Dublin’s sushi scene feels vibrant and surprisingly authentic, with everything from tiny, family-run spots to lively ramen bars. These four restaurants really set the bar, mixing traditional techniques with top-notch ingredients to serve up some of the best sushi and Japanese food around.
Zakura has become one of Dublin’s highest-rated sushi spots on Upper Baggot Street. You’ll spot their 4.6 stars on Google (with over 1,600 reviews) and 4.5 stars on TripAdvisor.
They’ve got three menus: lunch, dinner, and takeaway. The dinner menu is loaded with sushi rolls, and prices run from €3.60 to €14.95 depending on what you order.
Besides sushi, Zakura cooks up tempura, ramen, and ebi gyoza that taste pretty close to what you’d find in Japan. Its central spot makes it easy to get to, whether you live in Dublin or you’re just visiting.
People keep coming back for the fresh sushi preparation and the cozy vibe. The team really cares about ingredient quality and sticks to traditional methods.
Tani Japanese Restaurant brings a real sense of Japanese tradition to Dublin, focusing on classic prep and fresh ingredients. Their sushi always gets crafted with skill and care.
You’ll find all the usual sushi, plus some traditional hot dishes. The place feels intimate, and you can sometimes watch the chefs work their magic.
They go beyond just sushi and stick to traditional Japanese cooking methods. Expect perfectly seasoned rice and expertly sliced fish—no shortcuts.
Tani’s reputation for steady quality and warm service keeps regulars loyal. They’re not interested in fusion; it’s all about the real Japanese experience here.
Takara, right on Upper Abbey Street, mixes classic ramen with super-fresh sushi in a handy city centre location. Their chefs use locally sourced beef, chicken, and fish.
You’ll find handmade grilled pork gyoza with house sauce and fresh tuna rolls on the menu. Their Tonkotsu Original Ramen is a customer favourite, but the sushi lineup holds its own.
Takara’s chefs put real effort into every dish and care about where they get their ingredients. Having both ramen and sushi under one roof means you’ve got options.
Being in the city centre puts Takara up against plenty of competition. Still, they manage to stand out by keeping their food quality high and their techniques sharp.
Yamamori opened in 1995 as Ireland’s second Japanese restaurant and has become Dublin’s longest-running Japanese spot. After the original pioneer closed, Yamamori took the title of oldest sushi restaurant in town.
Over the years, they’ve opened several locations but have kept the food standards pretty steady. Across all their venues, you’ll see hundreds of glowing reviews online.
Their long run in Dublin shows they know how to keep up with changing tastes. Yamamori serves traditional sushi but also has a big menu for folks who want to try something different.
With almost three decades in the business, Yamamori has seen Dublin’s love for Japanese food grow and change. That experience shows up in everything they serve.
Dublin’s sushi scene really depends on where you go. You’ll find tourist-friendly joints around Temple Bar, but the southside suburbs hide some real gems. Every area brings its own vibe and price range for sushi lovers.
Temple Bar mostly attracts tourists and casual diners after a quick sushi fix. Eatokyo Noodles and Sushi Bar stands out near the Ha’penny Bridge, serving traditional sushi with a view of the River Liffey.
They do fresh sashimi, classic rolls, and even hot dishes like Chicken Katsu Curry. The location couldn’t be better for anyone exploring Dublin’s cultural heart.
Most sushi places here aim for convenience over strict authenticity. You’ll get big portions and fair prices, which suits the tourist crowd.
Temple Bar sushi spots usually stay open later than elsewhere. Handy if you’re out late after checking out the city’s sights.
The city centre packs in some of Dublin’s best-known sushi restaurants. Yamamori has been around since 1995, making it Ireland’s longest-running Japanese restaurant.
Zakura Izakaya on Upper Baggot Street serves up big lunch and dinner menus. Sushi rolls start at €3.60 and go up to €14.95, so there’s something for everyone’s budget.
Musashi Noodle & Sushi Bar has a few locations—IFSC, Capel Street, and Parnell Street. They always make sushi to order, so you know it’s fresh.
With so many office workers nearby, a lot of these places excel at quick lunches. Takeaway is a big deal for busy folks.
