Kemuri is a casual Japanese eatery, where pillow-soft bao and piping-hot handmade gyoza are the heroes. While bao isn’t traditional to Japan, the buns, which are made from scratch on site daily, are jammed with fillings like deep-fried eggplant with aburi miso to give a subtle Japanese lean. Alongside the authentic pork gyozas, there’s also pork and karaage chicken rice bowls, simply garnished with shiso salad and yuzu sauce. The small-yet-efficient kitchen champions local producers across its concise food offering – the sweet braised pork belly comes straight from Byron Bay, the free-range karaage chicken comes from the Glass House Mountains, and all fresh ingredients are sourced from local farms.


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