The chicken katsu is served with sticky rice, coleslaw and lush house-made katsu sauce. Photo: Kazuri Photography.
Last Christmas, Ureshi at Greenway gifted 100 three-course Japanese lunches to people in need, and they’ll be doing it again on Tuesday (13 May).
This time, they’re doing it to celebrate their second anniversary, and creating a community with the locals and regulars in Greenway.
“We just love being here in Greenway; we know and love our regulars and their families. They have supported us so well and we want to give back,” say the owners, Bristi Moktan and Suresh Khadka.
“The first hundred people to book will enjoy a three-course lunch, with the service split into two lunch services, 50 people each service. Once we go live, people can book by calling us. It will be first come, first served.”
Ureshi owners, Bristi Moktan and Suresh Khadka (also head chef). Photo: Kazuri Photography.
We pop in to have a late lunch at Ureshi, and my mouth begins to water as soon as my eyes scan through the elegant menu that is a mix of classic, comforting Japanese dishes and plates that showcase the calibre of the chef. Because head chef Suresh is known for his nigiri and sashimi, which are made with the freshest snapper and kingfish, we decided to order some nigiri and kingfish carpaccio.
I have never tried a Bento box, so we ordered one and chicken katsu. After Bristi describes the beef tataki, we order one to share.
The Bento Box can vary. Today it contains Teriyaki chicken, tender sticky rice, Agedashi tofu, vegetable tempura, sashimi and nigiri. The tempura batter is delicate and so crisp, encasing tender vegetable slices. The Agedashi tofu is pleasingly silken and juicy within its golden fried edges, and is soaking in an umami tsuyu sauce.
I attempted Teriyaki chicken the day before, and the one I tried here at Ureshi eclipses mine entirely with its layering of tang, sweet and salty.
The chicken katsu sits on a wire mesh. The thin-brined chicken thighs are encased in a snappy, deep-fried crumb and served with sticky rice, coleslaw and lush house-made katsu sauce.
Kingfish carpaccio, tender slices like petals of a flower. Photo: Kazuri Photography.
The beef tataki is a work of art; quickly seared, then sliced whisper-thin and arranged into a citrusy ponzu sauce. Dots of spicy citrus yuzu bring a warm zing with seaweed and onion crunch.
The kingfish carpaccio has tender slices like petals of a flower submerged in a rich yuzu sauce that balances sweet and tangy with the salt, and takes the fishiness out of the sliced fresh fish.
The nigiri is exceptional, especially the seared scallops, which are tender and tinged with the fragrance of sea and fire. It is a plate of tender assorted sashimi atop luxurious, tender rice.
The nigiri is exceptional, especially the seared scallops. Photo: Kazuri Photography.
We enjoyed each dish at Ureshi so much. Put it on your list of must-gos!
Ureshi’s Second Anniversary Giveaway is on Tuesday, 13 May, at 11:30 am or 1:30 pm. Call 6182 8171.
Ureshi Japanese is located at South Point G U 22/210 Anketell St, Greenway. They are open 11:20 am to 3 pm and 5.30 to 9 pm, seven days a week. Follow Ureshi on Facebook or Instagram.
Original Article published by Michelle Taylor on Region Canberra.
