16/20

via @lestrade

The Busshari bean is a joy to the eye. Pleasingly rotund and encased in a vibrant green shell they beg to be edamameaten. It is not, however, until the juicy bean is squashed between the teeth that the true glory of this edamame can be truly appreciated - I have honestly never eaten a juicier sweeter specimen. This feat was all the more spectacular given the magnificent size of the pods - which in most cases would signify a coarser bean. In addition to this the service at Busshari was spectacular with our waiter seeming to get as much enjoyment out of my four-year-old son’s first encounter with edamame as he did.

If I have any criticisms of the dish it would have to be that the plate we received could have been hairier. When asking the waiter apparently the name of the restaurant ‘Busshari’ has nothing to do with the edamame fuzz but actually means Buddha’s Ashes in Japanese which was disappointing. 

Salt coarseness was good (if not spectacular) but given the natural sweetness of these beans was not particularly missed. I have been lucky enough to sample the Zusshi and Sake edamame in Sydney and can honestly say that Busshari is a more satisfying bean.