Fusion Japanese Dining at Sono, Portside | FOOD & DRINK ...

Posted on September 12, 2012

Sono, Portside is arguably one of the best Japanese restaurants in Brisbane with the accolade to prove it, having recently received 2 Chef?s Hats. Sono serves traditional Japanese food with a modern twist, and the venue boasts an atmosphere of relaxed elegance, inspired by the cuisine, tranquil surrounds and sweeping views of the Brisbane River.

The menu ? though a little overwhelming ? presents fusion food to satisfy any palette and rightly so, with multiple pages: tasting course, sashimi and sushi, starters, entr?es, mains, side dishes, noodles, banquet, function and set courses, and desserts. When it comes to the food, I?m one who prefers Westernised-style Japanese and my benchmark for comparing the quality of the restaurant is always the Chicken Karaage. As an entre, this Chicken Karaage definitely had the basics right ? the chicken was light, and tender, and the deep-fried coating was crispy, not oily. However, it was not the best Karaage I have had in Australia, let alone on my last trip to Tokyo. With high expectations, I was somewhat slightly disappointed though, this was quickly rectified when the main meals arrived and I realised my tried and tested method for judging Japanese restaurants was flawed.

The Duck Teriyaki Orange is one of the highlight dishes at Sono. The duck breast is saut?ed to tender and juicy perfection with teriyaki and orange sauce and though the sauce presents an initial subtleness, it works with the wholegrain mustard to create something truly delicious to taste.?The meat wasn?t fatty at all and combined with the rich flavours, I can say a little goes a long way. Especially as you savour every bite! For a little something different and as suggested by the wonderful staff, try the Wagyu Beef Sirloin Ishiyaki ? a grill-your-own-style dish that is served with fresh Southern Queensland Kobe Cuisine wagyu beef, mushroom and seasonal vegetables served on a hot stone plate to be cooked at the table.?Matching the food in quality and diversity is the wine list, with more than 1800 cellared wines, plus an array of sake.?No Japanese dining experience is complete without sake and as Sono strives for exceptional service, we encourage you to ask one of the wonderful staff for the perfect sake match to your dishes.?

Sono has shared a delicious recipe from their menu with us ? Duck Teriyaki with Asparagus. We suggest you try this at home, and then visit Sono at Portside Wharf, 39 Hercules Street, Hamilton for low key, high quality Japanese meal.?

Duck Teriyaki with Asparagus (serves 4)

Ingredients

• 4 Duck breast (skin on)?
• 8 Asparagus spears (washed and trimmed)
• 8 Orange segments (for garnish)
• Seeded mustard (for garnish)??

Teriyaki Sauce: ?

• 300 ml Sake?
• 100 ml Soy sauce?
• 50 g White sugar?

Method:

1. Pan fry duck breast, skin side down, over a high heat until skin is golden in colour (approximately 4-5 minutes). Put duck in a moderate oven to finish skin side down, cook for a further 4-5 minutes, turn and cook for 2-3 minutes.
2. Add Sake, soy sauce and sugar to a pan, and stir until sugar is dissolved. Cover and cook on low heat for approximately 5 minutes. Add duck breast back to sauce.
3. Add trimmed asparagus to sauce and cook through. Reduce the sauce until thick (approximately 2-3 minutes).
4. To plate, slice duck breast into 5-7 pieces arrange on plate and top with asparagus. Pour sauce over.
5. Garnish with 2 orange segments per serve and seed mustard.?

Source: http://refinerymagazine.com.au/food-drink/food-drink-review-sono-japanese-restaurant-portside-brisbane/

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