|Table setting at Sakana Ya, Pacific Highway, Crows Nest|
|Tamagoyaki - sweet egg omelette|
This was served with finely grated daikon white radish to which I like adding a touch of soy sauce for flavour, not that the omelette needed it.
|Deep fried school prawns|
The sashimi lunch set included a generous plate of thick-cut assorted raw tuna, salmon, kingfish, kingfish belly, snapper and I think flounder. The firmer white fish of snapper and flounder had more of a textural appeal rather than flavour, especially compared to the fairly standard salmon and tuna.
But it was the kingfish belly that was the revelation: a softer, deliciously creamier version of the relatively clean-tasting kingfish that was a first time but I certainly hope not the last.
|Miso grilled sablefish|
I'd never heard of sablefish before, but the firm-fleshed fish also goes by the name of black cod. That's right, miso grilled black cod in the most traditional Japanese style, without the fanfare and price tag that would accompany it at a more modern Japanese eatery.
The fillet of dark-skinned sablefish was beautifully done with fine and firm flaking flesh and sweet miso overtones. The juliennes of a crisp, pickled vegetable on the side and steamed rice were the perfect accompaniments for the utterly satisfying dish.
|Sides: rice, pickles, salad and miso soup|
Sakana Ya is about as traditional as it gets. Don't let the location or small dining room deceive you, this is the real deal, Japanese ode to fish.