OUT OF THE OFFICE

Travel + Food Blog

KYUSHU

NEUTRAL BAY

Open Kitchen

Open Kitchen

Kyushu has been a long-standing favourite of mine for many years now- 17 years to be exact - taking me back to a time I put sun-in through my hair and wore fluro Brian Rochford t-shirts. A lot has changed since then- thank goodness - fortunately the food at Kyushu is still as good as ever. In my opinion it's the best Japanese Restaurant in Sydney. Big call I know - but boy oh boy, have I had my fair share of Japanese food over the years- so I feel experienced enough to judge. And let's be honest, no one can ever prove me otherwise. I like making big, grand statements that I can't really be held accountable for.

Kyushu is always packed to the brim- reservations are essential - so I guess this speaks volumes on just how good the food really is.  It's also consistant- I've never had an average meal here- so that's a pretty good track record (in fact, I think the same head chef has been working here the whole time). The service is fast & friendly, the prices are reasonable- what more could you ask for?

...........Oh, that's right. Ambience. How do I put this nicely? It's fine, but not fantastic. It has rather dated décor (I suspect it hasn't changed in 20 years),  it's a tight squeeze and the lighting is rather bright & let's say- sterile ? - (which I guess is a good word if you are describing their kitchen, but not so much if you are trying to create a romantic setting for dinner). So basically, it's not first date material- DONT PLAN A PROPOSAL HERE!- but what it lacks in ambience, it makes up for tenfold in everything else. Now- onto the menu- some of my personal recommendations are:

SHUMAI- deep fried prawn and vegetable dumplings with a sweet & salty vinegar dipping sauce and yellow mustard. I could eat 30 of these little morsels in a row- they are seriously delicious.

MIXED TEMPURA- Crispy battered vegetables & seafood with vinegar dipping sauce.

CHICKEN TERRIYAKI- marinated sliced chicken thigh fillets in a rich sweet & sticky sauce. Served with a  cabbage & alfalfa side salad, with a light citrus dressing.

FISH TERRIYAKI- (my favourite nowadays)- very lightly battered and flash fried fish pieces in a rich sticky and sweet sauce. Served with a cabbage & alfalfa side salad, with a light citrus dressing.

PORK MAKI- although we don't eat pork anymore, there was a time not so long ago that we LOVED this dish and I suspect it's the most popular item on the menu- caramelised shallots wrapped up in thin marinated pork in a sweet soy sauce.

All mains are served with steamed rice and as you can see portions are very generous.

Lastly, I just want to point out- I'M STARVING.

For more information on Kyushu, Ph: 9953 8272.

All photos by Belinda- www.outoftheoffice.com.au

Fish Terriyaki

Fish Terriyaki

Shumai

Shumai

Chicken Terriyaki

Chicken Terriyaki

Tempura

Tempura

10 minutes after this photo is taken, the restaurant is full.

10 minutes after this photo is taken, the restaurant is full.

Good selection of beer & wine

Good selection of beer & wine