Spring is in the air and summer is just around the corner. A new season has arrived at Kazan with the launch of our Spring / Summer menu.

The new dishes bring a lighter, brighter expression to Kazan’s modern Japanese cooking, combining seasonal Australian produce with Japanese technique and fresh, vibrant flavours.

And what better way to welcome the warmer months than with a Japanese twist on an Australian summer favourite? Our take on “prawns on the barbie” sees Jumbo Yamba King Prawns cooked over the Robata and served with kimizu and arima sansho, bringing together the sweetness of Australian prawns with the depth and gentle spice of Japanese flavours.

Fresh seafood continues across the new additions. The Tuna Tacos pair tuna with black pepper dressing, orange zest and red shiso for a fresh take on one of our favourites, while the Seafood Ceviche combines tiger’s milk and ponzu jelly with Spanish onion and celery.

The season carries through to dessert with Warabi Mochi, served with wasanbon pudding and soy caramel ice cream, alongside the Earl Grey Tiramisu, where kanten jelly and Japanese coffee syrup meet cocoa sponge and a dusting of cocoa.

Led by Executive Head Chef Shinya Nakano, the Spring / Summer menu continues Kazan’s approach to Japanese dining, grounded in Japanese technique while embracing seasonal produce and contemporary influences.

As Sydney warms up for summer, we look forward to welcoming you to 25 Martin Place to discover the new season at Kazan.

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