South Dublin’s got a few family-run favourites that care more about quality than convenience. Michie Sushi runs three shops in Sandyford, Ranelagh, and Dun Laoghaire—they even snagged ‘Best Sushi in Ireland’ their first year.
Tippenyaki Restaurant in Rathmines mixes sushi with teppanyaki grilling, cooking right in front of you for a bit of a show.
These southside spots mostly serve locals instead of tourists. That usually means more authentic flavours and better value.
Takara Ramen & Deli Sushi Bar in the area sticks to locally sourced ingredients and skilled chefs. Places like this build loyal customers by keeping standards high.
Dublin’s sushi scene brings together Japanese classics and creative twists, often with some local ingredients thrown in. From simple sashimi to perfectly balanced nigiri and inventive rolls, these dishes show off what the city’s Japanese restaurants can do.
Sashimi puts the spotlight on the fish, showing off its natural flavour and texture. Dublin’s top sushi restaurants trust suppliers like Wright’s of Marino for their fish, so you get the good stuff.
Tuna tataki is a must-try. The chef gives it a quick sear, leaving the centre raw for a cool texture contrast.
Salmon sashimi is usually the first pick for newbies. It’s buttery, mild, and just plain delicious.
Some places offer seasonal selections that change throughout the year. You might see yellowtail, sea bass, or other special fish, depending on what’s available.
Great sashimi depends on knife skills. Chefs slice against the grain at just the right angle, creating pieces that melt in your mouth.
Salmon nigiri pairs perfectly seasoned rice with top-quality fish. Dublin restaurants like Michie Sushi and Yamamori really nail this simple but tricky dish.
The rice should be at body temperature, so it doesn’t overpower the cool salmon. Chefs season their rice carefully with just the right mix of vinegar, sugar, and salt.
Traditionally, chefs hand-shape each piece as you order. The rice should stick together but not feel packed, and the salmon should drape over naturally.
Some places torch the salmon for flamed salmon nigiri, adding a smoky hit while keeping the inside tender.
You’ll know it’s good if the rice holds together when you use chopsticks, and the salmon looks bright and fresh.
Norimaki rolls wrap seasoned rice and fillings in nori seaweed, all in neat, tidy bites. Dublin’s sushi chefs offer classic rolls and creative versions that use local flavours.
Tekka maki (tuna roll) and kappa maki (cucumber roll) are the basics—just a few ingredients, but they show off the chef’s skill.
California rolls are a big hit here, with crab, avocado, and cucumber rolled up in rice and nori.
Some restaurants invent signature rolls with things like smoked salmon or cream cheese. These give a nod to Irish tastes but still respect Japanese technique.
Rolling norimaki takes practice. The nori should stay crisp, and the fillings need to be spread evenly so every bite’s the same.
The spicy salmon roll puts a modern spin on sushi, mixing classic technique with bold flavours. Dublin chefs have run with this, sometimes adding their own local twist.
Usually, they mix fresh salmon with mayo and sriracha or a similar hot sauce. The salmon should still have some texture—not just a mushy paste.
Some places, like Banyi Japanese Dining, use kimchi bases for extra depth and a bit of funk.
You’ll see different presentations—some do inside-out rolls with sesame seeds, others keep it wrapped in nori.
The best versions balance the spice so you can still taste the fish. If the salmon’s fresh and the heat isn’t overwhelming, you’re onto a winner.
A good spicy salmon roll should have even spice and vibrant salmon that holds its shape.
Dublin’s authentic Japanese cuisine scene goes way beyond sushi. You’ll find traditional starters like gyoza and takoyaki, beautifully crafted sushi platters, and rich tonkotsu ramen bowls. More and more, local chefs are bringing genuine Japanese techniques straight from Japan.
Dublin’s Japanese restaurants serve up starters that feel straight out of Tokyo. Gyoza is always a hit—Takara Ramen & Deli grills up pork dumplings the traditional way.
Takoyaki shows up on the menu at spots like Okayu on North Strand Road. These octopus balls need special pans and a practiced hand.
