As long term fans of Britomart’s ode to Japan, Ebisu, we are continually drawn to their consistently ambrosial food. Never mind the inviting and comfortable interior that has been known to lure us unwittingly for lengthy afternoons of eastern indulgence. Given that the existing menu comprised so many cult offerings, it would be forgivable for Ebisu to rest on their laurels. This is not the case however – just as soon as we ascertain our favourite dishes and develop a relentless obsession with their new style sashimi, the kitchen launches a new and inspired menu of delectable oriental fare.

We’ve recently discovered a plethora of new offerings and can’t help but be impressed by the considered and tactful rejuvenation of the menu. Shedding new light on some titillated old favourites and introducing new flavours that take one’s perceptions of Japanese cuisine to bold new heights, Ebisu continues to cement itself as one of the finest Japanese eateries in town.

Featuring alongside the eatery’s steadfast signature dishes, the new crispy skin snapper is gaining traction as a firm favourite, laudably prepared with baby fennel and yuzu-saikyo miso served on a bed of sake braised endive. The simply ‘must-try’ seared Hokkido scallops, paired with a gingered kumara puree, shiitake mushrooms and caramelised black vinegar provide next level indulgence while the broken chicken salad, also a newcomer, is served with pickled jellyfish, mint, basil and sesame dressing for a fresh take on things.

Ideal for those who intend on dining as a larger group, the mixed meat platter boasting juicy Wakanui scotch, succulent seared duck breast, the ever essential teriyaki chicken, beef tataki and Wagyu dumplings is enough to make even the most zealous carnivore’s eyes pop. Furthermore, the impressively generous dish makes the perfect selection of tasty tidbits for those who suffer from chronic indecision.

With flavoursome new horizons ready to explore, we suggest you hightail to this destination of gastronomic delights for a taste of what’s new.