Even though it has adopted the hip "sharing is caring" social style like most modern fine dining places in Surry Hills, customers would really need to order more than one dish per course per person.
The environment may not be elitist posh, but since the owner/chef was a protege of Tetsuya, you could expect artistic presentation and soulful culinary skills.
True to its Japanese roots, the restaurant offers a wide range of rice wines to match the food.
The scampi was highly recommended going by past reviews. However, I found this quite soft rather than firm, oily and slimy, which may not agree with some people.
The yuzu jelly was a novelty as bubbles exudes juices with every bite of seafood.
Many customers have given rave reviews of the seared scallops as a good choice from the entree menu.
The mains are a little bit more substantial compared to entrees
The crispy barrumundi was as described. Contrary to some reviews that the fish was marshy, I think it was superbly done. Stepped in seaweed stock, it is soothing to the palate.
There are not many dessert options.
The pineapple with green tea ice-cream and berries did not have any hint of Japaneseness but it was delicious nonetheless.
Innovative and interesting sesame sponge
The menu changes from time to time, according to the availability of the freshest ingredients in season, an excuse to keep customers coming back.
The restaurant is well patronised during the weekend. With a small area, it is quickly filled up. This establishment probably has viably good business but we won't say that it's thriving. Unless you are loaded with cash, it is not a place which you would frequent. There are many Japanese modern fusion restaurants all over Sydney city and northern suburbs that offer degustation at less or almost the same price.
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