There's no shortage of excellent Japanese eateries in Sydney, so the only question is where to eat. You need not worry; we have compiled a list of the best Japanese restaurants in the area. Sushi, ramen, and teppanyaki are all represented, so pick your poison! Without further ado, here are the top Japanese dining options in Sydney. Enjoy!
Sydney is the place to go for a authentic and memorable Japanese dining experience. There is a wide variety of excellent Japanese dining options, but it might be difficult to narrow down your choices. To aid you in your quest, we have created a list of the top Japanese restaurants in Sydney. Traditional sushi restaurants sit alongside trendy izakayas on this comprehensive list. Next step: you decide. Get the ball rolling on your next Japan-themed dining excursion right away.
Where to Find the Finest Japanese Cuisine in Sydney Today
The Japanese restaurant culture in Sydney has always been strong, but it's particularly vibrant right now. If you're craving sashimi, looking for saké, or in need of nigiri, the inner suburbs of Sydney are dotted with traditional, modern, and fusion-style Japanese eateries. Here are the finest Japanese eateries in Sydney, located everywhere from trendy Surry Hills to family-friendly Potts Point to the cobblestone streets of The Rocks.
Chef Yusuke Morita will establish Kisuke in Potts Points in 2020, after spending decades learning his craft and honing his skills in kitchens from Amsterdam and Tokyo to Sydney and London. Together with his wife, Mirota has opened a small restaurant where only six guests may enjoy a $200 omakase tasting menu that highlights his lifetime of dedication to and mastery of authentic Japanese cuisine. Sushi, sake, and whisky will all go great with the available soups, sashimi, grilled, and steamed foods. Follow them on Instagram and make a reservation on their website.
Sydney's own Nobu, tucked away in the glistening Crown Sydney tower at Barangaroo, serves the renowned excellent Japanese cuisine created by the late, great Nobu Matsuhisa. For those who may not be aware, the celebrated chef got his start learning about Japanese cuisine at Matsuei before relocating to Peru and opening a sushi bar there. Here, he drew inspiration from Peruvian traditions and indigenous ingredients to create what has become known as the "Nobu style" of Japanese cuisine.
One of the most well-known Japanese restaurants in the world is undoubtedly Nobu, and it's easy to see why. You can't help but be amazed by the expertly prepared meals, which draw primarily from Japanese and Peruvian cuisine but also incorporate elements from other cultures. The mis-glazed black cod, which has won over critics since the 1980s, is served consistently at all Nobu locations, whether they be in New York, Milan, or Sydney (Nobu number 43, to be exact). Classics like sushi and sashimi are always a hit, as are the upscale tacos stuffed with ingredients like lobster and wagyu beef.
Sydney is the 42nd Nobu location worldwide, and the third in Australia (Perth and Melbourne beat us to it). The menu at Nobu Sydney is split between "Nobu Classic" and "Nobu Now," the former featuring Nobu staples like yellowtail jalapeo and black cod miso, the latter offering modern takes on Japanese cuisine such lobster tempura with tamari honey and pan-fried scallops with yuzu truffle. Sushi Chef Sanghyeop Kim and Chef Harold Hurtada run the show at Nobu Sydney, and if you want to do it right, you should order the seven-course Omakase menu and savour each and every bite for weeks, months, and years to come. Expert advice? The popular Nobu restaurant has been completely booked for months, so make your reservation as far in advance as possible. Oh! Don't forget to end your meal with a "whisky cappuccino."
