At Izakaya Fujiyama, pristine sashimi and sushi is made from many more of the fishes that swim in the sea; the familiar standards supplemented by the less-usual likes of sardines and the special of gurnard, the angriest-looking fish you’re likely to come across. Fujiyama on Waterloo Street is a simple fit out with an open kitchen, long bar, crimson paint and a wall of sake in a hard-surfaced high-ceilinged box of a room.
Japanese food fits into the Sydney climate like soybeans fit into their little pods. And so it’s good that, thanks to all of the incredible Japanese chefs gracing our shores, we know how to do it right. From the sushi roll lunch-run to the full sashimi-laden dego, here’s where to do Japanese in Sydney.
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