From its exquisite dishes to its minimalist interior design, Tsukaya transports diners straight to the streets of Japan with a feast for the palate.

Ex-Nobu chef Pepe Tsukayama built a restaurant to his own vision when he opened Tsukaya in Mount Hawthorn. Interiors evoke a minimalist charm, featuring clean lines and warm wooden accents, with a sushi bar centre stage. It’s from here he prepares everything from the ever-popular sashimi platter, featuring delicate slices of salmon, tuna and optional yellowtail, through to wagyu beef tataki, and the odd Nikkei dish, combining Peruvian and Japanese influences.

A mushroom and yuzu dish, meanwhile, is testament to the chef’s mastery of flavour and balance, the earthiness of the mushrooms harmonising exquisitely with zesty yuzu in a plate showcasing how simplicity can still create something extraordinary.

For an idea of where Tsukaya sits compared with your regular suburban sushi restaurant, start with the miso soup. A comforting elixir, its rich umami broth dances with the briny notes of clams. Then move to the taco platter, where pork belly and miso eggplant versions are both textural highlights. A mushroom and yuzu dish, meanwhile, is testament to the chef’s mastery of flavour and balance, the earthiness of the mushrooms harmonising exquisitely with zesty yuzu in a plate showcasing how simplicity can still create something extraordinary.

A BYO licence sweetens the deal, keeping locals happy and keeping the focus on a tone that makes Tsukaya feel less a restaurant and more an invitation to savour the artistry of Japanese cuisine in a space as tasteful as the dishes it serves.