Located just within walking distance from Central station, this Restaurant serves made-to-order Japanese cuisine on top of grab-and-enjoy plates from sushi train.
We ordered several dishes from the menu and also several sushi plates for our dinner. All are so good! Everything is fresh, made out of high quality ingredients and tasted delicious.
My favourite dishes: soft shell crab tempura, lobster tail tempura, spicy karaage, ebi tempura roll and aburi sushi plate.
Their dessert is delightful too (black sesame ice cream and cheese spring roll).
At time of writing they have lunch special ($3.20 for all sushi plates). Sounds like a good deal to me.
Definitely try the sashimi plate and the agedashi tofu. We sampled the sushi, sashimi, karaage, and tofu and every dish was super fresh. The sushi master here is chef Aoki Rio and it's clear he's trained in Tokyo as the quality and preparation were top notch at this price point. Thanks to the team at Gou Sushi for hosting us!
Yes, there is a sushi train but don't expect a loaded conveyor belt of nigiri, sashimi and sushi rolls. In fact, to the unacquainted, the sushi train can appear quite barren but then, Gou Sushi is the antithesis of Japanese fast food. You won't find a production line of your standard sushi plates, instead, refined offerings of less uncommon sushi await you.
The 8-piece mixed sushi plate is a case in point with a perfectly plated selection of beetroot cured salmon, kingfish, fresh cuttlefish with mint and plum, boar fish with citrus pepper, spicy tuna on crispy rice, salmon belly, grilled beef with sundried tomato and seared Crystal Bay prawn. With its contrasting textures and ...read more
Gou Sushi is my favourite Surry Hills lunch spot. It makes a powerful case for Japanese fusion. Beetroot, sugar and dill marination gently stretches your notions of sushi in Beetroot Salmon ($3.60/2). It’s remarkably successful, as are red wine and apple cider jelly cubes balancing Redfish ($6.80) – the less impressive cousin of Imperador and Alfonsino – sashimi. Yuzu Miso Eggplant ($3.60/2) improves nasu dengaku with citrus, and sticks it on rice. At the more traditional end, there’s seasonally available Uni ($10.80) served over the urchin shell; and a lovely collection of aburi (blow torched) options. Quality and service both great, but be warned they do get busy at lunchtime.
