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The great thing about this Japanese restaurant is that it's not all about the sushi. It's there if you want it, as sashimi, nigiri and maki rolls, and there's a good range available including choice toro (tuna belly), scampi and king crab. But there's a lot more to the menu than the omnipresent sushi roll. It's not a noodle bar either, although again if you want your udon, soba or somen hit, Busshari will easily oblige. But turn your attentions to what is unique here and you will have a meal that's worth your hard-earned dollars.
Start with something small, perhaps a white radish or seaweed tofu salad to get your mouth going. Then order a tobanyaki dish of seafood or Wagyu beef, cooked in a clay pot to arrive sizzling at your table. The do the famous Nagasaki dish, kakuni, very well – squares of pork belly simmered in soy, mirin and sake until soft enough to cut with a chopstick. Seafood is something else the Japanese always handle well, so enjoy scampi grilled with garlic, herbs and a subtle green tea oil. The tempura section of the menu plus old favourites like chicken karaage will keep the punters happy, but be sure to leave room for the fascinating desserts like plum wine sorbet or pumpkin mousse brulee. The chestnut puree with vanilla mousse is another beautiful combination. Busshari is licenced and BYO (wines only), but they have an extensive and well-explained sake list, so why not enjoy your food with the beverage it was designed for?