Skip to main content

Sushi Studio, Neutral Bay - Sydney

Marinated grilled squid - highly recommended.

Sited in the hub of Nippon cuisine in Sydney's lower north shore, Sushi Studio emphasises on Nigiri, but what I discovered was the variety of other creative dishes from a multitude offered in an extensive menu.  I reckon their interesting speciality is rather in the small but creative snack dishes that one may not find sufficient eaten on their own, but stand up to promote diversity and delectable experiences for the palate when shared.  So when a group of five was organised, I jumped dot to the opportunity on a rather busy Friday evening, populated by revellers across pubs, trendy cafes and ethnic restaurants. Sushi Studio has also made available a sake tasting degustation.  The place was recommended by a restaurant co-owner from Bondi Junction, the other significant hub of Japanese residents in the greater Sydney area.

Dengaku eggplant with a twist, savoury sauce and miniature tofu squares.

Grilled salmon head, could be more crunchy.  We did not try the Kingfish Kama Yaki.

Wagyu beef and eel are both served in rolls and you must try the seafood carpaccio.
The sake list includes Otokoyama from Hokkaido, Hakkaizan from Niigata and the Hakutsuru Sayuri Nigori.  For four persons or more, you can consider the banquet  with teriyaki, crisp prawn and calamari tempura, Agedashi Tofu, gyoza dumplings and sashimi, amongst other items.    Sushi here reflects the season and attention to quality, especially with the Norimaki variety of thin rolled sushi.  I also noted a plate of An-Mitsu, with fresh fruits and agar jelly accompanying macha ice cream garnished with red bean mash, all bathed in brown sugar syrup.

Scallops entree.

Zucchini flowers deep fried in batter - texture, taste and temptation.

I found the sushi and sashimi above average in delivery, with a freshness in the ingredients that evening.  Ouichi mentioned about appreciating rice made Japanese style for itself, before being taken with other food or sauces.  I reckon my group cleaned up around six standard bowls of steamed rice that evening! With streamlined wooden floors, most tables were for couples but could be joined for group diners.  When my group was dining, there was a sizeable number of Japanese background guests as well.   Service was friendly and efficient.  The macha ice cream dessert Charles and I had  (the others opted out) this topping of yummy red bean mash, which was one of the best I have come across.   Menu items were also put on wall posted boards as well on hard copy.   Vehicle parking Space in Neutral Bay on such evenings is not surprisingly hard to find, so an early start may help.
Sushi Studio is closed on Tuesdays, otherwise only open for dinner.

Stir fried marinated pork.

Asparagus served - a delicate balance.

I reckon we spotted Head Chef Taka Ueda at the helm of the evening activity.  We strolled around after dinner and checked out the location of the Koh-Ya restaurant specialising in yakiniku. We stood on Young Street and saw the place, part of a group that includes the Rengaya and Suminoya in Sydney CBD.

Sushi Studio Japanese Restaurant on Urbanspoon


Popular posts from this blog

Chung Ling Alumni Association Petaling Jaya Klang Valley

Telephone Contact:  +603 7957 0318

85 Degrees Bakery Cafe Hurstville NSW

There are several outlets of this bakery cafe for several years now in Australia.  Did they coem from the USA?

Each franchised outlet is in a busy area, often in suburbs so-called by a diverse Asian demographic.   The one in Hurstville is rather roomy and lots of baked stuff on its shelves.   The base of Sydney operations is in Chester Hill, a suburb south-west of the Sydney city centre.

Some of the cake creations would be viewed as rather leaning on the East Asian dimension  - Strawberry Angel (with chocolate base and top) and Mango Cheese ( with yoghurt).   However, to counter this perspective, there are also Death by Chocolate, US Cheesecake, Coffee Brulee and Blueberry Marble options.    

The pastries are definitely filled with ingredients more suited to perhaps Anime loving fans and non-mainstream cultures - for example, garlic, pork, tuna, green tea, red bean, shallots, pork floss, coconut, Hokkaido butter cream and Boroh or pineapple buns.   Sung seems to be a variation emphasised…

Penang - Lor Mee

Lor mee is another of those street foods that are not commonly available in Western societies, but are easily found in southern China, Thailand, Malaysia and Singapore. The dish is iconic of the Teochew Province in China and has been mainly brought to equatorial climes by immigrants over the last few centuries. It combines snippets of ingredients in a thick savoury sauce. Above, the lor mee with roast pork and sliced hard boiled egg accompaniments at the Fong Sheng Cafe, along Lorong Selamat in Georgetown, Penang - the place was introduced by May Wah and Henry Quah.

The cafe harks back to the seventies or eighties - and maybe earlier - what caught my eye were (above) freshly blended fruit and/or vegetable juices and (below) metal and plastic contraptions of the food trade.

Hot and cold drinks are easily on offer from the cafe (above and below) at very reasonable prices.

Another version of the dish (below) taken whilst Bob Lee was enjoying them in another cafe or coffee shop in Georgetown…