Tokyo Bird, Surry Hills

It's with much anticipation that we finally visited Tokyo Bird last week.  We first heard of it over Instagram when it was still in its planning phase and we knew we had to go check it out.  It combines two of our favourite things - our love for Japanese food and C's love for whisky (and in particular Japanese whisky).  

Tokyo Bird is a short walk from Central Station.  It has a cosy, casual feel and over the course of our visit, we discovered how friendly and down to earth the owners are.  They spent time chatting to their diners, checking that everything is in order - attentive, down to earth but not overbearing.  

We'll start with a review of the food selection and then onto the whiskies.

For the meats - we tried the chicken meatballs (tsukune), pork belly and katsu nuggets, and the chicken and shallot skewers.  The highlights were definitely the chicken and shallot and the katsu nuggets.  The katsu nuggets are crunchy on the outside whilst still moist inside.  Dipping it into a bowl of kewpie mayo - it's a perfect bar snack.  The chicken and shallot is really well marinated, had the perfect amount of charred-ness and the shallots are a nice fresh crunchy balance to the saltiness of the poultry.  We had to go back for seconds on this one!

Chicken meatballs

Pork belly skewers

Katsu nuggets

Chicken and Shallots

We then opted for the Japanese cheese sausage skewers and grilled scallop skewers.  Don't be fooled by the appearance of those sausages - these were YUM! You get a burst of melted cheese as you take a bite into it...super tasty and moreish - albeit a little on the salty side (but perfect to pair with your Japanese beer!).  The scallops were well cooked - still soft and raw on the inside.  Can't go wrong with fresh scallops.

Japanese sausage and scallop skewers

Open charcoal grill

For our "daily dose" of vegetables we picked the shitake mushrooms, the eggplant with miso and the fried lotus root chips (yes those count as vegetables too....).  The highlight was the shitake mushrooms, the umami flavour of the mushrooms, charred but still juicy. The lotus root chips came with a spicy mayo for dipping which was quite addictive.

Shitake mushrooms

Eggplant and miso

Lotus root chips

Now onto the drinks!

C first went for the Hibiki 17.  This is probably one of the first whiskies that K has finally been able to appreciate.  K found it to be incredibly smooth, with a subtle caramel taste and no alcohol burn.  C found the whisky a bit too smooth and wanted more punch. However, if you are new to whisky, or prefer something with less of a burn, this is a great option to go for.

Hibiki 17

Now whilst C enjoys drinking his whiskies neat (i.e. with no water or ice), K convinced him to order one with ice because we knew that Tokyo Bird shaves their own spherical ice balls.  Here's a collage of photos showing the skill that goes into getting ice perfectly round before it melts - it was quite cool (excuse the lame pun...):

For his second, C picked the Hakushu Distillers Reserve.  This one is definitely not as smooth nor sweet as the Hibiki 17, and has a herbal aftertaste. It might have been due to drinking it with ice, but C definitely preferred whisky from its brother distillery, the Yamazaki Distillers Reserve.

The spherical ice ball! (and the Hakushu Distillers Reserve...)

We also tried this Japanese beer which we had never heard of before - Yona Yona Ale. This is an American pale ale but brewed in Nagano.  "Yona Yona" means "night after night", signifying the brewery's goal that this flagship beer will be enjoyed by people time and time again.  It is quite light, but still with bold flavours, tastes of grape and a refreshing sweetness to it.

Overall, whilst the menu at Tokyo Bird is not particularly extensive, all the food that they do offer is well executed and a perfect companion to an after-work drink.  The concept of combining yakitori with Japanese whiskies/beer is exciting and novel in Australia but definitely something that will grow in popularity with time.  

Lagavulin 16

There is a soft spot in my heart for Lagavulin 16. My foray into the world of whisky began with a bottle of Lagavulin (1994 Distillers Edition). That was the whisky that convinced me that whisky could taste amazing. The first bottle of whisky I ever bought was a bottle of Lagavulin 16 (I kept the empty bottle as a keepsake, as shown in the photos). 

