Head Chef Chris Schofield and the team at Nagisa have been working overtime in the kitchen to bring you the restaurant’s latest menu, just in time for the social season.

Renowned for its fresh sashimi and seafood, Nagisa’s new menu is all of that and more with some surprising additions playing on the restaurant’s contemporary approach to Japanese cuisine.

"We always strive to deliver authentic Japanese flavours with a relaxed, Newcastle twist that our diners have become accustomed to,” Chris⁠ said.

“This summer, we’ve truly embraced our harbourside location by introducing an expanded menu of exciting new, seasonal dishes and refined classics with an emphasis on shared dining." 

Nagisa regulars will be happy to see dishes you know and love, like sashimi served with wasabi and ginger, sui prawn gyoza, and agedashi tofu.

New to the menu is a collective of flavoursome dishes that will send your palate into overdrive, starting with the namero, a tartare of sashimi fish with a red miso and ginger dressing, pickled red radish, Yarra Valley salmon caviar, charred cabbage, and nori seasoned rice crisps.

Seafood lovers won’t want to miss the spicy tuna, featuring yellowfish tuna minced and dished up with sesame chilli paste, kimchi yoghurt, mizuna oil, pickled eschalot, chive relish, and shredded nori.

The milk-soaked Hokkaido scallops with paprika roast corn, leek and parsley oil, salmon skin crumbs, and sea greens are a highlight, as is the salmon crudo with a yuzu wasabi dressing, chive oil, Japanese pickles, and salted plum and shiso paste.

Whilst the Sydney Rock oysters may not be new, the cucumber and pickled ginger mignonette is a stand-out fresh topping.

Nagisa is known for its unique take on fresh Japanese seafood dishes and for good reason, but don’t miss the new meat-based additions to the menu.

Try the 12-hour slow braised pork belly in an Asahi orange glaze, featuring dashi cream potato, togarashi spice, and topped with oshinko pickle, and the wagyu striploin, a 150g cut of premium wagyu with a marble score of 6-7+ that’s served with umami butter and Suntory whisky ponzu.

For those with plant-based preferences, you'll be happy to hear that some of the most exceptional dishes on the menu are vegan and vegetarian-friendly. The garlic miso roast pumpkin is an umami delight, topped with soy wasabi toasted pepitas, pickles, and micro greens.

Opening the doors in 2004, the Nagisa team has consistently delivered the perfect fusion of traditional Japanese food with loads of contemporary attitude. A dining experience at Nagisa wouldn't be complete without dabbling in the drinks menu that is as extensive as it is interesting. The restaurant's wine list received a one glass rating in the Australian Wine List of the Year Awards for 2023, so you can rest assured there's only quality drops to choose from. Or, if you'd prefer, try rare Japanese craft beers, whiskies and sake, or order yourself one of the perfectly-prepared cocktails.

Open seven days a week, Nagisa is the ideal spot to savour the flavours of Japan while taking in the happenings of Newcastle's harbour.

Photography: Joel Thomas