INARI Blossom In Tiger Lane

Canberra’s dining scene continues to expand and with the opening of Tiger Lane in the Canberra Centre, a few new additions on the Asian food front have popped up and INARI is 
one that is packed with some feel good Japanese flavours…..mylifestylenews writes.

Since the opening of the highly anticipated Tiger Lane dining precinct in late 2022 especially for Canberrans, the introduction of the curated collection of modern pan-Asian dining scene has lifted to a more fun and sensible vibe. INARI was amongst the pioneers that brought in one of the most desirable and somewhat graceful Japanese dining experiences to delight your palate.

The PR blurb talks about fun, frivolity and fusion and they are not far off the mark. Firstly, the restaurant takes its name sake from the Japanese God of Rice. INARI, in Japanese mythology, was a god primarily known as the protector of rice cultivation and also further prospered and is worshiped particularly by merchants and tradesmen as well as the patron deity of swordsmiths and is associated with brothels and entertainers.

Mall restaurants need as direct access to the street as possible, for the advantages of not only they’re easy to find, but also they can stay open after the stores have closed. Paying homage and inspired by 1960s retrofuturism, INARI is well situated on the bustling Bunda street level with direct entrance to Tiger Lane.

The interior is also pleasing, liminal, yet warm and dazzles you with the gigantic cylinder glassed wall fixture after you enter the restaurant. With festive shrine motif banners hung vertically in the middle of the main dining room is where the bar sits with the light structures to break up the high-ceiling dining room. The “back to the future” aesthetic edge of a time and place is an alternative and instant change of the 1960’s Japan of an optimistic innocence.

Backdropped to an experiential space, the interior design banks on this instance to create a cozy future and traditional crossover space for a nouveau dining experience. Comfort style plays an essential part here crafted in the bold aesthetic vision and customized to suit your individual taste with style surrounded by sumptuous comforts that truly make your home. A big round table surrounded by high bar stools adds to the modern minimalist chic for a fun get-together group dining experience and also serves as a communal table to let you mingle around. Private dining rooms are  available for a more intimate dining experience as well as an Omakase section for those wanting that extra special attention from the chef.

From its bright and bold interior to the menu that explores traditional Japanese dishes fused with a modern Australian flavor, centred around the elite of locally sourced seafood, Shaun Presland had set a resounding effect on the Australian Japanese dining scene for more than a decade and his menu execution for INARI is designed for sharing. The food theory here is simple and straight forward yet with some thoughtfully subtle and elegant touches on its presentation that is packed with flavours, which strikes to deliver a pleasant astonishment on their almost blemishless culinary techniques.

To kick off proceedings, we ordered a Yuzu Gimlet - orange infused gin and yuzu and Pisco Sunset - pisco, passionfruit, pineapple syrup and grenadine cocktail each and both were deliciously refreshing, fruity, with citrusy overtones. Bash, the INARI mixologist, will convince you to try something new, as he did to us and he is a wealth of information.Being Japanese inspired, sake is a must try and Bash persuaded us to try the Sake Flightwhich involved three different styles: Nara Moromi, Nigori Chiyo Shuzou - a non filtered unpasteurized dry sake made from Junmai pure rice that is cloudy with a fresh fragrant note from its fermentation and not too heavy but a light intensity; the Hyogo Usagi, Miyako Bijin Shuzou spiced sake is made with traditional yeast starter method that creates a more bold flavour with a rich deep complexity - it is more serious on the palate with a bit of a kick with intense spice and a fine acidic backbone; and the Hiroshima Mannen, Kirei Shuzou is a tropical dry sake that is more fruit driven with delicate overtones but still has some punch on the palate with a dry and refreshing finish, all served separately on a small and beautifully crafted glassware and stoneware. Should sake not be your thing, they have a succinct wine list that has some quality and well priced wines by the glass and some by the bottle that was quite well chosen especially the Lark Hill Gruner Veltliner and the Brokenwood Pinot Noir Beechworth.

<Spicy Tuna Crispy Rice> 
Tired of the French pate?! This creative dish is a great alternative, combining spicy mayo,nearly mashed Bluefin tuna tartar with a few chunks served with a side of deep fried crispy rice squares for that right yin and yang palate with the right piquancy. Absolutely delicious!

