New hub for Japanese food lovers opens in heart of Birmingham development

A new restaurant dedicated to providing quality Japanese food and drink mixed with Scandinavian hospitality has opened its doors in the centre of Birmingham.

Sticks’n’Sushi has opened the doors to its first restaurant in the city at Three Chamberlain Square, in the heart of the new Paradise development.

The restaurant, which combines Japanese culinary craftsmanship with Danish hospitality, offers everything from sushi and sashimi to sticks hot off the grill, inventive cocktails and an extensive sake collection.

Designed by award-winning Danish architects OEO Studio, the restaurant combines the brand’s signature Danish design approach with Japanese references using timber and structural rhythm.

With double-height windows across the length of the building, a distinctive sculptural wooden structure creates intimate dining areas alongside more social spaces, offering different ways to enjoy the restaurant.

A dedicated private dining room seating up to 10 provides a stylish setting for celebrations, special occasions and groups, while an adjoining terrace offers al fresco dining.

The expansive menu includes signature favourites and newer dishes, from grilled sticks to plant-based options.

Guests can mix and match their favourites à la carte or opt for one of the restaurant's set menus, bringing together a selection of dishes for the full Sticks’n’Sushi experience.

Highlights include Beef Tataki, served with miso aïoli, truffle ponzu and Jerusalem artichoke crisps; and Temaki Setto, a DIY sushi roll experience with lobster, wagyu tartare and avocado.

Newer arrivals come in the form of Ebi Sando and Wasabi Caesar Salad alongside rolls of Soft Shell Crab with masago, spicy sauce and chives and Maguro Aburi Nigiri, seared yellowfin tuna finished with garlic butter, parmesan and truffle dust.

From the grill, there are dishes including kushiyaki such as Gindara No Miso black cod, and newcomer Momo Karaage combining chicken karaage with wasabi Caesar and daikon cress.

There are also plenty of plant-based options including salads and Imo Yaki, a grilled stick featuring sweet potato with coriander cress, soya sesame and teriyaki.

Another big feature is the drinks list by Head of Bars and Sake Sommelier Vicky Vecchione, spanning sake, Japanese teas, cocktails, premium spirits and beer.

Cocktail favourites include the Yuzu Seltzer, which is Haku vodka, shochu, yuzu and botanicals, and the Hibiscus Margarita, made of hibiscus mezcal, tequila and hibiscus syrup.

There’s also a Japanese Rice Lager, brewed in collaboration with Danish brewery Mikkeller.