Kyu by Kyue, Darlinghurst

Kyu by Kyue is a brand new kushiage and katsu restaurant in Darlinghurst. You'll find a cosy little dining room with a range of katsu and donburi (on rice) as well as a range of kushiage, sushi, sashimi and starters. Come and see what it's like.

It's a Wednesday night when Mr NQN and I arrive at Kyu by Kyue, located on the corner of Liverpool and Bourke streets in Darlinghurst. We've arrived, unintentionally, on the second night of the grand opening. Kyu by Kyue specialise in katsu which is a cutlet of meat (beef, chicken, pork or fish), coated in crunchy panko breadcrumbs and deep fried. It seems to be having a bit of a moment in Sydney with a few katsu places popping up and it's perfect for winter.

Don't do the mistake I do and try to grab a table on the outside or opposite the chefs. All of the action at Kyu by Kyue is happening on the subterranean level which is a cosy space that envelops you as soon as you walk in. Service is friendly and very Japanese in style and because it is their grand opening they give us a complimentary serve of sake which is a delightful surprise.

The menu has changed over the soft opening and now focuses on what they do best: katsu. Kyu by Kyue also have a katsu restaurant in Willoughby and the Darlinghurst menu features 5 katsu mains, 5 donburi (rice bowls) and a selection of 9 kushikatsu or kushiage aka deep fried skewers.

We start with a selection of Osaka style kushikatsu. For $49 you get nine skewers and the selection on the menu is just a guide as some of them are different. Our selection consists of a mozzarella stick, zucchini, quail eggs, cocktail onions, prawn, super tender chicken tenderloin, chicken tsukune (meatball), prawn tsukune and white fish fillet. Dip the skewers into the tonkatsu sauce and then place the skewers in the cup. The chicken tsukune is outstanding although they are all very good and very distinct from each other from the fresh cocktail onions to the cheesy mozzarella stick.

Shortly after we finish the skewers, the katsus arrive. These come with rice on the side as well as a fine cabbage salad which you could have complimentary replenishments of. There's a wafu dressing as well as a sesame dressing. I start with the pork kurobuta which is a luscious tender 200g/7oz pork chop fillet with a crunchy golden crust that shatters with every bite. It's great dipped into the house made tonkatsu sauce with the sesame seeds which you grind yourself to release their flavour. It also comes with a trio of seasoning with Japanese pickles, Japanese mustard and salt as well as a sesame soy chilli condiment. I particularly like the pork katsu with the mustard and the salt.

Then I try the MB+7 Wagyu 200g/7oz fillet cooked so that it's crispy on the outside and pink on the inside. This is especially good with the sesame and ginger chilli sauce and I actually ask for more sauce for this. I also really enjoy the fluffy and light cabbage salad.

They were also doing grand opening specials like this bowl of wagyu niku udon for one dollar extra which is hard to refuse (outside of the grand opening, there's also the option for a pipi miso soup for $3). It's not entirely necessary because the rest of the food is generously portioned but it's nice if you need a bit more sating.