Geisha Mary & Ebisu Restaurant Britomart
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.
2 cups tomato juice
1/2 tsp wasabi paste
2 shots saki
Juice of half a generous lime
Large pinch of Japanese chili
6-8 ice cubes
Furinake to garnish
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