Overview
Japanese cuisine has some of the world's most fascinating and multifaceted traditions and techniques underpinning its creation. Couple that with some of the highest standards of cooking, and it's clear why it's so well loved. But, with our weekly rounds of takeaway sushi and ramen, it's easy to leave many iterations of Japanese food undiscovered.
Luckily, us Sydneysiders are blessed with so many dining options that switching up your usual and exploring something new is a simple task. Our Japanese dining scene is ever-expanding, with recent openings delivering everything from fire-fuelled omakases to small shops slinging fruit-filled sandos. Although a trip would be delightful, you don't need to fly to the Land of the Rising Sun to experience traditional and exciting Japanese food. So, together with Kuon, the team behind four standout Japanese spots in Sydney, we've curated a list of hot options if you're looking for specific Japanese dishes.
Plus, right now, if you book an omakase experience at Irori Kuon before Sunday, June 30, use the code CONCRETE to score $50 off per person.
Credit - Brooke Zotti
CHARCOAL GRILLED OMAKASE: IRORI KUON
A lot of great Japanese food in Sydney is from the team at Kuon, who have four restaurants across the city, each named after and specialising in a certain cooking style. The latest addition is Irori Kuon, whits sits in Darling Square. As per the name, this venue specialises in irori — aka a charcoal grill often sunk into the floor of an omakase restaurant. Here, the irori is raised to a visible point and encased in glass, where diners have full view of the creation of dishes over the stone-lined pit filled with white-hot charcoal.
As to what's cooked, the team use a seasonally rotating menu of fresh Australian produce that is presented in its raw form before being prepared and cooked over flames and coals. There's no sushi in sight here, so check your desire for raw food at the door. Bookings are for all-inclusive sessions on specific nights — don't forget to use the code CONCRETE when booking.
YAKITORI: CHACO BAR
This Potts Point institution is the cosiest and coolest spot to discover the joys of Fukuoka-style yakitori. The ultimate street food, these charcoal-grilled skewers let the flavour of the meat shine, with a smokiness that pairs perfectly for the ultimate bite. You will find yakitori all around Japan as a tasty street snack, or skewers aplenty to be scoffed with a beer in one of many izakayas. But, here in Sydney, Chaco Bar delivers. If meat isn't your thing, opt for the king oyster mushroom with comté and cured yolk. Otherwise, sample the full range of skewers — which includes a 9+ wagyu outside skirt and a tsukune meatball that's served with an onsen egg.
You can enjoy your yakitori with some extra share plates and sides that honour traditional Japanese cuisine with a playful hint of experimentation. Think the umami explosion of the wagyu carpaccio dressed in egg yolk, Parmigiano Reggiano, uni and truffle. Or, the almond tofu with honey goat's curd, heirloom tomato, pear and balsamic.
Credit - Jina Ihm
TRADITIONAL OMAKASE: KISUKE
From Japanese to English, omakase translates to 'I'll leave it to you'. Meaning, once seated, diners ditch their control over the menu and place their trust in the chef. For a more traditional omakase experience, head to Kisuke in Potts Point and snag one of its six seats. There, chef Yusuke Morita will serve his signature sushi and other bites from a daily-changing menu that promises only the highest quality ingredients. The omakase courses showcase Chef Morita's illustrious career spanning Tokyo, Amsterdam and Sydney — where he opened Kisuke in 2020, creating a place to harness his passion for Japanese cooking.
Expect the dining experience to last around two-and-a-half hours, and transport you to Japan and back via your palate. The family-run joint puts omotenashi in pride of place — the Japanese custom of providing standout hospitality and kindness, without expectation of anything in return.
MAZESOBA: IIKO
Mazesoba literally translates to 'mixed noodles', a specialty kind of brothless ramen served with a umami soy-based sauce. IIKO has brought this popular Japanese dish to Sydney — penned as an Australian first — with locations in Darling Square and Barangaroo.
Thick and chewy homemade noodles are served with toppings for you to mix together yourself. The classic Mazesoba comes topped with pork belly chasu, green onions, nori, bamboo shoots and an onsen egg for an added dose of saucy goodness. Otherwise, the spot has dandan, karaage and even cheese mazesoba, plus a vegan option with sautéed mushrooms and slow-roasted tomatoes. It's a great casual dining spot for a quick lunch break or an easy dinner date with both beers and sake on offer — the perfect way to switch up your regular ramen-fix.
DONBURI: DOPA
Japanese rice bowls, or donburi, combine various toppings with a carby base — and a delicious side of pickles and miso soup too. Whether you're yet to try or a seasoned fan, get yourself to Dopa, the multi-spot Sydney eatery serving some seriously delicious donburi. Here, it's all about easy dining and high-quality, sustainable produce. Pick from a range of don, with the popular picks being chicken don with teriyaki or ginger shallot, a soft egg and roasted seaweed and the grilled king salmon don with saikyo miso.
Make sure you save room for dessert, Dopa also doubles as a milk bar with Japanese sweet treats including matcha shakes, fluffy cheesecake and an even fluffier matcha Shibuya toast. There's sleek Dopa venues in Darling Square, Regent Arcade, Macquarie Centre and Darling Quarter.
SANDOS: SANDOITCHI
Anyone who has been lucky enough to travel to Japan will remember grabbing a quick sando to-go from the convenience stores. Impossibly soft milk bread filled with egg and mayonnaise or cream and fresh fruits. Darlinghurst's Sandoitchi has brought the craze straight to Sydney, with the always-bustling cafe serving some of the tastiest sandwiches you can get.
With a perfected bread-to-filling ratio across the whole range, the go-to here is the pork kastu sando with American cheese, cucumber, pickled carrot and tonkatsu mayo. Enjoy your sando with a Single O coffee or a matcha latte.
Credit - Promo Link
SHABU SHABU: HANASUKI
Shabu shabu is a specialty style of nabemono — or Japanese hot pot — where thinly sliced meat and vegetables are cooked in a bubbling pot of warming broth. Keen to get slurping? Check out Hanasuki. This sleek Chatswood venue is serving up some of the best authentic shabu shabu.
Chef Takashi Yamamoto has curated a menu with the utmost precision, ensuring every vegetable and piece of meat and seafood is sliced to any exact width for the ultimate tasting experience. Sit around a bar with your own personal pot of shabu broth — and if you are feeling really indulgent, opt for some A5 wagyu, you won't regret it.
TEMPURA: HACO
If deep fried goodness is your thing, tempura could be your religion. A thin batter surrounding anything from plump prawns or squid, to tofu, eggplant or lotus root, quickly crisped up in a deep fryer? Heaven. It's then time you experienced the philosophy of Chef Kensuke Yada at Haco. Yada has created a specialised omakase experience, which uses tempura to hero each ingredient across his 20-odd-course menu. The cooking technique not only adds a layer of crunch, but gently steams the inside component, preserving its natural flavour.
The minimalist venue holds only 12 seats and is tucked away on Alberta Street, a hidden gem that will make you feel miles away from home.
Kuon is the ideal spot to start your Japanese culinary expedition in Sydney. And, if you use the code CONCRETE when you book, you'll save $50 per person on the omakase experience. For more information and to nab your seat, head to the website.
Top image: Brooke Zotti