Sushiya is a restaurant greater than the sum of its parts.
While chef Peter Tempelhoff – also behind Ramenhead at Time Out Market Cape Town – and chef Shin Takagi – owner of a two-star Michelin restaurant in Kanazawa, Japan – are both hugely accomplished chefs and restaurateurs in their own right, when they decided to collaborate on a new restaurant, greatness was pretty much guaranteed.
Sushiya at Time Out Market Cape Town takes the shape of an upscale 'sushi shop', offering authentic yet contemporary Japanese sushi. The menu is made up of small dishes with classic pickled and preserved Japanese-style vegetables, a variety of modern nigiri platters, a platter of maki, and temaki and gunkan maki infused with local and classic Japanese flavours.
Beyond the considered cuisine, Tempelhoff and Takagi also use Sushiya to showcase their dedication to sustainable sourcing, craftsmanship and tradition.
SUSHIYA MENU
Small Plates
Nasu Dengaku R120 (roast aubergine, katsuobushi, miso, sesame)
Tuna Tataki R170 (peanut chilli ponzu, sesame tempura, daikon)
Tsukemono Sea R65 (salt fermented Napa cabbage, ginger, radish, carrots)
Vegetable Kakiage Tempura R95 (ginger tentsuyu)
Makimono
Shrimp Uramaki, inside out R235 (8 pcs shrimp, avocado, sesame tempura, katsuobushi flakes, yuzu gel)
Fish Uramaki, inside out R220 (8 pcs spicy white fish, pickled daikon, wasabi)
Maguro Temaki, new style hand R160 (2 pcs lean tuna, chives, truffle & ajitamago purée)
Otoro Temaki, new style hand R220 (2 pcs fatty tuna belly, spring onion, shoyu)
Omakase Nigiri
Chef’s selection platter of daily changing contemporary nigiri
8 pcs, R360 (yellowtail, tuna, tuna tartare, prawn, omelette, squid, octopus, hottentot)
4 pcs, R190 (yellowtail, tuna, prawn, octopus)
Donburi
Kaisen Don R260 (raw fish & rice bowl, egg omelette, pickles, ginger, wasabi, nori belly, spring onion, shoyu)
Dessert
Sesame Panna Cotta R95 (with burnt banana, caramelised ginger, chocolate mousse)
