FOR THE FOODIES Executive chef Jacob Lee’s impressive culinary career spans the globe, with past appointments in New York and Seoul. Currently leading the kitchen at North Sydney newbie Miji Bar & Grill, he is combining Australia’s top-tier produce with the bold flavours of Japan, crafting a menu that highlights innovation and tradition in equal measure. Here, we chat with him about all things Izakaya... Jacob! Your career has been golden. What have been the highlights? While awards and achievements have been memorable, the most fulfilling moments have been when I received the call that we had earned a Michelin star for the first time as a head chef (Tartine Bakery in New York). It confirmed that the path I had been following was not wrong. Michelin itself may not be the ultimate goal, but it served as a pivotal moment that allowed me to move forward with even greater clarity and confidence in my direction. And now you’re at the newly opened Miji Bar & Grill. What is Miji bringing to the table? Miji aims to create a space where guests can feel both comfort and warmth through our food and atmosphere. We offer a mix of traditional Izakaya dishes along with creative interpretations inspired by Izakaya flavours, ensuring a diverse and exciting dining experience. 5 Minutes with Jacob Lee Executive Chef of Miji Bar & Grill, Sydney Ellen Café & Eatery It is a small cafe, but they do wonderful food - and I’ve heard their chef has had experience working across venues including Tetsuya, Rockpool and Cedrics. Jacob Lee’s Three Favourite Eateries in Sydney 1. 3. For those not in the know, what’s an Izakaya and what makes it stand out? An Izakaya (居酒屋) is a type of Japanese gastropub where people gather to enjoy drinks alongside various small, shareable dishes. It’s a casual dining establishment, similar to a Western pub or a Korean pojangmacha, but with a stronger emphasis on food. How does this recipe reflect what Miji is about? The eggplant dish represents Miji’s approach to food—intuitive and well-balanced. The crispy texture of the batter, the umami depth from the house-made teriyaki sauce, and the touch of aged balsamic vinegar for acidity and subtle sweetness make this dish stand out. 153/18 huntley st alexandria @ellen_cafe Ellen Café & Eatery 2. Sang by Mabasa A place that delivers flavours even more authentic than some spots in Korea. I usually cook Korean food myself, but when I want to enjoy an original, well-prepared Korean meal made by someone else, this is where I go. 98 Fitzroy Street, Surry Hills @sangbymabasa Sang by Mabasa Anita Gelato A recent favourite discovery. I’ve always enjoyed seeking out the best ice creams and desserts on my days off, and Anita offers flavours and combinations that I love. Their yogurt is also excellent. Various locations across Australia @anitagelato_australia Anita Gelato @miji.bar.grill miji.com.au Miji Michelin itself may not be the ultimate goal, but it served as a pivotal moment that allowed me to move forward with even greater clarity and confidence in my direction.
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