PROFILED BY DEGROOTS MEDIAThrow out any Western principles of dining when visiting Jamon Sushi. Notions of set menus, three courses and a la carte have little relevance here. Chef Charles Greenfield specialises in the omakase style of dining and offers an absolutely unique experience. Omakase translates loosely as “what can I make for you that will please you” and Greenfield adheres strongly to this principle, with meals that are tailored to each person’s needs and tastes. With only 18 seats in total, he is able to offer each diner this kind of personalised attention.
The menu changes daily, so only the very freshest of food is on offer, including oysters, sushi and sashimi. There is no meat or fried food, with all the dishes loosely catergorised under “ocean” and “earth”. Keen questioning from the chef is perhaps the best way to go, allowing him to make the appropriate selection for you. The wine list is small but selective, and reflects the diversity of the clientele with French, Italian and Australian bottles on offer, as well as Japanese beer and sake. Look out for Jamon’s occasional Wagyu tastings, too, where Greenfield prepares this often abused meat with care in small, delicate quantities.
Angela Costanzo, July 2008
