After four years as cafe Number 9, this diminutive Potts Point space has been transformed. Sleek, understated and a little less ostentatious, the new fit-out now reflects the pared-back, Japanese-influenced menu.
A collaborative effort from Bills alumni Lane Finlayson and chef Mika Kazato, the restaurant offers a range of simple, tasty B-Kyu (Japanese for ‘home-style’) fare. True to its name, the space is boxy, with tables spaced very close together. This intimacy lends the feeling of being a welcome guest in Finlayson’s home, and he is a very hospitable host.
Try the home-made biltong cured meat along with teriyaki corn cobs, or perfectly grilled squid served with a squeeze of lemon and a creamy coleslaw that is a perfect lesson in Japanese simplicity, alongside a crisp, European style schnitzel. The menu works best for supper rather than a large meal, stretching it out over a few Sapporos or a pinot noir.
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