Ito surry hills

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On the surface, Ito appears quintessentially Japanese: a tidy, symmetrical facade, ceiling treatments inspired by shoji paper partitions, cotton kimonos hanging on the walls. But a pasta menu that combines aglio e olio spaghetti with togarashi and spanner crab, and Wagyu mafaldine with shimeji mushrooms tells a different story. The shiitake okonomiyaki is a good example. I thought adding the spicy kick made the dish more interesting. The ponzu cuts through the fattiness of the filling, and sansho peppers bring it all together. There are four seats along the raw bar for an omakase-style experience, but most of the seats are located upstairs. Sea-glass-green lamps light up timber tables lining leather banquettes, making for an ideal spot to order a platter of Sydney rock oysters topped with lemonade fruit and sake — or settle in for a full meal.

Ito surry hills

Ito, a Japanese izakaya that is set to attract a cult following has opened on Crown Street in Surry Hills. Ito distinguishes itself from traditional izakayas by featuring a menu crafted by Italian-born head chef, Erik Ortolani formerly Nobu and Cho Cho San , who seamlessly marries Japanese and Italian ingredients. Fittingly, the izakaya is named after Ito Mancio, a Japanese nobleman and the first official Japanese emissary to visit Italy in Whilst my heritage is Italian, my passion is Japanese cooking. Of course, sake is also prominently featured on the drinks menu. On the subject of cocktails, yuzu enthusiasts will absolutely adore the Hiragana Highball made with Four Pillars yuzu gin, lychee, with jasmine soda. Located in the space previously occupied by Cuckoo Callay, the primary focus during the architectural renovation of Ito was to introduce a connection between the interior and exterior areas, as well as within the two internal levels. The result is a relaxed, yet lively venue that still allows guests to engage with one another in true social, izakaya fashion, without too much background noise. Every little detail at Ito from the food and beverage menu to the architecture has been carefully considered. That legendary shio kombu bread roll. Sake Smash and the Hiragana Highball. Credit Jiwon Kim Located in the space previously occupied by Cuckoo Callay, the primary focus during the architectural renovation of Ito was to introduce a connection between the interior and exterior areas, as well as within the two internal levels. Credit: Jiwon Kim Every little detail at Ito from the food and beverage menu to the architecture has been carefully considered. Search Search.

With his wealth of experience, Ortolani has created a menu filled with classic Japanese flavours that's not afraid to experiment.

Thanks for subscribing! Look out for your first newsletter in your inbox soon! By entering your email address you agree to our Terms of Use and Privacy Policy and consent to receive emails from Time Out about news, events, offers and partner promotions. Our newsletter hand-delivers the best bits to your inbox. Sign up to unlock our digital magazines and also receive the latest news, events, offers and partner promotions. At Ito, ex-Nobu head chef Erik Ortolani cleverly remixes Japanese and Italian cuisines with finesse — and the results are delicious. It arrives in two, each one the shape of a wallet flushed with cash, and placed in a small, white bowl.

Sydney's love affair with Japanese drinking and dining has just welcomed an exciting new player. With the addition of black stained floors, Tasmanian blackwood furniture and izakaya-inspired fabrics hanging from the ceiling, the Crown Street space has been reshaped from a bustling neighbourhood cafe to a welcoming watering hole. The new restaurant and bar boast room for 85 guests inside and an additional 25 in the al fresco area. With his wealth of experience, Ortolani has created a menu filled with classic Japanese flavours that's not afraid to experiment. Fresh seasonal produce, smart cooking, bright flavours. If you're popping in for a drink after work, you'll be greeted with an extensive collection of sake; a wine list celebrating Japanese, Italian and Australian drops; and a Japanese-inspired cocktail list. Food-wise, you'll find snacks galore. Edamame, hiramasa kingfish, spanner crab chawanmushi, yellowfin tuna with bonito bread and agebitashi eggplant are all on offer. It's open for dinner seven days a week — from 5. Discover Featured Nearby Popular Latest.

Ito surry hills

Thanks for subscribing! Look out for your first newsletter in your inbox soon! By entering your email address you agree to our Terms of Use and Privacy Policy and consent to receive emails from Time Out about news, events, offers and partner promotions. Our newsletter hand-delivers the best bits to your inbox. Sign up to unlock our digital magazines and also receive the latest news, events, offers and partner promotions. At Ito, ex-Nobu head chef Erik Ortolani cleverly remixes Japanese and Italian cuisines with finesse — and the results are delicious. It arrives in two, each one the shape of a wallet flushed with cash, and placed in a small, white bowl. The icy red dessert is wrapped in a translucent mochi coat.

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Fresh seasonal produce, smart cooking, bright flavours. The shiitake okonomiyaki is a good example. The jus is concentrated, tastes salty like Vegemite and has the consistency of caramel, and the meat is buttery soft. It arrives in two, each one the shape of a wallet flushed with cash, and placed in a small, white bowl. Recent Comments No comments to show. Don't have a profile? Big tick. If you're popping in for a drink after work, you'll be greeted with an extensive collection of sake; a wine list celebrating Japanese, Italian and Australian drops; and a Japanese-inspired cocktail list. Site map. Now Open: Inspired Surry Hills Izakaya Ito Celebrates the Connections Between Japanese and Italian Cuisines Pull up a stool at the raw bar to watch chefs slicing Hokkaido scallops and yellowfin tuna, or settle in to the upstairs dining room for aglio e olio spaghetti with togarashi and spanner crab — or katsu John Dory with umeboshi gribiche. Time Out. The two-storey, seater is by the team who brought us elegant Middle Eastern restaurant Allia and pastel-hued Nour. Sea-glass-green lamps light up timber tables lining leather banquettes, making for an ideal spot to order a platter of Sydney rock oysters topped with lemonade fruit and sake — or settle in for a full meal.

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We already have this email. About us. What day is it? The ponzu cuts through the fattiness of the filling, and sansho peppers bring it all together. The icy red dessert is wrapped in a translucent mochi coat. Time Out Sydney never writes starred reviews from hosted experiences — Time Out covers restaurant and bar bills for reviews so that readers can trust our critique. Cho Cho San Restaurant. Skilled Australian architect Matt Darwon has transformed the space with warm Tasmanian blackwood furniture, clean lines and pops of colour: ruby tuna, orange salmon and blue steel. And when Sydney puts on its next cracking hot day, you know where to come, and what to order. Search Search. Wagyu comes out sliced, glossy and lacquered, with a nice char thanks to being cooked on the hibachi. Look out for your first newsletter in your inbox soon!