Sakura House

E erinxeats 940 reviews · Local Guide 7 August 2026

Really banger dinner, highly recommend the ebi bao and the strawberry mochi.

L Larissa Isakov 38 reviews · Local Guide 16 July 2026

A great experience! The gyoza and skewers were absolutely delicious 🤤 also quite liked the atmosphere. It was quite different to anything else in Sydney. Also make for a cosy evening retreat on a rainy day!

E Emma Tran 274 reviews · Local Guide 8 June 2026

The place has a nice atmosphere but was quite dark. Our favourite was the stuffed calamari, the calamari was tender and the grilled lemon added a nice acidity. The gyoza was just average, nothing special. The karaage could’ve been a bit crispier but had a nice sauce. We came right when it opened so we ddint have to wait for a table but when we left around 6:30 pm the line was out the door

J Jackie McMillan 1,267 reviews · Local Guide 6 June 2026

Part the noren and descend into Sakura House, a dimly-lit bar inspired by Tokyo. Glowing moon orb lights hover low over a long bar lined with sake bottles. Different styles of seating, ranging from booths to tables, are arranged in the round. We’re tucked away in an intimate nook, not far from the bar. Named for the cherry blossom, this venue is owned by Pollen Hospitality, who also have The Waratah. The group was founded by bartender Evan Stroeve and hospitality operator, Cynthia Litster, though Stroeve has recently parted ways. It’s an izakaya rather than a restaurant, so the menu’s mostly shareable dishes and snacks that fit around drinks and conversation. With a whiff of wasabi sprayed on the ice, the Nagano sour ($24) is a refreshing way to begin, teaming Espolòn Blanco tequila with apple and sansho pepper. Plucked from a writhing pile of bonito flakes, a two-ball takoyaki skewer ($8/each) and a plump katsu prawn patty bao ($14) tide me over until my dining companion arrives. Together we tuck into a pretty kingfish sashimi ($30) with white soy, fingerlime and pear against an overpriced but interesting Akishika Skuzo Kioke Jikomi yamahai sake ($70/180ml). Mixed pickles ($10) make good punctuation between sake sips and tempura murasaki peppers ($18) dragged through chickpea miso. Artistically smooshed to one side of the plate, wagyu tataki ($26) is a winner. Tuna tartare ($32) is a miss with overly oily crackers dominating the mound of raw fish, edamame and nori bound by crème fraiche. Alaskan king crab and kombu butter corn makes the chawanmushi ($22) kinda lowbrow but delicious. Delicate this dish isn’t, however the flavours are big enough to hold their own against Yebisu Premium Lager ($20/500ml).

A Alex 45 reviews · Local Guide 24 May 2026

So delicious and vibey! Absolutely loved the Sakura sours on tap and the fizz cocktail! Would highly recommend the prawn toast, kingfish sashimi and ebi bao!