The cocktail hour on Fridays and Saturdays is about to become more delicious.
Starting this Friday 5-9pm, Chef Egi and his wife Ogi from Blue Nami Japanese are collaborating with Simon Mercier from Jervis Bay Coffee Co every Friday and Saturday with a sensational combination of sushi and cocktails, at Sushi Martini Club.
There will be share plates with a mix of 5-6 styles of sushi rolls, including nigiri and gunkan, which are oval rice balls wrapped in nori with various toppings. The menu will be ever-changing and includes vegetarian and gluten-free options, including GF soy sauce.
Egi says the freshest seasonal salmon, kingfish, snapper and bluefin tuna will be sourced locally as much as possible – bluefin tuna’s in season now, which we think is a bonus to have such a delectable premium fish for this Friday’s launch.
A PLACE TO GO BEFORE GOING OUT
Simon’s main focus at the Martini Club is his cocktails. He is looking forward to pairing them with sushi platters, for example, the citrus-based lemon drop martini that complements the kingfish. There will also be sake-based cocktails and a new wine list. Simon aims to create a spot where people can drop in for an early evening vibe, grab a cocktail, enjoy some sushi, and head out for dinner. It’s quick, easy and good – it’s truly “a place to go before going out”.
SUSHI IS THE FRESHEST, THE SIMPLEST, AND THE BEST
I had the pleasure of spending a couple of hours with Egi for the inside scoop on how his mastery in sushi all started, and why Australia.
Leaving Mongolia 24 years ago, Egi landed himself in Sacramento, California, where he started his journey over four years at a sushi bar, training in the art of sushi-making alongside a team of eight Japanese and Korean chefs. He then returned to Mongolia working as a sushi chef for six years. He eventually took flight again and settled in Sydney in 2016.
When asked what drew him, wife Ogi and their two children to Australia, Egi was quick to say that it was the best and most peaceful place to raise a family. Their youngest daughter, born in Australia, made them a family of five. They love the warmer climate compared to Mongolia, which can get down to -30 degrees.
“AFTER THAT CATCH I FELL IN LOVE – WE WERE THE DREAM TEAM”
Egi applied and trialled as a sushi chef at Kanpai Japanese restaurant in Huskisson in 2018 (this restaurant has recently closed down). Egi said it was very busy and a popular restaurant with both locals and tourists. He was one of three chefs and said of working with the other two Japanese chefs, Yoshi and Ken, “We were the Dream Team”.
I asked Egi why he decided to stay in Jervis Bay. He answered: “I love fishing. When I first applied at Kanpai, I was taken out fishing many miles past Point Perpendicular and caught a 55kg yellowfin tuna. That catch made me fall in love with Jervis Bay; it’s beautiful and quiet here. This is my life now.”
After three years at Kanpai, Egi was lucky enough to gain a position with another talented team of chefs at Rick Stein’s Bannisters in Mollymook, where he is presently still working.
Egi says working in the larder section at Bannisters, every fish in the kitchen needs to go through him. Not only does he handle all the fish, he also preps and dishes up the freshest sashimi and sushi.
I must say, dining at Rick Stein’s Bannisters is always an incredible experience. Egis’s meticulous knife skills with any seafood are a true testament to his dedication and pursuit of perfection. He takes great pride in what he creates on the plate.
I asked him what he loves most about working with sushi, and with the biggest smile he responded, “It’s the freshest, the simplest and the best.”
Today, sushi is enjoyed worldwide, and has pretty much captivated audiences of all ages with its distinctive flavours, textures and of course its health benefits, containing Omega-3 fatty acids, protein for muscle growth and repair, and benefits for digestive health and the immune system, especially when teamed up with rice and vinegar.
See you this Friday at The Sushi Martini Club.
You can follow Egi on instagram @blue_nami_by_egi
