Tacos with sushi? You can have both at Tsukaya, where Japanese meets Peruvian meet in the happiest of marriages that’s given the world Nikkei cuisine.
Pepe Tsukayama made his mark as head sushi chef at Nobu, Crown, before opening his low-key suburban restaurant with wooden tables, white walls and potted plants. Traditionalists can go mainstream with sushi rolls, miso soup and spanking fresh sashimi, but it’s hard to go past the umami fries for a bit on the side.
Tacos are a must, the tiniest of crisp shells filled with, maybe, spiced pork belly, salmon and salsa, eggplant and fish cake. Miso black cod, Nobu’s signature dish with a caramelised miso glaze, is a menu staple if you feel like a big treat.
It’s a rare BYO, so make the most of Pepe’s clean tasting, vital dishes with aromatic white wines of your choosing. For the non-drinkers, there’s endless tea, Japanese soda and a non-alcoholic blueberry yuzu mojito.