Genzo

The heroes of the menu at Genzo in North Sydney are kushi (skewers) and sutikku (sticks). "Apart from a few one-bite snacks, everything is either on sticks or eaten with sticks," says executive chef Rhys Connell (ex-The Gantry; Sepia). 

Genzo is a part of the Walker Street precinct in North Sydney, joining all-day bread and wine Bar Sol and LA-inspired restaurant Soluna.

Bathed in neon light that moves from hot pink to blue, green, and red, Genzo is vibrant and fun, with a buzzy open kitchen, temperature-controlled wine and sake room, counter dining, and an outdoor terrace. 

Start with single bites like avocado and vegemite on crispy rice cake before moving on to snacks and sashimi like yellowfin tuna on a stracciatella onigiri or scallop sashimi topped with whipped roe and wasabi.

On sticks and skewers, you'll see various cuts of chicken served in different ways, including grilled tsukune (chicken meatballs) with black truffle, celeriac, and soft yolk. We also love the scampi and Japanese curry, and the Blackmore wagyu karubi, with yuzu-kosho, and wasabi leaf. 

On the larger side, there's a roasted duck tsukemen with house-made soba noodles for dipping into the saucy broth. For dessert, go for the KitKat-inspired Kitto Katto, with layers of chocolate ganache, sesame praline, and black sesame mousse. 

To drink, precinct sommelier Thomas Craig (ex-Loulou Bistro, Catalina) as assembled a list of sake that will take you from entry-level sips to more advanced bottles. Wines cover regions from Japan, France, Italy, and Australia.

The signature Genzo Panchi (punch) is the perfect way to kick off your meal at Genzo, with a bright blend of vodka, house-made cucumber syrup, vanilla, ginger liqueur, and sesame oil. 

For more great restaurants in North Sydney, head over here. 

Image credit: Genzo | Supplied