By Marie-Antoinette Issa.
While the trend for free-flowing spritzes, sangria and sparkling wine (paired with breakfast-to-lunch feeds) shows no signs of slowing down, a new North Sydney eatery is putting Japanese sake back in the spotlight by offering diners the opportunity to self-serve.
The name is Miji Bar & Grill - and, if the colourful drinks station welcoming guests to pour 24 varieties of wine, sake and mocktails doesn’t give away that this eatery is a tribute to Tokyo - then the neon signage imported from Japan and including a replica Shinjuku Arch should.
Lest you think that Miji is all fluorescent smoke and mirrors, according to Head Chef Jacob Lee (ex-Flying Fish) - whose culinary journey has seen him hone his skills in Michelin-starred restaurants in New York and Seoul - the real magic happens in the kitchen.
Here, standout dishes are spread across small shares and skewers, raw plates and hot pots. Highlights include treats such as beef tartare with Nashi pear, pickled cucumbers, chives, anchovy and a nori cracker; King prawns with tomato miso sauce and chilli oil; tsukune (housemade chicken meatball) served with runny egg yolk and an umami-rich tare dipping sauce; kanimiso okonomi and Miji potato salad, topped with onsen tamago and pecorino cheese.
While the menu offerings cater to a range of dietary requirements, every single dish reflects Lee’s continued commitment to elevating traditional Japanese flavours with modern flair - with a meticulous approach that blends high-quality ingredients with innovative techniques to ensure all plates are both familiar and surprising.
"In Japan, Izakayas are a staple - they are cosy spots serving great food and drinks late into the night for office workers," says Lee. "With Miji, we aimed to capture that same authentic Japanese experience, but on a bigger scale - offering a space where late-night workers, friends or families can come together to enjoy a relaxed meal.
Beyond the food and back to the aforementioned bubbles, Miji's approach to drinks is worth raising a glass to. The self-serve wine bar is a first-of-its-kind experience across the Harbour Bridge - and one of only a handful in Australia - allowing guests to tap, pay and pour from a selection of 24 wines, sakes and mocktails, all priced at $10 per serve.
A pre-paid membership card system ensures responsible consumption, limiting guests to three standard drinks before requiring staff approval for a top-up.
For those who would prefer to leave their drinks experience to the experts, the bar also serves expertly crafted cocktails, including the Sakura Fizz (gin, sake, elderflower syrup, cranberry juice, dried sakura, cucumber); the Kyoto (gin, Midori, dry vermouth, lemon juice); the Osaka Gimlet (gin, sake, fresh lime juice, lime syrup); and the Tokyo Slipper (Midori, yuzu sake, pineapple juice, green apple).
As for diners looking for a quick drink and snack - they can simply stop by the self-serve station, enjoy their pour at the bar and leave at their leisure - no formal seating required, just like in Japan.
"At Miji - which loosely translates to Good Time - every detail counts," shares Lee. "From the lighting to the bar, every element works together to create an atmosphere that’s both rooted in tradition and full of energy. Our goal is for guests to walk away feeling like they've experienced something truly new and exciting."
With its striking neon aesthetic, an atmosphere buzzing with Tokyo energy and a menu that balances authenticity with innovation, Miji more than gets into the ‘spirit’ of Japan’s Izakaya culture.
