Raita Noda and Goryon San Bring a One-Night-Only Japanese Feast to Surry Hills

Across two dinner sittings on June 15, guests are invited to a collaborative Japanese dining experience featuring a saké cocktail on arrival, a unique five-course menu and complimentary Asahi Super Dry on tap.

Chef Raita Noda and the Goryon-San team will put their own spin on regional delicacies, drawing inspiration from hidden izakaya bars in Tokyo’s neon-lit laneways to the yatai street food stalls that made Fukuoka famous.

“This will be the first time I’ve worked with the team, but I’ve known the chefs for a long time and have come to the restaurant often, too. The collaboration has been very good, we have a lot of back-and-forth [to refine] the menu,” says Raita, reflecting on the collaborative process behind the menu. “We’ll be balancing freshness and acidity with richer flavours.”

The chefs will pay homage to Japan’s cherished izakaya culture by offering guests “something completely different”. The hidden thread throughout the menu? Ice-cold beer. 

Like ramen, saké and cherry blossoms, beer is a cornerstone of Japanese culture. The chef says he is focusing on the “lighter style” of Japanese cuisine – think fresh seafood starters and plates of sashimi – best paired with an ice-cold pint. “The beer will act more like a palate cleanser for each dish throughout the night.”

He’s particularly excited about one unexpected pairing: seasonal pistachio ice-cream.

“It’ll be a very unique combination,” he says, “I’m going to be pairing the sashimi with this savoury ice-cream made from seasonal pistachios, green chilli and a bit of fennel… it’ll go very well together with the beer.”

For the team at Goryon-San, on-tap Asahi Super Dry is also a go-to drink to complement its famous Hakata-style kushiyaki skewers, where meat is marinated, skewered and grilled over charcoal, alongside rich tonkotsu ramen. The team is even specially trained to execute the proper Asahi Super Dry two part pour – as they do in Japan..

Goryon-San restaurant manager and chef Rei Suhara says this combination of hearty food and refreshing beer is his favourite for good reason. “The taste of Asahi Super Dry works so perfectly with our skewers because it’s that salty and sweet combination that I love.”

On the night, the team will also serve premium kushiyaki and yakitori skewers that made the original Tokyo outpost of Goryon-San globally renowned. Each skewer is handcrafted using premium ingredients, from juicy chicken, pork, prawn and corn to the signature Hakata-style pork belly and fresh lettuce skewer. Guests can also expect a serving of Goryon-San’s “very popular and traditional” tonkotsu ramen, another dish with roots in Fukuoka.

Dessert promises to be just as memorable. Raita will prepare a decadent Mont Blanc, which he describes as one of Japan’s most famous desserts, using seasonal chestnuts at their peak. But what he’s most excited to share with guests is the end result of the kitchen’s latest experimentation: bringing beer into dessert. “I’ve been wanting to do it [for a while]... So, I’ll reduce Asahi Black into a soy caramel for the Mont Blanc.”

Sounds like the most fitting way to top off an indulgent dining experience.

The one-night-only event takes place on Monday June 15 at Goryon-San with two sittings: 5:30pm or 8.30pm. Tickets are $150 per person, with capacity capped at 40 guests per sitting. You can also join a competition to win two tickets. 

This article is produced by Broadsheet in partnership with Asahi Super Dry, for audiences 18+ only. Please drink responsibly.