KURIYA DINING

A fact the restaurant is particularly proud of is that its ingredients are flown in from Japan three times a week, so the sushi and sashimi served are incredibly fresh. The seasonal menu changes every month and the knowledgeable staff are more than happy to talk about the dishes’ origins. Leave it to the chef and order the omakase. Everything, from the raw to the cooked, is deftly seasoned and beautifully plated. There’s also a rather comprehensive sake list from a wide range of regions.