Chaco Ramen And Chaco Bar
Chaco Bar in Darlinghurst serves some of the best ramen in Sydney, with a menu inspired by the yakitori restaurants in Fukuoka, Japan. It's a bold statement, but if you ask around, you'll find that locals agree that this Darlinghurst hangout has the best food in the city. Director Keita Abe explains what makes Chaco a one-of-a-kind restaurant: "because we give each and every one of our projects the time and attention it deserves. Chaco's authentic Japanese cuisine and ambience are both must-trys. ”
The Chaco Bar's eastern sibling, the Chaco Bar Potts Point, does not serve broth. Instead, chargrilled skewers, or Yakitori, are the major attraction at this Potts Point restaurant. Chicken, lamb, ox tongue, pork, ox heart, and ox gizzards are all on the sticks, proving that no part of the animal are being waste. The cherry blossom charcoal and Japanese seasonings used in the cooking process create a deep, smoky flavour in the food. Their broad beverages menu includes shochu and whisky, while the sake is purchased from a rotating cast of tiny, family-run manufacturers in Japan. All of it is excellent.
Chef Keita Abe and ex-Sasaki head chef Kensuke Yada, who also opened the upscale Chaco Ramen and Sydney Chaco Bar, have opened a new 12-seat omakase called Haco, which focuses nearly exclusively on tempura. It's the first of its sort in Sydney, and it's housed in a cube of concrete on the Surry Hills side of the Central Business District ("haco" translates to "theatre").
The 20 small plates that make up Haco's set menu are kept intentionally nebulous on purpose, as chef Yada is known to change things up frequently based on what's in season. Diners may wash down dishes like bonito sashimi, kombu-cured lobster, and braised pork belly, with drinks like Japanese beer, sake, and house-made yuzushu and umeshu, as well as desserts like lightly fried king prawn, banana and lotus root. Visiting Haco is something truly extraordinary, but you should make preparations in advance. This little tiny venue is always fully booked months in advance.
Designed by Jason Nguyen, formerly of Chuuka, Kaiza Izakaya is at home among the other informal eateries and bars on Enmore Road. Although Kaiza Izakaya has the appearance of a typical Newtown Japanese restaurant, its food is what truly distinguishes it from its competition.
However, you must not leave without sampling some of Nguyen's more daring fusion creations. Examples include wagyu nigiri that features crispy rice, a cured egg yolk and kizami wasabi. All the textures and flavours are perfectly balanced, making for a delightful surprise. Our other go-to is the deep-fried eggplant, which has a sweet black miso sauce, furikake, chives and is crunchy on the outside and gushing in the middle. In addition to the sumptuous lamb cutlets with garlic yuzu kosho and yuzu miso, other crowd-pleasing dishes include the blue swimmer crab fried rice with prawn floss and the grilled broccolini with roasted almonds and truffle miso.
Compartmentalised like a bento box, this Japanese centre houses four eateries in one. Kuro Dining, a Japanese a la carte restaurant, Teramoto by Kuro, a fine dining enclave offering exclusively degustation menus, the specialty café Brew Bar, and Kuro Bar, a drinking establishment, offer four very diverse dining experiences. Instead of serving traditional sushi and sashimi, the main restaurant (Kuro Dining) serves a variety of contemporary Japanese small plates and shareables such wagyu carpaccio with egg yolk jam and a prawn and Hokkaido scallop tart with Black River caviar.
It would be a grave error to dismiss this establishment on the basis that it's just another noodle shop. If you're avoiding crowds at this popular ramen joint, it's best to come later in the evening, when the dim lighting and atmospheric music create the atmosphere of a sultry dive bar. Start snacking on the crackling piggy roll, miso-glazed eggplant, king prawn guacamole with deep-fried gyoza skin chips while you wait for the broth to boil. Famous kogashi ramen is a charred chicken soup flecked with burnt specks, while other varieties of ramen feature a creamy, luscious tonkotsu pork broth.
Omakase diners at Sokyo are the kind of sushi enthusiasts Jiro and the restaurant cater to. Authentic Japanese sushi features ingredients like salmon belly, BBQ freshwater eel, scallop, prawn, scampi, and sea urchin atop rice that has been expertly seasoned to the point where each individual grain can be tasted. If you are unable to secure a seat at the counter, don't worry; chef Chase Kojima also offers an excellent a la carte menu.
