The extensive menu offers many tempting options, including sushi, sashimi, soups, salads and tempura. Miso soup with tempura scallops is a perfect way to kick things off on a cool evening: sweet, succulent scallops are offset by a salty miso broth.
For mains, the ramen with prawns will satisfy a big appetite, while the ‘The Sauté’ – tofu, oysters, salmon, mushrooms, prawns, octopus, langoustine and mixed greens – gives you a taste of everything. Other mains include duck with udon noodles, seared tuna and Japanese curry chicken with soba noodles. Sushi and sashimi are well represented with myriad options to choose from. Otherwise opt for the chef’s choice, served with freshly grated wasabi and pungent pickled ginger.
Desserts include a variety of ice creams such as black sesame, yuzu, cherry blossom and chocolate, tempura green tea and toasted tofu with ginger ice cream.
An interesting, if pricey, cocktail list, plus a good selection of red and white wines with a few options available by the glass. Japanese beers, whisky and sake are also available, along with a few very special imported tipples.
Relaxed and friendly with a good knowledge of the menu and happy to make recommendations.
A tasteful neutral palette with a small bar that has a view of the action in the tiny kitchen.
Book the private dining room for a special occasion.
Eat Out critics dine anonymously and pay for their meals in full. Read our editorial policy here.
This is some of the freshest food you’ll find in the city and it shows. At USA-born Scott Wood’s Japanese oasis, seafood shines bright with minimalist flavours and perfect technique in both raw and cooked dishes.
If you’re starting with sushi, try the sashimi starter with delicate pieces of tuna, salmon and Cape salmon. The fresh morsels are elegantly served with a moreish shaved daikon radish, freshly grated wasabi root and pickled ginger. If it’s texture you’re after, the air-like tempura-covered vegetables offer crunchy satisfaction with lotus root, broccoli, peppers, aubergine, and sweet potato.
For mains, the silky udon noodles with duck is rich with umami-flavoured broth and tender duck while fresh spring onions and nori add texture to the dish. The warm bowl is satisfying and complex with savoury flavours, best enjoyed with the big wooden ladle provided and the dainty chopsticks.
Seafood mains are subtly seasoned, bringing out the very best of the good produce. The steamed kingklip is presented bursting with fresh flavours on a cabbage leaf in a bamboo pot. Sides are served separately, but for this the Japanese grilled mushrooms with shiitake, shimeji, enoki, eringi, ukidake and oyster are exquisite. A bowl of steamed rice or sautéed Japanese vegetables should also do the trick.
End things off with a scoop of the moreish black sesame seed ice cream, which is served with extra seeds for a pleasing texture. It’s the ideal dessert for those who prefer things a little less sweet – otherwise go for the cherry blossom ice cream with chocolate.
The Japanese-style cocktails are stylishly served and include interesting mixtures of Japanese sake, plum wine and ginger, while the slightly pricy but good wine list offers familiar labels that work well with Asian flavours. If you’re after hard tack, the Japanese whiskey offering will impress enthusiasts.
Attentive and efficient. Soy sauce is poured out of beautiful ceramic jugs – an elegant touch.
Stepping off heaving Kloofnek Road and into this beautiful calm oasis is almost jolting, in the best possible sense. The serene interior transports you to a fine-dining Japanese restaurant or stylish New York spot where soft lighting and music and a trickling fountain complement neutral-hued minimalist décor.
Book a spot at the sushi bar and watch chef Koshi Koyama’s impressive skills in action.
Eat Out critics dine unannounced and pay for their meals in full. Read our editorial policy here.