Many places offer ebi gyoza (prawn dumplings) too. Zakura Izakaya’s version is especially popular as a starter.
You’ll also find agedashi tofu and chicken karaage at places like Yamamori. These dishes highlight the Japanese love for texture and balanced seasoning.
How they prep these starters really matters. The best places make gyoza sauce fresh every day and keep oil at just the right temperature for perfect tempura.
Fresh sushi is the heart of real Japanese food in Dublin. Michie Sushi always makes sushi to order—nothing sits around getting stale.
Some restaurants, like J2 Sushi & Grill, get their fish straight from Wright’s of Marino and use old-school wood-smoking methods.
Sashimi quality can swing a lot between places. The best restaurants display their fish and know exactly where it comes from.
Traditional sushi platters might include chirashi bowls or omakase selections. These dishes let the chef show off their skills and sense of balance.
Getting the sushi rice right is a big deal for authentic places. It takes careful seasoning and temperature control—something fusion spots sometimes skip for the sake of speed.
Tonkotsu ramen stands out as one of Japan’s richest soups. It takes hours—sometimes all day—to get that signature creamy, silky broth. Lately, Dublin’s Japanese restaurants have really nailed this challenging dish.
Takara Ramen & Deli puts their heart into the Tonkotsu Original Ramen. Their chefs simmer pork bones the old-fashioned way for 12 hours. That long simmer draws out collagen and gives the broth its classic cloudy look.
You can’t have proper tonkotsu ramen without the right toppings. Chashu pork, ajitsuke eggs, and menma bamboo shoots all need their own careful prep.
The noodles matter a lot, too. They should stay just a little firm, even when they’re swimming in hot broth.
Dublin spots also serve miso ramen and shoyu ramen if you want to branch out. These other broths show off just how much variety Japanese cuisine really offers.
If you’re eating plant-based in Dublin, you’re in luck. The city serves up fresh seaweed salad, crisp vegetable tempura, and all sorts of creative rolls made with Irish veggies. Plenty of places now set aside whole vegan sections on their menus, not just a token dish or two.
Seaweed salad makes an ideal starter for veggie sushi lovers. Most places use wakame seaweed, which brings that unmistakable ocean flavour and works so well with plant-based dining.
Zakura Noodle & Sushi Restaurant does a great wakame salad. The seaweed comes dressed in sesame oil and rice vinegar, with crisp cucumber and a sprinkle of toasted sesame seeds.
Yamamori North City takes a different route with marinated hijiki seaweed. This darker seaweed tastes more minerally. Their chef mixes it with carrots and edamame, then tops it with a sweet miso dressing.
You’ll spot arame seaweed salads around Temple Bar. This lighter seaweed pairs nicely with shredded daikon. A splash of ponzu lets the seaweed’s sweetness come through.
Some places go with mixed seaweed combos—usually three or four types in one bowl. You get to try a bunch of textures and flavours, plus a good dose of minerals.
Vegetable tempura is a go-to for plant-based sushi fans in Dublin. The batter stays light and crisp, letting the veggies shine.
Tani Japanese Restaurant does a mean aubergine tempura. They slice the aubergine thin, so it cooks through and stays creamy inside, with a golden, airy crust. Sweet potato tempura gets a lot of love, too.
At Musashi Noodles & Sushi Bar, asparagus tempura steals the show. The spears keep their bright green snap, and the batter brings out the veggie’s natural flavour. Tentsuyu dipping sauce gives it a savoury kick.
Yoi Izakaya serves mixed vegetable platters—think courgette, mushroom, and pepper. Each veggie needs its own timing, so the kitchen keeps a close eye on the oil.
In season, you might find shishito pepper tempura. These mild green peppers get sweet and just a bit smoky when fried, with a crisp outside and soft inside.
Dublin’s sushi chefs have gotten creative with plant-based rolls. They use both local produce and Japanese staples, and sometimes the veggie rolls outshine the fish ones.
Avocado cucumber rolls are everywhere, but Banyi Japanese Dining adds pickled daikon for a tangy twist. Their chefs pay attention to colour and layout, making each roll pop visually. The nori adds a mineral note that balances the mild fillings.
