Iima – Pitt St, Sydney

Saturday, 1 May 10

Sometimes, just sometimes, you find a place that is full of surprises. Take Iima, for example. Located at the old Mandarin Club as part of a new establishment named Mr Bs, Tim and I had dismissed it as typical pub fare. After all, it joined two other corner pubs on the intersection, and to be honest, Mr B sounds more like a pimp than a pumping bar. But then Simon@theheartof food reviewed it….and said the magic words: japanese…thai…and posted some damn pretty photos. Sold.

Chicken teriyaki udon – $10.90

We’ve visited on a few occasions now, once with a camera phone, once for takeaway Thai and once with my new camera. No prizes for guessing which occasion these photos were taken on. We’ve found Iima to range from average to pretty awesome…but all plated with the same aesthetically pleasing touch. That’s good enough for me.

The teriyaki chicken udon is a passable example of its species. The noodles are chewy (a good thing), and the soup unami-full, it possibly borders on too salty, but its warmth is pleasant on a slightly chilly night. And the sauce plates are awesomely shaped.

Ocean trout, three ways, $15

We first noticed the Ocean Trout, done three ways as it was placed down next to us on the first occasion we dined in. It is a stunningly presented dish, with fresh ocean trout sashimi encircling sushi rice, topped with crispy light tempura, a spicy leek salad and ocean trout roe. From memory, the sauce was sesame laden, with shiso oil, though the latter wasn’t particularly apparent. Crisp batter against meltingly tender sashimi, enlivened by the sensual pop of roe on the tongue…

Ah yes, it was good. In general, we’ve found the ocean trout (our favourite fish, I think) here to be very nice, and were most appreciative of the ocean trout aburi which practically melted under the touch of chopsticks. On the other hand though, when we tried the ocean trout green mango salad, we were somewhat disappointed that the ocean trout was tempura battered, and the green mango salad component barely the size of a Chinese rice bowl…with green apple substituted for the mango. And excessively chilli. Which came out after an unexplained wait of over 30 minutes. That was disappointing. But we’ve had other great experiences here that we’re willing to forgive.

Cucumber roll $15

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This is one of those dishes which wows you with its prettiness and execution. We had been watching a youngish chef with intense admiration as he skilfully cut a long continuous strip of cucumber from the outside face of the cylinder. I guess this was one of its uses, to top the sushi, which was filled with tempura prawn and avocado. The sauce was a mix of mayo and miso sauce, which was slightly too overpowering for the subtle taste of the sushi, which could have been more generous with filling. But oh so pretty, especially with the bold salmon roe ornaments.

We’ve also tried the Pad Thai, Pad See Ew, massaman curry and ocean trout aburi nigiri, the latter being an absolute highlight. I think this is a place to go to frequently, to find favourites, and occasionally, be surprised at what you’ll find…

396 Pitt St
Sydney
NSW 2000

Ph: 02 8080 7777

http://www.iimarestaurant.com.au/

Monday – Sunday
10am – 4am

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