Omu- Ultimo, NSW

A wonderful show and excellent dinner

I had a friend come into town some time ago and we had decided on a double feature of two places that are relatively close to each other in the city- Omu for the classic omelette rice and Otogo for some classic rice balls.

I had heard a lot of the omelette rice from the times that they operated as a little weekly store during the Chinatown Friday Night markets though I never really had the time to go and sample their offerings until they opened up their own store in Ultimo.

Classic Omelette Rice with Demi Glace and Jumbo Ebi Fry add-on

I opted for a classic demi glace sauce this time though there are number of options of the menu to pair with the omelette- and as a fan of all things mentaiko, I intend to try it with a mentaiko sauce in the future.

The jumbo ebi fry is a lovely addition to the plate as someone who loves anything that is prawn related. A massive mass of minced prawn meat tempura’d? Sign me up.

The skill of the craft is not lost on me, as I can appreciate the efforts and time spent perfecting the technique behind this dish as I have tried aplenty in the kitchen as well but my best attempts always seem to fall short of the fluffy silkiness that unfolds when they are sliced open.

I remember reading an article that it was a long process of practice and dedication that resulted in the dishes that reside on their menu- source. The article also highlights the home-style cooking nature of the dishes of the menu as they pay homage to her childhood including the noteworthy item named Mum’s potato salad. It makes me think fondly to my own mother back home and her culinary efforts while I was growing up.

Omu now stands in Ultimo as a testament that hard work, consistent practice and persistence does get someone places.

Karaage with mentaiko mayonnaise

When people ask what type of fried chicken I enjoy, Karaage is always on the top of my list. Marinated in a combination of aromatics like ginger, soy sauce and cooking sake, karaage is deliciously tender chicken, coated and fried in potato starch.

For people in NSW, I have mainly found potato starch in Japanese specialty shops and even then, I do not find it often.

The mentaiko mayonnaise that accompanied the fried chicken was delightful- a simple combination what I assume to be mentaiko and Kewpie mayonnaise.

If you have not had the pleasure of trying mentaiko- seasoned spicy pollock roe, I would highly recommend it or tarako (the non-spicy version) as a nice salty side dish or accompaniment to dishes. I typically eat it with fresh and hot rich and can be eaten either cooked or raw. Personally, I have made it into pasta sauces, had it mixed into a fresh tuna salad, seared with rice and would highly recommend it.

Mum’s Potato Salad

Japanese potato salad always have a soft spot in my heart- contrary to the western alternatives, the fluffiness of the Japanese version with cucumbers and ham always hits the spot and this was no exception.

Whilst I felt that the overall cost of dinner is a little high, it is hard to deny that it is worth the price tag afforded by the sentimental history of chef Mikiko’s childhood and testament of her hard work that has brought her to this point. Her signature omelettes are fluffy, delicious, and the add-ons to create your own bespoke omu-rice experience is worth a visit every now and then, even if it’s just for the show and the excellent and attentive service we received.