<INARI Hiramasa Kingfish Sashimi> 
Nine thinly sliced of Hiramasa Kingfish beautifully presented and placed around on a green stoneware topped with jalapeno rings and coriander on a bed of burnt mandarin yuzu and ponzu dressing. The spice level of the jalapeno was mild for us, but maybe hot for those not used to this pepper and is best to be enjoyed with every piece of the fresh sashimi and don’t be reluctant to soak up the citrus savoury sauce that is well-balanced with the entire bite. A winning dish!

<Beetroot Apple Salad> 
Savour the taste and the colour of spring. This refreshing salad mix of yellow and red beets, green apple sticks, orange, pistachio nuts, avocado and yuzu dressing offers clean tastes and ingredients that mesh together so well in texture and taste. A happy meal!

<Sushi Platter> 
The chef selection of Sushi platter is brought to the table with an assorted mix of Nigiri : cuttlefish topped with uni powder, Toro, scallop, salmon belly, kingfish belly and tuna belly. Each morsel was fresh and equally delicious and has its very own individual character that none of each disappoint. This signature platter is one of INARI's main focuses that make a mark in the art from the crafted menu.

<Popcorn Shrimp> 
A deceptive dish of crispy prawn tempura pieces with yuzu, dressed greens, creamy spicy sauce and chives. The popcorn shrimp had a very soft, but firm texture and more like a snack than a sharing plate, but the prawn texture was fresh, springy and deliciously coated with a mild yuzu sauce.

<Miso Toothfish> 
Another highlight that came to the table was this grilled miso marinated glacier 51 toothfish that is served with sweet daikon pickles and is a very attractive presentation. Well marinated and perfectly char-grilled for a smokey flavour, the fish flesh was firm from the outside and soft to break at the touch of the knife. An utterly desirable dish that must be ordered!

<Chicken Teriyaki> 
A classic pan-seared chicken supreme with lotus root Kinpira and teriyaki sauce. Despite the teriyaki sauce was overly salty and created a significant impact on its flavour, the chicken with its skin forming a light caramelized crust is still succulent and tender and the crispy Kinpira lotus root with a burst of sweet and savory flavour is a welcome palate cleansing taste after the salty sauce.

<A5 Suzuki Farms Full Blood Wagyu> 
This the king of Wagyu with a choice of dipping sauces – chimichurri, yakiniku and ponzu. The cut of meat was of a very high quality (as expected) and was packed with flavor, a silken texture that melts in your mouth. To our delight, sometimes it is best to be enjoyed on its own without any dipping sauces. Wagyu doesn’t get much better than this and this is a truly encore dish! The entire “set” order also came with a housemade silken miso soup with a more subtle flavor than some as well as the delectable Onigiri rice triangles wrapped with seaweed.

<Poached Pear with Hōjicha Ice Cream> 
This is such a great ice cream made with Hōjicha green tea over charcoal that sits on a bed of walnut crumble with the whole sake poached pear served warm. A memorable and delicious dessert.

<Spring Blossom> 
Add a little sunshine to your palate while balancing the fresh spring flavours and produce. A deliciously sweet confection that has something for everyone with three tastes of cherry blossom infused in strawberry tart, white chocolate truffle and fruits jelly. This is one for all the sweet tooth’s out there and you will quickly devour this winning concoction which is utterly satisfying.

Sicilia was our server and a well-informed one, as she knew every aspect of each dish and was able to answer all our questions with confidence. Overall we were pleasantly surprised at how elevated the menu and accompanying tastes were and this restaurant will give some other well-known establishments a run for their money and INARI should make its mark on the dining scene quite quickly. From traditional Japanese flavours to modernism finesse combining the freshest Australian produce, INARI strives enthusiastically pretty much to be all things to everyone and continue to blossom in Tiger Lane for a new dining sensation.

Tried & Tested:
Location: 5/5
Design & Decor: 4/5
Food & Beverage: 4/5
Service: 4/5
Value For Money: 4/5
Experience: 4/5

Canberra Centra
148 Bunda Street, Canberra, 
ACT Australia
Tel: +61 0431 629 889

Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless otherwise stated.


