Japanese craft,Phillip Island
Homemade ramen, katsu, and karaage by a Japanese chef who means it.
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THE KITCHEN BEHIND IT
Madewith intention
Kiichi came to Phillip Island with a clear idea: make the kind of Japanese food he grew up eating. Not a simplified version, not tourist-adapted. The real thing.
Everything at SAYANG is made from scratch. The broths take time. The chicken for the karaage is prepped to order. The renkon chips are cut and fried in-house. You can taste the difference.
Our StoryRamen worth the detour
SAYANG serves a chicken-based ramen that is lighter and cleaner than the heavy pork-bone broths most people know. It is the style from Kiichi's home region of Japan, and once you taste it, the difference is obvious.
FROM THE KITCHEN
What we are known for
A handful of the dishes guests keep coming back for. Come in and discover the rest.
- 01
Shoyu Ramen
A clear chicken broth with chashu pork, marinated egg, nori, and spring onion. The chef's own favourite.
- 02
Karaage Chicken
Crispy outside, impossibly juicy inside. The dish every table seems to order, and for good reason.
- 03
Renkon Chips
Lotus root sliced thin and fried until golden. Crunchy, light, and very hard to stop eating.
- 04
Chicken Katsu Curry
Panko-crumbed chicken over a rich, homemade Japanese curry sauce. The curry is what makes it.
- 05
Miso Ramen
A deeply savoury miso broth, full and warming, with noodles and toppings to match.
- 06
Agedashi Tofu
Lightly fried tofu in dashi broth with green onion and nori. Delicate and quietly perfect.