21° & CLEAR SKY ON TUESDAY 25 APRIL IN SYDNEY
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A sleek Japanese restaurant for bona fide sushi aficionados and first timers alike.

Somewhat of a Potts Point institution, Busshari has long been a favourite among bona fide sushi aficionados and first timers alike. Since opening its doors, it continues to serve simple and creative dishes with friendly service and some wickedly tasty sake to boot.

And to cut to the chase, this place looks cool. Dark and moody yet unpretentious and at once welcoming, Busshari lures you in with its sleek sushi counter and bustling atmosphere. We suggest a chilled sake to begin with, especially in summer, like the Bishonen ($10) or Masumi ($16).

If you're a newbie to nihonshu (sake in Japanese), the staff are more than happy to walk you through what's good. Handy tip: take them up on the offer of a tasting platter of three different types if you're feeling experimental. Hot or cold, you're sure to find a sake you feel comfortable with.

When it comes to solid sustenance, the agedashi tofu is a goer ($8) and hard not to slurp up in one go. Personally, I find a Japanese restaurant's agedashi to be a useful indicator of the menu quality, and the pork gyoza that followed were nicely fried and juicy ($9). Next came the chef's selected sashimi platter packed with the usual suspects like tuna, salmon, king fish and ocean trout ($32), as well as ground wasabi root for a little temperature. Every slice was as fresh as the last and was more than enough to satisfy. Although, if you're a sushi lover, the hand rolls are also a must and will tame the heartiest of hungers ($7-$7.50).

It's great to see a restaurant on Macleay Street remain popular over the years, not to mention consistently decent, and Busshari is certainly that. Be sure to book if you're planning to dine on the weekend, otherwise simply turn up with an empty stomach and a taste for delicious Japanese fare.

Published on December 04, 2012 by Jack Arthur Smith

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