16 Of The Best Japanese Restaurants In Sydney Right Now

By Sammy Preston
25th Oct 2021

A plate of sushi served in a cloud of dry ice.

Sydney’s Japanese food scene has always been alive and well, but these days it’s absolutely thriving.  

Whether you’re salivating over sashimi, searching for saké or needing nigiri, Sydney’s inner-city suburbs are peppered with authentic, new world and fusion-style Japanese restaurants to satiate your taste buds. From Surry Hills to Potts Point and down the pebbled alleyways of The Rocks, here are 16 of the best Japanese restaurants in Sydney.



After decades of training and working in kitchens around the world, from Tokyo and Amsterdam to London and Sydney, chef Yusuke Morita finally settled in Potts Points to open up Kisuke in 2020. Teaming up with his wife, Mirota's restaurant offers just six seats for a genuinely intimate sit down omakase dining experience ($200), showcasing a lifetime of passion for and experience with traditional Japanese cuisine. Expect soups, sashimi, grilled and steamed dishes, as well as plenty of sushi to pair with sake and whisky. Keep an eye on their Instagram and book online here.

Nobu Sydney


Hidden within the glittering Crown Sydney tower at Barangaroo, Sydney's very own Nobu is a spot to sample the famous fine-dining Japanese dreamt up by legendary chef Nobu Matsuhisa. For the unacquainted, the world-renowned chef kicked off his career studying Japanese cuisine at Matsuei before shifting to Peru to open his own sushi bar. Here, he found inspiration in the local culture and native Peruvian ingredients, developing an entirely new spectrum, which is now called “Nobu style”. 

There are now 42 Nobu restaurants around the world, and Sydney is the third Aussie iteration (Melbourne and Perth beat us to it). At Nobu Sydney, you'll get to try iconic dishes like black cod miso and yellowtail jalapeño, alongside some fresh ideas like pan-fried scallops with yuzu truffle and lobster tempura with tamari honey, with the menu divided into "Nobu Classic" and "Nobu Now". Running the show in Sydney is head chef Harold Hurtada and head sushi chef Sanghhyeop Kim, and, if you're keen to get the full Nobu experience, we highly recommend going all-in with the Omakase menu, a seven-course experience you'll savour for weeks, and months, and years to come.

Pro tip? You'll want to plan your Nobu night well in advance—the restaurant has been booked out for months. Oh! And make sure you order the "whisky cappuccino" for dessert. 

Chaco Ramen And Chaco Bar

Darlinghurst And Potts Point

Based on the yakitori restaurants in Fukuoka, Japan, Chaco Bar in Darlinghurst is home to some of Sydney’s best ramen. That might sound like a strong claim, but ask around, and the consensus is that this Darlinghurst den is serving up the best in the biz. As for what makes Chaco such a unique place to dine, director Keita Abe says it’s “because of the amount of thought and care we put into everything we do. From the menu to décor—Chaco represents Japanese culture in a way that is true to itself and doesn’t try to be anything else.” 

A little further east, sister venue Chaco Bar Potts Point doesn't serve broth. Instead, the Potts Point outpost specialises in Yakitori dining, meaning chargrilled skewers are the main event. On the sticks, you’ll find everything from chicken, lamb, and pork, to ox tongue, hearts, and gizzards meaning nothing is wasted and everything put to good use. Dishes are cooked over cherry blossom charcoal and basted in Japanese seasonings giving them a rich, smoky flavour. The sake here is bought from an endless rotation of small, family-run makers in Japan, packing out their extensive drinks list of shochu and whisky. Excellent stuff all round. 



Fresh from the same team that brought Sydney Chaco Bar and Chaco Ramen above (chef Keita Abe and ex-Sasaki head chef Kensuke Yada), Haco is a pint-sized 12-seat omakase dedicated almost entirely to tempura. Housed within a concrete cube at the Surry Hills end of the CBD, it's a first of its kind in Sydney where the sheer theatre of deep-dried deliciousness takes centre stage ("haco" translates to "theatre").

At Haco, you're in for a relatively vague set menu of 20 bite-sized dishes—kept vague because chef Yada likes to really move with what's in season. Expect to sample lightly battered king prawn, lotus root, and—for dessert—banana, alongside braised pork belly, kombu-cured lobster, and bonito sashimi, while you sip sake, Japanese beer, and house-made umeshu and yuzushu. Haco is a super special experience—though you'll want to plan your trip. Being a super small spot, it books out months in advance!

