Subject: If you havent seen this product you need to

From: Dorothy <[email-masked]>
Date: Mon, 23 Apr 2018 11:09:11 -0400

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Orlando Dimaria ^ 225 N 35Th Ave Yakima Wa 98902-2221

agedashi dofu to twice-roasted duck breast with mushrooms and barramundi with artichokes and balsamic soy sauce. With Yang Wu on board, anything raw is a treat. The chefs selection of mixed nigiri sushi (19) is meticulous, the fish generously draped over hand-warmed rice  although the sweet-natured waiter has less idea of the individual fish than I do. Follow that with a top-value tempura prawn sushi roll (14), the prawns still warm and crisp from the fryer, and youd go home happy. Sushi nigiri. Sushi nigiri. Photo: Anna Kucera The fusion menu is seemingly designed to appeal to those who would rather be anywhere but in a

greeted and farewelled by every single person we pass and theyre all hot and heavy taking orders, but essentials are missed. Crab and zucchini lasagne with tomato beurre blanc. Crab and zucchini lasagne with tomato beurre blanc. Photo: Chris Hopkins No one offers to pace our large order so after a 40-minute wait post-entrees, every larger dish, plus sides, arrives at once, causing a race against the cold. At 5 an oyster, why do I have to prompt the waiter to tell us where theyre from? Its early days, but thats service 101. Theres plenty of good: a David Blackmore wagyu burger nails the meat, salad, cheese and creamy pickle sauce ratio.

His versions of Merican grill classics, from burgers to beurre blancs, hit home. Prawn cocktail comes in at 6 per prawn. Prawn cocktail comes in at 6 per prawn. Photo: Chris Hopkins Even if youd rather poke your eye out than order another beef tartare, make an exception for this mix-it-yourself situation. Your beef is girt by finely diced fixings (capers, shallots, gherkin, plus chopped smoked oyster), a soy-stained egg yolk for salty levity, beef tendons turned billowing, fizzing crackers, and the kicker:

Japanese restaurant. Grilled octopus legs come with smoky Japanese aribiki pork sausages, baked kipfler potato chips and a whippy salsa verde puree (21) in a Jap/Italian hybrid that is lost in translation. A rack of very nice Thomas Farm lamb from South Australia (34) is char-grilled and split into individual pink-hearted cutlets, served with oddly shaped carrots, overly frazzled brussels sprouts,