Australian chefs Chase Kojima of Sokyo and Victor Liong of Lee Ho Fook have joined forces to open a new Chinese Japanese fusion restaurant. Dishes like Eastern Rock Lobster wok-fried in a punchy seaweed broth and tempura chicken slathered in a sticky yuzu sweet and sour sauce are typical of the high-end fare served here. Located in the former Flying Fish building, the historical property now features inked interiors by local tattoo artist Deepak Munsami.
Saké Restaurant & Bar
Sake's standard operating procedure is providing a sexy ambience, flashy fare, and breathtaking panoramas. This smooth operation can accommodate any size gathering, from quiet family dinners to loud parties. Celebrity chefs Neil Perry and Shaun Presland have collaborated on an innovative fusion cuisine that spans the gamut from classic Japanese dishes like sushi and sashimi to funky mashups of Asian flavours.
In Australia, Tetsuya Wakuda is revered as the pioneer of Japanese fusion. A sequence of rooms, a serene Japanese garden, and traditional silver service await behind the electric sliding gate on Kent Street at this gastronomic temple. Although the 10-course degustation isn't cheap at $230 per person (without wine), it's a once-in-a-lifetime chance to indulge in locally-grown produce and world-class seafood (such the world-famous confit Petuna ocean trout).
Cho Cho San
Cho Cho San's food isn't authentic Japanese at all. Recently, business partners Sam Christie and Jonathan Barthelmess visited Japan, where they were influenced by the country's unique drinking culture. In the Cho Cho San restaurant, they aimed to replicate the lively izakaya atmosphere. There's a lengthy bar for eating, an extensive beverage menu, and food that's perfect for socialising.
George Livissianis, an architect and interior designer, kept the room simple by painting it a light cream colour. The shelves behind the bar are the only source of colour; they are crammed with bottles of various liquors, as well as sake and shochu. There is a limited selection of wines by the glass, but the menu of available sake is extensive. Sample some raw scallops served with pureed corn, nori, and smoked bonito that was cured in-house. Flavors of the tender scallops that practically dissolve in your mouth are amplified by the creamy purée and umami of the bonito.
Every diner must get their hands on the fluffy, soft, steamed bun filled with duck smoked in jasmine tea, and cucumber and the gently wood-fired bread bun filled with a spanner crab chowder. The dry udon noodles served on the side are as rich and hot as a Japanese bolognese, made with chilli-bean paste, ginger, and pork. Traditional Japanese design elements can be seen in the fish and meat counters. Shrimp yakitori and chicken skewers cooked on a hibachi grill and seasoned with pickled lime and spicy shichimi.
The matcha green tea soft serve is as authentic in flavour as the ones you can find in countless tiny shops all throughout Japan. As you eat, the sweet ginger glaze that coats the custard's surface melts into the custard, enhancing its already subtle flavour and silky texture.
At Raita Noda, Noda's namesake eatery on Riley Street, they do things a little bit differently. There is no menu, just the chef's choice, and no seats available. A significant difference from running the 200-seater restaurant Ocean Room kitchen, Raita Noda has capacity for just eight customers. This frees up Noda's attention so that he may give his whole attention to the meal. And in this establishment, bar stools are mandatory. The layout is similar to a crowded Tokyo diner in that it is totally open, allowing customers to observe all cooking activity. However, it feels less like a restaurant and more like an open kitchen, so don’t anticipate white tablecloths or wait staff. Instead, Noda and Momotaro – his son and apprentice – handle all the cooking and serving themselves.
No food is offered either. Instead, Noda serves omakase (chef's selection), where the meals rotate daily based on the availability of seasonal ingredients; seafood is the star of every menu item. It's understandable that reservations are required. The complete 10-course degustation costs $120 per person. You shouldn't feel rushed during this dinner, so give yourself plenty of time. Because each meal is prepared fresh for each diner, expect to spend between 2.5 and 3 hours at your table. If you really want to savour each bite, you should take your time.