A HEREFORD BEEFSTOUW - A Sublime Steak Venture

A memorable yummy-licious steak night out has always secured a very special place for those passionate “dine-hard’ fans who marvel at the supreme premium cuts. A Hereford Beefstouw in Melbourne is not only focusing on creating a sense of community for (regular) diners that book in for their fix of premium cuts steak and frites, the food here is fresh, unapologetically local and sublime. They do know their meat well. mylifestylenews writes.

If Melbourne diners have traditionally worshiped the new and fashionable, the city’s “historic restaurants” were mostly expensive steak houses, regarded with suspicion as musty relics and fine dining restaurants committed to a certain level of hospitality. The Melbourne culinary scene has always been shaken and stirred by the fresh generation of those can-do chefs with bright ideas and bold attitude whose deep sense of homegrown pride only sharpens their creative vision. In recent years, a new wave of fine dining restaurants has opened in some of the city’s most extraordinary renovated urban spaces. But, the influence of Melbourne multiculturalism on a classic Steak House (steak and frites) carries out the legacy to continue offering what-tastes-best on those prestige meats is worth a sinful and delectable pilgrimage.

You may have come to Melbourne 100 times but to explore the city with a more cultural laneway dining with fine food, discover and dive into the unknown is the best self- inspired etiquette to have - if you do call yourself a true foodie. And those word-of-mouth eateries are often offering the culinary rich experiences. As ever, location is crucial, tucked away in the funky and graffitied cobblestones laneway in Duckboard Place, the intriguing street entrance distinguished by artist Steen Jones soaring art wall mural is the landmark to look for by finding A Hereford Beefstouw the easiest way.

This is home to a fresh, Nordic inspired steakhouse brought to you by Tim Burvill and his Denmark based partner Lars Damgaard who have completely reinvented a tired inner city former office space. Tim and Lars already owned one A Hereford Beefstouw restaurant together in Adelaide which has built a stellar reputation over the past years for serving high quality steak. Lars also owns more than ten A Hereford Beefstouw restaurants across Denmark and Scandinavia, with the first established 45 years ago on a family property at Lund, near Herning in Denmark. Tim is an industry innovator and has the industry know-how and been producing dry aged beef (as A Hereford Beef) since 2014, primarily for A Hereford Beefstouw Adelaide and also for a select few chefs and a small number of specialty butchers in Adelaide. Embracing production methods of old to achieve optimum flavour and texture
results from the finest cuts of meat, Tim uses only grass raised beef for dry ageing delivering health benefits of a leaner cut than grain fed alternatives.

In dry ageing, the meat is hung in a cool room until the outer surface hardens, protecting the valuable meat underneath, while the flavour intensifies and natural enzymes begin to change and tenderize it. The result is a much more tender, naturally ‘beefier’ tasting beef. The award winning A Hereford Beef has been recognized nationally for its premium quality meat. In 2015, Tim built a state of the art dry ageing facility in the Adelaide Hills to meet the growing demand for dry aged beef at his Adelaide restaurant and in preparation for A Hereford Beefstouw opening in Melbourne then and now has become a mecca for carnivores is in no doubt a hidden treasure that offer that wow gourment culinary experience.

A Hereford Beefstouw exudes a chic dining concept created by the Danes that really wants to create something special. The wall similarly bare, with striking art work paintings that add a pop of colour to the already sleek designs contrasting the giant wines racked on walls down the hallways.

Expect a no-frills dining room and brisk exudes in cool Scandi design adorned with striking art works. Basic yet elemental, everything from lighting and cabinetry to tables, plates and cutlery are designed in house by the A Hereford Beefstouw family of designers and artisans. The unfussy ethos and sense of comfort with its cozy nooks invite lingering, with classy, understated and uncluttered decor that has a pared back feel of Nordic chic and some unconventional table shapes for larger numbers of which all is showcased on a base of simple wooden floors and a trail of lights that might be referencing the Nordic lights.

