Bar Wa Izakaya is inspired by Tokyo’s den-like, lively izakaya. The approach here is more-is-more: sake bottles are suspended from the ceilings with fairy lights, and colourful neon lights illuminate the solid collection of Japanese whisky and sake behind the bar.

On the share-friendly menu, Tasmanian ingredients are used to create izakaya classics. To start, there could be house-made pork gyoza or silky agedashi tofu. There’s a focus on lesser-used ingredients here too, culminating in the firm favourite Bruny Island wallaby “wing-age” – which sees a less-popular cut of wallaby meat fried and served with pickled plum and shiso dressing. And for dessert, there’s perfectly sweet and salty miso ice-cream doused in salted caramel sauce and yuzu biscuit crumbs. Arrive hungry or with a group (or both) so you can try as many plates as possible.

By day you’ll find hot bowls of fragrant ramen. The spicy tantanmen is a solid performer, while ramen specials are added often and could be topped with braised Wagyu beef, wallaby shank or karaage chicken.

Like most Japanese izakaya, drinks are no afterthought here. The 22-page list has the island nation’s signature drinks covered with sake, highballs, umeshu (plum wine), Japanese whisky, cold Japanese beers and Japanese-style cocktails on offer. The Spicy Yuzu Margarita is a crowd favourite and can be elevated with house-washed wasabi tequila, a punchy way to kick off your night. Plus, there’s a solid list of mostly Australian wine.