Three Japanese

One of just 10 Tasmanian restaurants in the AFR top 500 restaurants in Australia, Three Japanese has been operating in their Battery Point premises since 2014 with a motto of “Everything from Scratch”.

Ken (Norikazu Hirai) and Yasuko Hayashi first met in highschool in Japan in 1997. After finishing school, Ken worked in a restaurant in Japan before coming out to Tasmania on a surfing holiday in 2012. Yasuko first came to Tasmania on a university exchange program and fell in love with the place visiting a further 8 times before finally moving here in 2009. Throughout this period, Ken and Yasuko remained friends and in 2014 they decided to open a restaurant with Yasuko’s partner Yuya who had been a baker in Japan and had graduated from Drysdale.

Fresh ingredients, with a focus on organic, local product is the key to the clean taste and subtle flavours that characterise their food. Only the freshest of fish is used, delivered daily by local fisherman Mark W Eather.

The fish is processed in the traditional Japanese Ikejime method of inserting a spike directly into the central nervous system of the fish as soon as it is caught to prevent the build up of lactic acid and to deliver the flesh in pristine condition to the table.

Complementing the fresh flavours of the food is sake, sourced from their hometown in Japan, making this an authentic and delightful dining experience.


38 Waterloo Crescent, Battery Point, TAS 7004
p: 03 6224 1606
e: This email address is being protected from spambots. You need JavaScript enabled to view it.

Open: Lunch 11.30am to 2.30pm, Wednesday to Saturday
Dinner 5.30pm to late, Wednesday to Sunday