Winter Warms at Heirloom
With the winter chill upon us, there’s no better time to enjoy comfort food at Heirloom.
Located in the city, this modern izakaya is headed by Ryo Kitahara, Iron Chef French, Hiroyuki Sakai’s star protégé. The theme for this year’s winter menu is Japanese nabe (hotpot) served in French la cocotte (cast iron pot). For this reason, Ryo has selected the finest produce to reinvent three popular Japanese winter warmers with a different flair.
Mr. Ryo Kitahara
Be careful! The cast iron pots (and the contents) are piping hot!
All three hotpots are equally brilliant, but perhaps you should try the kingfish shabu-shabu first, as it is limited only during winter. To eat this dish correctly, you just have to add in all the vegetables and gently swish the kingfish sashimi back and forth several times in the steaming broth that consists of French bisque (crustacean and fish stock) and Japanese dashi (bonito and kelp stock).
Kingfish Shabu-shabu
Kingfish sashimi and an organic egg
To enjoy this dish to its fullest, finish off with a zosui (Japanese risotto). All you have to do is to add a bowl of steamed rice in and let it cook for a while. Add in an organic egg and give it a quick stir before you turn off the heat. Be sure to serve with seaweed strips, finely chopped spring onions and ponzu-yuzu pepper.
Finish off with zosui – Japanese risotto
This seafood rice casserole is more superior to the ordinary seafood paella. Prized king crabs from Hokkaido, Tasmanian seafood and premium koshihikari rice are slow-cooked in a la cocotte with French bisque.
Look the the huge claws!
For this particular dish, Ryo has handpicked the finest local and imported ingredients to pamper your palates! Bursting with rich and aromatic seafood flavour, it is the humble rice brittle around the edges that sweeps everyone off their feet.
And lastly, a generous portion of wagyu rib fillets is slowly cooked in sake and dashi for three hours before serving. As a result, the fillets become so flavoursome and tender you will feel them melting away in your mouth!
A healthy, balanced dish with meat and lots of veggies
It’s always delightful to have a drink alongside a meal. For these three dishes, we recommend a bottle of full-bodied sake to match the stronger flavours of these divine creations. A wide selection of sake is available at Heirloom, so feel free to enquire the sommelier.
If you are looking for a cosy space for your next gathering with family and friends, the Japanese styled function room would be perfect for entertaining. A sushi chef will be able to prepare the freshest sashimi right in front of your eyes. This will definitely wow your guests!
Food made with love is sure to warm the heart on a winter’s night. Hurry in for these très bien hotpots before they are sold out!
Story: Tiffany Photos:Sammy
Heirloom
■Website: http://www.heirloom.com.au/
■Address: 131 Bourke Street, Melbourne, Victoria, 3000, Australia
■Tel: 03 9639 1296
■Opening hours
[ Breakfast ]
Mon to Fri 6:30am – 11:00am
Sat & Sun 7:00am – 11:30am
[ Lunch ]
Mon to Fri 12:00pm – 3:00 pm
Bar menu Mon to Fri 3:00pm – 6:00pm every day
[ Dinner ]
Mon to Sat 6:00pm – 10:30pm
Sun 6:00pm – 10:00pm
