Three Brothers, Ashfield

Address: 317 Liverpool Road, Ashfield

Opening hours: Monday – Saturday 12pm – 3pm, 5pm – 10pm. Sunday 5pm – 9pm.

Three Brothers on Urbanspoon

M and I came here early on a Wednesday evening in early January. The restaurant opens at 5pm on weeknights, and we came here about 10 minutes before opening time, but were seated immediately anyway. We were the first ones in the restaurant. M had been to Three Brothers several times recently; this was his third visit in a short span of time, and he had highly recommended it.

We opted for the Old Brother buffet option on the menu ($39.90 per head) which included everything on the menu, including sashimi and hotpot, but excluded eel and a few other things.

Menu at Three Brothers
Menu at Three Brothers
Specials written on the chalkboard
Specials written on the chalkboard

Unlike many other restaurants that have buffet options, Three Brothers did not have a time limit for the buffet. The style of the buffet was also one in which food was ordered and brought to the table. The only rule of the buffet was that the food on the table must be finished before we were allowed to order more.

Tuna Tataki
Kingfish Carpaccio

The Kingfish Carpaccio was served with a light soy sauce with lemony hint. The thin pieces of fish had a delicate flavour which was accentuated by the zesty sauce.

Tuna Tataki
Tuna Tataki

Tuna Tataki was the next of our raw dishes. M and I agreed that it was a little unusual. The texture and appearance of the tuna tataki at Three Brothers was unlike any other tuna tataki we had ever tried before. The outside was seared, and the interior was quite raw, but the pieces of fish had a lukewarm temperature instead of being served cool, which is how I’ve usually eaten it in other places. The tuna’s texture also wasn’t smooth, which may have been due to the way it was cut. M and I didn’t really take a liking to this.

Spinachi
Spinachi

The Spinachi was undoubtedly M’s favourite dish from Three Brothers. This photo was the first of three plates of Spinachi that night. It was made up of fairly simple elements: wilted spinach with a mildly sweet sesame and miso dressing. The sweet, nutty taste of the sesame and miso worked well together and also complemented the plain spinach.

Sushi and Sashimi Main
Sushi and Sashimi Main

M and I were both impressed with the Sushi and Sashimi Main. All of the sushi and sashimi pieces were exceptionally fresh, with a melt in your mouth texture that you usually would be expected to pay a much higher price for in Sydney. The pieces of rice were soft and crumbly, similar to the sushi rice that I had eaten in Tokyo. I appreciated the simple drawing that had been made using a sweet, thick soy sauce and tobiko (flying fish roe) both for its aesthetic and culinary appeal. I would definitely come back to Three Brothers just based on its superior quality of sushi.

Chicken Karaage
Chicken Karaage

The Chicken Karaage was deep fried with a crunchy exterior. The interior was moist and juicy and still extremely hot when I bit into it.

Inari and Tobiko - deep fried tofu skin and flying fish roe
Inari and Tobiko – deep fried tofu skin and flying fish roe

Next up was the Inari and Tobiko. I had never eaten Inari before and ordered it by mistake thinking it was something else. Despite this, I was pleasantly surprised by the taste of the deep fried tofu skin and the soft sushi rice on the inside. The flying fish roe had a firm texture and popped in my mouth.

Plum Salmon
Plum Salmon

M originally didn’t want to order the Plum Salmon, as he said he had eaten it on a previous occasion and it wasn’t good. However, it ended up being one of my favourite dishes of the evening. The salmon’s texture was flaky. The sauce was thick and sweet, accentuating the mild flavour of the salmon.

Chicken Katsu
Chicken Katsu

The Chicken Katsu was another standout dish. The chicken was deep fried to perfection without being oily, crisp on the exterior, and moist and succulent on the inside. It was delicious when paired with the accompanying sauce which was thick and sweet.

Seafood Tempura
Seafood Tempura

The Seafood Tempura was cooked well, crisp and not at all oily. The seafood was fresh and had a firm texture.

Spider Roll
Spider Roll

The final dish of the evening was the Spider Roll. Deep fried pieces of soft shell crab formed part of a roll, along with slices of cucumber, nori, and sushi rice, which was then garnished with tobiko and a tangy mayonnaise. We were glad this was the last dish as we were completely stuffed to the point of bursting after this.

The restaurant had remained quiet for the main part of our meal, but a few other diners slowly started to trickle in during the later part of our meal.They played soft Top 40 hits and pop music hits for the majority of the night.

The service was satisfactory and polite. There was just one unusual thing at the beginning of the night. M and I had requested table water, we thought our water tasted strangely like detergent. However, we were given new water promptly, but this still put a damper on the experience.

The buffet at Three Brothers was great value for money and highly recommended for sushi lovers.

Rating: 8/10

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