Goryon San is one of the most authentic Japanese yakitori izakayas in Sydney, and stepping into the Surry Hills doors felt like I was being transported back to Japan. Let’s explore all the delicious food options this izakaya has to offer!
Goryon San is a Japanese Izakaya located in the heart of Surry Hills, which specialises in Hakata style kushiyaki where the meat, seafood, and veggies are marinated, skewered, and then cooked over charcoal. My first and second visits to Goryon San spanned more than five years apart, so if you are wondering whether the quality has changed in that period (especially post Covid) then keep reading.
Tapas
Takowasa
Takowasa is a popular Japanese izakaya appetiser made from raw or lightly cooked octopus that is chopped and marinated in spicy wasabi-based sauce, the flavours are vibrant and bold with the heat from the wasabi delicately balancing the chewy octopus. It’s a refreshing dish to open the palate if you dare to try.
Unagi Wakame
This dish is a teaser of grilled eel, wakame and sesame seed which satisfied my unagi cravings without going overboard. The unagi was perfectly grilled and moreish while the wakame enhanced the salty yet sweet flavour of the dish, all topped off with the nutty flavour of white sesame seeds.
Skewers
Chicken heart
This chicken heart skewer was quite interesting, with a tender yet chewy texture and a slightly sweet aftertaste. The yakitori marinade enhanced the umami of this skewer and the richness of flavour. It’s not your usual yakitori meat but is worth a try!
Lettuce Maki
The lettuce-maki is Goryon-San’s signature skewer; it’s simple yet delicious with fresh lettuce wrapped in pork belly served with original salt or yakitori sauce. The rich and savoury flavour of the pork belly oozes into the lettuce filling and it’s so easy to eat, an unsurprising crowd pleaser!
Wagyu Sukiyaki
This wagyu sukiyaki came highly recommended on the menu, and it was such a flavour bomb – imagine melt in your mouth wagyu beef with enoki mushrooms and veggies wrapped inside like a perfectly moreish Christmas present. It’s a shame that this skewer was only a two biter as I could have 10 more of these.
Uni and Wagyu beef
At this price point I was expecting this skewer to be made of gold and taste mind-blowingly special, I was left a little disappointed as the beef wasn’t tender enough for my preference, and the intended creaminess of the uni was overshadowed by the texture of the beef. Feel free to skip this one on your visit.
Yakitori
This is the traditional yakitori skewer that made Goryon-San a household name in terms of traditional Japanese skewers. The chicken is lightly salted and perfectly umami with a slight twinge of smokiness in the aftertaste. A must try at Goryon-San which I’m sure will stay on the menu for years to come.
Chicken skin
Chicken skin is not for the faint-hearted but the best part of eating is trying new flavours and being adventurous – we got the chicken skin skewer with salt and it packed a rich and savoury flavour with a perfectly balanced texture of crispy skin yet fatty umami aftertaste.
Miso Dengaku tofu
Tofu is one of my favourite soy-based products to eat. I love the creamy texture, but more so the juxtaposition between the creamy centre and crispy outer skin of fried tofu. Goryon-San’s thick fried tofu was impeccable – perfectly grilled to perfection with a decadent miso glaze to enhance the salty umami of the skewer. If you are a tofu fan, give this a try!
Brown Mushroom
Brown mushroom with ponzu and butter, $5.50
If you love mushrooms, then you would love the creative twist of grilled mushrooms with ponzu and butter – this is a genius combination as the citrus of the ponzu cuts through the richness of the butter, intertwining to elevate the earthiness of the mushrooms. This wasn’t my first choice, but I’m so glad I tried it as it was delectable!
Bangalow Sweet Pork
It’s no wonder that this is marked as a ‘Signature’ skewer on Goryon-San’s menu, pork belly has a high fat content, making it perfect for grilling to render and caramelise the fat, leading to a rich, succulent and smoky flavour profile. All yakitori at Goryon-San can be ordered with salt or yakitori sauce – I loved the yakitori sauce on this pork belly as it enhanced the umami and smokiness as the fat crisped up during grilling, what an amazing way to conclude our foodie adventure at Goryon-San!
Special mention
Hakata Taki Nabe Gyoza
I couldn’t end this blog without a special mention to one of Goryon-San’s best sellers – the Hakata Taki Nabe is a Japanese hotpot made with rich tonkotsu soup that has been stewed for three days and three nights, and is recommended as a perfect finish to your meal. We decided on the best-selling gyoza version; however, you can also try it with noodles or zosui (rice). I loved how the soup seeped into the gyoza, complemented by the nutty umami of sesame seeds, shallots, and cabbage. This felt like a warm hug from grandma to finish your meal, and if you have enough stomach space after all the skewers, then I highly recommend ordering this Nabe as the finale to a scrumptious meal.
Rating: 9.5/10
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