toriciya japanese

i have had theirsushiplatters to take away and while it’s pricey, the quality is amazing and worth what you are paying.sushiis fresh and melt in your mouth tender. we also tried their sashimi, udon for the kids as well as their cabbage side dish.

one of my favourite japanese restaurants in town! i love there aburisushiplatter and skewers. you must check out their daily special menu when you come here. the service is always impressive here.

really nice authentic japanese restaurant/sushi bar. cosy interior (definitely recommend a booking for weekends), very japanese feel, excellent friendly service. food is very good (except for the wagyu beef which i found average, and not worth the additional cost). had the degustation menu, and while expensive, it is really good to get multiple dishes. while each one seems small, i left feeling really full. seated at the bar, you get to see thesushichef in action. truffled cabbage smelled of truffles, but i couldn't really taste it while eating. service was prompt and attentive (water refilled almost immediately)

we use to dine here quite frequently. however on our recent visit we noticed the food quality has dropped a lot. ordered otoro from tsukiji market which was very nice butsushirice was too soft and rice was falling apart. had scampisushiand miso soup. scampi was not fresh. got charged extra for the soup with scampi head which had no flavors at all. sadly we won’t be coming back here for a while as the value for money is not worth it.

this was my second experience here in six months. i’ve got to admit that i haven’t yet really been blown away by japanese cuisine, though the bar has been set extremely high here.

both times we decided to be bold and choose our own selections from the menu, instead of the set degustations. notable dishes include - wagyu beef salad, tempura prawns, pork belly skewer, saffron cabbage andsushiplatter..

thesushiplatter was excellent, hands down the bestsushii have ever had - fish pieces were so thick and did not have any odour to suggest they were not fresh -thoroughly enjoyed!

my favourites had to be the tempura broccoli, duck giblets skewers and tofu. the plum drink was deliciously refreshing, made my night.

the setting was simple and authentic, the hospitality was polite - i wish they would have explained and gave us a bit more understanding of what we were ordering from the menu. the only criticism is that the restaurant is cramped and sitting in a tight position for over an hour and a half was enough for me.

expected the bill to be a bit less for relatively simple food - have had better overall experiences for $100 per head, especially as we were celebrating a special occasion.

this is one of the best authentic japanese restaurant in sydney. thesushiin terms of the rice and the meat are just perfect. make me feel like travelling back to japan. the special and chef recommendation are always on the top of the list. this place has a passion for food.  enough say

now this is asushirestaurant.
the rice and vinegar are both top notch, you won’t find any equal in sydney. heck, maybe even australia as a whole.

the miso soup is nice and very homely tasting. the skewers are charcoal grilled so it has that smokey flavour.

hot food wise, i’m not that excited, but thesushi(nigiri) alone is enough for me to give hiroya san and his restaurant top marks and recommend everyone i know (which i already have) to this venue.

if you cannot taste the difference in thesushirice here and anywhere else, please try it again. it really is amazing. oh and ok i lied. the cabbage is frigging amazing. the yuzu ponzu sauce is to die for.

also, everyone gets excited over salmon and tuna belly... ask for the imperador, also known as kinmedai in japan. it is absolutely amazing and the friendly staff actually teaches you the proper way to eat sea urchin. also, the kizakura junmai daiginjo is an amazing saké for its price. top shelf grading with an affordable price tag.

this restaurant maintains its traditional japanese vibes from its décor to its menu and we cannot fault it! having exclusive opening hours from 6 – 10pm, it is important to plan ahead when visiting this hidden gem! our first dining experience at toriciya was complimented with their “first timers” degustation menu that consists almost the entire menu with smaller servings (obviously).

to open our palates, baked savoy cabbage was served with truffle oil sauce.  there’s not much to say about this besides that it was beautifully simplistic dish that did just what a starter was meant to do… revving up our appetite!

we were then given the sashimi /sushiset that we couldn’t fault, fish was fresh and they had fresh ground wasabi. this was followed by beautifully crumbed tempura set with mandatory tempura dipping sauce and truffle salt on the side for an extra burst of flavour. the kobe beef steak was cooked medium rare with its distinctive “kobe” flavour oozing out of its fat.

finally the dessert….. it was awesome! since we’ve come back from japan, we have not had the opportunity to indulge in japanese strawberries until now. the mochi / strawberry dessert was a perfect finish to a wonderful dinner amongst friendly staff. definitely will be back!

ah, what is it like to walk through sliding wooden doors and pass a curtain?

feels like omen noodle in kyoto if you ask me, absolutely nostalgia.

now you may all think i am. another one of them yuppies who are die hard fans of japan culture and i may be, but i appreciate service and quality. japanese do it well as they have processes. processes generate consistency and kaizen.

my japanese executives swear by it and so do i when i see an authentic japanese restaurant vs a psuedo japanese one run by a bunch of fdi students (oxidized tuna if not beetroot dyed white fish) or koreans (japanese dont use red garnish).

toriciya is genuinely unique. its cramped like them two seater izakayas in osaka and kyoto laneways but its real.

