Miji Bar & Grill is the newest institution to reach within the rising eating and consuming hub that’s North Sydney. The Japanese izakaya can also be Sydney’s first self-serve drinks idea, and options neon-soaked lighting, a reproduction of Shinjuku’s well-known arch, and real Japanese signage.
Miji’s self-serve bar means visitors may be interactive with 24 rotating beverage choices. Choices embody wines, sakes, cocktails, and mocktails. Utilizing a pay as you go faucet card, it’s a “select your personal manner” method to consuming that retains issues enjoyable and collaborative, all whereas strictly following RSA tips.
For patrons preferring a extra conventional method, Miji’s totally stocked bar is able to serve expertly crafted cocktails, Japanese beers, premium sakes, and nice wines.
Steering the kitchen is Head Chef Jacob Lee (ex-Flying Fish Chef), who sharpened his expertise at Seoul’s two-Michelin-starred restaurant Mingles, earlier than bringing his strategies to Sydney. The menu acts as a tribute to fashionable Japanese eating, that includes king crab legs, kingfish crudo, sukiyaki beef sizzling pot, and rainbow trout with yuzu butter and kanimiso okonomi.
“With Miji, we needed to honour this genuine Japanese expertise on a bigger scale and supply the identical conventional meals and flavours, drinks and expertise. It is a area the place folks from all walks can collect, whether or not you’re an workplace employee up late, a gaggle of pals catching up, or a household on the lookout for an thrilling dinner expertise,” mentioned Lee.
 