Osaka Trading Co.
We had high hopes for Osaka Trading Co., the Tramsheds bar opened by the creators of Tokyo Bird, given that Osaka is known as the culinary capital of Japan. In September 2016, the popular whisky bar in Surry Hills opened a sister restaurant in the city's CBD. Inspired by the Bird, this new Japanese eatery features a robata grill and a menu focused on fresh seafood.
Izakayas are fiercely attractive establishments where cuisine and drink are harmoniously married in the traditional Japanese style. Whether you're looking for some edamame ($7) to wash down your Yamakazi or some soy-glazed barramundi ($34) to enjoy with your Hibiki, there are plenty of tasty small plates to choose from.
The long, narrow room is just like you'd expect to see in the neon-lit streets of Dotonbori, Osaka, with its lively chatter and clicking glassware. Rather than being corny, this tribute to Japan is utterly uplifting: sake bottles adorn the walls, traditional lanterns cast a pleasant glow, and Studio Ghibli flicks are projected onto the bare brick. The theatre has an air of laid-back sophistication, much like Japan, which is technologically advanced but never boastful.
Osaka Trading Co. is available to satisfy your Japanese food cravings anytime they may arise, as they are open for lunch and dinner every day of the week. Lunch during the week is taken care of with $16 ramen, while supper is getting ready to be a multi-plate event. The izakaya does a great job with the basics, such as the salmon sashimi ($18) and the karaage ($18), and demonstrates that, to paraphrase Leonardo da Vinci, "simplicity is the greatest sophistication."
You must be a true sashimi fanatic to appreciate this dish. And if you're a sashimi connoisseur in Sydney, you've probably tried a bite or two from Zushi. They also have locations in Surry Hills and Darlinghurst, and their Barangaroo outpost features a beautiful design by the renowned Koichi Takada Architects. The waterfront location, with its semi-open kitchen, dedicated sushi bar, and beautiful, all-weather outdoor eating area that seats 106, is sure to be in high demand throughout the warmer months. While you wait for your table, you can peruse the extensive sake list at the walk-up bar staffed by Zushi's resident sake expert.
The modern Japanese cuisine at Zushi in the Barangaroo location finds a balance between innovation and authenticity, with the menu featuring a variety of fan favourites, seasonal offerings, and one-offs. Specialty sushi and sashimi, as well as Izakaya-style small plates, are available here. The quinoa and sesame crusted grilled tuna steak with wasabi mash is not to be missed. That extensive selection of sake, along with some ingenious sake cocktails, and a wine list that is led by labels from New South Wales and shows a lot of appreciation for biodynamic and organic labels, provide solid support.
Rising Sun Workshop
Rising Sun Workshop, in the midst of Sydney's lockdown, is offering do-it-yourself ramen kits for $40. The Darkness, The Light, and The Monk are its three distinctive ramens, and each pack contains enough for two servings. After purchasing the broth, toppings, and noodles separately, you can make your own bowl of ramen at home. Use the restaurant's website to place your order.
Rising Sun Workshop's long-term Newtown location allows customers to work on their motorcycles and chow down on ramen at the same time. For the uninitiated, Rising Sun is a social enterprise with a dual mission. On the one hand, it gives bikers a place to hang out while they fix and clean up their rides. On the other hand, it's a café with excellent coffee, tasty pastries, and top-notch ramen.
The non-profit organisation was founded by three close friends who share a passion for bicycling, bike maintenance, and coffee. They came to the conclusion that Sydney needed a place where events like this could take place frequently and not break the bank. Consequently, they utilised Pozible to launch a crowdfunding campaign in 2013 and found that 160 additional people shared their sentiments. In under 90 days, the campaign was able to collect $40,000.
