Indulge in the unique fusion of flavours at Kimusabi, where our passion for sushi, delightful drinks and vibrant tunes collides with a misfit kitchen crew devoted to challenging the norms of traditional cuisine.
At Kimusabi, we defy the conventional sushi bar experience. Our sushi is an expression of freshness, seasonality, and local sourcing. While we adore fish, we stand firm in our choice not to sell or consume them.
Picture savoring zucchini flower tempura filled with yuzu & almond ricotta, encased in a temaki hand roll accompanied by pickled chilli, shiso leaves and avocado. Alternatively, enjoy a wild mushroom onigiri with an aged shiro miso butter and dehydrated mushroom powder, or an inari bursting with baby eggplant karaage, scorched cashew cream and shaved hemp mozzarella.
Our culinary creations are designed to be relished with a temaki roll in one hand and a yuzu margarita in the other.
Detractors may argue that we've altered the essence of sushi – and perhaps they're right, but at kimusabi we revel in the liberty to serve dishes as we see fit. We proudly abstain from contributing to the depletion of marine life in our oceans.
Join us in Newtown, where we joyfully share our dedication to premium plant-based cuisine with our newfound friends and neighbours.
nigiri
seared squid, chilli, ginger and yuzu sosu, tenkasu, micro shiso* 9
prawn katsu, yellow chilli curry, pickled local chilli, kewpie 9
miso cured salmon, seaweed tobiko, wasabi cream, scallions* 9
seared eggplant, unagi, tenkasu, kewpie* 9
shiitake mushroom, fermented wild ginger ponzu, ginger creme, crisp shallots* 9
all nigiri comes in two pieces
open hand roll
tuna tartare,
avocado, sriracha mayo, shallots *
assorted mushrooms,
ponzu mayo, shiso leaves, tenkasu *
charred cauliflower,
smoked chilli tahini, pomegranate, px currants, cauli' puree *
roasted celeriac katsu,
raw slaw, pickled chilli, avocado, coriander
to share
edamame guacamole, yuzu, pickled chilli, crisp rice tortillas* 18
chargrilled corn, miso and ginger sosu, togarashi, smoked hemp chizu* [1] 8
crispy rice squares, salmon, togarashi mayo, seaweed caviar, jalapeno* [2] 14
parsnip korokke, miso butter, shishito pepper, parsnip puree 15
wild mushroom hiyayakko, organic silken tofu, sansho pepper ponzu, shiso, mushroom dust* 23
charred eggplant, shiro miso vinaigrette, pomegranate, whipped silken tofu, sesame, tenkasu* 19
root vegetable tempura, pickled daikon, ponzu, kewpie 17
maki roll
prawn katsu, avocado, cucumber, spicy mayo, tobiko 14
bulgogi, sticky ponzu, sesame, raw slaw, pickled chilli, kewpie, crisp shallots* 14
salmon, avocado, cucumber, wasabi creme, watermelon pickle, tobiko, ponzu* 14
organic kimchi, kimchi mayo, cucumber, tenkasu* 14
all maki rolls are served as six pieces
july omakase
eight plates, this months selection
edamame guacamole *
yuzu, pickled chilli, crisp rice tortillas
tuna sashimi *
citrus ponzu, yuzu creme, crispy chilli, tenkasu, micro herbs, tenkasu
miso salmon crudo nigiri *
chilli citrus pearls, scallion, wasabi crème
seared squid nigiri *
chilli, ginger and yuzu sosu, tenkasu, micro shiso
roasted celeriac katsu hand roll
raw slaw, pickled chilli, avocado, coriander
wild mushroom onigiri *
miso butter, mushroom floss, tenkasu
parsnip korokke
miso butter, shishito pepper, parsnip puree
open fire charred corn *
miso and ginger sosu, togarashi, smoked hemp chizu
35pp
“…and we managed to try the initial tasting plates by chef Peter to introduce the concept and wow - hands down, some of the most innovative food in the inner west… once again he’s taken everything we know [about sushi] and turned it on is head”
Pascal Morrisett
“is it sushi? not as we know it - I dare say its better (?) kimusabi executive chef Peter Varvaressos has recreated what he thinks japanese cuisine should be, with a steadfast reliance on using fresh produce from their vegan supermarket next door - and none of it from the ocean! We can’t wait until the doors open to the public as this will surely be one of 2024’s hottest tickets”
Marcus Cassian
Visit Us
59 Enmore Road
Newtown, Sydney 2000
Hours
Tuesday–Friday 5pm – 10pm
Saturday–Sunday 12pm – 10pm
Bookings
Phone
0468820245
