Machiya Menu May 2021

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SPRING/SUMMER 2021 SOME OF OUR FAVOURITE DRINKS Nikka Highball 10.0 APPLEY SPANISH BUBBLES 8.0 cold HOMEMADE GINGER SODA 3.5 house pickles | cucumber or chinese leaf (vg) 4.0 | 3.0 shredded radish, sour plum & shiso Salad (vg) 4.0 WILTED spinach salad, sesame miso dressing (vg) 4.0 hot miso soup (VG) 2.0 agedashi tofu, tempura sauce (vg) 5.0 teriyaki glazed salmon,mixed sesame,chives 8.0 minced chicken tsukune skewer, egg yolk, shichimi 5.0 aubergine dengaku, WHITE miso, walnuts, shichimi (vg) 6.0 KAKUNI slow cooked pork belly, mooli, hanjuku egg, spinach 6.0 chicken kara-age, lollo rosso, chilli and daikon ponzu 7.5 NIKUJAGA pork belly, POTATO AND ONION, SWEET SOY 6.0 tofu, SWEET VINEGAR AMASU-AN sauce, chives | RICE (VG) 7.0 | 15.0 chicken wings | house spicy or soy-vinegar 9.0 | 16.0 TEPPAN beef STriploin, moyashi, yakiniku sauce 13.0 katsu | fresh panko breaded chicken THigh or shio-koji pork loin 10.0 | 11.0 WAGYU KATSU: PANKO BREADED SHIO KOJI WAGYU BEEF, WASABI MAYO,YUZU KOSHO 30.0 gyudon, onsen egg, pickled ginger 10.0 chicken oyakodon ‘moTHer and child’, kizami nori 13.0 katsudon | pork loin or chicken THigh, benishoga 13.0 | 12.0 UNAjYU GRILLED EEL, STeamed rice, unagi sauce 18.0 beef niku udon, dashi, fried shallots 11.5 japanese curry | vegetable (VG), CHICKEN or PORK KATSU wiTH STeamed rice 9.5 | 11.5 | 12.5 extras | steamed rice, onsen egg, udon noodles or curry sauce 2.0 dessert matcha mille crepe (v) 6.0 matcha and white chocolate fondant (v) 6.0 yuzu curd tart 6.0 v = vegetarian | vg = vegan SPRING/SUMMER 2021 beer kome biru rice beer | 4.9% 5.5 kirin ichiban lager | 4.6% 5.0 hitachino yuzu and ginger (low alcohol) | 0.3% 5.0 wine GLASS | CARAFE | BOTTLE appley spanish bubbles (O)(B) 8.0 48.0 citrusy portugese alvarinho 5.0 20.0 25.0 crisp austrian riesling (O)(B) 39.5 tropical chilean chardonnay 35.0 juicy SICILIAN frappato 5.5 22.0 29.0 black cherry austrian blaufränkisch (O) 38.0 spicy ARGENTINEAN malbec (O) 31.0 b = biodynamic | o = organic soft homemade lemonade | homemade ginger soda | 3.5 cold oolong tea | green tea 3.0 coke | diet coke 2.7 still | sparkling water 2.5 wild elderflower bubbly | english apple juice 3.8 matcha laTTe | HOT OR ICED 4.0 HOT TEA | SENCHA OR GENMAICHA 3.5 SPRING/SUMMER 2021 sake 125 | 150 | 720 MIO SPARKLING 6.5 Fruity and refreshing tamagawa tokubetsu junmai (ROOM TEMP OR HOT) 12.4 71.0 rich and nutty masumi okuden 12.0 70.0 crisp and clean KEIGETSU NIGORI (CLOUDY) JUNMAI DAIGINJO 12.5 72.0 Aromatic and tropical Fruit sake 70 | 720 momo-shu | peach | 8% 8.0 59.0 arogoshi ume-shu | plum | 12% 8.0 59.0 umenoyodo yuzu | citrus | 8% 8.0 59.0 RINGO-SHU | APPLE | 7% 8.0 59.0 whisky 25 HIGHBALL | NIKKA OR SPECIAL (ASK THE TEAM) 10.0 Ichiro’s malt wine wood reserve 15.0 ichiro’s malt chichibu ‘The peated’ 25.0 yamazaki 12 14.0 hibiki harmony 9.0 nikka coffey grain 7.0 nikka from the barrel 7.0 toyonaga okukuma sherry cask 10.0.

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Chirashi in Autumn,One Bowl Wonder
Chirashi In Autumn As the autumn leaves begin to scatter in the wind, I am reminded of a November visit to Japan where I not only enjoyed the changing colours of the trees but a visit to the famous Tokyo fish market where I encountered chirashi. Chirashi means scattered, a descriptive name for unassembled sushi served in a rice bowl. Raw or cooked pieces of fish, shellfish and vegetables are put on top of sweet, vinegared Japanese rice. The freshness of the fish at the Tsukiji market was amazing and although the concept of eating a raw prawn was a little daunting at first, it tasted just fine. Putting pieces of salmon, tuna, avocado, cucumber, fish roe on top the cooled rice can be done by fanning out the slices in little clusters according to type or by a random placement of everything. As with anything in Japan both approaches are done artfully. However, it is not meant to be a fussy dish but one easily and quickly prepared at home without the skill of a sushi master. Contrasts of colour and texture are key to an attractive chirashi and freshness of ingredients is a given. Sushi grade fish is getting easier to buy at Japanese grocers and fishmongers around Melbourne but if you are out of luck a lightly poached and flaked salmon works well too. Another ingredient that is delicious to add to chirashi is roasted nori (seaweed sheets used for nori rolls). It can be bought in packets as small roasted strips or you can briefly pass a nori sheet over the gas flame and cut it with scissors yourself.
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