Leonie upstairs reviews

Alternatively, you could just come here to soak in the serenity while tucking into Melbourne's best selection of temaki sushi. Alongside the impressive sake list — pay leonie upstairs reviews to the excellently curated flights — temaki sushi gets top billing. Temaki is the looser, cone-shaped style of sushi, made to order so the nori arrives crisp and with less constrained ingredients than the more familiar nigiri. There's a make-your-own option too, leonie upstairs reviews.

By Katya Wachtel. By Matheus. Much like at Hareruya, the menu at Leonie is equal parts simple and considered. The focus is on topnotch, sometimes hard-to-find sakes and expertly crafted temaki sushi, or cone-shaped hand rolls. Expect around a dozen sushi options, which might include the umami roll creamy uni, or sea urchin, with sea grapes , the negitoro mashed tuna, spring onion and shiso and one rotating daily special.

Leonie upstairs reviews

Kantaro Okada wanted Melbourne to experience temaki sushi, a popular dish eaten at home in Japan. His new restaurant, Leonie Upstairs, serves it wrapped with premium Australian seafood and more than 50 sakes by the glass. While TikTok has been going mental over mochi-wrapped gelato at Hareruya Pantry, a Japanese bento and dessert takeaway store that opened in March , everyone missed the restaurant above it that opened a month later. The ingredients are usually prepared prior to mealtime, with everyone assembling their own. There are a dozen temaki to choose from, plus a nightly special. Fillings include otoro tuna belly, grilled eel with kinshi shredded egg and masago fish roe , soft shell crab with curry mayo and uni with sea grapes. Leonie is named after Leonie Gilmore, a 19th century American editor and journalist who was also the lover of Japanese poet Yone Noguchi. She raised his son, sculptor Isamu Noguchi, alone. He became an artist because of how she lived. They come fresh, baked with signature mayonnaise or steamed with ginger, rice noodles and spring onion. An unpasteurised ginjo-shu with a mushroom earthiness from father-son brewery, Abe-Shuzou, stands up against a platter of smoked ferments. It features pickled and smoked daikon filled with cream cheese, smoked egg tartare spooned onto parmesan crisps and cubes of cream cheese sticky with dried fruit and sweet miso. It also brings out the meaty, savoury flavours in the lucky dip of eel, prawn, scallop, chestnut and shiitake hiding in silky chawanmushi steamed egg custard. There will be something lighter with the half-spheres of homemade sesame tofu in sweet miso that wobble on Japanese Arita porcelain, and more powerful with slices of cured mackerel that fold over themselves on pureed pink gari ginger with ponzu jelly. Enter through the unmarked black door in the left corner of the shop.

Entertaining 5 wine fridges to store your vinos for entertaining and longevity Feb 27,

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Much like at Hareruya, the menu at Leonie is equal parts simple and considered. The focus is on topnotch, sometimes hard-to-find sakes and expertly crafted temaki sushi, or cone-shaped hand rolls. Expect around a dozen sushi options, including the umami roll creamy uni, or sea urchin, with sea grapes , the negitoro mashed tuna, spring onion and shiso and one rotating daily special. Snag a seat at the bar — right at the top of the discreet staircase — and get a front-row seat to all the kitchen action. Or go for the home-style DIY temaki set, which lets you mix and match your favourite seafood, vegetables and condiments. Never miss a Melbourne moment.

Leonie upstairs reviews

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Entertaining 5 wine fridges to store your vinos for entertaining and longevity Feb 27, There's a make-your-own option too. Alternatively, you could just come here to soak in the serenity while tucking into Melbourne's best selection of temaki sushi. Also find an array of seasonal small dishes, which might include scallop carpaccio, cured mackerel salad and takowasa octopus, wasabi, shio kombu , as well as excellent karaage. Kantaro Okada wanted Melbourne to experience temaki sushi, a popular dish eaten at home in Japan. Features dine at the bar. Chefs' Recipes Kafeneion's Greek fillo orange cake with orange syrup portokalopita Feb 23, By Matheus. Leonie is named after Leonie Gilmore, a 19th century American editor and journalist who was also the lover of Japanese poet Yone Noguchi. His new restaurant, Leonie Upstairs, serves it wrapped with premium Australian seafood and more than 50 sakes by the glass. There will be something lighter with the half-spheres of homemade sesame tofu in sweet miso that wobble on Japanese Arita porcelain, and more powerful with slices of cured mackerel that fold over themselves on pureed pink gari ginger with ponzu jelly. You May Also Like. We do not seek or accept payment from the cafes, restaurants, bars and shops listed in the Directory — inclusion is at our discretion.

By Katya Wachtel. By Matheus. Much like at Hareruya, the menu at Leonie is equal parts simple and considered.

Restaurant News Noma, the 'world's best restaurant', is closing in Mar 05, Kantaro Okada wanted Melbourne to experience temaki sushi, a popular dish eaten at home in Japan. Entertaining Your seasonal guide to luxury Easter eggs, bunnies and hampers Mar 05, Recipe Collections Our most popular recipes for autumn Mar 05, You May Also Like. Alongside the impressive sake list — pay attention to the excellently curated flights — temaki sushi gets top billing. Gilmour raised her son to be free-spirited, which gave him confidence when he pursued design, according to Okada. Feb 21, Melbourne designers and makers ByDave customised the pale, timber furniture from American rock maple and birch plywood. Or the not-to-be-missed house-made tsukemono, celery pickled with salted kelp is crisp, salty and sensational and boned-out chicken wings, stuffed with chicken and tofu farce and deep-fried. Features dine at the bar. My bakery founds By Matheus 2 Items. She raised his son, sculptor Isamu Noguchi, alone. It also brings out the meaty, savoury flavours in the lucky dip of eel, prawn, scallop, chestnut and shiitake hiding in silky chawanmushi steamed egg custard.