Nikkei’s Southern Calamari with roast banana

07 February, 2020 by Hospitality Magazine

Nikkei is an underrepresented cuisine in Sydney’s restaurant scene — something the team behind Tokyo Bird, Osaka Trading Co and Banchō with the opening of Nikkei Bar & Restaurant.

Here, venue manager Marco Oshiro Giron tells us about the history and inspiration behind Nikkei, before head chef Lucas Cerullo David talks through the construction of the southern calamari, roast banana, fried egg, onion salsa. The textural, umami-packed dish is fast becoming a fan favourite.

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