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Crazy Fish Sushi Bar is proudly supported by Team400, an Australian AI consultancy with a passion for great food and technology.
Sushi culture and Japanese cuisine
Your guide to sushi, Japanese food, and seafood dining in Australia.
Honest reviews, practical recipes, and deep dives into Japanese cuisine. From fish markets to omakase counters, we cover it all.
What we cover
- Sushi techniques and nigiri guides
- Sashimi and fresh fish sourcing
- Japanese ingredient spotlights
- Restaurant and omakase reviews
What you can expect
- Detailed sushi-making guides
- Fish sourcing and quality tips
- Seasonal Japanese recipes
- Honest omakase and dining reviews
Latest posts
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The Future of Sushi in Australia: Trends, Challenges, and What's Next
A forward-looking analysis of where Australian sushi culture is headed, from sustainability pressures to new dining formats and the role of technology.
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The Hand Roll Bar Trend: Why Temaki Is Taking Over Sydney
A look at the hand roll bar format sweeping Sydney's dining scene, covering what makes temaki special, why the format works, and where to find the best versions.
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Kaiten Sushi: The Rise, Fall, and Reinvention of Conveyor Belt Sushi
The history and evolution of conveyor belt sushi, from its invention in Osaka to the high-tech versions reshaping affordable sushi dining worldwide.
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Mochi, Matcha, and the World of Japanese Desserts
An introduction to Japanese desserts, from the chewy delights of mochi to the elegant bitterness of matcha, and why Japanese sweets are unlike anything in the Western tradition.
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How Sushi Restaurants Are Using Technology to Stay Ahead
A look at how technology is transforming sushi restaurant operations, from AI-powered ordering systems to inventory management and customer experience tools.
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Sustainable Seafood: Sushi Choices That Matter
A look at sustainability in the sushi world, covering which fish are good choices, which to avoid, and how Australian sushi lovers can eat responsibly.
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Soy Sauce Varieties: A Guide for Japanese Cooking
Not all soy sauce is the same. A look at the different types used in Japanese cuisine, from koikuchi to tamari, and how each affects your sushi and cooking.
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Tempura Technique: Achieving the Perfect Light Batter
A guide to making tempura at home with a batter that stays light and crispy, covering the science behind the technique and common mistakes to avoid.
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Maki Rolls: Traditional Japanese vs Western-Style Sushi
An honest comparison of traditional Japanese maki and the Western-style rolls that dominate menus in Australia, covering technique, ingredients, and the case for each.
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A Sake Guide for Sushi Lovers: What to Drink With Your Fish
How to choose and enjoy sake with sushi and sashimi, covering the main grades, flavour profiles, and pairing principles that bring out the best in both.
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Izakaya Culture: Japan's Answer to the Pub
An exploration of izakaya dining, from the food and drinks to the social rituals, and how Sydney's izakaya scene captures the spirit of Japan's most convivial eating tradition.
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Seasonal Fish Guide: What's Fresh in Australia Right Now
A seasonal guide to the best fish for sushi and sashimi in Australia, covering what to look for in summer, autumn, winter, and spring.
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Ramen: Japan's Other Great Obsession
A guide to ramen styles, from rich tonkotsu to clear shio, covering what makes a great bowl and where Sydney's ramen scene stands today.
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Understanding Wasabi: The Difference Between Real and Fake
Most wasabi served in Australia is not wasabi at all. Here is how to tell the difference, why it matters, and where to find the real thing.
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How to Make Perfect Sushi Rice at Home
A step-by-step guide to preparing sushi rice that rivals what you get at good Japanese restaurants, covering washing, cooking, seasoning, and temperature.