg"><img style="cursor:pointer; cursor:hand;" src="http://bp0.blogger.com/_7wnK3hPUVjQ/SBLuKPek3QI/AAAAAAAAAuM/witGKcNNcwo/s200/tempura15.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5193475180032482562" /></a> A meal at Tempura Hajime really is a very special experience, and at $72 it represents great value for what you get. This is important to the chef, who says he likes money but this is not about money. It is about his passion for food and cooking. Its a family run business: Miyamoto cooks, while his wife and friend act as the service staff; always there when you need them, and happy to discuss their life and background after dinner. Chefs wife studied agriculture in Japan, and when she moved to Australia started working on farms, but was rather appauled with some of the treatment of animals. She later moved into restaurant waitressing, where she met Miyamoto and they have been together ever since. It is so nice to be able to have these intimate conversations, which are simply not possible in the big restaurants. The chef is so modest and proud of his ingredients, happily speaking of his morning trips to Prahran market and the burbs, pulling out his produce for everyone to see. The set up is simple and intimate and service cannot really be faulted: there when you need it, away when you do not. An evening at Tempura Hajime is so much more than a meal. It is an experience, and a very special one at that. MY RATING: 17.5/20 - Food 8.5/10 Service 4.5/5 Ambience 4.5/5Jon!http://www.blogger.com/profile/06843864454762808594jon@melbournefoodie.com