Miji opens in North Sydney with izakaya and self-serve sake

6 March 2025

By James Mullan

Miji Bar and Grill has opened in North Sydney, offering a blend of traditional izakaya dining and a modern self-serve sake station. Located in Northpoint and near Victoria Cross metro station, the venue is part of the transformation of North Sydney’s hospitality scene.

Concept and team

Miji’s head of operations, Ian Ng, brings decades of hospitality experience and a passion for Japanese culture. Ng said the restaurant aims to recreate the relaxed post-work izakaya experience popular in Japan.

“I love Japan and its culture, and I realised izakayas play a big role in the way office workers unwind after work,” he said. “It’s a perfect fit for North Sydney.”

Self-serve sake and beverage selection

A key feature is the self-service sake station, inspired by Ng’s travels in Tokyo.

“I walked into a grocery store in Tokyo and saw a sake tasting station with self-serve machines,” he said. “The experience was amazing, and I wanted to bring something similar to Australia.”

Patrons can purchase a card with credit, insert it into the machine, and select their drinks. Beyond sake, the station also offers whisky, vodka, wine, and premixed cocktails. A small candy and condiment bar is available, but Ng advises simplicity when pairing flavours.

Michelin background for head chef Jacob Lee

Miji’s head chef, Jacob Lee, brings Michelin-starred experience to the menu. A graduate of Korea Culinary School, Lee worked at a Michelin-starred restaurant in New York before co-founding two-Michelin-starred Mingles in Seoul, ranked 44th in the world’s top 100 restaurants.

“My passion for cooking began when my family enjoyed a dish I made as a child,” Lee said. “That encouragement drove me to pursue fine dining globally.”

Menu highlights

Lee’s approach combines tradition with modern touches. One signature dish is the wagyu short rib, influenced by his childhood.

“My mother always prepared well-balanced meals,” Lee said. “She marinated short ribs in her signature sauce and served them with fermented vegetables, fresh greens, and various dips.”

Miji’s seafood menu also stands out. Ng said the team has focused on maximising the quality of local ingredients.

“Australian seafood resources are exceptional, so we’ve put a lot of time into perfecting the seafood menu,” he said.

Key dishes include Kanimiso Okonomi, which blends crab paste with scallop, fish roe, and crab meat, as well as rainbow trout with yuzu butter sauce, salmon roe, and chives. Ng added that the chargrilled crab leg has been particularly popular with diners.

Design and atmosphere

Located on Northpoint’s mezzanine level, Miji features neon lights, signage imported from Japan, and a replica Shinjuku Arch. The restaurant offers an immersive experience with window seats providing views of North Sydney.

Miji joins North Sydney’s evolving culinary scene with a distinct offering that blends traditional Japanese hospitality with contemporary dining trends.