A La Fason de Shimizu

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Directions

537 Willoughby Rd
WILLOUGHBY, NSW, 2068
local (02) 9958 8... local (02) 9958 8785
Restaurants

A La Fason de Shimizu in Willoughby serves European cuisine, with Japanese influences. Despite the unlikely combination, this is a successful fusion and has resulted in the restaurant becoming a favourite amongst locals. For example, the rack of lamb with miso soup is popular as a main, meanwhile the prawn and water chestnut wontons with basil and semi-dried tomatoes are the perfect entrée. Occupying the site of a now defunct French restaurant, A La Fason de Shimizu has retained much of the décor including the hanging copper pots and European prints.

Reviews of A La Fason de Shimizu

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Opening Hours
Services

Monday:

6:00 PM-10:30 PM
Tuesday:

6:00 PM-10:30 PM
Wednesday:

6:00 PM-10:30 PM
Thursday:

6:00 PM-10:30 PM
Friday:

6:00 PM-10:30 PM
Saturday:

6:00 PM-10:30 PM
Sunday:

6:00 PM-10:30 PM

Restaurants

Dining Options

Eat-in

Cuisine

Modern Australian Japanese European

Price Guide

Mains $20-$30

Licensing

BYO

Features

Group Bookings

Disabled Facilities

Wheel Chair Access

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Editorial Reviews

A La Facon de Shimizu

Helen Greenwood, reviewer

Friday, May 30, 2008

This delightful fusion of Japanese and Western traditions results in surreal bistro fare.

Japanese and Western cultures have been feeding off each other for more than a century. They developed an appetite for each other's art, design and food during the Meiji period, after the US forced the Japanese to abandon their isolationist stance in 1854. Not only did the Japanese devour anything they could on Western weapons, governance and commerce, they discovered their diet had made them physically smaller than Americans and Europeans. Determined to catch up on all fronts, the Japanese embraced Western cuisine, particularly its carnivorous side. They adapted it into a style called yoshoku, or Western cuisine. Restaurants specialised in it and dishes such as hambagoo, a hamburger served without a bun, and cooked spaghetti stir-fried with tomato sauce was part of modern Japanese cooking. In the West, tonkatsu, a pork cutlet crumbed, fried and served with rice and kare rice (a kind of curry stew), came to us in Japanese restaurants. Now I know why. My canny food friend...
Source: Sydney Morning Herald

Full review on Sydney Morning Herald