Forget the hushed tones and formality, Genzo injects a dose of cool into North Sydney’s Japanese dining scene.
North Sydney’s Walker Street precinct is pulsating with a new energy. Forget the hushed tones and formality of traditional Japanese dining – Genzo, a contemporary haven, injects a dose of vibrancy and casual cool into the mix.
This new joint adds a dose of neon light to North Sydney’s business precinct. Counter seating puts you front and centre to the culinary theatre, while plush booths and a heated outdoor terrace cater to a relaxed dining experience.
Executive Chef Rhys Connell (ex-The Gantry, Sepia) steers the culinary ship, weaving a narrative that blends tradition with modern flair. The heroes of the menu are undoubtedly the kushi (skewers) and sutikku (sticks), all destined for a fiery rendezvous with the robata grill. Chicken takes centre stage, with each cut transformed into a flavour bomb. Think juicy grilled chicken thighs paired with sweet Tokyo onions or decadent chicken meatballs infused with the earthy luxury of black truffle. Ocean lovers can dive into succulent Japanese curry scampi or melt-in-your-mouth Blackmore wagyu karubi, glazed with a touch of yuzu-kosho citrus and nestled in a fragrant wasabi leaf.
But Genzo is more than just skewered delights. For a deeper exploration, larger plates showcase Connell’s culinary artistry. The roasted duck tsukemen, features house-made soba noodles meant for dipping into a flavourful broth. Adventurous palates can embark on a flavour odyssey with the Ramen all’Assassina – a vibrant concoction of spicy sauce and springy wafu spaghetti.
Dessert isn’t an afterthought at Genzo. Pastry Chef Rhiann Mead (ex-The Charles Brasserie & Bar) brings her playful and elegant touch to the table. The Kitto Katto, a chocolate lover’s dream featuring layers of ganache and sesame praline, is guaranteed to send taste buds into a frenzy. For a lighter finale, the house-made yuzu jam and cream cheesecake or the delicate Kohakutou candy, a melon-flavoured jelly encased in a crispy sugar shell, offers a refreshing conclusion.
The beverage program at Genzo is a thoughtful symphony of complementary flavours. A custom-designed sake room ensures a wide variety of styles and temperatures are available to match your palate. Sake Sommelier Thomas Craig has curated a list that caters to both novice and seasoned enthusiasts, with options by the glass, carafe, or bottle. Wine aficionados will find a carefully chosen selection spanning regions like Japan, France, Italy, and Australia. And for those seeking a unique libation, the cocktail menu showcases Japanese ingredients like miso and yuzu in innovative creations like the Genzo Panchi (punch) or the Iiji Opun, a complex take on a Japanese highball.
Whether you’re catching up with friends over a selection of kushi and a glass of sake, or delving into a multi-course exploration of Connell’s culinary vision, the atmosphere is one of relaxed sophistication. So next time you’re in North Sydney, embrace the edgy charm of Genzo. It’s your gateway to a vibrant and delicious journey through modern Japanese cuisine.
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