Hidden away in the courtyards off Sarayshyk, casual cafe SushiTime has quietly built a reputation for doing one thing exceptionally well: generous portions and an impressively broad selection of rolls. The menu runs from classic, baked and tempura rolls to nearly three dozen signature creations. The Premium selection takes things a step further with rice-free rolls, black-rice variations, generous topping layers and richly textured sauces. If simplicity is more your style, there’s a solid line-up of sushi and maki. And for those who prefer to leave the choosing to the kitchen, the assorted sets bring together the restaurant’s standout combinations in a single order.
Fish That Flies Business Class
Philadelphia Roll: KZT 4,990
Opposite the Presidential Park, More More is a restaurant where the quality of the catch sets the pace. Fish and seafood arrive several times a week from Turkey, Canada, France and Sri Lanka, allowing the menu to evolve with both seasonality and supply. Guests are invited to choose their fish directly from the display, while the live tanks hold oysters and Kamchatka crab.
Where Size Matters
Philadelphia Roll: KZT 4,190
The Raw Bar: Japanese Selection reflects the same confidence in the product. Deliberately concise, it centres on a handful of familiar rolls, alongside gunkan and nigiri. Whether ordered with salmon, tuna, crab, scallop or eel, each is notably generous with seafood.
Asia with an Edge
Philadelphia Roll: KZT 4,990
With its compact dining room and lively summer terrace on Mukhamedkhanov Street, Yakuza takes in flavours from across Asia. Tom yum, handmade gyoza and wok-fried dishes share the menu, but it’s the restaurant’s playful creations that have earned it a following. There’s the deep-fried taco roll, Shawaradelphia — a sushi roll meets shawarma hybrid that quickly became one of the city’s most talked-about dishes — alongside sushi shots served in tubes, grab-and-go sushi lollipops and deep-fried taco sushi rolls. It’s inventive without taking itself too seriously. Traditionalists aren’t left behind. Philadelphia and California rolls sit alongside nigiri, maki and hand rolls, rounding out a menu that comfortably spans both the familiar and the unexpected.
Seafood with an Edge
Philadelphia Roll: KZT 9,800
Japan Through a Traveller’s Eyes
Philadelphia Roll: KZT 5,250
A Global Icon in the Heart of Astana
Philadelphia Roll: KZT 8,900
The only Buddha-Bar in Central Asia has made its home in Abu Dhabi Plaza, bringing one of the world’s most recognisable dining brands to Astana. The menu spans much of Asia, from gyoza, tom yum and dim sum to kimbap, bao burgers and sashimi, all presented with the unmistakable Buddha-Bar style. Sushi plays an equally important role. Alongside classics such as Philadelphia, California and hosomaki are crunch rolls with salmon and mango, as well as more contemporary combinations like scallop with truffle. The approach respects tradition but isn’t afraid to reinterpret it. The space is unmistakable. A monumental golden Buddha dominates the dining room, while every detail reflects the brand’s signature aesthetic. By night, the mood shifts almost imperceptibly: the lights soften, the DJ takes over and Buddha-Bar settles into its familiar role as one of the city’s most atmospheric places to spend the evening.
Over the course of just a few years, Sushiman has evolved from a delivery service into one of Astana’s best-known sushi destinations, with two restaurants across the city. Behind the project is Artem Kozodayev, whose regular trips to Japan bring back far more than inspiration. They have shaped a philosophy rooted in kodawari — the Japanese pursuit of craftsmanship, precision and an unwavering attention to detail. With more than fifty rolls, the menu leans firmly towards contemporary sushi rather than strict tradition. Even the Philadelphia appears in multiple interpretations: classic, signature, baked, with cucumber or with avocado. Playfulness runs throughout the menu. Rolls take their names from Oscar-winning actors and cult-screen characters, from the Hulk with snow crab to the McConaughey with mamenori and mango, and the Demogorgon with tuna and jalapeño. Fried, baked, topped with almonds, filled with chicken or «crazy shrimp”—there is no shortage of variety. Even today’s trends have found a place here, including tube-shaped rolls made for eating on the move.
In the heart of Turan Avenue, Sun Group’s Ryba Pila puts seafood firmly centre stage. When an exceptional catch arrives, preparation often becomes part of the experience, with everything from whole tuna to milk shark expertly carved in full view of the dining room. The sushi menu is concise and confidently familiar, spanning open rolls, sashimi and sushi with salmon, tuna, scallop and more. Philadelphia and California rolls sit alongside hot scallop rolls and shrimp tempura rolls — a classic line-up done well. Elsewhere, the kitchen takes a more playful approach. Hot dogs are filled with octopus tentacles, shawarma comes packed with shrimp and crab, and the house signature — Fishbarmak — reimagines a Kazakh classic for sharing. The raw bar is equally compelling, with salmon and tuna tartares, octopus carpaccio and dorado crudo finished with truffle dressing.
Photos: restaurant websites and social media; Yandex Maps
