Ginza North Point opened in North Sydney and the dining experience was great. Unfortunately I just found out that Ginza might be permanently closed.

We dined as guests of Ginza and CPM Online Marketing and they prepared a set meal for us, starting with these delicious oysters. The oysters can be served with ikura, chives, ponzu or yuzu miso dressing.

Following from the oysters, we enjoyed four pieces of assorted nigiri. You can select from the following nigiri from their a-la-carte menu i.e. tamago, salmon, kingfish, whitefish, cooked prawn tobiko, tuna, scallop, eel, salmon belly, kingfish belly, seared salmon, ikura sea eel, seared salmon belly, seared kingfish belly, seared scallop, scampi and seared scampi.

You can't really go wrong with fresh sashimi so it's safe to say we enjoyed the sashimi chef selection (featured). Types of sashimi you can find at Ginza include salmon, kingfish, tuna sashimi, salmon belly, scampi, and assorted platters.�

If I could choose a salad to eat (that I will enjoy) for lunch everyday, I'd be happy with the Tofu Salad from Ginza. There are mixed salad leaves, cucumber, cherry tomato, Japanese tofu and sesame dressing.

I think we're ready for some hot food after enjoying the oysters, sashimi and tofu salad. The bread crumbed prawn nanban with crackers and wasabi tartar sauce just hit the spot. It was piping hot, full of flavour and tasted so well together - the cracker was quite interesting but don't feel it's needed.

We looked forward to the yakiniku with premium meat, assorted vegetables and a wonderful chef aka my hubbie!

I absolutely loved the Ginza's blancmange dessert made with soy milk, seasonal fruits and kuromitsu syrup. It was so smooth and silky with the perfect amount of sweetness from the syrup. This dessert was so light I dare say it's a healthy dessert ;)