They now have enough capital to open a temporary store. They gathered in 2014 in a "barely legal" place in Camperdown to construct a top-tier Hill Fighter while eating ramen and socialising. Having a permanent place to call home is, needless to say, a huge relief. The new Rising Sun workshop is located at 1C Whateley Street. Since it was once a hardware shop, built over a century ago, there is plenty of room.
There has been a major revamping of the menu as well. Southern flavours have been included into the traditional Japanese breakfast, lunch, and supper menus. A Japanese breakfast served on a platter is one of the new featured items. One should rise early for this.
While there are undoubtedly many sushi joints in Sydney, few can compare to the straightforwardness, honesty, and genuineness of this Potts Point institution. In emulating the gloomy and moody atmosphere of Tokyo's late-night izakaya culture, Busshari dresses in all black.
The sushi bar offers the greatest views in the house, with a display case stocked with glistening fillets of fish including tiger-striped salmon, snapper, scallops, and a scarlet strip of tuna resting against its pearly pink belly.
The best catch might be found in the scampi nigari ($14), where the delicately arranged scampi are laid out atop a bed of warm, mildly vinegared rice. Wasabi is not required here either; chef Nobuyuki Ito has already added it, and he's added just the perfect amount, down to the nanogram.
Sushi rolls are also offered, with the colourful pinwheels featuring all the western world's favourite flavours. Ito first robata-sears the eel for the dragon roll ($18) until the fish oils run and the teriyaki turns to caramel, releasing the eel's natural flavour. The roll's generous helping of avo provides a welcome counterpoint to the roll's creamy unagi and oil.
Even skewers receive their time in the robata sun, when they are treated with the same tender loving care as a dad does his barbie. In lieu of the pig belly ($7), which is a bit chewy, we recommend the chicken thigh yakitori ($6), which is so tender you won't believe it's fully cooked.
The crunch of fried snacks is a staple of a traditional Japanese lunch. And if you're craving karaage, look no farther than Busshari, where you can get your fill of everything from soft shell crab ($12) to school prawns ($12) to whitebait ($12), among other options. Then, squeeze in some lemon juice and unwind with a few beers.
The selection of alcoholic beverages is extensive, with an eye towards those that go well with seafood. The list of alcoholic beverages includes the sweet plum wine known as umeshu, as well as shochu, more than 20 different sakes, and a variety of Japanese whiskies such as the Hakushu and Yamazaki. When you become tired of Asahi and Sapporo, try Busshari's matcha green tea beer or Kawagoe's malty sweet potato lager.
Japanese pastries are typically bite-sized, adorable, and utterly irresistible. The pumpkin mousse brûlée that can be found in a small pot for $10 is out of this world. The crème filling is silky and savoury, and the sweet toffee shards on top provide the perfect finishing touch. Also for $10, you can have a small serving of either the green tea panna cotta or the black sesame tart.
If you're looking for genuine and unforgettable Japanese cuisine, look no further than Sydney; we've gathered a list of the greatest Japanese restaurants in the city. On this extensive list, you'll find trendy izakayas alongside classic sushi bars, and you can choose from a wide range of soups, sashimi, grilled, and steamed dishes. Sydney's own Nobu, Nobu Sydney is a Japanese restaurant serving the acclaimed dishes made famous by the late, great Nobu Matsuhisa. Kisuke, located in Potts Points, is a tiny restaurant that serves only six diners at a time. Its $200 omakase tasting menu showcases the chef's lifelong commitment to and expertise of traditional Japanese fare. As the third Nobu restaurant in Australia, and the 42nd overall, Nobu Sydney is an international phenomenon (Perth and Melbourne beat us to it).
