The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

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  • 478 Bourke St,
    Surry Hills,
    Sydney, NSW
  • (02) 9380 7333,
  • Lunch Fri-Sat noon-2.30pm

    Dinner Tue-Sat 6pm-10pm


Japanese tradition meets modern technique at this bento box-sized space where Kerby Craig crafts his understated kaiseki-style plates. From the house-fermented yuzu kosho paste, homemade pickled umeboshi, handmade chewy yuba and knife-cut udon to the honed sake selection and Zen exactitude of the floor staff, the attention paid to these building blocks makes for an impressive whole. There's expert subtlety in the blowtorched Hokkaido scallops with shoyu brown butter and bursts of finger lime. Then come the umami heavy-hitters: heirloom carrots, caramelised with soy and ginger, with tamari custard, say, or wagyu sukiyaki beefed up with a textbook slow-cooked egg. Desserts are as inventive as they are exemplary: mango tofu with shaved frozen green tea, perhaps, or glutinous rice dumplings with matcha custard and powdered caramelised white chocolate. There's a lot to love (insert emoji).

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At a glance

  • Wine:
  • One glass
  • Price:
  • E $6-$16

    M $19-$46

    D $16

    5 courses $67

    7 courses $92

  • Feature:
  • Licensed
  • Cards:
  • American Express
  • Bookings:
  • Bookings recommended
  • Chef:
  • Kerby Craig


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