The new venue on Sydney’s Clarence Street boasts a menu teaming traditional Japanese flavours and hints of Italian.
Kanade call their dining concept ‘Tokyo Noon’ and ‘Tokyo Twilight’, transitioning their venue from day to night to cater for everything from a quick, working lunch, to a special-occasion dinner spot.
Hideki Okazaki leads the kitchen team as head chef, and has worked in Michelin-starred, Italian restaurants Arnolfo and Shanghai’s Frasca.
In Australia, Okazaki also spent time working under renowned restaurateur and chef Tony Bilson and later at Circular Quay’s Ocean Room where he delved into Asian cuisine.
In 2005, Hideki also led Darlinghurst’s Rise to create an East-meets-West dining experience.
Hideki’s flair with Italian cuisine shines through with the venue’s Japanese-Italian kaiseki menu, which has a limited, 12-seat availability.
The Kanade lunch and dinner menu also features fresh sashimi selections, hand rolls and a range of cold and warm entrees and mains.
Some of the highlights across the menu include fluffy miso cream carbonara; Wagyu beef steak with yakiniku sauce; roasted duck breast with sesame miso sauce and soy-braised kakuni pork.
The drinks offering has been crafted by the team from Maybe Sammy and Tetsuya, and stars experimental, Japanese-influenced cocktails which are served in sake barrels designed for sharing.
The space also hosts a semi-private dining room and a 360-degree stone sushi counter for guests to watch the preparation of their hand rolls and sashimi.
Kanade is located at 62 Clarence Street, Sydney.
