[pe2-image src=”http://lh3.ggpht.com/-0ABkoDUnR_c/VAJ3DM68u5I/AAAAAAAAIC0/FDwBETXVRwo/s144-c-o/photo1.jpg” href=”https://picasaweb.google.com/108454826374315674707/ItalianContinentalBakeryAndCafe#6053531746031156114″ caption=”” type=”image” alt=”photo1.jpg” pe2_single_image_size=”w614″ pe2_caption=”false” pe2_img_align=”center” ] I have one word for…
Got a weakness for wagyu? OMI is open for business at Canberra Centre.
The Melbourne-born Japanese fusion restaurant has taken over the space left by Soi Noodle Bar, opposite Guzman y Gomez, and after a long fitout transformation it opened this week.
OMI was awarded the Best Japanese Restaurant Award in December 2020 in The Age, having officially won over Victorian palates and having grown to seven restaurants across the state.
The menu has been overseen by Japanese Iron Chef, Ikuei Arakane, a celebrity chef across Asia, and features such dishes as Black Truffle Wagyu, Softshell Singapore Chilli Crab, and Salted Egg Karaage Chicken.
Meals are served with rice dons or udon noodles and the salted egg features regularly in dishes, the result of being preserved in sugar and salt in an age-old Chinese tradition.
Rice is Koshihikari, used for its naturally sweet flavour and short-grained firmness.
But everyone seems to be more focussed on the wagyu than anything else, and this is because OMI sources Victorian and Tasmanian meat from specialist suppliers who stock cattle raised to carry the “soft” gene that is traditionally prized for its low melting point and buttery feel.
The Canberra Centre restaurant is OMI’s first venture outside Victoria.
OMI opens in the Canberra Centre
Where: Shop EG08 Bunda Street
Hours: 11am-8.30pm seven days