Combining traditional Japanese cuisine with a modern twist, popular veteran Japanese restaurant Ocha finally settles at the corner of Church St and Barkers Rd in Hawthorn after it’s highly anticipated relocation.
Back in the days when Japanese restaurants were scarce in Melbourne, Ocha was one of the few that started as a small humble eatery at 1994 near Kew Junction, with the concept of providing Japanese cuisine with an affordable price. Since then, the popular restaurant had gained itself a reputation that generates reservations book full months in advance. The move to the bigger and better premises in Hawthorn has not stopped the hoards of loyal fans and new customers trying to get a table at this suburban gem.
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Chef Profile
Mr Yasuhiko Yoshida
Born and raised in Osaka, Mr Yasuhiko Yoshida started his career as a sushi chef 28 years ago. After his 5 years of training in another restaurant in Australia, Mr Yoshida established his very own piece of Japan in Melbourne called Ocha.
A sly glimpse to the menu, it may seem that Ocha has a very modern approach to the dishes; nonetheless elements of standard Japanese flavours and techniques can be easily detected in the chef’s cooking. The current style of the dishes reflects Mr Yoshida’s years of training in Japan and his strong bonds towards pure traditional Japanese cuisine, building on the suggestions of Ocha’s Australian cofounder.
Conceiving great Japanese cuisine that agrees with Local taste buds without compromising the essence of Nipponshoku has earned Ocha it’s place on THE AGE’s Good Food Guide, rating 1 Hat or above for 14 consecutive years.
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Antipasto
Japanese Style Hors D’oeuvre designed to share between 2 or more people:
Quail Eggs Onsen (Hot Spring) Style
Deep fried Zucchini flower stuffed Calamari Mousse
Ginkgo nuts
Octopus Orange Salad
Spicy Grilled Corn
Tomato caviar
Chicken Tsukune skewered
Ohitashi Style – Shimeji and Enoki Mushrooms, and Spinach
A plate of antipasto includes 8 luxurious assortments. Perfect for sharing between 2 or more people.
Oysters
Tasmanian Oysters served in various ways:
Sugaki - Fresh vegetable vinegarette
Potato noodle – wrapped around with potato noodle and deep fried
Ponzu – Japanese lemon and soy sauce
Yuzu sorbet – Topped with Yuzu (Japanese citrus) sorbet
Miso Patrick – Grilled with Saikyo miso and bacon topping
Wasabi Mornay – Grilled with wasabi cheese sauce
Strawberry – Egg vinegar sauce and diced strawberries
Octopus Carpaccio Yuzu Dressing
Octopus boiled in 80℃high temperature, not only is it colourful for the eye, this dish is an abundance of chewiness and juiciness that remains between the teeth.
Mascarpone Cheese Ohagi Style
Black Sesame, Soy Flower and Green Tea Powder
Ocha’s signature dessert that combines Japanese traditional Ohagi with western cooking technique. Replacing Mochi rice (glutinous rice) with Mascarpone cheese, it’s refined flavour and subtle sweetness resembles Japanese Wakashi (sweet dessert).
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Blessed to be on a land of multiculturalism, Ocha’s wish is to incorporate ideas from this melting pot to its own unique recipes while pursuing the taste of traditional Japanese cuisine, and to produce menus that would welcome and satisfy customers regardless of their background.
Consistent with Chef Yoshida’s motto of balancing service and cuisine, the friendly staff that came from a multicultural background always provides great, affable services. With the staff detailing about each and every dishes that were being served, you can always enjoy your food with peace of mind.
Mr Yoshida’s family sushi restaurant has always used Kirin Beer as the “house beer”. Serving this brew that he has been accustomed to as a kid almost seems like an act of destiny. All Ocha’s dishes works exceptionally well with Kirin beer’s refreshing taste.
“We always strive to better our restaurant, strive to provide great service. We believe that if the customers are happy, we are happy. Please pay a visit to Ocha!”
OCHA
URL: http://www.ocha.com.au/
3 Church Street, Hawthorn VIC 3122
TEL: 03 9853 6002
Opening hours: Lunch Tue- Fri 12:00pm-2:30pm／Dinner Tue- Sat 6:00pm-10:30pm
>> Editor's Note
On the day of interview, there were many old and new customers. It was obvious that many enjoyed the smiles and cheerful attitude of Ocha’s kitchen and hall staff. The blissful and uplifting working atmosphere created by everyone was enviable.
After the interview, the writer was lucky enough to sample Ocha’s gorgeous dishes. Not only was I pleasantly surprised by how traditional Japanese taste can be beautifully integrated into the food, I was inspired by Chef Yoshida’s dedication in preserving such taste.
