After months of training in Japan, A new Takumi Yakiniku is back! New Team, New Menu, Better food and Better Service.Takumi Yakiniku is a Japanese Yakiniku BBQ restaurant that offers top quality Australian Wagyu and Japanese Wagyu and Authentic Japanese Cuisine. Besides Yakiniku we also offer traditional Japanese Washoku. We have both buffet menu and A'La Carte menu. We aim to provide our customers the best experience with us by providing the most authentic Japanese taste, the most harmonious dining environment and best customer service experience.Our kitchen staff are mostly native Japanese who have 10+ years chef experience in Japanese Cuisine.Recent training in Japan allows us to provide more varieties. Besides, Yakiniku, we will start offering Ramen, Udon, Tempura, Oden, Steaming Egg, Ochatsuke and Yakitori to our customers. So that you get more to choose to fulfill your wish. Please don't hesitate to visit us to try our food.
At the edge of the CBD, in the spectacular 22-hectare waterfront precinct where an old container terminal once stood, discerning foodies can now find some of the city’s best sushi in Barangaroo. Established in 2016, the newest addition to the Zushi restaurant empire is in Sydney’s impressive new harbour foreshore playground. Zushi Barangaroo is both stylish and comfortable, capturing the relaxed style of a typical Japanese bar or izakaya designed by the renowned architect Koichi Takada. We offer premium service complimented with a wide selection of imported beers, Japanese inspired cocktails, and Japanese sake and whisky.Zushi prides itself on using only carefully sourced local ingredients; the freshest vegetables and sustainable seafood where possible and most of the menu is gluten-free. We are open every day for lunch and dinner, serving delectable sushi, sashimi and share plates. And the glorious harbour views are pretty tasty too.
Yurippi is a Japanese Yaktiori restaurant designed to provide a homely and comfortable atmosphere where locals and visitors to Crows Nest can relax and unwind, while having a good time. The menu is seasonal and will be updated regularly in order to deliver the freshest ingredients throughout the year.
Robata Jones is an "izakaya" specialising in grilled dishes using the freshest meat, fish and vegetables. With an extensive sake list, it is the perfect spot for a relaxed and fun evening. Located in the Artarmon district along with other businesses, Robata Jones boasts a unique “little Tokyo” atmosphere, and takes you back to Japan! The grilled eel-unagi kabayaki- and other perfectly roasted dishes are a must-try!
Masuya Restaurant is located in a building, which has been designated as a cultural asset, on O’Connell Street in Sydney. This is the same place as the office of Kanematsu Gosho, the pioneer of Australia – Japan trades, was situated in 1980. Masuya Restaurant opened in 1993, then full renovation was implemented in 2006.The approx. five meters long sushi counter, designed by architect Robert Toland in ‘kabuki red’ with an idea of the stage of kabuki, has since fascinated not only local Australian customers but also various people with different backgrounds.A showcase displays more than 20 different sushi ingredients everyday including locally produced fish, which is purchased on the day. Other carefully selected ingredients are wagyu beef, free-range pork, and seasonal vegetables. Specially designed tableware of Malcolm Greenwood and tables made of Tasmanian Oak is also creating a great atmosphere. Enjoy your time in this amazing space of hospitality.
We are a KISEKI restaurant that provides a pre-fixed menu (starting from $80pp) as well as a variety of lunch selections. We specialise in sake offered by a sake sommelier who provides you a unique experience. We are open for dinner from Tuesday to Saturday and lunch on the weekends.
The name “Ichoume” comes from the address of this street. Ichoume is located on ‘1’ Harbour Street, Darling Quarter. That’s why we named the restaurant “Ichoume” (Choume is used for addresses in Japan. It's a way of breaking a municipality into districts. 丁目(Choume) is ‘city district’, so ‘1 choume’(Ichoume) is ‘1st [city] district’).The design concept of the restaurant is a hangout for adults.The menu is supervised by AKIKO ISHIKAWA, who has accumulated her career in many restaurants. The head chef is TOMOHIKO KIMURA . He specialises in Japanese - based cuisine with French techniques and flavours. SHINSUKE TODA is recognised among the best sushi chefs now working and is credited with techniques utilised in contemporary sushi and sashimi preparation.Hope you enjoy what we’ve made for you.Owner ARI K. & YUKI ISHIKAWA
"FRESH & AUTHENTIC JAPANESE BBQ IN SYDNEY! Experience a taste of Japan with our authentic Japanese Yakiniku. Serving up some of the BEST & HIGHEST QUALITY WAGYU - MARBLE SCORE 9+ WAGYU - SELECTED PREMIUM SEAFOOD - SAKE, JAPANESE WHISKY, TAP BEER & COCTAILS +MORE! 95 Bathurst St, Sydney (1 min walk from Town Hall)"There are many different cuts of meat that can be grilled in yakiniku, each with its own flavour and texture. Why not try our most popular dish- Deluxe Wagyu Platter which has a variety of different cuts of meats on one plate, perfect for sharing. Yakiniku is always served with a sauce. Indulge in the rich and savoury flavours of Tajima Yakiniku's special dipping sauce, perfectly paired with our mouthwatering grilled meats.Why not sip on something special with our unique selection of Japanese-inspired beverages, perfect to pair with your favourite BBQ dishes. From classic Japanese beers to unique sake blends, our dri
Embark on an exquisite culinary journey at Jihomakase, nestled in the heart of Northbridge. Our skilled sushi chefs meticulously prepare each dish, showcasing the freshest ingredients and traditional Japanese techniques. Indulge in a symphony of flavors as you savor our omakase menu, tailored to your preferences.
Rengaya has been serving YAKINIKU in North Sydney since 1993, making it one of Australia’s pioneering Japanese barbeque restaurants. Now, that tradition is set to continue at its new digs on Miller Street – just a short stroll from the original location – in a much more modern, striking setting.
The new fit-out features bar-counter seats around an open kitchen, red booth seating divided by Japanese-style timber panelling and a hard-to-miss chandelier. There’s also a 20-seat private dining room.
We use only the finest ingredients such as Japanese Black Cattle made in Australia for beef, Sashimi and Seafood fresh from the sea. Rengaya is the restaurant foodies around the country have chosen.
