John Lethlean from The Age Epircure has been back to Ocha, and so Feelin' Foodie has decided to have a look at what is available on the web for this fantastic Japanese Restaurant in Kew, Melbourne.
Lethlean's review is a good place to start.Ocha has two sittings, and a late arrival simply means less time for food.
The prosperity of this restaurant has given the chef confidence to buy fish
of quite exceptional quality: raw lobster and garfish are worth every cent and the nigirizushi of cooked lobster leg meat, tied with a nori belt, and garnished with wasabi mayo and tobiko is evidence of both growing confidence and great skill. The eel nigirizushi here is legendary.
No rating, but a very happy critic. Just as happy as he was in 2004.
Japanese Lifestyle is a little less enthusiastic.
What about the food? The tempura was good, but not the best I have had. Again it was too oily. The Udon noodles were some of the better ones in Melbourne. Generally then I would say the food was authentic and of a good standard. It is sad to say that again the waitresses were not Japanese.
Miettas provides some balance. Mietta's review was written in 2000. Ocha has been a quality restaurant for a long time.
FoodGod and eatability also have some information about this fantastic Japanese restaurant that has been a highlight of the Melbourne culinary scene for a number of years.
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