Its design of raw-inspired wood panels and glossy stone surfaces complements the overall aesthetics of Ororo, enhanced by the presentation of its many and varied dishes. Starting with a vegetable gyoza is an appetizing diversion from the norm of taste that fills the complacent air of Istanbul’s often monolithic cuisine. With a lightly browned surface crisp to sautéed perfection, sprinkled with fresh onions, drizzled in a deep red oil and sesame sauce, Ororo is an insidious outfit to evoke a certain order of delicacy.
In two varieties, there is a tempura tofu dish that, true to its Japanese muses, is listed as “dainamaito” on Ororo’s menu. It is a vegan treasure, and comes either as spicy or filled with sweet chili. The soft, crunchy effect of eating these hints of cherry blossom paradise is tantamount to taking a leap into the hollow reach of the culinary fantasy, where a thing as completely contemporary as tofu gets an endless pulse of palatal familiarity. And with plain or sweet and sour edamame beans, a rich and sumptuous feast is on its way.
The opening package of dishes at Ororo is not at least completely vegetarian, but is soaked with seafood inventions that are authentic to Japanese dining. Shrimp is a focal point, whether it is like chips or fried in tempura dough. A step further down the evolutionary chain are squid delicacies, namely “takoyaki”, topped with a salty infusion of sea green and sprinkled all over with the particularly spicy house mayonnaise. Although sushi is sometimes best suited to the heat of summer, Ororo serves a host of winter-friendly offerings, such as their hot, sour chicken soup.
To eat inside or outside
And includes not only the food culture of Japan, but of the Pacific region, including the Chinese “bao” or bun, and Ororo prepares it almost in the style of a taco. It is interesting to note that the idea of filling doughy bread with tasty nourishment is probably part of a common culinary and linguistic bridge that connects East Asian cuisine with that of Turkey, as “bao” apparently originates from a rather popular in the Inner Mongolia called, “mantou”, which with a quick etymological reading sounds quite close to the Anatolian “mantı” dumpling.
In a quartet of variations, from vegan, chicken and beef to shrimp, the “bao” buns on Ororo have the characteristic quality that they integrate such ingredients as caramelized mushrooms or marinated cabbage. As one of their free salads, instead of noodles, they make what they call a “zoodle” of daikon, served with pieces of pineapple to evoke a tropical aura around their transport price. The selection of their regular noodles is unique, including a beet-infused Pad Thai and a lush Midori rice noodle with coconut milk and soy sprouts.
And with the typical Pan-Asian sensibility of most sushi restaurants, Ororo uses wok cooking not only to take on such traditional southern Japanese dishes as “Chicken Nanban”, which is said to have Portuguese influence due to the early history of two countries’ interactions . In the 16th century, Portugal was the first European nation to reach Japan, and it can be assumed that the peoples for almost half a millennium must have swapped not getting recipes between their comparatively exquisite cuisines.
Do not get a taste
For those who are looking for Chinese food in Istanbul, which can be a difficult and overwhelming venture, it seems that it is best to look for restaurants that can lead to a recipe from China. As such, Ororo cooks the well-American favorite, General Tso’s Chicken, popular everywhere takeaway and nightlife are concerned. But on the windy, quiet side street Fırıldak in Kadıköy, it enjoys a more gourmet approach. And when they also perform a welcome crossover with a Turkish street food, the woks from Ororo fire up a “pilav” rice with steamed vegetables.
Finally, after a course of stimulating appetizers and regional wanderlust, the main event of the sushi blows out with a delicious and vibrant ink painting of choice, enough to cool anyone to a fixed point in its quiet jubilation. Over a pitcher of green tea, endless selections of classic rolls, maki options and Ororo specialties are enough to tempt anyone to an endless return to the tables and counter in the restaurant, where the chefs are busy, their kitchen is open for viewing while they cut and curate refined adaptations of the sushi concept.
A few beloved vegan rolls are Kabocha, with pureed pumpkin and baby beetroot, or Shiitake, with the famous mushroom enhanced by ripe avocado and blue poppy seeds. And after rounds of nigiri and sashimi, there are unconventional sweets to enjoy, like a roll called Reiko, with homemade peanut butter and delicate rice paper. While people are watching a bright weekday afternoon or a cozy weekend evening, Ororo is as fine a place as anything else to sit back with a lavender kombucha and watch a slice of the world go by, unnoticed.