Sushia Izakaya & Bar, Sydney

“A Japanese sushi train is enticing to me because every passing plate is like a              beautiful supermodel strutting down the catwalk in a fashion parade.”

~ Chopinand, co-author of ChopinandMysaucepan 

~~~~~~~~O~~~~~~~~

There is no denying Japanese cuisine is as vibrant as ever in Australia and the freshness of sushi at Japanese restaurants is now widely taken for granted in a seafood mecca like Sydney.

There are so many new Japanese restaurants in Sydney and be it sushi, yakiniku or teppanyaki, I think it’s a matter of finding your favourite one, sticking to your favourite dishes and hope the quality and consistency is maintained.

Thanks to the crew at Horizon Communications Group for the invitation, Mysaucepan and I find ourselves sampling some fresh sushi in a spanking new Japanese restaurant that is Sushia Izakaya & Bar right in the heart of Sydney CBD.

Sushia is part of the Elleo Group headed by Sydney-based entrepreneur Danny Kim. The Elleo Group has been operating in Australia since 2011 and currently operate in seven key locations across New South Wales. A further three locations are due to open in Western Australia over the next year, the first scheduled to open at Brookfield Place in Perth in early June 2013.

We are in a dining room designed by award-winning JNP architects where wavy timber decor envelops the wall and ceiling. Our food is yet to arrive but I am already having fun because this room makes me feel like Pinocchio in a whale’s tummy.

The dining room accommodates a sushi train that snakes its way from the entrance to the rear of the restaurant.

A Japanese sushi train is enticing to me because every passing plate is like a beautiful supermodel strutting down the catwalk in a fashion parade.

Sushia Izakaya & Bar owner Danny Kim says:

“While we are a relatively recent addition to the Australian dining scene, the restaurant is proud to be one of the city’s premium Japanese food restaurant.

From our bespoke fit-out to its exceptional chefs and staff, the entire concept embraces the exciting fusion between traditional and contemporary Japanese food.”

Agedashi tofu spells Japanese comfort food and toasted almond flakes add a crunchy twist to this traditional favourite.

Seafood kushiyaki gives us the feeling of being in a cosy izakaya joint in Tokyo on this cold autumn evening.

Skewers of grilled prawn, scallop and salmon are drizzled with a tangy balsamic sauce that brings the seafood and a simple salad to life.

Japanese satay if you like, it’s a tasty entree to kick off our meal.

In Sydney these days, we should take for granted the freshness of our sashimi because I doubt any seafood restaurant would be around for too long if ingredients are not at its best.

The sushi and sashimi platter at Sushia showcases fresh tuna, salmon and kingfish as well as an assortment of prawn and grilled sushi.

The selection is good and apart from fresh sushi, there is something truly appetizing about the smoky aromas from fresh seafood grilled with a blowtorch.

What is there to not like about a piece of kingfish sashimi?

I love the versatility of sashimi because you can enjoy its fresh flavours equally well with with a crisp and citrusy riesling, a hot sake or simply wash it down with an icy cold beer.

A wagyu beef steak is cooked to medium rare and drizzled with a sweet potato and sesame sauce.

I would have thought 9+ marbling on a wagyu would have more visible fat. Nevertheless, the meat is tasty, tender and gently melts away in the mouth. I normally prefer my wagyu beef with just a sprinkle of salt and black pepper but the gentle sweet potato and sesame sauce works exceptionally well too.

Being right in the heart of the city’s north, I can imagine Sushia being a popular lunch and dinner joint during the week.

The restaurant has an al fresco dining area and a good selection of beers for Friday night drinks.

Sushia is merely a new-comer among the more established Japanese restaurants in town but my suggestion is to get there before the crowd finds out.

So dear readers, do you have a favourite Japaneses restaurant in your city to share with us and if so, what is your favourite Japanese dish?

ChopinandMysaucepan dined as guests of Horizon Communications Group and Sushia Izakaya & Bar. Food prices are included for readers’ information. All views and opinions on this blogpost are our own. 

Sushia Izakaya & Bar
Ground Floor, Shop 4
20 Bond street, Sydney

Tel: +61 2 9247 9911

Business hours: Lunch & dinner Mondays to Fridays. Closed Saturdays and Sundays.

Enter your email address to subscribe to chopinandmysaucepan.com … Delivered by FeedBurner

comments