Sova Vegan Butcher shakes things up with plant-based ‘fish’. Their carrot ‘salmon’ gets special treatment to mimic the real thing, and beetroot versions look striking. Even sushi traditionalists sometimes can’t tell the difference.
You’ll spot roasted veggie rolls in autumn. Takara Ramen’s roasted pepper and asparagus rolls taste deep and satisfying, especially with a bit of cream cheese.
Fruit-based rolls get even more playful. Mango and cucumber bring a tropical bite, while apple and avocado rolls offer a fun mix of textures. These sweet rolls actually work well as a dessert.
Tofu shows up in lots of forms. Some spots go for marinated firm tofu; others use silken tofu for a creamy bite. Teriyaki glazes and sesame coatings keep things interesting.
Dublin’s sushi scene is honestly pretty diverse. You can sit at a quiet omakase bar and watch chefs work their magic, or head somewhere lively for sushi with a side of entertainment. Whether you’re a die-hard sushi fan or a newbie, there’s a spot that’ll make you feel right at home.
Foodies looking for a real Japanese experience have a lot to choose from. Yamamori, around since 1995, serves classic rolls and sashimi with a traditional touch.
Tippenyaki Restaurant in Rathmines puts on a show—chefs cook fresh sushi and teppanyaki right in front of you. The performance adds some fun, but the food stays front and centre.
Takara Ramen & Deli Sushi Bar on Upper Abbey Street takes pride in technique and local sourcing. Their chef sticks to authentic methods and uses seasonal ingredients to keep things interesting.
Okayu on North Strand Road tempts the adventurous with Takoyaki, Okonomiyaki, and sushi. This tiny takeaway spot brings Japanese street food to Dublin—something you don’t see every day.
Sushi spots in Dublin really know how to make you feel welcome. Michie Sushi runs three family-owned locations in Sandyford, Ranelagh, and Dun Laoghaire, each with a cosy, neighbourhood vibe.
Zakura Izakaya, up on Upper Baggot Street, mixes classic Japanese décor with a modern twist. Their menu covers lunch, dinner, and takeaway, so you can always find something that fits your mood.
Eatokyo Noodles and Sushi Bar sits right by the Ha’penny Bridge, offering lovely River Liffey views. It’s a peaceful spot to enjoy sushi and noodles.
Umi Sushi & Bento keeps things casual and fresh. Their combo boxes let you try a little bit of everything—perfect if you’re still figuring out what you like.
If you want sushi after dark, Dublin’s got you covered. Some places stay open late for those post-night-out cravings.
J2 Sushi & Grill has locations at North Wall Quay and St. Stephen’s Green, so you’re never far from a bite. Their wood-smoked fish and top-notch ingredients (sourced from Wright’s of Marino) make for a solid late-night meal.
Musashi Noodle & Sushi Bar has six spots across the city, so you can grab sushi almost anywhere, anytime. They always make everything fresh, never leftover.
A lot of these venues offer party platters for groups. Sharing sushi with friends just feels right, doesn’t it? It’s a fun mix of good food and good company.
The best sushi joints in Dublin don’t just stop at fish. They serve up sides that really round out the meal. A silky miso soup can cleanse your palate, and a well-made fried rice dish pairs nicely with sushi.
Miso soup is a staple at Japanese meals. Top Dublin sushi spots make their broth with aged miso paste and dashi stock, then add wakame seaweed and soft tofu cubes.
Good miso soup comes out light amber and tastes rich but not too heavy. Some places mix up the miso—white miso gives a sweeter, gentler taste, while red miso brings deeper, more complex flavours.
They serve miso soup piping hot in ceramic bowls. That heat helps you catch all the subtle umami notes. Sometimes you’ll find mushrooms or green onions added in, depending on the season.
The soup usually arrives first. It gets your taste buds ready for the sushi.
Japanese fried rice isn’t quite like the Chinese version—it’s lighter. Dublin’s better sushi restaurants make yakimeshi with day-old sushi rice, so the grains stay separate.
Chefs season the rice with soy sauce and mirin, then toss in things like scrambled eggs, prawns, or veggies. The rice holds its shape and never turns mushy.