The open kitchen is a sense of space and sets the tone with buzzy energy and the chic and contemporary dining concept creates a sense of nature undertones that reflects a conscious design in a place where subtle detail has been meticulously planned and thoughtfully conceptualized and executed. Be dazzled by the restaurant’s new Spring menu to coincide with a move out of the dark days of winter, still packed with all of the house signature delicious premium cuts of dry- aged beef, adding some spring flavour to delight your palate.

<Oysters 1/2 Dozen>
A fresh start by tasting the sea with half a dozen of fresh pacific oysters that came with three different styles - natural, Kilpatrick and apple and herb oil that added a complimentary dimension to the fresh oyster which is mouth-watering, light and tasty flesh that was utterly moreish. Oysters don’t come much better than this and you can certainly fling yourself into the fresh flavour of the sea and spring well paired with the iconic 2022 Barossa Valley Rockford Vine Vale Riesling for its flavoursome subtle chalky grip, chamomile and flora notes with a rich almost fresh pineapple flavour as well as the dried pear, honey lime finish.

<Dry-Aged Beef Tartare>
This desirable version is a mixture of eye fillet and dry-aged rump steak with a ravigote dressing and sour dough crostini. The ravigote dressing is a combination of egg, capers, Dijon mustard, horseradish, chive and shallots and while similar to many others, this seemed to have an edge that we loved beyond others. This was a beef tartare to remember, with just the right piquancy and we could have eaten another portion as it was so good. The meat quality is to die for!

<Marinated Tuna>
This comes with avocado, lemon and brown butter vinaigrette with crispy garlic flakes that adds crunch and aromatic flavour on palate. Such a harmonious and delicious dish with four reasonable sliced sizes of tuna beautifully aligned and presented on dark stoneware. Each ingredient has its own say and nothing was overpowering. Simply delightful!

<Scampi Fritti>
By the look at it, you may think it is one of those kind of pub foods. Re-think! The scampi was deep-fried to golden brown and served with Madagascan pepper creamdeep-fried parsley and grilled lemon wedge. It was light and perfectly battered and the chunky prawn remains juicy and firm to the bite. A truly simple pleasure!

Further pursuing the menu, the generous 500g size of decadent eye fillet beef was the most perfectly cooked beef you could imagine – lean, tender, juicy, succulent and an absolute delight to enjoy. Come for the classics done honestly and brilliantly of their signature beef from the grill while primarily attracting diners for its specialization in the finest steaks.The accompanying side of Roasted Potatoes was a combination of browned butter mash, crispy thick cut Beer Battered Chips which were equally heavenly. Words fail us!

<Tomahawk Steak 1.5kg>
Tomahawaks are back by popular demand! A Hereford Beefstouw long brimmed with innovation and flavour, you would be remiss to leave without having tried this once outof supply Tomahawk. This sensational 200-day grain-fed with a minimum marble score of 3 is definitely ideal for sharing. Because of the size, it is carved tableside as a welcome ceremony. Absolutely divine! Both of our steak dishes were a standout and came with the choice of your preferred sauce, Béarnaise sauce, Pepper sauce and Truffle Butter. We had our favourites, but kept dipping into different ones for different taste sensations and they were equally divine on all counts. To offset the richness of the meat, Caesar Salad of cos lettuce topped with parmesan cheese and rosemary croutons, Marinated Beetroot with celeriac purée and tapioca pearls, Broccoli and Cauliflower with sesame dressing are the to-go-to sides order. Wine pairing was excellent and exploratory. The exciting 2015 Il Poggiolpo Brunello di Montalcino
especially is a knockout for our premium quality steaks. A lovely nose of strawberry, damson and rose as well as flint, tarragon and raw maple, this elemental wine is deep, earthy and embracing the ripe dark blackberry and cherry fruit is another delightful wine match.

<Sticky Date Pudding> 
We probably over-extended ourselves, but we really didn’t mind and of course, dessert just had to be tried, as we wanted to see how well rounded the kitchen was and they didn’t disappoint. As expected this classic execution came with butterscotch sauce and vanilla ice cream with crunchy crumbs on the side to add a textural element that was unctuous and delectable.

<Gâteau Marcel>
This is a chocolate ganache extravaganza with rich and dark chocolate brownie cake topped with raspberry and is an absolute winner! Such a guilty pleasure and the luxury of having it served with vanilla ice cream just added to the extravagance. So delicious!

