Matsuya and Sydney chefs such as Chase Kojima (Senpai,Sokyo at The Star) pioneered the chirashi push. A second-generation sushi master,Matsuya explains chirashi is generally eaten for special occasions,while the kaisendon version is on “warm[plain] white rice” and is traditionally more of a “homemade” meal.
“Back in my hometown,(Hokkaido) chirashi is a very common food and is very close to my heart. I wanted to share the food and culture of Japan that I cherish with Sydney,” he says. At Kame House,the Signature Kaisendon clocks in at $95,while the Next Gen Chirashi is $145 (these come with a starter,chawanmushi,miso soup and dessert).
The chef adds some of his own personality and technique to the food,including a white soy-driven foam to his kaisendon.
Why did Kame House choose a busy strip in Gordon for their restaurant? “There are many great Japanese restaurants on the North Shore,however in Gordon,there aren’t as many Japanese … and we are conveniently located next to the train station,” Matsuya explains.
If you’re wondering about the Kame House name,it derives from the Dragon Ball anime series,which also has a character,Krillin,which is chef Matsuya’s nickname with friends and customers due to their physical similarities and orange uniforms.
Open Wed-Sun 5pm-9.30pm
729 Pacific Highway,Gordon,kamehouse.com.au