however, if you were to compare the skewers with jugemu, juges wins hands down. the idea of toriciya is not so much the food as pure izas go its more about the guzzle. the grog the oh so delicate warm sake and trunks of asahi or sapporo and golden river bottles of 4.5%ers.

the airconditioning at the bar table is a little strong, best to bring a coat, the reservations needless to say for a small alley way sized eatery must be made. the grills are the best and the croquettes the seafood scallops say, are juicy (i bet defrosted hokkaidos) and the dessert, skip it.

ambience is tops, food is... well if you were really japanese, would you come here...? probably but komaru would be better although its just hapusushiand not yakitori.

so, if you are up for a suburbia kinda chin wager night and you got a bit kaching and bling in the belt toriciya is definitely the place to warm up to the weekend.

toriciya is an incredibly little izakaya well hidden in cammeray, in sydney's lower north shore. the menu is extensive, featuring daily specials and a solid degustation menu. for $60 per head, the degustation is good value for money, providing a varied selection of the highlights of the menu. the kingfish carpaccio with jalapeño and yuzu soy is particularly outstanding and easily beats sake's take on the dish.sushiservings are also generous and wonderfully fresh.

in terms of drinks, toriciya has an impressive range of sakes to choose from, and the menu is particularly adept at describing the different types on offer. sake generally comes in 180ml to 1800mls, with the latter giving you the luxury of choosing your own cup. beers and soft drinks are also on offer.

the restaurant itself has a wonderful vibe - decked out in a traditional izakaya style with lovely trinkets and art works spread throughout. the service is attentive and very friendly indeed, which only makes the food even better. this place gives many upmarket, established japanese restaurants a solid run for their money.

this place is well worth the visit - be sure to make a booking and be mindful of the $50 minimum spend per person.

went with my partner and i for a dinner service. we ordered asushiplate, their famous toro and sea urchin and some other skewers which tasted very similar to the ones we had back in japan. the taste of all fresh ingredients are undeniably one of the best for japanese food in sydney. slightly expensive and minimum spend for each person is $50. would be ideal to come here with more people to try other items on the menu.

awesome place to be when in sydney. this japanese restaurant is very nicely decorated with super friendly staff. quality of food is excellent, large variety, guarantee fresh, and very consistent. i love theirsushiplatters and their mixture of different skewers. been here twice before and will not hesitate to return again next time i'm in sydney. their udon & ramen are also very delicious and never cheap-out on their ingredients. great atmosphere and ambiance to the place, thumbs up!

came here on a sunday evening without a reservation, and we were lucky to get a table at the bar immediately. the restaurant is very small, so reservations are recommended.
one of the best japanese restaurants in sydney. thesushiwas probably some of the freshest i've had the opportunity to have in my entire life. the yakitori were amazingly flavoursome, tender and cooked to perfection. the other dishes i tried included kingfish jalapeno carpaccio, baked cabbage with truffle oil sauce, tasmanian freshwater eel skewer and chicken cartillage. chicken cartillage was probably the most average dish of all, nothing special, but everything else was great.
the decor is very traditional and the service is good. overall i really enjoyed dining at toriciya and will definitely be back to try other things on their menu.

toriffic. after living in cammeray for eigth years and driving straight past the unassuming little entrance at least serveral times a week, little did i know what i was missing out on.
as i walked through the front door i was warmly greeted in true japanese style by what i guess was every member of the staff and shown to my seat for what i later found out to be one the most outstanding feeding experiences at this level.
the waiter was friendly, knowledgeable, always smiling and made me feel most welcome. i was presented with the menu and specials board in which excited me beyond all comprehension with it's traditional and slightly unusual options - i want the lot!
i started with some fresh toro sushi. long, thick and generous strips of beautiful tuna belly lying on a little bed of well formed, well seasonedsushirice, the way it should be and the complete opposite of those hideous, non traditional takeawaysushiholes that servesushiwith a shaving of aquatic matter sitting on top of some old crusty rice the size of ayres rock.
i asked the person next to me what dish they were attacking, the reply was baked cabbage. who eats baked cabbage? bring it to me i asked with a please. wow, what a delightful surprise and i urge anyone to try it.
port stephens white bait was next in the queue, larger than those delighful little new zealand modules however they are fantasic. a light, very crisp tempura batter constricting a fresh, plump and patient looking fish ready for dunking into a nicely balanced ponzu - highly satisfactory.
black rock cod arrives cooked two ways. one with sake and the other with miso, both of which do not come close to overpowering the flavour of the fish . i have never put anything so perfectly cooked in my mouth - this is a must have dish!
wagyu is next off the press and doesn't disappoint. a marbling score of 7, a little japanese sause which i should have enquired about and little blow torching brings this dish alive - a pleasure to eat and again so well balanced.
my adventure continued with another three dishes all of which were recieved with a standing ovation, if the noises that i was making while chewing were anything to go by one would assume that i was having a truly fine time.
toriciya is a must for anyone that likes a more traditional approach to japanese cuisine. their sake selection appears quite extensive however i am no sake expert. this is a hidden gem and in the words of the iron chef - 'bang the gong it is on'