<Vanilla Panna Cotta>
While having two desserts is not enough to satisfy your craving, the Vanilla Panna Cotta would be the next best sweet tooth to go to. This was accompanied with a layer of passion fruit gelatine and was not your typical panna cotta, but we loved it. It was intense in flavor, dense in texture and utterly delectable! We decided to enjoy a 375ml of the 1998 ChâteauPineau du Rey Sauternes which was sumptuous and deliciously sticky, beautifully balanced sweetness with flavours of almond, raisin, apricot, honey and a zesty touch of lime in the finish. This is not to be missed and must be paired with these classic desserts and such happiness on the palate has to be enjoyed. An absolutely joyous combination of food and wine in a sweet French confectionery!

For those that wish to be more adventurous after dinner, they have an Armangnac wall, with vintages from 19
60-1997. This is one element that demonstrates A Hereford Beefstouw’s desire to stand out from the crowd and offer something a little more unique and tailored to diners that wish to have newexciting and further indulgence experiences. Of course, all good restaurants have steak on their menu, but we would defy anyone to show us a more passionate purveyor of supreme cuts of beef in so many different presentations and ageing processes and to have a kitchen brigade that renders each dish with perfection.

We were blown away with every element, including enthusiastic floor staff with warm service showing their passion with their well-informed product knowledge and putting each diner at ease with a warmth that is not always easy to find. Stephanie, our host for the evening made us feel very special and didn’t miss a beat. Like so many things about Melbourne, their food is an amalgamation of culture, shaped by the physical realities of this country. The New York steak house trend will come and go, but a prominent steak house is a rare find and A Hereford Beefstouw is here to stay. For a sublime taste to remember on an epic and heartfelt steak night out, A Hereford Beefstouw will definitely make your night worth while. They do know how to set the steaks on fire!

Tried & Tested:
Location: 4.5/5
Design & Decor: 4/5
Food & Beverage: 5/5
Service: 5/5
Value For Money: 5/5
Experience: 5/5

In House Dried-Age Meat
Premium Wine Selection

A Hereford Beefstouw Melbourne
22 Duckboard Pl,
Melbourne VIC
Tel: +61 3 9654 8297

Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless otherwise stated.
Photos by: Natalie Chong & Adelaine Chong


2023 秋冬廣企站台 ADVERTISING CAMPAIGN 擁抱超凡之美

2023 秋冬廣企站台

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TAKI - Huddle Around For A Heartwarming Japanese Meal

When you are craving Shabu Shabu and Yakiniku in Canberra, not too many options pop up. The new Tiger Lane dining precinct is the extension annex of the Canberra Centre and introduces a curated collection of modern and lively Asian food where you can find some new delectable bites, TAKI will satisfy two of your Japanese hot pot and BBQ cravings in one go. Itadakimasu! (Let’s Eat) mylifestylenews writes.

Fun and feisty, the name TAKI originates from the Japanese word for a waterfall and the imagery of TAKI is an interesting one and will not be self-evident. The legend of the Koi begins by the river, with a thousand golden Koi battling the current upstream in pursuit of the river’s mystical source. As it reaches the source of the stream, it is rewarded for its efforts and is transformed into a fable, golden dragon. Hence, the bubbling of the Shabu Shabu and the fire of the Yakiniku bring the fable to life in house at TAKI.

As beautiful and as versatile enhancing TAKI’s fun factor immensely with all the ancient fable imagery, the interior is not as exciting as the story, more of a minimalist zen motif interior floor plan, the semi open kitchen and bar strategically allocated in the middle of the entire restaurant and well laid out with two distinct dining areas serving up selections of Shabu Shabu and Yakiniku.

The Shabu Shabu section features traditional tatami mat seating, centred around a bubbling hot pot is a traditional form of communal dining in a group for friends and family uniting the friendship get-together. The other dining section is with a normal table setting with powerful exhaust systems that play a very key role with so much heat being generated over glowing coals that is brought to the table.

As the PR blurb goes, they are inviting you to discover the legend of TAKI, through a bespoke dining experience that let you choose your culinary journey. Why settle for one when you can have two? If you are lucky enough to score the private dining room like we did, you would be able to enjoy the best of both dining experiences simultaneously.

