No.1 The Best Restaurants Byron Bay

At Tokyo Doll, our cuisine is a true celebration of authentic Japanese flavours, meticulously crafted using the finest, sustainably sourced ingredients making us one of the leading restaurants Byron Bay.

As one of the standout restaurants in Byron Bay, we take immense pride in the quality of our fish, selected from trusted suppliers who share our commitment to sustainability and culinary excellence.

Set Menu

Whole Table Only – Minimum 2 people – Priced Per Person – GF & Vegan Options available

Starters

Edamame – Salted or spicy (v, gf) 8/9

Miso Soup – Wakame, tofu & spring onion (v, gf) 6

Corn – Miso-lime butter, 4pcs (v, gf) 14

Raws

Oysters

Natural style (gf) 6.5

Tokyo Style – Passionfruit, white soy & chives (gf) 7

Mixed Sashimi 9pcs/15pcs – Todays freshest fish & seafood (gf) 34/56

Mixed Nigiri 9pcs/15pcs – Chefs selection of nigiri (gf) 34/56

Aburi Tokyo 9pcs/15pcs – Seared nigiri selection – 3 kinds of fish (gf) 37/60

Kingfish Sashimi 6pcs – Truffle Ponzu, jalapeno & pickled cucumber (gf) 29

Salmon Sashimi 6pcs – Mango & sancho pepper, pickled vegetable namasu, jalapeno, coriander & yuzu-koshu (gf) 27

Lunch Specials (12pm - 4pm Only)

Poke Bowl – Wakame, daikon, avocado, greens, pickled ginger & sushi rice (gf) – Salmon 25 – Kingfish 26 – Karaage Chicken 25 – Teriyaki Tofu (v) 23

Seafood Platter (45pp) – A curated selection of fresh nigiri, sashimi, Tokyo style oysters & a kingfish sushi taco (gf)

Lunch Set Menu (49pp) Edamame | Salmon Taco | Karaage Chicken | Yellow Fish Curry | Steamed Rice

MAKI Rolls

Seared Salmon Maki – Raw & seared salmon, avo, teriyaki, scallion (gf) 25

Spicy Tuna Maki – Avo with raw & spicy tuna & spring onion (gf) 26

Tofu Maki – Fried tofu, mushrooms & wakame (v, gf) 24

Chicken Maki – Karaage style chicken, avo & mayo (gf) 24

Seared Wagyu Maki – Avocado, caramelised onion, enoki & yakiniku (gf) 38

Sushi Tacos

Salmon Taco – Raw Salmon, Teriyaki & Avocado (gf) 9

Spicy Tuna Taco – Raw spicy tuna, spring onion & crispy rice (gf) 10

Mushroom Taco – Mixed mushrooms, crispy enoki & wakame (v, gf) 8

Kingfish Taco – Kingfish, teriyaki, pickled onion, avo (gf) 9

Smalls

Tokyo Doll Fried Chicken – Karaage chicken, korean glaze & kewpie mayo (gf) 28

Half Shell Scallops (3pcs) – Katsuobushi butter, finger lime, shio kombu, shiso (gf) 29 + Extra Scallop +9.5

Miso Eggplant – Miso, pickled fungi, sesame & togarashi (v, gf) 22

Steamed Dumplings (4pcs) – Choose your filling, with gyoza dipping sauce: –

Prawn 19 – Vegetable (v, gf) 17

Szechuan Squid – Fried calamari, fresh red onion & yuzu mayo (gf) 27

Mains

Tokyo Yellow Curry – Fresh market fish, mild coconut-kaffir, Japanese pumpkin, greens, herbs & red chilli (gf) 42
– Vegan Tofu Option (v, gf) 32

Mushroom Toban Yaki – Mixed pan fried mushrooms with coconut & black truffle, pak choi & eggplant (v, gf) 34

Beef Jikkuri Niru – 12-hr braised beef cheek, galangal, lemongrass & kaffir curry, toasted coconut, fukujinzuke (gf) 49

Send Noods – Stir-fried, flat rice noodles, asian greens, bean sprouts, spring onion, crispy chilli oil
– Chicken & Onsen Egg 34 – Tofu (v) 29

Sides

Fries (v, gf) 12

Asian Style Seasonal Greens (v, gf) 15

Cucumber Watermelon Salad (v, gf) 15

Wakame Salad (v, gf) 9

Steamed Rice (v, gf) 6

Kids

Karaage Chicken (GF) / with greens & rice / 20

Panko Crumbed Fish / with greens & rice / 18

Baby Avo Roll (V, GF) / 6

Kids Cucumber Roll (V, GF) / 6

Kids Edamame (V, GF) / 6

Desserts

Yuzu Creme Brûlée – With seasonal fruits 15

Ice Cream Mochi – Raspberry or Mango & Passionfruit or Chocolate & Hazelnut 6

Ice Cream Taiyaki – Vanilla ice cream sandwich with azuki sweet red bean & chocolate 8

This menu is best enjoyed shared! Please notify staff of any allergies!

Whilst all care is taken to maintain a cross contamination free kitchen we cannot guarantee that our food is 100% allergen free.

10% weekend & 15% public holiday surcharge applies (v) = vegetarian | (gf) = gluten free

Our Atlantic Salmon is sourced from the pristine waters of Huon Farm in Tasmania, where it is sustainably farmed to ensure unparalleled quality. The Hiromasa Kingfish comes from Spencer Gulf in South Australia, known for its rich flavour and firm texture, making it a prized ingredient in our dishes. For our tuna, we use sashimi-grade Yellowfin, wild-caught between Coffs Harbour and Fraser Island, further elevating the dining experience at one of the finest restaurants Byron Bay.

These top-tier ingredients are the foundation of our menu, delivering the bold, umami-rich flavours that define Japanese cuisine and solidify Tokyo Doll’s reputation as a standout among restaurants Byron Bay.

At the heart of our culinary philosophy is the art of dry-ageing fish, a traditional technique that enhances the natural characteristics of the fish by meticulously controlling moisture and humidity levels. As the fish ages, its flavours deepen, and the flesh becomes firmer and more concentrated. The result is a superior texture and taste, free from any unwanted fishiness, making it ideal for our signature sashimi, a dish that sets us apart from other restaurants Byron Bay.

In our kitchen, we honour the integrity of each fish by carefully selecting the appropriate cut for every dish. The top loin, renowned for its tenderness, is perfect for sashimi, offering a soft, delicate bite. The bottom loin or belly, with its higher fat content, is used for nigiri, tataki, or spicy tuna, providing a richer, more robust flavour. This attention to detail is what makes Tokyo Doll a must-visit among restaurants Byron Bay.

Beyond sashimi, our menu delves into the depth of Japanese cuisine with dishes like Maki Rolls, Sushi Tacos, Yellow Fish Curry, and Wagyu Tataki. Each dish is a testament to the precision and attention to detail that define our approach to Japanese cooking at Tokyo Doll, further solidifying our position as one of the top restaurants Byron Bay.

Checkout our extensive Drinks menu.

Restaurants Byron Bay, Tokyo Doll.

At the heart of our culinary philosophy is the art of dry-ageing fish, a traditional technique that enhances the natural characteristics of the fish by meticulously controlling moisture and humidity levels.