Ginza Miyako Japanese Restaurant’s new Head Chef Kazuki Ushiro has launched a new fusion Japanese menu, bringing a taste of the orient to Adelaide.
Ushiro is a master of both French and Japanese cuisines and has designed the menu to combine the best of both worlds and bring the most exquisite dishes to the table.
Together with local Australian ingredients, he aims to create a culinary experience that mixes the cultures to create something that is completely unique to the Adelaide restaurant scene.
“My extensive travels have allowed me to acquire a diverse range of cooking skills and techniques from different countries and cultures,” Mr Ushiro said.
“For the new menu at Ginza Miyako, I have focused on modern techniques with a French influence to complement the traditional Japanese dishes, as well as creating dishes for our vegan diners.”
Signature dishes include orange cured ocean trout confit, venison tataki, slow cooked duck breast, as well as vegan dishes such as vegetable sushi and tofu steak.
Authentic Japanese cuisine with a local twist – the new menu at Ginza Miyako Japanese Restaurant’s is must-try in Adelaide CBD.
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