Garlic fried rice is another favourite. They fry up minced garlic till it’s golden, then add the rice. Some places do a cha-han style with a bit of Chinese flair.
The best fried rice looks golden and each grain stands out. It goes especially well with richer sushi, like salmon or tuna rolls.
Dublin’s sushi scene has a few standouts. Some places blend Japanese techniques with a bit of Irish hospitality. Whether you want a trendy chain or a hidden local gem, there’s something for everyone.
Aoki Sushi Noodle Bar is a reliable pick, with several city centre locations. Their chefs make fresh, made-to-order sushi and stick to traditional methods.
Signature rolls like the Dublin Dragon Roll and Salmon Teriyaki Box use locally sourced ingredients whenever possible. The lunch deals are a bargain, with combo plates starting at just €12.
The vibe stays relaxed but stylish. Clean lines and simple décor make it good for a quick lunch or a chilled-out dinner.
Aoki cares about their fish. They get premium salmon from Irish waters and bring in tuna sashimi straight from Japan.
Yoi Izakaya brings the feel of a Japanese pub to Dublin. It’s a cosy spot focused on izakaya-style dining, where sushi sits alongside loads of small plates and sake.
The chef trained near Tokyo’s Tsukiji market, which shows in their nigiri and creative fusion rolls. They respect tradition but aren’t afraid to mix in Irish ingredients.
You have to try their house-made gyoza, tempura veggies, and the Yoi Roll with Irish crab. The sake list is impressive—over 20 types, all chosen to go well with sushi.
The small space feels very Japanese. You can chat with the chefs across the counter, which adds to the experience.
Banyi Japanese Dining gives Dublin a taste of upscale sushi. They combine fine dining presentation with classic Japanese technique, attracting both special occasion crowds and die-hard sushi fans.
Their omakase menu changes with the seasons, always featuring top-quality fish and creative prep. The head chef learned his craft in Kyoto and brings a bit of kaiseki flair to Dublin.
Banyi sources ingredients carefully, like wild Irish salmon and Japanese rice. They even make their own soy sauce blends and pickle veggies in-house.
The space feels elegant—lots of natural wood and soft lighting. Private rooms are available for small groups, but the main dining area keeps things classy and comfortable for anyone wanting to experience some of the city’s best sushi.
Dublin’s sushi scene gives you three main ways to enjoy sushi, depending on your mood and wallet. You can splurge on a premium omakase experience, share a big platter with friends, or just grab some quality takeaway for home.
Matsukawa Sushi in Dundrum offers what might be Dublin’s most authentic omakase experience. Their 18-dish tasting menu sits at €100 per person, and you get to sit right at the counter, watching the chefs work their magic.
No.9 By J2Sushi on Baggot Street Upper puts out a daily omakase menu based on whatever fish is freshest. This family-run spot has been perfecting their chef’s choice since 2008.
Omakase takes the guesswork out of ordering and really lets the chef show off seasonal ingredients. Chefs come right up to you with each course, chatting about techniques and where the fish came from.
You usually get a mix of sashimi, nigiri, a hot dish, soup, and dessert. Sitting at the counter feels intimate and a bit special, like you’re part of the action.
Chefs in Dublin blend Irish produce with classic Japanese methods, so you end up tasting something unique.
Lemongrass Fusion Restaurant Citywest serves a sushi, sashimi and maki platter for €38. It comes with six pieces of each and the usual sides—pickled ginger and wasabi.
Ichiwa Sushi and Izakaya in Dundrum has a deluxe sushi set with 32 pieces for €55. It’s a solid choice for sharing with a group.
Yoi Izakaya in Ballsbridge focuses on combination platters with hosomaki, nigiri, and sashimi. Their izakaya style makes it easy to order a bunch of small plates and share.
Mixed platters usually bring together different sushi styles, so you get a bit of everything. The fancier ones add bluefin tuna, yellowtail, or crayfish to the usual salmon and prawn.
These platters work great for special occasions or business meals where you want to impress.
No.9 By J2Sushi has a takeaway lunch menu that’s perfect for a quick office break. They manage to keep the quality high even when you’re on the go.
