Itacho Sushi
Image: This one's a bit of a tease, unless you're travelling internationally, as it’s beyond Customs. If you are lucky enough to be jetting off to parts unknown, drop into Ricky Cheng’s Itacho Sushi.
This one’s a bit of a tease, unless you’re travelling internationally, as it’s beyond Customs. If you are lucky enough to be jetting off to parts unknown, drop into Ricky Cheng’s Itacho Sushi. It’s a spin-off of his Hong Kong restaurant Itamae Sushi. As my dining companion and I are still novices in the sake-sphere, we shared 200ml of the hot sake Suigei Junmai ($13) and 200ml of the cold offering Bishonen Junmai ($17). The cold version was far superior, with a clever serving bottle that allows ice to rest within the bottle without actually diluting your drink. The wide range of high-end nigiri sushi includes Fatty Salmon ($3.50), the almost leathery Surf Clam ($4.00) and the unctuous Scallop ($4.00), which was easily the best-textured (and tasting) raw scallop I have eaten. We also enjoyed a raw Squid ($15) arrangement that also had amazing mouth-feel! The six slices were wafer thin – hardly surprising considering the chef Yoshifumi Tanimoto is an ‘Itacho’, or master sushi chef, licensed to cut up fugu (blowfish). Don’t forget to pick up a bento box on your way out – it’s a great way to avoid the cattle-class swill served up by most airlines!
Itacho Sushi
International Terminal (T1), Sydney International Airport
Ph: (02) 9669 0754
Japanese $$-$$$
