Double Bay’s Niji is warding off winter chills with a flaming maki roll, a signature dish on its new menu that is literally set on fire. The showstopper is ignited at the table and dies down to a warm caramelisation on the surface of the salmon encasing the filling.
The rest of the menu features Niji’s signature innovative style with dishes like the ‘Hokkaido Scallops’ with caramelised miso butter, white truffle oil and avocado puree and the ‘Wagyu Beef Cheeks’ with soy dashi glaze, fermented vegetable and fried okra.
Head chef Shekhar Aryal formerly of Surry Hills’ Toko takes innovation to traditional Japanese cuisine, treating the freshest produce in a way that pushes the boundaries. Niji means ‘rainbow’ in Japanese and refers to the venue’s colourful approach, combining inspiration from izakaya cuisine with eclectic street sake shops in Japan.
Famous for their popcorn prawns (which continues on the new menu), Aryal continues to evolve with new dishes such as the ‘Quail Karage’, a bonito flake coated quail marinated in soy and ginger served with Japanese pumpkin puree.
Seafood maestro Taiji Mita has also recently joined the ranks from Flying Fish to head the sushi and nigiri bar which has been a popular attraction since Niji’s launch in 2014.
Among the signature nigiri sets you find delicate ‘Kingfish with sancho salt and orange honey jelly,’ and ‘Wagyu with caramelised miso butter’.
Meals are served alongside an extensive beverage list which enables diners to order a flight of three different premium sakes for diners to sample.
Fast becoming a Double Bay institution for its creative approach, Niji is ideal for functions of all sizes including corporate parties, engagements and birthdays.
Niji is open Tuesday to Sunday for lunch and dinner.
More information can be found at
nijidoublebay.com
by Arrnott Olssen
Editor Rogue Homme
