Toshiya in Cremorne has been opened for 10 years, which is a great achievement in the Sydney Restaurant scene. We can certainly see why it is so popular, the food is great and the Restaurant has a warm and welcoming atmosphere. Chef Toshi is a happy character, who has pleased his customers over the years with quality Japanese cuisine and an approachable, yet creative menu.
Toshi is a sushi master, order from Toshi’s special sushi list and you will certainly get something special. The soft shell crab rolls were amazing and this set us prepared for the lobster volcano roll to come.
If you think a lobster volcano roll sounds impressive, Toshiya’s will not disappoint. Served on a long plate, that must be close to a metre long, lucky there were two of us to share this massive portion. This volcano roll serving was huge, a good level of spice providing a kick, not blowing your head off and it was super tasty too with beautifully cooked lobster and super tasty sauce.
The Sashimi tacos are a favourite, ever popular with customers. The crisp shell is made from Gyoza pastry and filled with a delicious assortment of diced super fresh sashimi kingfish, tuna and salmon, topped with fish roe.
Their beef tataki was a a work of art, the plate topped with an assortment of colors and flavours from the onion and capers and the olive oil and ponzu sauce brings it all together for a harmonious flavour combination.
The squid tempura with a yuzu sauce was a favourite of ours. We love squid and we love yuzu, so it’s kind of a no brainer we loved the soft texture of the squid and crispness of the tempura with the yuzu sauce providing a bit of wow factor.
The duck dumplings were also impressive, with a whole lot of flavour, the filling beautifully seasoned and served with a soy and vinegar dumpling sauce.
Next, we are wowed with some table side theatrics, with Toshi charring the aburi salmon belly nigiri with prosciutto right at the table with controlled use of the blow torch. These bite size pieces of sushi disappeared not long after they were placed on the table.
The list of great menu items is almost endless. Next up was the pan fried scallops in balsamic and soy sauce. The medallions were cooked perfectly and had a nice caramelisation. Topped with shallots and fried ginger which adds texture, flavour and helps with aesthetics, another beautifully prepared and plated dish.
The Salmon Carpaccio with truffle dressing is also a must order. This dish comes out looking quite delicate with the thinly shaved strands of daikon, saffron and flying fish roe on top. Beneath is a bed of salmon sashimi pieces in a mildly sweet truffle dressing. We quite enjoyed the truffle aromas in this fresh sashimi carpaccio dish.
It was Sarah’s birthday, so the dessert platter was a must. The platter coming out with a sparkler, a bit of fun to celebrate the occasion. We appreciate that the staff organised this for us. The dessert platter a nice way to finish the meal. It was a tasty assortment of black sesame as well as red bean ice cream, matcha creme brulee and chocolate and strawberry spring rolls. We polished this off in no time.
We really enjoyed visiting Toshiya again. It is perfect for any occasion, whether an intimate. We recommend you book as it does get super busy. Despite the fact it was very busy, our meal came out in efficient time, staff were so lovely and explained each dish as it came out. The dining experience is perfect for a date or catching up in a group. With an extensive menu filled with plenty of tasty options, catering to the masses with gluten free vegitarian dishes. Order a banquet or a la carte, either way you will not be disappointed. Here’s to another 10 years for this great North Shore Restaurant.
We’d like thank Toshiya for the hospitality and for Washoku lovers for extending the invitation
1/283 Military Road, Cremorne