Lagavulin is a distillery on the island of Islay, in Scotland. Islay whiskies are famous for their intensity, smokiness and their medicinal flavour. They are really quite different to whiskies from other regions in Scotland and if you haven't tried an Islay whisky, its quite an experience. 

The 16 year old is the entry level whisky of Lagavulin's standard expressions (along with the 12 year and the annual Distillers Editions). Its has quite good availability in bars and restaurants around Sydney, particularly for a mid-aged single malt, so is quite easy to try. However, a glass of whisky at a bar (without anything more) would not make for a particularly interest photo so I procured a miniature bottle of Lagavulin 16 for this review.

Added bonus of the miniature bottle is not testing the boundaries of K's patience.

Without further ado, tasting notes below:

Smell

• Complex - Sweet, salty, iodine
• Definite sherry influence
• Moderately smoky
• Sweet spices
• Lacks a bit of punch

Mouth feel

• Not overly thick or thin

Taste

• Starts off smokey - wood fired instead of the ash-like smokiness of Laphroaig 10
• Hint of salt spray by the sea
• Dried apricots and other dried fruits
• Barley
• Vanilla
• Barley

Finish

• Nutty
• Sweet
• Short to medium finish - similar length to Yamazaki Distillers Reserve

This is a good whisky. A solid choice for an adventure into Islay whiskies. Not as intimidating and intense as Laphroaig or Ardbeg, but still having the essence of Islay's smokiness and medicinal seaside flavours, which is well balanced by its sherry sweetness.

For me, although its a very solid dram, its not quite at the same level as some of my favourites (for example, Yamazaki 18 and Caol Ila 25). I found myself wanting a bit more punch in smell and flavour department. Everything I smelled and tasted was great - well balanced, interesting flavour profile, loved the peat - just give me more of it all.

This is a good whisky for ordinary drinking, although not quite up there for celebrating special occasions. I would have no hesitation in ordering this at a bar or restaurant. Unless you go to a whisky bar, Lagavulin 16 will frequently be the best whisky on the menu and it will still easily kick your standard blended malt whiskies to the curb (I'm looking at you Johnnie Walker).

Sometimes, you don't want a complex flavour explosion in your mouth. Sometimes, you just want to sit down on the couch with a whisky you know well, and forget about the stresses of the day. This fits the bill nicely.

Yamazaki 18

Yamazaki 18. This is the whisky that truly got me into Japanese whiskies. When I was starting my whisky journey, I had read a lot about Japanese whiskies, but the ones I had tried never blew me away i.e. Yamazaki 12, Hibiki 17, Hakushu 18. I've since revisited my opinion of the Hakushu 18 (though I remain blasé about the other two).

But I still remember when I first had Yamazaki 18. One Friday night after work at Grain Bar under the Four Seasons with some friends. The moment I tasted it, I thought "This is amazing, I need to have a bottle!". A few weeks later, I ordered a bottle and it was delivered to my work. This whisky kickstarted my love of Japanese whisky.

Yamazaki 18

The Yamazaki 18 is one of Yamazaki's standard single malt expressions. The whisky that makes up this expression has been aged 18 years in bourbon, sherry and Japanese mizunara casks, before being blended together. Its won a whole host of prizes (http://www.suntory.com/factory/whisky/prize/index.html) and basically every loves it.

However, none of that will give you an idea about how it tastes. So without further ado, I've set out my tasting notes below:

Smell

• Very rich
• Sherry and currants
• Spices
• Toasted cereals

Mouth feel

• Very thick and syrupy
• Slowly spreads around your tongue

Taste

• Poached apples
• Sherry
• Exotic dark chocolate and carame
• Toasted wheat and hazelnuts - possibly biscuits
• Thick honey
• Oak and very subtle smoke, supporting the other flavours

Finish

• Warm and very long
• Very complex tastes that lingers
• Vanilla and coffee

If you haven't guessed from my opening paragraphs, I love this whisky. Once you taste this whisky, drinking other whiskies are but gazing into a mirror dimly. I would rate it as one of the top 2 whiskies I've ever had (the other being Caol Ila 25 years). The rich nose that just invites you to taste it, the incredibly punchy, complex and balanced flavours, and the long, comforting finish combine to make one of the best whiskies on the market. 

