Japanese restaurant, Yayoi has reopened in the Sydney CBD under the new name Yayoi Garden together with a new look, menu and extensive sake list.

The new spring menu includes: Scampi Shio-Koji Zuke (raw scampi marinated in salted rice malt), Hiramasa Usuzukuri (kingfish carpaccio), Pork Kakuni (slow-cooked braised pork belly in a soy sauce base) and Wagyu Sukiyaki (vegetables, tofu and noodles cooked in sweet and savoury sauce accompanied by Wagyu with a marbling score of 9+).

A selection of home-cooked style meals known as teishoku will also be an offer, consisting of rice and miso soup together with a main dish of meat or fish, and a side dish of vegetables or Japanese pickles.

The spring menu has been matched with a beverage list created by certified sake master and sommelier, Masahiko Iga. Drinks on offer include a range of sakes from renowned labels such as Houraisen, Dassai, Tengumai and Yoshinogawa in addition to an extensive international wine list, and a range of green tea.

The revamped venue will also feature a new private dining area capable of seating up to 16 guests.

“Taking pride in offering an authentic yet contemporary dining experience, Yayoi Garden is best enjoyed with all your senses,” said Plenus Australian director, David Coates.

“We look forward to offering the best produce each season so diners are always having a new experience at Yayoi Garden.”

Last month, Yayoi opened its second Sydney venue at The Galeries Victoria. The 67-seater restaurant allows diners to order from iPads and joins fellow Galeries restaurants including the recently opened Lotus Dining, Mero Mero, and (as of 2016) The Grounds of Alexandria.


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