Authentic Donburi
in Sydney.

Haco is a 12-seat tempura omakase experience hidden in Sydney's CBD, where ex-Sasaki head chef Kensuke Yada presents approximately 20 seasonal bites of expertly fried washoku-style tempura at AUD 180 per person. From the Chaco Bar Group, co-founded with chef Keita Abe, the restaurant reimagines tempura as a theatrical counter experience.

A dual-concept Japanese restaurant on Military Road combining the Shimbashi soba side — where chef Masahiko Tojo hand-makes noodles from Tasmanian buckwheat — with the Jugemu teppanyaki-okonomiyaki bar. The only venue in Sydney producing fresh soba on-site every day.

Sydney CBD outpost of Japan's beloved teishoku chain Yayoi, operated by Tokyo-headquartered Plenus Co., Ltd. Each meal arrives as a balanced tray — rice, miso soup, main dish, and side — faithfully replicating the nutritionally complete teishoku tradition.

The Westfield Sydney flagship of Japan's Yayoi teishoku chain, on Level 6 of the Pitt Street Mall tower. Plenus Co.'s signature approach — a balanced tray of freshly prepared Japanese set meals — is reproduced here with the same standards as stores across Japan.

Haymarket's go-to Japanese curry house, founded in Tokyo by Globridge Co. and built around recipes by Japanese chef Ken-chan. Crispy katsu curry, Jiro-style ramen, and eak ramen are served daily in the Sussex Centre food court.

Lower North Shore outpost of Tokyo-founded Ken-Chan Curry, bringing Japanese chef Ken-chan's signature katsu curry and bold ramen to Neutral Bay residents. The same Globridge Co. recipes and quality standards as the CBD Haymarket flagship.

The Inner West's own Ken-Chan Curry on King Street Newtown, offering Tokyo chef Ken-chan's Japanese katsu curry sets and ramen to Newtown's cosmopolitan dining crowd. Operated by Tokyo's Globridge Co.

The newest Ken-Chan Curry outpost, which opened at Rhodes Waterside in late 2025, bringing Tokyo's Globridge Co. katsu curry and ramen to the Parramatta River precinct. Same authentic Japanese recipes across the network.

Sister restaurant to Menya Noodle Bar, Mappen delivers honest Japanese udon and soba at some of Sydney's most affordable prices — the name itself means 'one more time' in Nagoya dialect, a nod to its highly repeatable food. The retro Japanese interior and housemade broths make it a lunchtime CBD staple.

Australian outpost of Japan's largest udon chain, operated by Tokyo-listed Toridoll Holdings Corporation, with Sanuki-style udon made fresh on-site every day. The self-service cafeteria format — pick your noodle, add toppings, pay at the end — mirrors the experience in Toridoll's 1,000-plus Japan locations.