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Chef Raita Noda’s cutting edge menu at Sydney’s Ocean Room restaurant features modern Japanese cuisine inspired by the sea, combining an innovative culinary approach with ancient Japanese dining customs. This fisherman’s style tuna has an extra crunch from cornflakes and a jalapeno zing.

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Corn crusted tuna

2 x 160 grams fillet tuna
3 leaves green shiso leaves (chopped)
Plain flour 20 grams
Corn flakes (plain)
60 g
1 egg
Black pepper
Shichimi Pepper 

Slow roasted tomato

2 pieces Vine ripened tomato (small to medium)
Sea salt

Jalapeno pepper vinaigrette

1 ½ teaspoon jalapeno (chopped)
1 teaspoon shallot (chopped)
3 tbsp grape seed oil
1 ½ tablespoon lemon juice
1 ½ tablespoon dark soy sauce
1 tablespoon Mirin
1 teaspoon Shichimi pepper

Cracked black pepper mayonnaise

1 tsp black pepper
1 piece French shallot (chopped)
5 teaspoons mayonnaise
½ teaspoon light soy sauce
¼ teaspoon mirin

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Corn crusted tuna

Cut tuna fillet in half and put chopped shiso leaves in between two fillets. Seasoned with salt, black pepper and shichimi pepper lightly.
Dust tuna fillet with plain flour and dip into beaten egg, then dust with roughly crushed corn flakes equally.
Heat up frying pan and pour olive oil. Place corn crusted tuna fillet in the pan gently and sear all surface until the crust becomes crispy.
Remove it from the frying pan and place in oven (200 degrees) for five minutes to cook through medium rare.

Cracked black pepper mayonnaise

In the mixing bowl, put all ingredients and mix well.
Leave mayonnaise for at least 1 hour in room temperature to bring out flavour of black pepper.

Japanese pepper vinaigrette

In the mixing bowl, put all ingredients and mix well.

Slow Roasted Tomato

Cut off stem from tomatoes and blanch in boiled water for 15-20 seconds.
Remove from water and cool it down in ice water.
Peel the skin off and place on oven tray.
Slowly roast peeled tomato in 100-120 degrees temperature oven for approximately 40 minutes to 1 hour.