Maneki in South City Centre delivers sushi along with their karaoke experience, so you can get restaurant-quality food at home.
Several places offer bento boxes with sushi, miso soup, and a chef’s special. These make a complete meal for busy days and still feel balanced.
Takeaway packaging uses special containers to keep the rice from drying out. Most spots separate the wasabi, ginger, and soy sauce so everything stays fresh until you dig in.
Delivery usually sticks to certain areas to keep the sushi tasting good when it arrives. If you want your food on time during dinner rush, it’s smart to order a bit early.
To get the most out of sushi in Dublin, you’ll want to pay attention to fresh ingredients, drinks, and a few Japanese customs. All these details really make the flavours and textures pop.
Sake is the classic pairing for sushi. Junmai sake has a clean, rice-forward taste that goes well with raw fish, especially fatty cuts like salmon and tuna.
Japanese beer—think Asahi or Kirin—offers a crisp, refreshing break between bites. The bubbles help clear your palate so you can taste each piece.
Green tea is more than a drink—it’s a palate cleanser and helps with digestion. Most Dublin sushi places serve tea for free, and honestly, it just feels right with sushi.
If you’re into wine, go for a crisp white like Sancerre or Chablis. They’ve got enough acidity to handle the soy sauce and wasabi, but won’t overpower the fish.
Fish quality makes or breaks sushi. Look for fish that’s bright and translucent, and skip anything that smells fishy.
Top Dublin spots display their fish of the day, often from trusted suppliers like Wright’s of Marino.
Rice should be warm, a little sticky, and each grain should hold its shape. Good sushi rice gets seasoned with vinegar, sugar, and salt to balance the fish.
Seasonal choices can make a difference. Spring brings great sea bream, while autumn is prime time for tuna. Chefs tweak their menus depending on what’s freshest.
Looks matter—fresh sushi is vibrant, the avocado’s never brown, and the rice isn’t dried out. The fish should shine but not look slimy.
Chopsticks are handy, but don’t be afraid to use your hands for nigiri. It actually keeps the rice together better.
Soy sauce—go easy. Dip the fish side, not the rice, or you’ll end up with a salty mess that covers the real flavours.
Wasabi is already inside most pieces, so you rarely need to add more. Overdoing it can drown out what the chef intended.
Order matters—start with lighter fish like sea bream and work your way up to richer stuff like tuna belly. That way, you don’t miss the subtle flavours early on.
Dublin’s Japanese food scene has come a long way. What started as a single restaurant in the 1990s has grown into more than 50 spots today. That’s a big shift and says a lot about Dubliners’ changing tastes and love for authentic Asian flavours.
Japanese food arrived in Dublin in the mid-1990s, when Yamamori opened as Ireland’s second Japanese restaurant. The first one had already closed, so Yamamori really introduced sushi to Irish diners.
At first, most Dubliners didn’t know what to make of raw fish. Sushi and sashimi were brand new for many, and restaurant owners had to be patient, slowly teaching people about Japanese dining.
Yamamori’s success inspired more entrepreneurs to try Japanese cuisine. The place became a cultural bridge, showing that Dublin could embrace flavours from far beyond Europe.
By the early 2000s, sushi was on people’s radar. Critics started taking Japanese restaurants seriously, and the conversation shifted from novelty to real appreciation of Japanese cooking.
Yamamori opened more locations, proving Dubliners wanted more. Other restaurateurs noticed, and that kicked off rapid expansion over the next couple of decades.
In the 2010s, Japanese food in Dublin exploded. Temple Bar, once all about pubs, welcomed Banyi Japanese Dining. Traditional neighbourhoods like Portobello got Zakura Noodle & Sushi Restaurant.
Young Dubliners really drove the trend. Social media made sushi rolls and ramen bowls look irresistible, and suddenly, “Instagrammable” food became the norm for Japanese spots.
Japanese restaurants spread out from the city centre. Dun Laoghaire got SOUP Ramen, and the Grand Canal area saw several Japanese places open up. This growth meant Japanese food became part of the wider Dublin food culture.
