Izakaya Umina, Cremorne

Izakaya Umina is located in Cremorne. It has a simple shop front so you may not realise this hidden gem exists. While the name “Izakaya Umina” sounds Japanese, the restaurant is best described as Modern Japanese with a splash of French technique. Owner and Head chef Tomo is Japanese but is trained in French cooking. I love this combination.

Toshiya Restaurant, Cremorne

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Japanese food is one of my favourite cuisines of all time. Matt and I head to Cremorne for some Japanese food at Toshiya. The locals may be familiar with Toshiya as it's been operating in the area for almost 10 years. That's a great achievement! 

Plage Restaurant, Cremorne

Plage Restaurant is casual fine dining with Japanese flavours infused with European taste and technique. This venue is fabulous as it show cases fine dining technique at a reasonable price point. I've been here several times and intend on having a function here. They regularly update the menu so let's see what's new. 

I am a big fan of Tomoyuki Usui's work, he's such a talented chef, very much worthy of the hat from the Australian Good Food Guide.

Restaurant Plage, Cremorne

Restaurant Plage is a hidden gem despite getting a hat from the Australian Good Food Guide in 2018. Restaurant Plage is fine dining quality food in a casual setting and at a reasonable price point. I'm a big fan of Restaurant Plage. 

Restaurant Plage, Cremorne

Restaurant Plage is my favourite restaurant of 2017 so naturally this calls for a revisit to see what's on offer for the Spring menu. There's a level of sophistication, flavour, balance of texture and technique that I am such a fan of at Restaurant Plage. With Japanese flavour inspirations infused with french technique in cooking - this makes for such a high quality meal.

Restaurant Plage, Cremorne

Tomoyuki Usui has worked at many top restaurants in Sydney and has recently decided to opened up his own venue called "Restaurant Plage" in Cremorne. Based on his previous stints, there is incredible technique and creativity in his cooking. So how has he designed the menu at Restaurant Plage?