Kokumai means “black rice” in Japanese and is a premium sushi bar operated as a new concept of Japanese restaurant operated with an omakase function. Seating appx. 60 people and serving up premium roll, nigiri, and sashimi with a great selection of wine, sake, and beer. *Omakase: Authentic Japanese omakase menu is implemented. Menus made with fresh seasonal ingredients are prepared by the head chef in Kokumai. **Premium sushi bar: We are operating as a premium sushi bar by using seasonal and superior ingredients.
At the edge of the CBD, in the spectacular 22-hectare waterfront precinct where an old container terminal once stood, discerning foodies can now find some of the city’s best sushi in Barangaroo. Established in 2016, the newest addition to the Zushi restaurant empire is in Sydney’s impressive new harbour foreshore playground. Zushi Barangaroo is both stylish and comfortable, capturing the relaxed style of a typical Japanese bar or izakaya designed by the renowned architect Koichi Takada. We offer premium service complimented with a wide selection of imported beers, Japanese inspired cocktails, and Japanese sake and whisky.Zushi prides itself on using only carefully sourced local ingredients; the freshest vegetables and sustainable seafood where possible and most of the menu is gluten-free. We are open every day for lunch and dinner, serving delectable sushi, sashimi and share plates. And the glorious harbour views are pretty tasty too.
Masuya Restaurant is located in a building, which has been designated as a cultural asset, on O’Connell Street in Sydney. This is the same place as the office of Kanematsu Gosho, the pioneer of Australia – Japan trades, was situated in 1980. Masuya Restaurant opened in 1993, then full renovation was implemented in 2006.The approx. five meters long sushi counter, designed by architect Robert Toland in ‘kabuki red’ with an idea of the stage of kabuki, has since fascinated not only local Australian customers but also various people with different backgrounds.A showcase displays more than 20 different sushi ingredients everyday including locally produced fish, which is purchased on the day. Other carefully selected ingredients are wagyu beef, free-range pork, and seasonal vegetables. Specially designed tableware of Malcolm Greenwood and tables made of Tasmanian Oak is also creating a great atmosphere. Enjoy your time in this amazing space of hospitality.
Yurippi is a Japanese Yaktiori restaurant designed to provide a homely and comfortable atmosphere where locals and visitors to Crows Nest can relax and unwind, while having a good time. The menu is seasonal and will be updated regularly in order to deliver the freshest ingredients throughout the year.
We’re a Modern Japanese restaurant located in Surry Hills. We pride ourselves on serving the best Japanese cuisine in Sydney, prepared by our expert chefs using the freshest local and sustainable ingredients where possible. For those looking for something unique, our Omakase experience is designed to take diners on a culinary journey, highlighting the freshest and most delicious ingredients.We’re your fun neighbourhood Japanese restaurant located on Crown Street in the heart of bustling Surry Hills, Sydney. At Zushi we love our customers and our customers love our relaxed approach, coupled with delicious food, friendly service and dining options in our buzzy restaurant, upstairs mezzanine and open air courtyard. We offer dine in, takeaway, catering and mobile zushi.Zushi is fully licensed and offers an exciting list of cocktails for those who have worked up a thirst. We also love sharing our passion for sake, beer and wines to match your meal.
Serving by our motto, Shinsen (Fresh), a large selection of ingredients that we use are certified organic as we focus on seasonal tastes to leave your palate with an indelible impression. We are proud to say that our Aussie beef come from 100% Organic Fortitude Valley Farm, and our free-range chicken does not have any harmful hormone. We are very meticulous about using only the best of ingredients, even with condiments, such as gluten-free soy sauce and organic miso.
Our Omakase sushi restaurant, guests leave themselves in the hands of chef and receive a meal which is seasonal, elegant, artistic and uses the finest ingredients available while we always respecting Japanese tradition or Japanese Cuisine, continually embraces new approaches and creativity. With the chef's nearly 30 years of experience, we infuse our cuisine with depth and refinement. Furthermore, by carefully selecting seasonal ingredients for our unique, ever-changing menu and emphasizing the use of sustainable ingredients, we aim to provide our customers with the finest flavors. We wholeheartedly welcome our guests and are dedicated to delivering an exceptional sushi dining experience.Our food contains raw and cooked seafood, meats, various shellfish, sesame, dairy and gluten. As the menu is set we cannot accommodate any dietary requirements.
Kobo is the workshop for Hatted Chef, Jacob Lee, a space for him to demonstrate his love for his homeland of Korea, re-engineering regional dishes onto a contemporary platform, incorporating Japanese and Australian influences for a dining experience like no other.A solid marble chef’s table is front and centre, seating 8 guests at a time for an intimate chef's table (meaning “I leave it up to you.”), Chef Jacob breaks the menu down into “Episodes” with each episode featuring a core focus on a culinary moment of his life.Kobo is located in Sydney's new Quay Quarter Lanes, a short walk from Circular Quay station, nestled just behind the historic Hinchcliffe House.
Japanese Izakaya in the heart of Kings Cross / Potts PointYakitori and charcoal grilling specialist. Step into a warmly lit restaurant to enjoy some hot BBQ paired with a glass of cold sake from our carefully curated beverage list. 30 Seconds walk from Kings Cross Station.
Rengaya has been serving YAKINIKU in North Sydney since 1993, making it one of Australia’s pioneering Japanese barbeque restaurants. Now, that tradition is set to continue at its new digs on Miller Street – just a short stroll from the original location – in a much more modern, striking setting.
The new fit-out features bar-counter seats around an open kitchen, red booth seating divided by Japanese-style timber panelling and a hard-to-miss chandelier. There’s also a 20-seat private dining room.
We use only the finest ingredients such as Japanese Black Cattle made in Australia for beef, Sashimi and Seafood fresh from the sea. Rengaya is the restaurant foodies around the country have chosen.
