Restaurant reimagines way we enjoy Japanese food with 72-hour ramen and Moreton Bay bug sushi

TAKUMI Marui has made sushi at some of the best Japanese restaurants in Tokyo. Now he and his wife are reimagining the way we should enjoy Japanese food in Sydney.

Takumi and Miki Marui at Bon Japanese. Picture: Rob Pozo

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THE neighbourhood of Kagurazaka, known for its charming cobblestoned roads, preserved geisha houses and fine restaurants, is in central Tokyo.

It’s where Takumi Marui spent seven years acquiring the skills to be a counter sushi chef, or itamae.

It’s these skills that would later serve thousands of happy customers at Merivale’s Sushi-e in Sydney CBD and later at Katsu Yachiyo in Surry Hills.

Now these skills have landed on Canterbury Rd.

Together with his wife Miki, Mr Marui has opened Bon Japanese in Canter­bury and just quietly it’s putting the Western practice of sushi trains to shame.

Spider Roll sushi with soft shell crab. Picture: Rob Pozo

Small plates like the Moreton Bay bug tempura roll, or the spider roll with soft shell crab roasted green chilli mayo, avocado, cucumber and sesame seed are what keep Bon Japanese ahead of the pack.

But it would be a mistake to just come for the sushi.

The menu changes seasonally, but some choice picks are the caramelised miso cod, snapper carpaccio or kingfish sashimi.

Chicken karaage with home made tartare sauce. Picture: Rob Pozo

Australian ingredients are fused when it makes sense, and coriander is integrated into the menu, almost unheard of at most Japanese restaurants.

Unlike sushi trains, everything is made with thought and precision.

“We don’t do shortcuts,” Ms Marui said.

“If it gets busy, we can’t just speed up by pressing a button like at McDonald’s.

“We take the same process.”

This Torigara Soy Ramen takes two days to make. Picture: Rob Pozo

The pork ramen, for example, takes an incredible 72 hours of preparation.

The broth is made two days before from scratch while Mr Marui rolls the pork belly and marinates it.

The egg is marinated in soy sauce and even the bamboo shoots, called menma, are soaked in water for two days to extract the salt.

The chicken karaage also receives a lot of love – marinated in the couple’s own soy seasoning and served with homemade tartare sauce.

It’s a lengthy process, but one that pays off for us hungry diners.

Dishes pictured are Torigara Soy Ramen, Chicken Karaage with home made tartare sauce and Spider Roll.

BON JAPANESE

WHERE:163 Canterbury Rd, Canterbury

WHEN:Open every day except Tuesdays from noon-3pm and 5.30-10pm. Wednesdays is dinner only.

WHAT TO EAT: Try seasonal specials: wagyu steak ($26) or taro chips with teriyaki and shaved halloumi ($8) or menu stalwarts like the torigara soy ramen ($12) and chicken karaage ($9)

DETAILS: Bon Japanese Facebook page