Bespoke cocktails seems to be the IT Drinks for the pre-dinner ritual especially in the local dining culture, so we were recommended two of their signature cocktails - The KONICHIWA  features sake, elderflower liqueur, apple cider, seasonal flowers and spritz as well as The SOUTH EAST SIDE  with cucumber infused gin, lime, syrup and mint, both sleekly presented. They may not be the best accompaniment with any dominating savouries to come but still best to enjoy with a light salad and snacks.

Crunchy Lotus Roots

<WAFU Salad>
A generous size of a bowl of mixed greens salad with radish, finely sliced daikon tsuma, lotus root, avocado, cucumber served with house dressing. If you look for that epic crunch as you munch the seasonal spring greens, this salad is simply refreshing that is great to enjoy along with the Yakiniku to cleanse and refresh the palate.

<Chicken Karage>
The bite-size pieces of chicken dusted with flour and deep-fried served with Kewpie mayo and a lemon wedge. Traditionally, the staple chicken snacker is marinated with soy sauce, sake, ginger and mirin to give a touch of sweetness and deep-fried to crispy gold brown on the outside and remain tender and juicy inside, yet TAKI’s version was rather bland and lacking in character or a signature element.

<Yakiniku> – TAKI Signature Platter
This signature platter showcases four different types of premium Wagyu cuts - The A5, Thin Karubi, Finger Rib and Diamond Cut with accompanying assorted mushrooms and thinly sliced pumpkin, well placed on a bamboo rack sitting on a large blue stoneware. The contrast of the entire presentation is rather colourful and inviting. DIY is the way to enjoy these succulent meats to be cooked table-side over an open high flame glowing coals grill. Three different salts (smoke salt/sea salt/citrus salt) are given to enjoy with the meat as well as two of their homemade Yakiniku sauce and ponzu sauce. As we had hoped, the top grade A5 Wagyu just melts in your mouth, denotes ideal firmness, texture, colour and marbling with a richness of flavor to be savoured. As the flame draws out the rich umami flavour of the beef for the melting effect, medium rare to medium is the ultimate way to savour such a premium cut. The chunky Finger Rib and meaty Thin Karubi were also enjoyable, but the pre-marinated Diamond Cut was the next best bit, being so tasty and tender and the vegetables are always a nice way to diverge from the richness of the meat.

<Shabu Shabu> - Chanko Nabe
We chose the Chanko Nabe – The Sumo Hot pot that is inspired by one of the staple foods of famous sumo wrestlers in Japan. This nabemono miso soup base hotpot is light and tasty, packed with protein from seafood, chicken and chunks of pork belly for a guaranteed satisfaction even for the largest of appetites. The ingredients are half cooked before they are presented at the table accompanied by lots of vegetables and noodles (Udon noodles was served). There is a lot to enjoy in one pot and with the mix of ingredients and certainly is a well-rounded meal fit for hungry champions.

<Ice Cream>
While dessert has not much of a choice, either you go for the infused Matcha Tiramusi or ice cream, we opted for one scoop of Black Sasame ice cream and another scoop of Hōjicha ice cream both served separately on cookie crumble to finish the feast and this provides a palate change that was pleasantly enjoyable.

TAKI has only been opened a few months back, but the service still has a way to go. While the restaurant was not that busy for a week night, we found the service patchy and not always logically thought through. A little disorganized with the sequence of bringing in the utensils initially no tongs for the Yakiniku and no ladle for the Shabu Shabu even after the food was presented, so a bit haphazard. It needs to be more seamless and tables preset based on what they have booked. It has potential to be a more elevated experience in terms of service. For foodies looking for Yakiniku or Shabu Shabu with some quality meat in store, it will hit the spot!

Tried & Tested:
Location: 5/5
Design & Decor: 4/5
Food & Beverage: 4/5
Service: 3.5/5
Value For Money: 3.5/5
Experience: 3.5/5

Canberra Centra
148 Bunda Street, Canberra, 
ACT Australia
Tel: +61 0432 028 852 

Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless otherwise stated.