Ito surry hills

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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.

Ito surry hills

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. We want to keep it very dynamic and fresh and become a spot for locals to try something new all the time. Ito — Crown Street, Surry Hills 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. Published on 19 October Places mentioned. Aalia Restaurant. Nour Restaurant. Cho Cho San Restaurant.

I thought adding the spicy kick made the dish more interesting. Contact: View Website. Get us in your inbox Sign up to our newsletter for the latest and greatest from your city and beyond, 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.

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.

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.

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Big tick. Don't have a profile? At Ito, ex-Nobu head chef Erik Ortolani cleverly remixes Japanese and Italian cuisines with finesse — and the results are delicious. Nutty tahini adds a smooth and creamy element, pops of golden fried barley inject crunch, and the delicate tomato kaeshi, lifted with dashi, is the right balance of sweet and salty. These are our favourite Italian restaurants in Sydneytown. A gorgeous kimono hangs on one wall. 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. Thinly sliced yellowfin tuna is draped over golden triangles of fried, crisp flatbread with bonito the colour of marigold sprinkled on top. The Boathouse Balmoral Beach Cafe. Food-wise, you'll find snacks galore. I thought adding the spicy kick made the dish more interesting. Restaurants Surry Hills 5 out of 5 stars.

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Try another? The ponzu cuts through the fattiness of the filling, and sansho peppers bring it all together. 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. In short, a home run. It's Sunday. 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. Fresh seasonal produce, smart cooking, bright flavours. The vegetable has been cooked long enough so the flesh is so soft you can scoop it out with a spoon. Food-wise, you'll find snacks galore. What time is it? And when Sydney puts on its next cracking hot day, you know where to come, and what to order. Nutty tahini adds a smooth and creamy element, pops of golden fried barley inject crunch, and the delicate tomato kaeshi, lifted with dashi, is the right balance of sweet and salty.