Gallery: Raita Noda’s One-Night-Only Japanese Feast at Goryon-San

Goryon-San may be an unassuming Surry Hills izakaya from the outside, but step through the billowing curtains at the entry and you’re immediately spirited away to Japan.

This was the case last week when Broadsheet and Asahi Super Dry invited chef Raita Noda, of omakase restaurant R by Raita, to collaborate with Goryon-San on a Japanese feast for one night only.

Guests were welcomed with a sweet aperitif of plum liqueur mixed with Asahi Super Dry upon being seated. With a jazzy soundtrack in full swing and the crisp Asahi Super Dry soon flowing from the taps, it was time for the main event.

Dinner began with a trio of seasonal starters named Theatre of the Sea: sashimi-style bites that included Sydney rock oysters served with a foaming cloud of whisky and chilli pearl; a zingy ceviche of prawn, jalapeno, kumquat and yam; and a wild bluefin tuna tartare dished onto a rice paper crisp and topped with a tart calamansi cream.

Next up was the first of three mains, a mysterious dish brought to the table under a glass filled with smoke. Guests lifted the glass to reveal a dish of cured bass grouper delicately stacked over pickled fennel, smoky mushroom, pistachio and sea succulents. The light and fresh flavours in this dish paired perfectly with the next round of Asahi Super Dry.

Then came the seemingly endless parade of Hakata-style kushiyaki, a Japanese method of marinating, skewering and flame-cooking meat over the hibachi. Reminiscent of the food stalls that line Tokyo and Fukuoka’s streets, the tantalising smells of smoky, salty pork filled the air. These skewers included the Hakata specialty of enoki mushrooms and lettuce wrapped in juicy pork belly; chicken and spring onion; and Wagyu with glossy egg yolk.

The main course was rounded out with Goryon-San’s famous tonkotsu ramen, a rich soup filled with thick and chewy noodles. Its velvety texture perfectly balanced the lighter flavours from earlier in the night.

For a sweet treat, a French Japanese Mont Blanc – not the viral sensation drink, but a take on the classic dessert made with a puree of in-season chestnuts and sponge cake. Noda’s version was topped with a delightfully experimental twist: moreish, sticky soy caramel spiced with malty notes of Asahi Black.

Filled with a taste of Japan and lots of beer, we left this one-night experience feeling like we’d taken a trip to the streets of Tokyo and Fukuoka without leaving Sydney.

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