Japasu by Sang Has Arrived in Zetland
A new chapter in Zetland
Japasu by Sang has recently relocated to Zetland, bringing its Japanese dining concept to a new home.
The restaurant is led by chef and owner Sangyong Park. His career includes some of Sydney’s most respected kitchens, including Quay, Vini Surry Hills, Sokyo and Zushi. His connection with seafood runs even deeper. Sangyong grew up in Ulsan, South Korea, a fishing village with a strong seafood culture. He later worked as a fishmonger at Martins United Seafood. That experience continues to shape his approach to seafood today.
Japasu combines Japanese technique with quality produce and a strong focus on seafood. The name brings together Japanese dining and tapas-style sharing. The menu spans omakase-quality sashimi and nigiri, izakaya-style dishes and char grills.
We visited for Monday lunch and found the restaurant already buzzing. The new space feels polished without being overly formal. The open kitchen keeps the chefs at the centre of the experience. It feels like a restaurant designed for lingering over lunch.
Omakase, nigiri and the classics
Omakase-quality sashimi and nigiri are central to the Japasu by Sang experience. The focus on seafood is immediately apparent from the menu. There is a strong emphasis on quality ingredients and precise Japanese technique. Yet the format remains approachable and relaxed.
For our visit, we opted for the classic lunch boxes. It was a great way to experience several elements of the kitchen in one sitting. Trent went for the Byron Bay Kurobuta Loin Katsu and I went for the Sweet Miso Eggplant served with house pickles, seaweed salad and tempura. Perfect for a Monday lunch.
Overordering & Happy Accidents
Like our usual self, on top of our lunch boxes we also added the aged duck, tofu and cauliflower blossom to the table.
The aged duck was a standout. 7days aged, served with Japanese pumpkin puree, leek and teriyaki. The meat was tender and deeply flavoured, with beautifully rendered skin. It brought a richer element to the meal and offered plenty of depth.
Trent always order the Agedashi tofu, it's his way of benchmarking a Japanese restaurant. Its delicate texture allowed the seasoning to shine, yes he drank the sauce like it was soup.
One of the highlights was watching Sangyong work in the open kitchen. During lunch, we caught him preparing his Tasmanian Bluefin Tuna Tartlet. Watching a chef prepare food in real time adds another dimension to the experience. You notice the precision, timing and care behind each movement. It also gives you a glimpse of the person behind the food.
If you did not know, Japasu by Sang is a BYO restaurant available 7 days a week with your first bottle for $25. We had our Ashton Hills Riesling chilling in the fridge, but unfortunately, we completely forgot the bottle. An epic wine-lover fail!
Instead, we chose a Côté Marin Chenin Blanc off the thoughtfully curated wine list by Elle, was a highlight in its own right. Trent was studying it for a while before the food came.
It turned out to be a very good accident. The Chenin brought freshness and texture to the meal. It also had enough weight to work beautifully with the aged duck and sweetness from the pumpkin puree.
The pairing held its own across the lighter dishes too. Sometimes the wine you did not plan for becomes the better pairing.
Plan Your Visit
Whether you’re after omakase-quality nigiri, a relaxed lunch box or a table of dishes to share, Japasu by Sang gives you plenty of ways to experience the kitchen.
Japasu by Sang also offers Hommakase & Catering, making it an option for intimate celebrations and private dining experiences.
Japasu by Sang
📍8 Zetland Avenue, Zetland NSW
Our highlights
- Lunch boxes
- Aged duck
- Agedashi Tofu
- Omakase-quality sashimi & nigiri
Wine
- Côté Marin Chenin Blanc
🍷 The Wined Up Tip
BYO is available every day at $25 per bottle, making it a great option for wine lovers who already have the perfect bottle in mind.
