Toko Sydney


490 Crown Street, Surry Hills
2000 Sydney


+61 2 9357 6100


  • Sunil Shrestha, Chef

L'avis de Gault&Millau

Chef Sunil Shrestha has been with Toko for a decade and his ability to produce beautiful and delicious izakaya, or Japanese bar food, is no doubt a major factor in the restaurant’s continued popularity in this very competitive location. The decor is sophisticated and contemporary, and care has been taken to make sure that all the furnishings, serving platters, plates and bowls are in harmony with their surroundings, giving Toko a comfortable, intimate ambience. You can opt for a tasting menu or choose your own selections from the sushi bar, the grill and the kitchen. From the kitchen, the sake no miso taru taru is a beautiful cone of salmon tartare with wasabi, accompanied by freshly cooked crunchy rice crackers – a delightful flavour and texture treat. The duck breast from the robata grill is perfectly caramelised on the outside and pink and juicy inside, and is carefully matched with a delicious, crisp nashi pear pickle on the side. PSST! If you take a seat at the bar in front of the sushi station, you’ll get a lesson in knife skills and the art of sushi making. Reviewed for the 2019 Guide


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