Ito Restaurant
Get a taste of Italian and Japanese hybrid dishes at this two-storey Crown Street izakaya.
Overview
Compared to its fellows in the world of Japanese izakaya joints, Itō holds nothing back. That much is clear from when you pass it on the street. While most izakaya joints are tucked into hole-in-the-wall or single-story establishments, this Crown Street restaurant stands proud across two stories and hides nothing of the inner workings behind its glass-and-wood façade.
On the inside, though, it still manages to keep some surprises up its sleeve. This isn't a run-of-the-mill izakaya menu; chef Erik Ortolani has added a heavy dash of Western inspiration. Ortolani has spent time surrounded by a mix of Italian and Japanese cuisine in previous tenures at Nobu in Milan and Cho Cho San here in Sydney.
"Whilst my heritage is Italian, my passion is Japanese cooking," says Ortolani. "It feels natural to me to use a combination of the two as a vehicle for creating a really unique menu that is still very signature Japanese, and that's exactly what we've done with Itō. Fresh seasonal produce, smart cooking, bright flavours."
The result is à la carte and banquet menus that are no strangers to culinary hybridisation. Take the Sydney rock oysters with tomato vinegar and wasabi, Moreton Bay bug with pumpkin chawanmushi, or prawn and scallop ravioli with hotaru ika and tobiko. From starters to desserts, every dish takes a bit from both worlds to create something that you'd be hard-pressed to find elsewhere.
On the drinks front, a strong saké offering stands out for any sommeliers out there, with four delicious saké flights offering a guided tour through the earthy, floral, stark and sweet flavours of Japan's signature spirit. On the cocktails front, house specials include the punchy Yuzu Penicillin, a citrus-laden Karai Margarita or a simple yet oh-so satisfying Toki Highball.
Visit Itō this April and May to experience a Suntory Toki Whisky Highball and snack pairing. More details at the Suntory Time hub here.
