The idea driving Kame House, newly arrived in Gordon, was born during the COVID lockdowns. Chef Tomoyuki Matsuya started making takeout chirashi (seasoned rice with ingredients scattered on top) for customers locked out of their sister restaurant Choji, in Chatswood.

Matsuya’s blankets of sushi rice topped with a patch-work of produce proved such a hit, Choji’s owner, Azabu Hospitality Group, started looking for a site where the sushi chef could flex his muscle with chirashi, the refined Japanese version of a poke bowl but with no sauces.

Matsuya and Sydney chefs such as Chase Kojima (Senpai, Sokyo at The Star) pioneered the chirashi push. A second-generation sushi master, Matsuya explains chirashi is generally eaten for special occasions, while the kaisendon version is on “warm [plain] white rice” and is traditionally more of a “homemade” meal.

“Back in my hometown, (Hokkaido) chirashi is a very common food and is very close to my heart. I wanted to share the food and culture of Japan that I cherish with Sydney,” he says. At Kame House, the Signature Kaisendon clocks in at $95, while the Next Gen Chirashi is $145 (these come with a starter, chawanmushi, miso soup and dessert).

The chef adds some of his own personality and technique to the food, including a white soy-driven foam to his kaisendon.

Why did Kame House choose a busy strip in Gordon for their restaurant? “There are many great Japanese restaurants on the North Shore, however in Gordon, there aren’t as many Japanese … and we are conveniently located next to the train station,” Matsuya explains.

If you’re wondering about the Kame House name, it derives from the Dragon Ball anime series, which also has a character, Krillin, which is chef Matsuya’s nickname with friends and customers due to their physical similarities and orange uniforms.

Open Wed-Sun 5pm-9.30pm

729 Pacific Highway, Gordon, kamehouse.com.au