Nobu mainstays like yellowtail jalapeo and black cod miso may be found on both the "Nobu Classic" and "Nobu Now" sections of the menu. If you want to do it right at Nobu Sydney, where Sushi Chef Sanghyeop Kim and Chef Harold Hurtada run the show, order the seven-course Omakase menu and savour each taste for weeks, months, or even years to come. With a cuisine influenced by the yakitori joints of Fukuoka, Japan, Chaco Ramen And Chaco Bar in Darlinghurst provides some of the city's finest ramen. We highly recommend both the food and the ambience at Chaco, which are both truly authentic Japanese. Rather than broth, the Chaco Bar in Potts Point specialises in Yakitori, or chargrilled skewers, including chicken, lamb, ox tongue, pork, ox heart, and ox gizzards.
A concrete cube on the Surry Hills side of the Central Business District is home to Haco, a new 12-seat omakase run by chef Keita Abe and former Sasaki head chef Kensuke Yada. The restaurant's menu centres around tempura. You may find Kaiza Izakaya comfortably nestled among the other casual cafes and pubs on Enmore Road, but what sets it apart is its cuisine. There are four separate Japanese restaurants within Kuro Dining: Teramoto by Kuro, Gogyo, Sokyo, and Chuuka. Dishes like wagyu carpaccio with egg yolk jam and prawn and Hokkaido scallop tart with Black River caviar are just two examples of the modern Japanese small plates and shareables on offer at Kuro Dining. The famed Gogyo ramen restaurant is known for its intimate atmosphere.
Salmon belly, BBQ freshwater eel, scallop, prawn, scampi, and sea urchin are just few of the classic Japanese sushi options available at Sokyo. Chuuka is a fantastic a la carte restaurant that fuses Chinese and Japanese cuisines. Sake's basic operating method is delivering a sensual setting, ostentatious cuisine, and beautiful views. Neil Perry and Shaun Presland, two of the most famous chefs in the world, have joined forces to create a new and exciting fusion cuisine that combines traditional Japanese dishes like sushi and sashimi with unique new takes on Asian flavours. Cho Cho San's cuisine isn't traditional Japanese cuisine, and Tetsuya Wakuda is widely regarded as the innovator of Japanese fusion.
Architect and interior designer George Livissianis chose to keep the space uncluttered by painting the walls a pale cream. There are numerous bottles of liquor, wine, beer, sake, and shochu on the shelves behind the bar. Wines by the glass are few, but there's a long list of options for Japanese sake.
- The only problem is choose which of Sydney's many superb Japanese restaurants to visit.
- We got you covered by providing a list of the top Japanese eateries in the region.
- You can choose from a variety of Japanese dishes, including sushi, ramen, and teppanyaki.
- These are, without further ado, the best Japanese restaurants in Sydney.
- In Sydney, you may enjoy a true taste of Japan at one of the many excellent restaurants.
- You may find it challenging to pick down the many outstanding Japanese eating options available to you.
- We have compiled a shortlist of the best Japanese dining options in Sydney to help you narrow down your search.
- On this extensive directory, you'll find both classic sushi bars and hip izakayas.
- The Finest Japanese Restaurants in Sydney Right Now
- Sydney has long had a strong Japanese restaurant culture, but right now it seems especially flourishing.
- The inner suburbs of Sydney are littered with classic, modern, and fusion-style Japanese eateries, perfect for satisfying your sashimi hunger, saké quest, and nigiri needs.
- The meals, which draw mostly on Japanese and Peruvian cuisine but also contain components from other countries, are expertly prepared and will leave you in awe.
- From New York to Milan to Sydney, all Nobu restaurants serve the same mis-glazed black fish that has impressed food critics since the 1980s (Nobu number 43, to be exact).
- The upmarket tacos filled with lobster and wagyu beef are always a big favourite, as are the traditional Japanese dishes of sushi and sashimi.
- The Nobu restaurant in Sydney is the third in Australia and the 42nd in the globe (Perth and Melbourne beat us to it).
- There are two distinct sections of the menu at Nobu Sydney: "Nobu Classic," which features dishes like yellowtail jalapeo and black cod miso, and "Nobu Now," which features creative new takes on traditional Japanese fare like lobster tempura with tamari honey and pan-fried scallops with yuzu truffle.
