Then there’s the pointy end of the dining spectrum.

The $285-a-head omikase menu at Yakikami is “a high-end grilled venture”, says the traditional, Melbourne-based restaurant’s menu. “On the other hand, when it comes to the specials, we like to get creative and draw inspiration from other cultures, other culinary techniques, and artisanal products.” “On the one hand we believe it’s important to respect tradition,” says Tsukiyo pastry chef Markus Andrew. While you can find these authentic versions at Tsukiyo (which translates as “moonlit night”, coincidentally), you can also find a few “crazy” versions, such as a croque monsieur taiyaki made with ham and gruyère. Taiyaki, a fish-shaped waffle pastry is served with sorbet at Tsukiyo in Sydney. Its menu revolves around two street-food snacks famous in Osaka’s Dotonburi district: takoyaki, golden balls of crispy batter with bonito flakes and sauce and taiyaki, a fish-shaped waffle pastry traditionally filled with red bean paste. “Something different” is also what’s on offer at Tsukiyo, a neon-lit Japanese eatery in Sydney’s Darling Square that opened in June. “In the run-up to opening, people were saying to us, ‘Hey, we’re really looking forward to coming to your new place for some sushi,’ and we had to say, um, we’re actually not doing any sushi.

“We weren’t sure whether it was brave or kind of dumb to do this type of restaurant in Byron,” says Moonlight’s executive chef, Robbie Oijvall.Įxecutive chef Robbie Oijvall doing brutal things to watermelons at Moonlight Bar in Byron Bay. A vegan dish involving complex preparation and an overnight marinade, it’s also one of many that defies expectations of what a neighbourhood Japanese eatery should be. Neither fish nor fruit salad, it’s one of the more challenging starters on the menu at just-opened Moonlight Hibachi, in Byron Bay. Ever eaten watermelon sashimi? Nup? You’re not alone.

Private room brave new restaurant