Japanese-born Head Chefs Akimi Iguchi (ex-Bar Lourinhã) and Eriko Hamabe (formerly of Kobe Jones) work together to create traditional and modern Japanese dishes that are ideal for sharing. The elegant dining room has stone feature walls, high ceilings and heavy cedar doors. There are booths for intimate dining, as well as long tables for large groups. This is a great place to come for after-work eating and drinking.
While authentically Japanese, the dishes clearly have Western influences and the occasional unexpected flavour combination. Agedashi tofu with summer vegetables, kombu and citrus glaze is a fresh and nourishing way to start your meal. The tofu’s crispy crust is a lovely contrast to the silken interior, and it works well with the lip-smacking glaze. Sher Wagyu tataki with red onion and ponzu comprises thin slices of lightly grilled meat topped with a citrusy dressing.
PSST! Kumo Izakaya also does takeaway, so you can enjoy the delicious Japanese food at home or work.