Melbourne Japanese Pizza Bar Sash Is Setting Up Shop in Surry Hills

Originally from the trendy Melbourne suburb of Windsor, concept restaurant and cocktail bar Sash has fully embraced the concept of fusion cuisine. Overseen by Kyle Stagoll, it marries the Japanese palate with familiar dishes from other countries. Think pizza, tacos and sliders dished up with a Japanese twist — and it's coming to Sydney in April 2018.

Sash's most eye-catching dish is the black pizza. Topped with sticky pulled pork, hoisin duck, orange ginger, spanner crab, eggplant miso and strawberries, the menu explores territory that no other pizzeria considers. And the bases are dyed with squid ink to give it that charcoal-black colour.

Sash's pizzas are all about texture. "The experience starts with a slightly crunchy, thin base, balanced by textures of soft fish and wasabi mayo. There's also a contrast in temperature. The pizza has a hot base topped with cold fish," explains Stagoll. "Even though the combination of sashimi and fruit in poke bowls is now common in Sydney, the way we do our pizzas provides a much richer flavour and totally different experience."

In terms of drinks, the original Melbourne pizzeria was designed as simply a place to enjoy an extensive range of Japanese beer, sake and wine. But since head barman Kyle Rose (Chin Chin) was brought in and given free rein over the cocktail menu, Sash became known for their yuzu and sake-heavy cocktails — such as the Japanese Spritz made from sake, Aperol, yuzu and sparkling rose; and the Geisha Girl with cranberry, plum yuzu, gin and lemon juice. "Kyle Rose definitely brings that Melbourne look and feel to the restaurant," notes Stagoll.

Style-wise, Sash Sydney will take on a different visual look to its dark-lit, narrower Melbourne sister. "We absolutely fell in love with a big, white brick, heritage building in Surry Hills with stunning arched pillars running through the venue," says Stagoll. "Three retail shops have been pulled down to open the whole place into one."

Sash opens in the first week of April 2018. Keep an eye on their website and Facebook page for further details.