After noticing a niche in the Adelaide market for his favourite food, Pavel Gayvoronskiy couldn’t let opportunity pass him by. Drawing from his extensive experience running an array of restaurants, nightclubs and cafes in Russia, Gayvoronskiy created Sushi Planet.
Gayvoronskiy demonstrates attention to detail in every element of the design, right up to the restaurant's delivery car, which resembles a prawn-topped nigiri. The search for the perfect chef also took some time, before he came across Bryan Castillo, who was then working at the fastest-growing sushi restaurant chain in Europe.
The modern industrial fit-out (the work of Australian designer Adam Johnson) aims to create a contemporary Japanese dining experience with its polished concrete floors and sleek timber benches. It’s upmarket casual dining that’s affordable enough to steer you away from ever eating food court sushi again.
The menu is simple, with a focus on fresh sushi and chargrilled yakitori skewers, available as individual items or in sets. Try the jumbo prawn skewer with rock sea salt and ponzu sauce, served with a wedge of lemon; or the signature sushi roll, including fresh kingfish with a sesame seed crust.
Drinks include a selection of Japanese beers, plum wine and sake, as well as a vast array of fruity mocktails and cocktails.
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