Now, Dublin has all kinds of Japanese restaurants. Some stick to classic sushi bars, others blend Japanese and Irish influences (beef Guinness curry, anyone?), and plenty offer casual izakaya vibes or quick ramen.
Today, you’ll find over 50 Japanese restaurants around Dublin. That’s wild compared to just one or two thirty years ago, and it really shows how Japanese food has become part of the city’s identity.
Dublin’s sushi scene covers everything from traditional Japanese spots to creative fusion places. Many restaurants offer both dine-in and takeaway, so you’ve got options. Here are some answers to common questions about finding good sushi, special occasions, and the city’s most popular Japanese restaurants.
Yamamori claims the title of Dublin’s longest-running Japanese restaurant. They’ve been open since 1995 and have built a loyal following with consistently good food and loads of positive reviews.
Zakura Izakaya on Upper Baggot Street gets a lot of love from diners, with over 1,100 Google reviews. Their menu is broad, and sushi rolls range from €3.60 to €14.95, so you get plenty of choice and decent value.
Eatokyo Noodles and Sushi Bar, near Ha’penny Bridge, draws people in with river views and classic Japanese dishes. They serve fresh sushi alongside hot favourites like Chicken Katsu Curry.
All-you-can-eat sushi deals change often, but plenty of places serve generous platters and party specials. J2 Sushi & Grill has “Party Offers” at their North Wall Quay and St. Stephen’s Green locations.
Musashi Noodle & Sushi Bar runs six locations and offers Sushi Selection Platters for variety and value. Since they make everything to order, you always get fresh sushi.
Umi sushi & bento does combo boxes so you can try a mix of dishes in one go. It’s a good way to sample different things without going overboard.
Takara Ramen & Deli Sushi Bar on Upper Abbey Street sticks to authentic methods. Their chefs use local ingredients but keep the cooking true to Japanese tradition.
Okayu on North Strand Road serves up Donburi, Takoyaki, and Okonomiyaki in a tiny, authentic setting. Even as a takeaway, they keep the Japanese feel in both food and presentation.
Yamamori is still the most established spot for traditional Japanese food in Dublin. Nearly three decades in, they’re still doing things the classic way.
Michie Sushi picked up McKenna’s “Best Sushi in Ireland” award in their first year (2007). This family-run place started as a takeaway in Ranelagh and now has three locations.
They keep standards high across Sandyford, Ranelagh, and Dun Laoghaire. Everything’s hand-rolled to order, and both critics and customers keep praising them.
That early award helped put Dublin’s Japanese food scene on the map and gave Michie Sushi a reputation for quality.
Musashi Noodle & Sushi Bar has six spots around Dublin, offering both dine-in and takeaway. They make everything fresh, no matter how you order.
Michie Sushi began as a takeaway and now does both across three locations. Their sushi travels well, but the dining spaces are comfy if you want to eat in.
Umi sushi & bento mostly does takeaway, but you’ll find some seating. Their combo boxes are perfect for a quick meal on the go or a casual sit-down.
Tippenyaki Restaurant in Rathmines brings an interactive vibe to dining. The chefs prepare food right in front of you on teppanyaki grills, and honestly, it’s a show worth watching.
That theatrical flair makes it perfect if you want to celebrate or just do something a bit more memorable. The name actually means “grilled iron plate,” which fits, and these chefs really know how to entertain while they cook.
You can pick from fresh sushi or go for the grilled stuff—so there’s something for everyone, even picky eaters.
Now, if you want a more upscale feel, Zakura Izakaya on Upper Baggot Street might be the spot. The place feels a little fancy but not too over the top.
Their dinner menu goes on and on, so you won’t run out of choices. Plus, being right in the city center makes it super easy to get to if you’re planning a special night out.
Ciaran Connolly Overview of Irish Food Reservation Systems Irish restaurants these days rely on sophisticated booking platforms that have totally changed how people book tables or plan a night out. These systems mix the old-school charm of […]
Ciaran Connolly Top Kosher Dining Options in Dublin Dublin’s kosher dining scene really revolves around Deli 613, Ireland’s only certified kosher restaurant. They serve up traditional Jewish cuisine with some modern flair, so you get a mix […]