Japan’s “soul food” is creeping onto Sydney cafe menus. And these rice balls have a few bonuses that our beloved handrolls don’t.
Japan’s “soul food” is creeping onto cafe menus and into convenience store fridges in Melbourne - and these rice balls have a few bonuses that our beloved handrolls don’t.
Don’t be deterred by the words “fusion food”. At this High Street newcomer, two cuisines meld with sensitivity and purpose.
Yakitori Yurippi is at the heart of the Hatena Group’s transformation of Crows Nest into the north shore’s very own version of Merivale’s Ivy complex.
Shusai Mijo’s midweek “cut and cook” menu is a hot proposition, no wonder it’s booked out through May already.
Hit up Domo 39 in St Peters for konbini classics such as onigiri, bento boxes, stir-fried noodles, sweet-and-sour chicken and soft-serve rice cream.
Layers of coarse flakes, fine fluffy clouds and blow-torched ice … how can frozen Japanese water be so amazing?
Buzzy, busy Ito in Surry Hills effortlessly combines Italian flavours with a Japanese aesthetic.
The 10-seat Omotenashi “experience” is an intimate showcase that could be a template for future dining.
Two Melbourne power players of cooking and cool are shaking things up with their first joint venture, a sushi restaurant with a difference opening this autumn.