Three Japanese

Three Japanese recently packed up its charcoal grill and left its Elizabeth Street digs for smart new premises in Battery Point, where it is now open for breakfast (think coffee, Pigeon bread, kombucha), lunch and dinner. Chef Ken Hirai's dedication to local produce - Mark Eather's wild-caught fish and locally grown shiso leaves - means the izakaya dishes shine, from silky chawanmushi and charcoal-grilled chicken offal yakitori to yaki onigiri chazuke rice balls in subtle broth.