In an interesting twist, Danny Kim popularised his sushi chain in regional NSW, before opening this upmarket version in Sydney’s financial hub.
The visually appealing wooden, wave-like fit-out by JNP Architects adds a womb-like warmth and intimacy to the often-mechanical sushi train experience.
There are also long communal tables, just in case you prefer to get cosy with some friends and order off the menu, with an accompanying flask of easy-drinking Nikon Sakari Sake ($17/360ml).
For a chaser try the Japanese Ise Kadoya Pale Ale ($12).
It’s a nice, fruity match to the feisty chilli balsamic topped Seafood Kushiyaki ($14.90) skewer.
A side of silky Agadashi Tofu ($8.50) - cleverly teamed here with slivered almonds - will ease any remaining sting.
For my girlfriends and I, a Japanese restaurant is only as good as their Sushi and Sashimi Platter ($41.90). This one is a pretty collection of cold stones bearing three types of sashimi, a row of nigiri sushi and a few rolls - salmon sashimi being the standout.
For my male dining companion, it’s all about the Wagyu Beef ($39.50). As a nod to Western tastes, it’s presented here sliced and sitting on wasabi mash, with a green peppercorn sauce.
It’s a smart Japanese operation that keeps both camps smiling, I quietly muse...
Sushia Izakaya & Bar
Ground Floor, Shop 4, 20 Bond Street, Sydney
Ph: (02) 9247 9911