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Itoshin

Itoshin Article Lead - narrow
Itoshin Article Lead - narrowSupplied

13/20

Japanese

Opened nearly 25 years ago, long before 'sushi' was a part of our everyday vernacular, Itoshin's longevity and word-of-mouth popularity are a telling testament. Service is welcoming, knowledgeable and refreshingly informal. The decor is casual and unassuming, too, with simple Japanese art on the walls and mementos and knick-knacks on the bar. Take a stool at the sushi/sashimi bar and watch the skilful flash of knives as sushi and sashimi platters of all sizes are prepared, with whole fish reduced to delicate, translucent slices of tuna, salmon, shellfish and the local catch of the day. Find a dozen friends and take your shoes off in the tatami room to share dishes of shabu-shabu, hotpots and tempuras. Teriyaki wagyu is justifiably famous, the beef meltingly tender, while agedashi tofu displays the results of a skilled hand with simple, quality ingredients. Desserts are a happy cultural pick'n'mix, with creme caramel sharing the menu with black sesame ice-cream.

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