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Geisha Mary & Ebisu Restaurant Britomart

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A few weeks ago we went to Ebisu restaurant in Britomart, Auckland. There tag line describes it perfectly, ‘Ebisu offers something new, a sophisticated twist on the traditional Japanese izakaya style of informal drinking and dining’.

The evening started off splendidly with Geisha Mary cocktail served in a wonderful mini carafe. The Japanese twist on the Bloody Mary, it was more complex in its flavours, with a base of sake, wasabi, lime, Japanese chili and a touch of furinake I couldn’t resist trying to make my own version.
After such a great start we were not disappointed with the shared dishes that followed, all faultless and divine but my top picks where the sliced seared duck breast marinated in soy & ginger, served with pickled nashi pear, green tea salt, the soft shell crab, deep fried, with orange ponzu, wasabi tartare and the unassuming dish of warm eggplant pickled in chilli sake vinegar with sesame shiso dressing. Let’s not forget dessert, finishing off the evening with the most divine black sesame ice cream with as sour cherry compote and Japanese apple doughnuts and chocolate sauce which may have been on the special menu.

The only down side of the evening for me was the restaurants modern twist, is it a night club or restaurant? With JD music pumping by 7.30pm it didn’t compliment the exemplary food they served but perhaps that is the sign of our times and something to do with being the best side of forty ;0)
The food is certainly worth going back for and we will but at an earlier hour or lunch. In the meantime I leave you with my Geisha Mary Cocktail.

Ingredients
2 cups tomato juice
1/2 tsp wasabi paste
2 shots saki
Juice of half a generous lime
Pinch salt
Large pinch of Japanese chili
6-8 ice cubes
Furinake to garnish

Method
Add all the ingredients to a cocktail shaker and shake vigorously to combine the wasabi.
Pour into serving glasses with the ice.
Sprinkle with Pacific Harvest Karengo flakes and serve

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10 Comments Post a comment
  1. Wow, I must try that!

    June 4, 2012
  2. A wonderful drink! This Japanese version of Bloody Mary is great.

    Cheers,

    Rosa

    June 4, 2012
  3. I love Bloody Marys and tomato juice and enjoy playing around with the seasonings so look forward to giving this version a go! It looks so very pretty too :)

    June 4, 2012
  4. stunning, what a find and i also agree about music in restaurants. It is essential but no-one wants to eat to loud pumping sounds! esp in a japanese restaurant.. Though maybe they do in japan? I don’t know.. have a lovely day, hope you get some sun! c

    June 4, 2012
  5. Great pic & recipe… Sounds delicious..

    June 4, 2012
  6. Ooooh, I’m so totally jealous of your night out! Asian pear (up here they’re sometimes called papples — pear + apple) and green tea salt and crab and ponzu and I loooove Japanese food! I’m definitely going to try mixing up this Geisha Mary at the next party I go to. Thanks for sharing. :)

    June 4, 2012
  7. Haha DJ music by 7:30pm. =D Sounds like a great modern Japanese restaurant! And this Geisha Mary with tomato juice, sake, wasabi, and furikake on top is definitely interesting combination!!!

    June 5, 2012
  8. I like all the ingredients except tomato juice, I don’t know why but I cannot drink tomato juice… maybe red beetroot juice for me? Red beetroot goes very well with wasabi!

    Ciao
    Alessandra

    June 5, 2012
    • peasepudding #

      I like that idea Alessandra, beetroot would make an awesome cocktail

      June 6, 2012
  9. Wow this is like a bloody mary with an Asian twist, I am tempted to try it now, I guess I have the ingredients

    June 5, 2012

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