Dive headfirst into the authentic yet contemporary Japanese world of Sushiya. Chef Peter Tempelhoff (of FYN in Cape Town, one of the World’s 50 Best Restaurants) and chef Shin Takagi (owner of two- star Michelin restaurant Zeniya in Kanazawa, Japan) teamed up to create a sushi wonderland right here in Time Out Market. Using the crème de la crème of ingredients, from swanky artisanal Japanese suppliers to our local fisherman heroes, they’re painting a delicious picture of sustainability, quality, and a big ol’ splash of passion for sushi.
SUSHIYA MENU
Small Plates
Nasu Dengaku R120 (roast aubergine, katsuobushi, miso, sesame)
Tuna Tataki R170 (peanut chilli ponzu, sesame tempura, daikon)
Tsukemono Sea R65 (salt fermented Napa cabbage, ginger, radish, carrots)
Vegetable Kakiage Tempura R95 (ginger tentsuyu)
Makimono
Shrimp Uramaki, inside out R235 (8 pcs shrimp, avocado, sesame tempura, katsuobushi flakes, yuzu gel)
Fish Uramaki, inside out R220 (8 pcs spicy white fish, pickled daikon, wasabi)
Maguro Temaki, new style hand R160 (2 pcs lean tuna, chives, truffle & ajitamago purée)
Otoro Temaki, new style hand R220 (2 pcs fatty tuna belly, spring onion, shoyu)
Omakase Nigiri
Chef’s selection platter of daily changing contemporary nigiri
8 pcs, R360 (yellowtail, tuna, tuna tartare, prawn, omelette, squid, octopus, hottentot)
4 pcs, R190 (yellowtail, tuna, prawn, octopus)
Donburi
Kaisen Don R260 (raw fish & rice bowl, egg omelette, pickles, ginger, wasabi, nori belly, spring onion, shoyu)
Dessert
Sesame Panna Cotta R95 (with burnt banana, caramelised ginger, chocolate mousse)