Sydney’s Inner West is home to a new izakaya concept on Enmore Road in Newtown.
Kaiza Izakaya is helmed by former Chuuka Chef Jason Nguyen, who has created a menu that highlights Vietnamese and Japanese cuisines.
The venue is offering a menu that kicks off with a Coffin Bay oyster with nuoc cham, ponzu granita and perilla leaf; Wagyu nigiri with crispy rice and Hokkaido scallop with mayo and nori.
A selection of sashimi is also on offer, highlighting salmon, tuna, kingfish and snapper.
Diners can share small plates that encompass fried cauliflower with kung pao sauce, crispy eggplant with miso and chicken thigh karaage.
On the mains front, Wagyu Sirloin with kombu soy butter are standouts along with garlic yuzu lamb cutlets and spicy king prawns.
Yakitori skewers will be available for takeaway at $3 a pop. Diners can grab chicken, salmon, mushroom or zucchini sticks for a limited time.
Theodore Nguyen, who currently works as a sommelier at 6Head, has created the drinks list, which highlights sake and whisky. Diners can sample everything from a Junmai maker to a Mio sparkling or a Shinozaki yuzu umeshu.
The venue will also be BYO, with no corkage charged during May.
Kaiza is open until 10pm on Friday and Saturday and 9:30pm on other nights.
