Tokyo Bandito with Toby Wilson is the first in a series of events at Sydney’s Rising Sun Workshop where chef-owner Nick Smith invites his “cheffy mates” to play around in his kitchen.
Wilson is poised to launch Bad Hombres, a Mexican-Asian pop-up in Surry Hills, and he’ll bring a similar vibe to Rising Sun on 5 March. The menu will incorporate the best parts of both Mexican and Japanese cuisines, with dishes playing off each other in surprising combinations. A sake Mojito will kick things off, followed by the char-grilled corn with Japanese mayo and furikake Wilson previously served at his Chinatown taco stand, Ghostboy Cantina. Next up is a Mexican spin on takoyaki, the Tako Taco, with dashi-braised octopus, pickled daikon, guacachile (a lime-heavy, herby salsa), yuzu and coriander.
The ramen course, Smith’s speciality, will be given a south-of-the-border accent. Soy, lime and coriander will be added to an ancho chilli broth, topped with crunchy tortillas, avocado and queso Oaxaca. For dessert there’ll be tres leches with burnt miso caramel and corn custard.
“The great thing about ramen, particularly in Japan, is how freewheeling it is,” says Smith. “The variation options are limitless. In Australia we’re pretty open to the idea that this can go with that regardless of origin. I’m hoping these nights can really showcase that idea, and be a bit of a laugh as well.”
Tokyo Bandito, Sunday 5 March, 6pm – 9.30pm, Rising Sun Workshop, 1c Whateley St, Newtown, NSW. $65 per person. Bookings via: eventbrite.com.au/e/tokyo-bandito-tickets-32247219301
