Tokyo Syokudo

8.3 Highly Recommended

Food  9      Ambience  8      Service  7      Value  9     

One of the best casual dining Japanese restaurants that I have found in Sydney. I've lived in Japan so can be fussy about Japanese food. This place is fantastic!

Jun 15, 2011 

6.8 Recommended

Food  9      Ambience  5      Service  5      Value  8     

I've got to admit to being really, really excited about a Japanese restaurant turning up in Croydon. Turns out that the food is quite exceptional, and as some of the other reviewers suggest, I'd say that comes purely from the talent and passion of the head chef. Getting a table is a drama, as even if there are spares they tend to be reserved. Having said that, it's not big on ambience anyway, so take away's the way to go. Go for quality over quantity, and the value becomes more than fair.

My only real peeve would be their opening hours and service, they often don't answer the phones or open their doors when they're scheduled to be trading. But given the lack of local competition and the quality of their food, I find that I manage to forgive them every time, and am back on their doorstep without a hint of hesitation.

May 25, 2011 

6.8 Recommended

Food  9      Ambience  5      Service  7      Value  6     

I regularly visit Tokyo Syokudo for lunch and have always found the food to be exceptional. Yes it is a bit pricey for what you get - $10 for a down-sized three portion version of a bento box. Their udon soup is amazing and the best I've tasted. Broth is beautifully flavoured and not too salty, plus much better value for money. Their $4 take away sushi packs comprise of five pieces and are always of the freshest quality.

This is a tiny eatery with few tables, therefore, not somewhere I'd go for dinner. It is a good spot for lunch, however, the service during lunch can be very slow. I've waited over half an hour for a bowl of udon.

May 01, 2011 

8 Recommended

Food  10      Ambience  6      Service  6      Value  10     

Ambience is pretty ordinary - it's quite small inside, and sitting outside is nothing to celebrate. The problem is that most of the restaurant floor space is taken up with the open kitchen. I think there are really only 5 tables in total, including the two outside (I could be wrong). As a result, most diners here are actually doing takeaway.

Calling ahead to book a table can be tough - they don't seem to always pick up the phone. However, perhaps the fact that the head chef has dedicated so much restaurant space to his kitchen (instead of dining) underscores the fact that he is really serious about making the food the number one thing.

If you're looking for 'standard' Japanese food you can get everywhere in Sydney - udon, teriyaki, tempura, etc. then this place is as good as anywhere else (but there are no other Japanese restaurants in Croydon). It's certainly good quality, but nothing that will blow your mind (but I've never had udon or teriyaki or other standard stuff which blew my mind anyway).

From what I can tell, most of the diners there seem to be after this. However, this is to their loss! What sets this place apart from the average Japanese restaurant are the specials, and in particular the sushi. Not the stuff you can order from big menu book (Salmon avacado rolls, combination platters, etc.), but the stuff you order from the rather boring looking cards inserted with the menu. The specials clearly represent what the head chef is a specialist in.

They are more expensive - $4-5 for only two pieces. But they are simply stunning, and in fact an absolute bargain considering the quality and skill involved. The seared kingfish and the salmon belly nigiri are world class quality. If you eat too much of this you may never be able to eat ordinary sushi again! Some of the sushi I've had here rates as the best I have ever eaten.

In my opinion the sushi chef is probably a dude who would ordinarily work in a very high end Japanese restaurant but can't be bothered and just wanted to do something simple in the suburbs with his own place. You can clearly identify him - he's got a broad Aussie accent and yet speaks to all his staff in fluent Japanese. The poor customer service, decor and ambience perhaps reflect the fact that he's just serious about the food, and perhaps his specials in particular.

In summary: If you're looking for a teriyaki chicken bento box, then just get takeaway. But - if you are a sushi snob (and I am) then you must try this place. If you're looking for unusual (but still authentic) Japanese dishes, then this place is also worth your time.

Feb 22, 2011 

9 Highly Recommended

Food  10      Ambience  7      Service  9      Value  10     

I was taken here by my parents in law. It was a great little local restaurant, byo and comfortable. The food is of the highest standard, the soft-shell crab roll is better than any I have had, including expensive sushi places in Surry Hills, San Diego and Singapore. All the food was very fresh and prepared for us. I will be making the trek from Bondi to Croydon for dinner again soon.

Oct 26, 2010 

6 Average

Food  8      Ambience  6      Service  8      Value  2     

Came here one night to have udon soup. Was seated by the door, which was constantly letting in a draught. However, it wasn't unbearable. Paid about $12.50 for soup which came in a large bowl yet was not even half way full! I honestly felt ripped off. The food itself was quite nice, with a flavoursome broth. I have had udon noodle soup at multiple restaurants, and have never ever been given such a miniscule portion. Did not bother with ordering anything else as I felt it was shameful for them to serve something so inadequate.

Jun 12, 2010 

5.8 Average

Food  7      Ambience  6      Service  4      Value  6     

This is a local eatery that I have eaten at about 5 times. It is one of the few healthier options available in this suburb. Generally, their dishes are consistently ok for a small suburban place. Produce seems fresh. However, when eating in, food can be quite slow to be served.

The california rolls are sliced much too large and the sushi chef who is rolling the sushi does not have the ratio between the filling and rice correct, there is always too much rice. The type of roe that they use in their sushi is a cheaper version of a pickled variety unlike the fresh flying fish roe used by many other establishments.

For such a small place with little ambience, I find their prices equivalent to places where they have invested in pleasant decor, music and other such niceties. Worth trying.

Update: They have improved the quality of their flying fish roe and also the ratio of fillings to rice in their sushi rolls. I have become quite a regular, eating here on average 2 times per week, however, recently I was astounded by their poor service.

I had tried calling the restaurant for 30 minutes on my way home to arrange some take away. First they picked up the phone but no one spoke, after which the phone was engaged, then no one would answer the phone. Finally when I got through, I was informed that they would be closing at 9 pm and that it was too late to order. I told them of my predicament and that I could be at the restaurant in 2 minutes.

Upon reaching the restaurant just before 9 am, they re-iterated that they would not be taking my order. The senior staff/kitchen staff was extremely dismissive in his attitude. He simply informed me that they do not answer the phone when they are busy. This is not the way a local restaurant should be treating a regular patron.

Update 3/2012: We stopped patronising this restaurant about 7 mths ago due to the very bad attitude received from the senior staff/head kitchen staff. Out of desperation, however, we decided to give it another try and ordered takeaway.

I understand that Australia is a multicultural country. I embrace that. I enjoy the authenticity of some restaurants. A Japanese restaurant owned and operated by Japanese is a big plus in my books. However, wait staff should have proficient English. That is a basic. How can you offer good service if you cannot communicate with your customers?

In conclusion, the poor, inflexible attitude of the senior staff/head kitchen staff, his arrogance, does not warrant my business. Hospitality? Well, perhaps, he doesn't understand what that word means.

Feb 23, 2010