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From Spring to Summer
Produced in collaboration with Sushi Sei, a partner of Koalamate.
- 20 / 2 Little Hay St, Sydney
- sushi.sei.kuon
Dining ambience at Sushi Sei in Darling Square, Haymarket
The sunny days of summer are arriving soon! It has been a busy season at this charming Japanese restaurant in Darling Square. From decoration upgrades to popular menu items, let’s look back at spring season highlights.
4 min read
Outline
Notice something different?
The kitchen curtain has been upgraded!
While on holiday in Japan, Head Chef Shinji was inspired by imagery of the countryside, trees, and seas. These places are a rich source of ingredients for his cooking. So, Chef Shinji chose his favourite curtain design and brought it back to Sydney.
It is exciting to see this new splash of colour at Sushi Sei. We think the natural imagery complements the freshness of their ingredients.
Spring menu items
“Washoku”, or the philosophy behind Japanese cuisine, shares that each dish should reflect the season it was made in. To honour its flavour, it is important that the ingredient is fresh!
Appetiser course from one of Sushi Sei’s set menus
During spring 2025, Sushi Sei introduced a tasty main dish: Tempura Lobster and Asparagus. House-made batter is delicately spread onto chunks of lobster, then deep-fried to an irresistible crispiness. Each piece just needs a slight dab into salt before you savour the flavour.
Clockwise (from top-left): Tempura Lobster and Asparagus
Chawanmushi is a traditional type of appetiser in Japanese cuisine. It is a savoury style of egg pudding created to whet an appetite. At Sushi Sei, the Chawanmushi during spring was made with Camembert Cheese and topped with Proscuitto. The texture was silky and the flavour was rich.
Camembert Chawanmsuhi with Proscuitto (next to green tea)
Udon, one of Japan’s most beloved noodle dishes, is loved for its comforting warmth and chewy texture.
Sushi Sei served a special type of udon: Jōshū udon. These noodles come from the old Jōshū region (now Gunma Prefecture) and is known for its high-quality wheat.
To add to the savoury flavour of the broth, Wagyu beef was stir-fried and seasoned with Japanese condiments.
Jōshū Udon with Wagyu Beef in rich, aromatic broth
Omakase during summer's festive season
Ten diners at a time in an elegant wooden-themed interior. In the busy precinct of Darling Square, this restaurant is a house of calmness and zen.
Elegant, wooden themed interior
Omakase experiences at Sushi Sei are intimate. Chef Shinji and his team cook directly in front of you. Slicing, searing, brushing … each action is an absorbing scene by a well-trained culinary artist.
Chef introducing the night’s selection of fish. Includes (from top left, row by row): Ocean Trout, Snapper, Akami (lean tuna), Bass Groper, Imperador, Bonito, Engawa (white fish), Chutoro (fatty tuna).
For those who enjoy seafood, the nigiri-zushi course will be a journey through texture and taste. Diners can expect to be served the classics – tuna, kingfish and scallop – alongside fresh fish as introduced by the chef.
Plate of nigiri-zushi