New Tokonoma brings Toko's Hao San sushi touches to menu

As reliable as cabbage in a cheap stir-fry, Sydney's annual rush of pre-Christmas restaurant openings is rolling in. Across Sydney, builders are putting the finishing touches on a promising late 2014 vintage that will soon include Billy Kwong and Sake Double Bay.

Tokonoma Sydney, the spin-off from Surry Hills' Toko, has already joined the party, scheduled to open December 2 near Circular Quay. Sliding into the space under the Bridge Room, the interior is a collaboration between Toko founder Matt Yazbek and designer Matt Darwon.

Polished timber and sandstone mix with murals by artist Ando Hiroshige. Toko's head sushi chef Hao San has made the trip to the city to run the kitchen, and a handful of Toko signature dishes have followed. Good Food had a goosey gander at the opening menu, which includes grilled marron off the robata, a dish in the tempura section of oyster harumaki, foie gras butter and blood lime salt, and a sushi section dotted with tuna, bug and venison.