On The Stick
On The Stick is a casual spot for skewered-up Japanese snacks, pressed rice eats and inari sushi.
Opened by Chefs Ben Bae and Chef CS Lee, the latter whose past gigs include Akira Back, Miku, and Chotto Matte, this sleek eatery gives Deer Park a much-needed injection of innovative Japanese, with a Korean flare and a hint of Peruvian inspiration.
Big windows are sure to make this spot a prime lunchtime pitstop, but the dinnertime menu is definitely fun enough for a quiet date night, perhaps eaten barside.
You can watch Chef Kim prepare the Chef's Plate ($15), which changes, depending on what he wants to offer up that day.
You might get a beautiful Bluefin tuna dish, doused in a delicious ponzu onion sauce with a sprinkling of lime zest and crispy shallots.
Or you might get an unreal hamachi tuna dish, doused in serrano and grape seed oil.
But as the name suggests, the main attraction at OTS is the selection of skewered-up snacks, like the eggplant in miso sauce ($3), or chicken thigh with spring onion ($4).
There are also sweet yam balls ($3), king oysters covered in miso butter ($3), and hunks of agedashi tofu ($3).
The Fanta-Stick plate ($18) gets you a more premium selection of wagyu steak, scallop, and shrimp.
A dose of Peruvian influence shows itself in the octopus anticucho ($16), which subs out the commonly used beef heart for octopus, and with OTS's own version of an aji panca paste.
A sushi tower ($15) delivers creamy layers of assorted fish, avocado puree, and housemade yuzu sauce, sprinkled with deep-fried kani.
In terms of inari selection, you can get a number of ingredients in these deep-fried pouches made from tofu, including blue crab with avocado, unagi, and spicy mayo ebi ($3 to $5 each).
Pressed sushi is especially entertaining to watch being made, from the smacking of the rice to the torching process, done with a stick of charcoal to add extra flavour.
The ebi truffle ($13) is absolutely delicious, made with fresh wasabi and a generous layer of truffle sauce.
For dessert, don't miss out on the I Love You So Matcha ($8), a dense tiramisu cake covered in a thick coat of extra bitter matcha powder.