A Moment For: The Chewy, Gooey Yakimochi Snack at Bones

Bones is a Sydney favourite. It was when it lived in Rushcutters Bay, and remains so in its newer home on Stanley Street. It’s because of the ramen. And the bavette steak and kombu-salted fries. The natty-leaning wine and the fluffy slices of rice-cooker suihanki cheesecake don’t hurt either. If there’s a special, you order it – but don’t skip this pillowy bite on the snacky end of the menu.

Bones’s yakimochi (a charcoal-grilled mochi with a crisp outer layer) will leave you wanting more – here are all the details till you find a time to make it yours.

What: yakimochi
How: glutinous rice flour is pounded in-house to make a sticky mochi dough, which is then formed into squares. They’re browned-to-order on the grill, for a just-crisp exterior, then dipped in soy, mirin and yuzu and rolled in toasted sesame seeds. Still hot, the super-chewy snack is popped on a sheet of nori, ready for your gob.
Cost: $6 each
Where: Bones, Darlinghurst

@bonesdarlo