The slate grey walls, sleek timber and blindingly white linen decorating Ayame announce clearly that this eatery aims to offer swankier-than-average Japanese dining. The menu is modern, but there are still traditional elements available for stalwart fans of the more ubiquitous Japanese dishes. Thankfully, Ayame's taste of the familiar comes, not in dishes of gluggy teriyaki chicken, but in excellent examples of sushi and sashimi. Settle in at the sushi bar and consult the chef on his recommended dish du jour: whether it be hand roll or fishy morsel. The rest of the menu features simple and beautifully presented combinations of Japanese and Australian flavours.
Chef: Jimmy Yokoi
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