Chef Tetsuhiko Namba learned the traditions of Japanese food in Tokyo, and travelled the world before applying the wisdom of his craft here, by the harbour in Newcastle. At his Honeysuckle restaurant he has joined forces with son Taiyo and Chef Chris Schofield to create a rich series of wonderful collisions.

If you dare, sit at the teppanyaki bar, be dazzled by the deft-handed chef and delicious scents of seafood and meats sizzling. Or, relax in our alfresco area and enjoy the sea breeze, or in the warm design at a comfortable table inside.

Modern Take on Traditional Japanese Food