Tokyo Tina: Raw Talent

Fun is the focus when it comes to dining out at this Chapel Street institution in Windsor, with an Asian fusion menu delivering Japanese classics like karaage chicken, okonomiyaki pancakes and super-slick sashimi plates, balanced with Chinese crowd favourites like bao buns, and Korean-inspired bibimbaps and kimchi.

The smoked duck bibimbap is a standout dish, but perhaps the most beloved offering here is Tina’s Bingo Academy, a two-hour bottomless booze/set menu experience with – you guessed it – a bingo game at its core. Sessions are held every Saturday, and bookings are essential.

You can also reserve the karaoke room out the back, seven nights a week, for a minimum group of four. Try ordering a selection of their large plates to share, and you can never go wrong with their DIY pork belly and beef shortrib baos.

Drinks-wise, the line-up is impressive – Japanese sakés and whiskies stand alongside creative cocktails and an enviable wine list, where premium Australian drops are expertly paired with these Asian dishes for a refreshing twist.

With its focus on purity and fresh, seasonal ingredients, is it any wonder that Japan has the highest life expectancy in the world? Simplicity is synonymous with Japanese culture, and this is beautifully represented in its straightforward, yet elegant, cuisine.

While most people might immediately think of staples such as sushi and sashimi, a traditional Japanese meal generally involves rice, miso soup and an okazu (side dish) of perhaps kimchi pickled eggs, sweet vinegared cucumbers or teriyaki tofu.

The delicate flavours of Japanese dishes pair well with lighter wines with finesse. A fresh, zesty and textural style of Chardonnay is often perfect with raw fish. Light-bodied and aromatic grenache is also a winner, complementing a broad range of dishes. For something unexpected, try chilling light-bodied reds so they can be enjoyed all year round, and pairing a white wine with red meat. Viognier and beef short rib works incredibly well.

Discover the art of Japanese food with these easy recipes

GYOZA (JAPANESE DUMPLINGS)

MAKES 30

400g lean pork mince
1 cup finely shredded cabbage
1 tsp sesame oil
1 tbs soy sauce
3cm piece ginger, peeled, grated
2 garlic cloves, crushed
30 gow gee wrappers
1 tbs vegetable oil
Sliced green onions, to serve

DIPPING SAUCE
1/3 cup teriyaki sauce
1 tsp sesame oil

Place mince, cabbage, sesame oil, soy sauce, ginger and garlic in a bowl. Stir to combine. To make dumplings, spoon 1 heaped tsp of mince mixture on one half of each wrapper. Brush edges with cold water. Fold the remaining wrapper halves over to enclose filling. Press edges together to seal. Heat half the vegetable oil in a large frying pan over high heat. Remove from heat. Reduce heat to medium-high. Arrange half the dumplings in pan. Cook for 1-2 minutes or until bases are browned. Add ½ cup hot water. Cover with lid. Cook for 4-5 minutes, adding more water if necessary. Remove from heat. Uncover. Stand for 1-2 minutes or until dumplings come away from pan easily. Repeat with remaining oil and dumplings. Meanwhile, to make dipping sauce, place teriyaki sauce and sesame oil in a bowl. Stir to combine. Serve dumplings with dipping sauce and sliced onion.

Match with Yalumba Eden Valley Viognier

SHOYU CHICKEN RAMEN WITH FRESH CORN AND ASIAN GREENS

SERVES 4

2 tsp sesame oil
3cm piece fresh ginger, thinly sliced
2 garlic cloves, thinly sliced
2 green shallots, thinly sliced, white and green parts separated
8 cups liquid chicken stock
1/3 cup soy sauce 15g
(about 6) whole dried shiitake mushrooms, soaked, drained
2 tbs cooking saké
2 tbs mirin
2 (about 500g) chicken breast fillets
270g packet dried sōmen noodles
1 sweetcorn cob, kernels removed
1 bunch Asian greens, trimmed
2 soft-boiled eggs, to serve

CHILLI SESAME SEED SPRINKLE

1/2 sheet nori
1 tbs sesame seeds
2 tsp dried chilli flakes

Heat oil in a large saucepan over medium heat. Add ginger, garlic and white part of shallots. Cook, stirring, for 2 minutes until softened. Add stock, soy, mushrooms, sake and mirin. Bring to boil.

Reduce heat to low. Add chicken fillets to the soup. Simmer gently for 12 minutes or until chicken is just cooked through. Transfer chicken to a plate. Set aside for 5 minutes to cool and then thinly slice the chicken. Strain the stock mixture through a sieve into a bowl. Reserve the mushrooms. Meanwhile, cook the noodles in a saucepan of boiling water following packet directions or until tender. Drain. Return stock mixture to pan over medium-high heat. Add corn and Asian greens. Cook for 2 minutes or until the vegetables are tender-crisp. For the sprinkle, heat a frying pan over medium heat. Cook nori for 30 seconds each side or until dry and crisp. Transfer to a plate. Add the sesame seeds and chilli to pan and cook, stirring, for 1-2 minutes until golden. Crumble nori into a bowl. Add the sesame mixture and stir to combine. Divide the noodles, chicken and mushrooms among serving bowls. Ladle over stock mixture. Top each with half an egg and sprinkle with the green part of the shallots and sesame chilli sprinkle.

Match with Yalumba Eden Valley Roussanne

Also try these exciting Japanese restaurants.

• Melbourne – Yakimono, yakimono.com.au

• Sydney – Saké Restaurant, sakerestaurant.com.au/the-rocks

• Adelaide – Kyoku Yakiniku, kyokuyakiniku.com.au