Distinctive among the restaurants lined up along the Gordon stretch of the Pacific Highway, Acacia Modern Japanese Dining does what its name suggests with effortless aplomb. Inside, the decor is supremely stylish, emphasising the Asian theme that sets the scene for one of the best Japanese dining experiences in Sydney’s Upper North Shore. Dominant in Acacia’s dining room is the open kitchen, an inspired design that imparts a sense of excitement to your meal, whether you’re here for casual dining from the a la carte menu, to indulge in a simply bento or omakase-style set meal, or to celebrate in style with a private dining event or function.
We had a wonderful time dining in Acacia. The Wagu beef steak was amazing, easily the best we ever had. And pork belly was superb. A good range of saki as well.
Fans of Japanese cuisine searching for a great venue in Sydney to host their next celebration are sure to have their expectations exceeded at Acacia Modern Japanese Dining. The restaurant’s premises, close to Gordon train station on the Upper North Shore’s Pacific Highway are very flexible: tailor a bespoke banquet spread out over the chic dining room and the outdoor area, go for a self-service buffet, or simply host a cocktail and canape party. To get a feel for Acacia’s ability to deliver superlative, modern Japanese cuisine, book a table and enjoy one of the restaurant’s set menus, choosing from two bento options or two more lavish dining options.
Indeed, these set meals are representative of the fine Japanese cuisine that is Acacia Modern Japanese Dining’s forte. The most lavish of the bento sets comprises three courses, with starters like soft shell crab and Wagyu beef canapes with miso cream, mains dominated by fresh sashimi served with grilled miso salmon jaw, unagi, or Wagyu beef yakiniku. Desserts feature traditional Japanese delights like azuki red bean and coffee jelly or daifuku, sweet and sticky rice buns. While bento-style dining is a great introduction to what Acacia do, it’s the opulent dining experience that draws a crowd to the restaurant’s Gordon premises from across Sydney. Some bold fusion dishes feature here, with soft shell crab tacos and miso pumpkin soups highlights from the selection of starters, while premium cuts of meat from Tasmanian, South Australian, and New South Wales suppliers make it to the open kitchen’s traditional Japanese grill. Our favourite is the NSW duck breast served with a dengaku sauce. Round off your meal at Acacia with Kyoto-style green tea mousse (paired with lemon cheesecake and a plum sauce) or the Tokyo-style trio mousse (paired with a dark chocolate brownie and mango sauce). Banzai!