With fond memories from of Niji Sushi Bar as a standout Japanese spot in Kingsford, when I found myself visiting the University of NSW recently, I decided to pop back in. The ensuing six years have seen many of the surrounding restaurants level up, so the wood-rich fit-out no longer seems so cutting edge.
The cocktail list still contains the Tall Yuzu ($14) with gin, aloe vera, yuzu and fresh mint that I enjoyed on my first visit. With plenty of pith and bitterness from the floral, fragrant Japanese citrus, it’s a pleasantly adult respite from the hot day.
I construct a lunch from two small plates, starting with a Kingfish Carpaccio ($15) that is too heavy on citrus to appreciate the delicate fish, and seems quite small for the price.
Zucchini Flower Tempura ($15) takes a handful of split flowers, drags them through a light tempura batter, and fries them off until they’re just-cooked, retaining their lovely crispness. They’re served with a tempura dipping sauce and a mound of Hawaiian black salt, a sea salt blended with activated charcoal derived from coconut shells. It’s a great combination, but my net feeling here is that I paid too much for my lunch and left the restaurant hungry, so I probably won't be back.
NOTE: See a previous review of this venue HERE.
Niji Sushi Bar
333 Anzac Parade, Kingsford
Ph: (02) 8068 4849