Miji Bar & Grill is the latest establishment to arrive in the growing dining and drinking hub that is North Sydney. The Japanese izakaya is also Sydney’s first self-serve drinks concept, and features neon-soaked lighting, a replica of Shinjuku’s famous arch, and genuine Japanese signage.
Miji’s self-serve bar means guests can be interactive with 24 rotating beverage options. Selections include wines, sakes, cocktails, and mocktails. Using a prepaid tap card, it is a “choose your own way” approach to drinking that keeps things fun and collaborative, all while strictly following RSA guidelines.
For patrons who prefer a more traditional approach, Miji’s fully stocked bar is ready to serve expertly crafted cocktails, Japanese beers, premium sakes, and fine wines.
Steering the kitchen is Head Chef Jacob Lee (ex-Flying Fish Chef), who sharpened his skills at Seoul’s two-Michelin-starred restaurant Mingles, before bringing his techniques to Sydney. The menu acts as a tribute to modern Japanese dining, featuring king crab legs, kingfish crudo, sukiyaki beef hot pot, and rainbow trout with yuzu butter and kanimiso okonomi.
“With Miji, we wanted to honour this authentic Japanese experience on a larger scale and provide the same traditional food and flavours, drinks and experience. This is a space where people from all walks can gather, whether you’re an office worker up late, a group of friends catching up, or a family looking for an exciting dinner experience,” said Lee.