The main Scottish whisky that I think is analogous to the Yamazaki 18 is the Highland Park 18. However, although it shares the balance and flavour profile of the Yamazaki, the Highland Park doesn't have the same intensity of flavour. In the Yamazaki, every flavour is perfectly balanced against each other, yet each is so intense that it stands out despite the balance.

I have no idea how Yamazaki can pack this much flavour in a whisky. This is the definitely the big brother of the Yamazaki Distillers Reserve. Also, if you tried the Yamazaki 12 and weren't impressed, try the 18. It is on a completely different world of flavour. 

My friend liked this whisky so much that he ordered a bottle straight after trying it at my place. If you try this whisky, be warned...

Yamazaki Distillers Reserve

For the past year and a half, C has been getting himself into all sorts of trouble with K due to expanding (then contracting) his whisky supply. Today, C redeems himself by putting those whisky experiences to good use with our first whisky post!

We'v decided to kick-off our whisky posts of the Yamazaki Distillers Reserve because this is one of C's recent purchases which has been most surprising. 

Yamazaki Distillery  

First, a little bit of background to Yamazaki. Yamazaki is a Japanese distillery owned by Suntory, located outside Kyoto (in between Kyoto and Osaka). It was founded in 1923 by Shinjiro Torii and is the oldest and most well-known whisky distillery in Japan.

Yamazaki's standard releases are the 12 year, 18 year and 25 year single malt whiskies. They also release a several annual limited editions (i.e. whisky aged exclusively in Sherry casks or Bourbon barrels). 

Although not as well-known as its Scottish cousin, Japanese whisky has become more and more popular worldwide. I love whisky from all nationalities, but I particularly love Japanese whisky because of the complex and balanced flavour profile they present. Japanese distillers, particularly Yamazaki, seem to take great care in balancing flavours together with a purpose. 

I haven't tried many lackluster Japanese whiskies. There is something about Japanese culture that compels mastery of an art, whether its sushi, kendo or flower arranging. Careful attention is paid to minute details and simple things are afforded a lot of respect. It really shows in their whiskies.

Yamazaki Distillers Reserve

Recently, Yamazaki has released a new entry level whisky, the Yamazaki Distillers Reserve, which is a no-age-statement single malt, aged in a mixture of Sherry, Mizunara (a type of Japanese oak) and wine casks. Unlike their 12, 18 and 25 year expressions, Yamazaki wanted this whisky to compete purely on taste (instead of age in casks), and I think its a complete success.

I have set out below my thoughts on how the whisky smells, feels in my mouth, tastes and the finish (taste and feel after you have finished your sip).

How it smells

• Apples
• Toffee
• Thick jam
• Freshness of a sea breeze
• The smell is not as intense as I would be hoped.

 Mouth Feel

• Smooth and velvety
• Syrupy
• Not overly oily

 How it tastes

• Fresh green apples and subtle plums
• Vanilla with hints of honey 
• Bitter dark chocolate
• Hint of red wine coming though
• Spices and oak alternating with candy floss

 Finish

• Medium length
• Sweetness lasting on the tongue
• Wine influence comes through more as other flavours die down
• No burn at all

Overall

Overall... Wow. The complex layering of sweet, spicy, bitter and citrus flavours. The smooth texture and lack of burn. The oaky and sugary finish. Don't let the no-age-statement and low price deceive you about its quality. This is an excellent whisky by any measure and can easily be compared to much pricier whiskies.

My fellow whisky drinking friends approve of this whisky and several of my non-whisky drinking friends have really enjoyed it too. Its smoothness, balance and flavour profile mean that its a great whisky to introduce to non-whisky lovers (or non-Japanese whisky lovers).

Cold winter night. Soft leather sofa. Glass of Yamazaki in hand. C is a happy man. 

Over the next few weeks, we will be posting up a few more of C's favourites so keep an eye out for it!