The booking was for 2 hours (starting at 6.30pm and finishing at 8.30pm for dinner) which is a bit annoying, however this seems to be the trend in most of the restaurants in Adelaide.
In terms of service, this seems to be lacking slightly at the start - limited wait staff (similarly with other new restaurants) - one would not be expect to know exactly what drink to start off with without looking at the wine list yet (unless a recommendation is provided). There does seem to be a time delay though once you actually have decided. The yuzu cocktail list on the first page of the drinks menu was definitely a hit. The sweetness of the drink does make it extremely easy to gulp down (it is a bit pricey for what it is, but delicious nevertheless) - a hint of tartness would make it even better. One of the forkers decided to order a non-alcoholic beverage, the Curiousity Cola (smells like Cola candy, tastes nothing like Coca-Cola, but more botanical and flavoursome - recommended for non-alcoholic drinkers).
Once again, service was a let down in terms of ordering food. The dis-satisfaction was quickly put aside once the aroma-filled dishes arrived on the table. The age-dashi tofu was very light and delicious in the delicate broth (poured from the teapot at the table), making this a very tasty starter. The edamame beans were served warm with Pink Himalayan Salt (served and shaved at the table) - this dish could do with a more generous serving of salt. The grilled octopus was quite tender, served with either plum pickle or wasabi, dipped in soy sauce. Sushi rolls are really without fault: aburi salmon (with a surprise filling of crab meat as well which made it absolutely delicious), teriyaki chicken (a staple sushi roll for those who are slightly less adventurous in Japanese cuisine), spider roll (lightly fried soft-shelled crab, topped with seasoned mayonnaise).
The thinly sliced, seared yakiniku (beef) with the light garlic sauce is definitely one of the highlight starters for the evening. The light garlic sauce compliments the fresh beef so very well, along with mashed potato. The fried leek strands in the centre of the dish really does pack a punch with flavour as well (umami dish indeed) - presentation wise, just marvellous. The tempura (listed in the chef's selection) is very light and definitely a perfect dish as a starter as well - assorted seafood and seasonal vegetables with gorgeous colours. Chef Nobu makes this dish different by offering 'green tea salt' and 'curry salt' as part of the tempura dipping sauce (after the pieces have been dipped into the broth) - absolutely fantastic flavours, especially with the 'curry salt'.
The main dishes were just as impressive as the starters. Delicious teriyaki chicken with a soft-boiled egg (goes surprisingly well) and crispy chicken skin crackling is only the starting highlight of the mains - comes along with a side of salad (with light Japanese dressing). The eggplant and tofu with sweet miso is very unique and served very differently to other varieties which I've tasted in other Japanese restaurants.
The signature house dish: amazing medium-rare duck, with a lovely sweet sauce and a very unique yuzu pepper (which gives it a slight acidic tang and kick) - very delicious and again, umami experience. This is definitely another vibrant dish not to be missed.
To finish off, dessert and hot beverages of course. Two classic style Japanese desserts are available: green tea ice-cream served with mochi and red-bean paste (slightly heavier dessert), and a yuzu sorbet served with seasonal fruits (very light, spring-like dessert). Hot sencha to finally wash everything down as well.
Overall, chef Nobu has done a spectacular job at Ichitaro Dining with the quality of food. Although dining here isn't exactly a cheap experience, the flavours definitely make it worthwhile. Highly recommended for couples/small groups (probably up to 5-6 people) if you're after a quality Japanese experience.
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