#OMG! New Dishes at Izakaya Sake Bar

Dining

30 Sept

Izakaya Sake Bar head chef Thiago Guerra has brought us some lovely new Japas (“Japanese tapas”) on the menu to welcome autumn. Meat, seafood, and more - read on. (Regular dishes and specials are subject to availability; please see in-house menus for daily specials. To view the full menu, please check here.)

1. Sliders with squid ink buns

A succulent, filling Yamamori twist on a classic slider, these delicious meaty patties over squid ink-coloured buns pack a punch.

Best served with a Kirin Japanese lager on draft.

Available at Izakaya Sake Bar

2. BLACK COD CEVICHE

Thinly sliced black cod dressed with citrus vinaigrette, red onion and fried leek

Flavour/texture profile: fresh, seafood, tangy, citrus, textured, savoury, delicate and crunchy.

Best served with artisanal Sake or a Spicy Asian cocktail

Available at Izakaya Sake Bar

3. yuzu tako

Lightly fried succulent tentacle of octopus served with our in-house yuzu mayonnaise

For seafood lovers or adventurous diners who want to try something new, this octopus tentacle dish from head chef Thiago Guerra is not one to miss. Spritz with lemon and dip in the yuzu (a delicate Japanese citrus fruit) mayonnaise.

Best with a light white wine or Rosé.

Available at Izakaya Sake Bar.

4. Hamachi Nigiri with truffle

Expertly prepared hamachi cuts over rice topped with seasonal truffle

A nutty, savoury flavour addition to the traditional Japanese fresh hamachi nigiri, this is sure to highlight both unique flavour profiles. Available seasonally. Best served with a fresh glass of prosecco, white wine, or light sake.

Available at Izakaya Sake Bar.

explore more yamamori cuisine - check the menu at north city for some beautiful dishes from head chef marcus davies

Sure, While you’re at the Sake Bar….

Try our world-class craft cocktails - want to see more? Check the full Drinks menu here

*Two of our cocktail bartenders prepare an Espresso Martini (left) and the famous Spicy Asian*

*Two of our Spritz cocktails served in prosecco glasses*

*The Tropical Dad cocktail (front), and our sake Negroni*

WORDS BY CLARA DUDLEY, PHOTOGRAPHY BY GREG PURCELL

healthydiningseasonalizakaya sake bar

Troy McNamara

A good idea with passionate individuals behind it is what gets me going!

With training and work experience in Marketing, Event Management and Architecture along with being an International Sailing Coach for the past ten years I have been afforded the opportunity to work alongside many inspiring individuals and groups.

With this experience I came to realise my passion and strengths are within creating and building relationships as well as realizing an idea or team's potential and helping them present that potential to prospective clients both visually and verbally.

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