Taiwanese operator Max Wang is set to open Edinburgh’s first Japanese-fusion izakaya restaurant for his second site in the city.
Wang, who grew up in Taiwan and learnt the art of sushi-making under Andy Matsuda at the Sushi Chef Institute in California, opened Yamata in Edinburgh’s Tollcross in 2018.
He will follow that with Nishiki, opening in August in Edinburgh’s West End. Launching at 151-155 Morrison Street, the 40-cover restaurant will also feature one of Scotland’s first sake-dedicated bars.
The drinks menu will be built around the Japanese beverage, with food inspired by izakaya-style dining. Nishiki will offer an all-day dining menu, with a focus on sharing plates and authentic Japanese flavours. A variety of izakaya-style small plates will include freshly hand-rolled sushi and a selection of grilled dishes.
Wang said: “With Nishiki, we wanted to create something new for the city. We’ve visited lots of izakayas during our trips to Japan and really wanted to bring the concept to Edinburgh. We have designed the space to be welcoming for everyone – a bright, communal environment where people can come together to enjoy fantastic food and drinks.”
