Restaurant Toshiya — Restaurant in Sydney

Toshiya in Cremorne has been opened for 10 years, which is a great achievement in the Sydney Restaurant scene. We can certainly see why it is so popular, the food is great and the Restaurant has a warm and welcoming atmosphere. Chef Toshi is a happy character, who has pleased his customers over the years with quality Japanese cuisine and an approachable, yet creative menu.
Toshi is a sushi master, order from Toshi's special sushi list and you will certainly get something special.
If you think a lobster volcano roll sounds impressive, Toshiya's will not disappoint. Served on a long plate, that must be close to a metre long, lucky there were two of us to share this massive portion. This volcano roll serving was huge, a good level of spice providing a kick, not blowing your head off and it was super tasty too with beautifully cooked lobster and super tasty sauce. 
The Sashimi tacos are a favourite, ever popular with customers. The crisp shell is made from Gyoza pastry and filled with a delicious assortment of diced super fresh sashimi kingfish, tuna and salmon, topped with fish roe and a side of salad. 
Their beef tataki was a a work of art, the plate topped with an assortment of colors and flavours from the onion and capers and the olive oil and ponzu sauce brings it all together for a harmonious flavour combination.
The squid tempura with a yuzu sauce was a favourite of ours. We love squid and we love yuzu, so it's kind of a no brainer we loved the soft texture of the squid and crispness of the tempura with the yuzu sauce providing a bit of wow factor.
The duck dumplings were also impressive, with a whole lot of flavour, the filling beautifully seasoned and served with a soy and vinegar dumpling sauce.
Next, we are wowed with some table side theatrics, with Toshi charring the aburi salmon belly nigiri with prosciutto right at the table with controlled use of the blow torch. These bite size pieces of sushi disappeared not long after they were placed on the table.
The list of great menu items is almost endless. Next up was the pan fried scallops in balsamic and soy sauce. The medallions were cooked perfectly and had a nice caramelisation. Topped with shallots and fried ginger which adds texture, flavour and helps with aesthetics, another beautifully prepared and plated dish.
The Salmon Carpaccio with truffle dressing is also a must order. This dish comes out looking quite delicate with the thinly shaved strands of daikon, saffron and flying fish roe on top. Beneath is a bed of salmon sashimi pieces in a mildly sweet truffle dressing. We quite enjoyed the truffle aromas in this fresh sashimi carpaccio dish.
It was Sarah's birthday, so the dessert platter was a must. The platter coming out with a sparkler, a bit of fun to celebrate the occasion. We appreciate that the staff organised this for us. The dessert platter a nice way to finish the meal. It was a tasty assortment of black sesame as well as red bean ice cream, matcha creme brulee and chocolate and strawberry spring rolls. We polished this off in no time. 
We really enjoyed visiting Toshiya again. It is perfect for any occasion, whether an intimate. We recommend you book as it does get super busy. Despite the fact it was very busy, our meal came out in efficient time, staff were so lovely and explained each dish as it came out. The dining experience is perfect for a date or catching up in a group. With an extensive menu filled with plenty of tasty options, catering to the masses with gluten free vegitarian dishes. Order a banquet or a la carte, either way you will not be disappointed. Here's to another 10 years for this great North...

I tried to book a table for 7 people at 7:30 pm, however I was told tthe only available booking will be after after 8pm. We live just around the corner from the restaurant. We arrived at 8:25, before we could sit down, we were told off by the owner if you're going to be late call us! She was angry and abrupt! It was humiliating. My children and guests were shocked and wanted to walk out. I decided to stay. I explained to my guests that this Lady is always rude to me and just to ignore her. We dine regularly at this restaurant. I find her to be rude and not hospitable at all. My first encounter with her was, when we came for the first time, I ordered Chicken Karaage, their menu has very small writing hence I couldn't read the souce selection. (written in fine very small writing). She asked me what souce would I like, I asked her if there is vinaigrette souce? She told me-READ THE MENU! It appreared there was a vinegar type souce anyway but she could not be bothered telling me, yes there is vinegar souce. Lady, if you're going to run a restaurant in Mosman, give your customers a Mosman service or move to Mt Druitt where you belong!!! How dare you treat your...

Let me paint a picture for you: It’s my wife’s birthday, we’re five minutes late to our reservation, and the restaurant’s phone rings into the void. No answer. We arrive, breathless and apologetic, only to be met with the news that our reservation has been unceremoniously cancelled. Five minutes late—on her birthday, no less—and we’re out in the cold.

Now, I get it. Time is money, tables are precious real estate. But here’s the rub: we tried to do the right thing. We called. And called. And called. No one picked up. Not once. When we arrived, we were greeted with all the warmth of a tax audit. No effort to accommodate, no acknowledgment that maybe—just maybe—they could have answered the bloody phone.

This isn’t about the food (which we never got to taste) or the ambiance (which we never got to enjoy). It’s about basic hospitality. Restaurants should know how to roll with the punches, especially when they come in the form of a five-minute delay on someone’s birthday.

In the end, what could’ve been a memorable evening turned into a frustrating reminder that some places just don’t give a damn. Save your time—and your special occasions—for...