Picture this idyllic brunch scene: A window seat to watch the world go by while dipping into delicately-prepared, specialist cuisine. “Bottomless” cups of Japanese tea are free. So, with most dishes, is the soup.
We are happily seated, brunch buddy, Professor Ken, and your correspondent lapping it up here, in Perth central.
And the bill? Cheaper than your mainstream fast foods, if you choose. Just $26 for the two of us: soup, tea, teriyaki fish and chicken with noodles. In generous serves.
Professor Ken reminds me that we once paid $26 just for two (quality) roast beef and salad rolls from a bakery.
Japanese food may be considered “outside the square” for many Perth people planning brunch but think again!
Taka’s Kitchen couldn’t be more centrally positioned, adjacent to Perth Railway Station, corner Barrack and Wellington Streets. It’s not new, having served faithful hordes of students, shoppers, office workers, coppers and astute holidaymakers for years.
Every day, except Wednesdays, from 11am, the proof is in the proverbial pudding: queues quickly forming for this gem.
There’s tonnes of seating, bench-style at the bank of windows and at long tables. Enough room for an army of sumo wrestlers.
Taka upholds top-ranking for Japanese eateries with supreme food and service standards. Yet they’ve found a lucrative niche by attracting large customer-turnover with low prices.
There’s nothing fancy about the eatery but it is clean, well-serviced and “honest”. A large urn keeps the Asian tea hot while soy, barbecue and spicy chilli sauces are laid out for the taking. Razor-hot wasabi comes with some of the meals.
Chopsticks are provided, with an option for cutlery. Mums with prams and little kids have no problem dabbling in the delights of the Japanese. Try the kids on tempura vegetables, fish or chicken.
Said one customer: “My two-year-old daughter managed to eat a whole bowl of udon noodle soup, so I reckon it must be alright!” (Plain udon, thick, wheat noodles in soup, $5.50 small, $7.50 large).
Professor Ken ordered teriyaki fish ($9.50) but “upgraded” it with miso soup, $13. Plus teriyaki chicken Udon, $12.50. They came with the fluffiest, steam white rice. Essentially, we were sharing and still left nearly half the large bowl of udon.
The menu, partially displayed on a brightly-coloured picture board, barely scratches the surface for the more than 40 menu dishes including sushi. Sushi rolls are mostly in the $5-$10 range (tuna, chicken, prawn, caviar prawn, caviar salmon, vegetarian).
Their assorted sushi plate with slices of raw fresh fish, salad and rice is $10 small and $15.50 large.
Main menu dishes include a mild Japanese curry (chicken, fish, prawn or beef) for $13.50. A Teriyaki burger, cooked in teriyaki sauce with rice and salad is just $10 small and $15 large.
Professor Ken says he loves the Japanese offerings of smaller sizes because most of us don’t need large serves of anything, especially children and seniors, and it can mean more food choices, as well as lower prices.
There’s a tofu dish, deep fried in soy and ginger sauce, served with rice for just $8.50 small or $11 large and Japanese omelettes (meat and no meat) for $10 small, $14 large.
Extras include mini spring rolls (5 pieces), $3.50, seaweed salad, $2 and steamed rice for $1.50 small, $2.50 large.
There are delights aplenty on Taka’s menu and we’ve been baited.
Arigato, Taka’s Kitchen.
5 Spoons
Taka’s Kitchen
150-152 Barrack Street
Monday, Tuesday, Thursday, Saturday 11am-7pm
Friday open till 8pm
Wednesday, Sunday closed
Phone 9221 4771