- The famed Nobu restaurant has been booked solid for months, so plan ahead if you want to eat there.
- After dessert, I recommend a "whisky cappuccino."
- Chaco's Bar and Ramen Shop Some of the best ramen in Sydney can be found at Chaco Bar, which takes its cuisine inspiration from the yakitori restaurants of Fukuoka, Japan.
- The traditional Japanese fare and relaxing atmosphere at Chaco are not to be missed.
- Broth is not available in the Chaco Bar's eastern outpost, the Chaco Bar Potts Point.
- In addition to opening the upmarket Chaco Ramen and Sydney Chaco Bar, Haco Chef Keita Abe and ex-Sasaki head chef Kensuke Yada have created a new 12-seat omakase named Haco, which focuses almost completely on tempura.
- Housed in a concrete cube on the Surry Hills side of Sydney's Central Business District, it is the first of its kind in the city ("haco" translates to "theatre").
- Bonito sashimi, kombu-cured lobster, and braised pork belly are just a few examples of the delicacies that can be enjoyed with Japanese beer, sake, and house-made yuzushu and umeshu, as well as sweets like gently fried king prawn, banana, and lotus root.
- This tiny, intimate space is always booked solid, months in advance.
- Tokio Izakaya Kaiza Kaiza Izakaya, designed by Jason Nguyen of Chuuka fame, fits right in with the neighborhood's other dive pubs and casual dining establishments.
- While the exterior of Kaiza Izakaya in Newtown seems like any other Japanese eatery, the quality of its food sets it apart.
- Kuro This Japanese complex is sectioned off like a bento box, and it features four different restaurants.
- Kuro Bar is a drinking institution, Kuro Dining is a Japanese a la carte restaurant, Teramoto by Kuro is a fine dining enclave serving exclusively degustation menus, and Brew Bar is a speciality café.
- Modern Japanese small dishes and shareables, such as wagyu carpaccio with egg yolk jam and a prawn and Hokkaido scallop tart with Black River caviar, are served at the main restaurant (Kuro Dining), rather than the more conventional sushi and sashimi.
- Other types of ramen use a rich and velvety tonkotsu pork broth, while the world-famous kogashi ramen is a charred chicken soup with burnt particles.
- Patrons of Sokyo Omakase are the sushi connoisseurs that Jiro and the restaurant want to please.
- Chuuka Two acclaimed Australian chefs, Chase Kojima of Sokyo and Victor Liong of Lee Ho Fook, have teamed forces to launch a new Chinese Japanese fusion restaurant.
- Neil Perry and Shaun Presland, two of the most famous chefs in the world, have joined forces to create a new and exciting fusion cuisine that combines traditional Japanese dishes like sushi and sashimi with unique new takes on Asian flavours.
- Tetsuya's Tetsuya Wakuda is widely regarded as the forerunner of Japanese fusion in Australia.
Frequently Asked Questions About Japanese Restaurants
Japanese Dish. Australians are driven by the dishes' seasonality, rich flavour and simplicity. They are putting into consideration more about ethical sourcing of ingredients and sustainability, driving their interest further.
Upon entering a restaurant, customers are greeted with the expression "irasshaimase" meaning "welcome, please come in". The waiter or waitress will ask you how many people are in your party and then lead you to your table.
Sushi can be found alongside takeaway meals and drinks in supermarkets and convenience stores everywhere. Japanese-style pork cutlet and egg-salad sandos are an integral part of Australian sandwich culture.
Udon. One of the three main noodle varieties eaten in Japan; udon noodles are thick, chewy, and traditionally made from wheat flour and brine water.
- Pea and ham soup.
- Macadamia nuts.
- Anzac biscuits.
- Witchetty grubs. This nutty-tasting grub has been an indigenous mouthful of Australian food for centuries.