Sushi lovers know their favourite meal is more than just food. It's a way of life, and an addictive one at that. But who among them hasn't yearned for something fresher, newer and more exciting than the ubiquitous salmon, tuna or prawn fillings?

Think rare ostrich fillet in a salad of Asian greens with tempura calamari and spicy miso dressing. Or maki filled with kobe beef or seared foie gras. This is just the tip of the creative iceberg.

Alongside Geisha's already superb traditional sushi made with the freshest ingredients will be crayfish mango rolls, Alaskan shell crab rolls, seven-spice ostrich tempura, seared mackerel with pickled daikon and avocado, and spicy abalone rolls with ginger, chilli, avo and caviar.

Michelin-star Irish chef Conrad Gallagher has introduced fusion sushi to ensure Geisha Wok & Noodle Bar remains firmly at the forefront of global food trends.

Geisha's fusion sushi is first in Cape Town
Unsurprisingly, fusion sushi is extremely popular in Japan as well as most modern cities like Sydney, New York and London.

The first in Cape Town to take it to this level, Geisha's menu is the culmination of months of work and research with chef colleagues, regular customers, foodies and sushi lovers who tasted, sampled and gave valuable input and suggestions.

The sushi menu at Geisha Wok and Noodle Bar complements Asian-style tapas and more than 30 wok and noodle dishes, combined with a large selection of handpicked wines, and a large sake wine list.