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Musashi

Editorial Review

Editorial Review

An extremely busy CBD eatery, Musashi adds a touch of class to casual Japanese dining. Soft jazz plays in the cool, contemporary interior, lit by cylindrical hanging lanterns. There are long tables in dark-stained timber and a cushion-lined banquette at one end. From the teppanyaki bar you can watch the chefs at work in the kitchen, rolling sushi and slicing sashimi with the skill of the swordsman for which Musashi is named.

The yakiniku wagyu beef, at a mere $17.50 is one of the cheapest wagyu dishes you’re likely to come across in Sydney, and it’s the real deal, so rich and juicy and lustrous that every mouthful is blissful delirium. The yakiniku dressing is sweet and tart and laced with aromatic sesame. There’s also unaju, grilled soy-basted eel with rice, somewhat slimy in texture but with a fine, fishy flavour. Like any good Japanese restaurant, seafood is at the heart of the menu, and as well as barbecued scampi, scallops and whole fish, there’s an udon noodle hotpot with mussels, crab and prawn. Try the sake cocktails, or if you prefer, a crisp Asahi beer. Servings are larger than average, making Musashi excellent value for money. Limited English is spoken by some of the staff, but an efficient system handles the large crowds well, at least most of the time.

Fiona Davies, November 2005