Long lines of chic wood, open fires of the robata and calm candlelights frame the restaurant of Toko. We started the night with sushi. Hiramasa maki kizami wasabi to dried blood lime zoe consisted of sweet, fresh kingfish, avocado and wasabi, topped with dried tart blood lime. Pirikara aburizake to avocado maki was a spicy seared salmon with avocado and cucumber, coated in a crispy squid ink tenkasu. Ebi tempura maki had crisp tempura prawns, cucumber, avocado and crispy tenkasu.
Next came the warm robatayaki. Negima yakitori – toasted tender chicken separated by spring onions and dusted with sichimi pepper.
Ko tori hoba oven yaki. The miso marinated spatchcock was shiny, sticky and succulent.
Kohituji to yasai suzuke zoe. Marinated lamb cutlets, chilli miso and pickled cauliflower.
Honetsuki butabara amagara jouyu. Sweet soy chilli marinated pork spare-ribs with meat flaking off the bone.
We finished on a sweet note with Dengaku Nasu. Sweet, salty, umami miso layered onto a smoky soft eggplant.
With the lingering of green tea as a palate cleanser, we left the lovely alcove and let the wind take us into the night.
- Location: central Surry Hills
- Price: $$
- Service: 4/5