Musashi is probably my second favourite Japanese restaurants in Sydney, the one that tops the list is it’s sister restaurant Masuya. Both of them are great, but we opted for Musashi because it’s a bit more affordable.

I was a bit upset to discover that they’d taken the lychee mocktail off the menu, but the mango smoothie made up for losses. The meal started with some nice entrees of agedashi tofu and octopus balls (Nice pick on the octopus balls Lisa). Next was the sashimi platter, which is a must, it’s got all your favourites and a few odd slices of the unknown (I swear it was tongue). By the end of the meal all that remained was a small pile raw scallop, which is mostly my fault because I thought it best to share my not-so-great raw scallop experience at the dinner table.

Dessert was green tea at it’s greatest – green tea creme brulee and green tea ice cream (and black sesame ice cream). The brulee is great, it’s not overly sweet like your traditional caramel creme brulee but rather refreshing. The ice creams are great too – even in this cold Sydney weather.