Kaiza Izakaya


From former Chuuka chef Jason Nguyen, Kaiza Izakaya fits in with its Enmore Road neighbours with a relaxed, casual fit-out and a BYO license. Though Kaiza Izakaya might look the part, the menu really does set it apart from your run-of-the-mill Newtown Japanese joint. Dip into Nguyen's polished take on izakaya favourites like silken tofu in ankake broth, a colourful sashimi platter, spicy pork udon, and gyu don with kombu dashi and teriyaki.

But it'd be a crime to leave without trying Nguyen's more experimental fusion dishes. Like the wagyu nigiri with crispy rice, kizami wasabi, and cured egg yolk. It's a brilliant balance of flavours and surprising textures wrapped into one surprising parcel. The crispy deep-fried eggplant is another of our favourites, with a light crunch, oozing centre and dressed in sweet black miso, chives, and furikake. The blue swimmer crab fried rice with prawn floss is hearty and filling; as is the grilled broccolini with truffle miso and roasted almonds, and the rich lamb cutlets with garlic yuzu kosho and yuzu miso. 

Bar Ume

Surry Hills And Barangaroo

When you think of Japanese food, burgers rarely come to mind. Yet here we are, lining up to get a table at Bar Ume, which features a menu full of Japanese-meets-American-style burgers. There’s the signature Ume Burger with wagyu mince sauce, the fish katsu burger with Japanese tartare sauce, and even a concoction with bacon. Wash it all down with an ice-cold Asahi and you’ve found yourself your new favourite neighbourhood burger joint.



According to co-owner Alan Wong, “Every element of Kuro is driven by innovation and precision, from the seemingly understated interiors layered with intricate detail and ambience through to the menu uniting familiar Japanese flavours with stellar Australian produce. It’s one of those venues that continues to surprise and delight with every dining experience”, and anyone who’s been would agree. In the morning, Kent Street’s Kuro offers house-roasted coffee and baked treats, before fusing

Australian ingredients and Japanese techniques for their delicious dinner service. It’s also impossible to not mention the incredible architecture and design of the space, with 56 illuminated oak beams framing the room from floor to ceiling. Pretty impressive stuff.



There are no two ways about it: Tetsuya’s is a Sydney institution. It’s been offering high-end Japanese food with a French twist to locals and tourists for thirty years, and it’ll likely continue to do so for another thirty. For the last 19 of those years, Tetsuya’s kitchen has sat in a refurbished heritage-listed site on Kent St, serving a unique degustation menu based around natural seasonal flavours for $240 per person. And once that famous confit of ocean trout hits your buds, you’ll understand why it’s worth every penny.



Once you enter this shiny-black-fish-scale-walled-Japanese-inspired-restaurant, (say that three times) the only thing you’re going to worry about is whether you ordered enough sashimi. Add some tempura and high-quality meats cooked over the robata grill, and you’ve got yourself a feast fit for Tokyo.


Surry Hills

When we asked the good folks at Toko to explain their vibe, they said that “Toko is a feeling, a flavour, a family. Japanese dining and Izakaya-feeling. Food for your mood. A place you want to be.” And honestly? That is such a vibe. A curved wall and ceiling made entirely of wood set the scene inside this Surry Hills eatery, where Australian seafood takes centre-stage and sharing is celebrated. Sushi aside, Toko also cooks up some of the best wagyu beef in town, with an impressive wine list to boot.

Cho Cho San


Inspired by the lively drinking culture they witnessed while visiting japan, owners Jonathan Barthelmes and Sam Christie sought to bring the izakaya style of dining to Macleay Street in Potts Point. At Cho Cho San, the colour palette is neutral and considered, with a long stone dining table beckoning you to take a seat. The menu is as intriguing as it is mouth-watering, and though everything is worth trying, you shouldn’t leave without sampling the wagyu sirloin with mustard and wasabi. Or the charcoal chicken with sansho pepper. Or the prawns with kombu butter. Or the now-iconic matcha soft serve. Actually, we could be here for a while.

Izakaya Fujiyama

Surry Hills

If you’re looking for a cool, calm and collected spot to snack on sushi and sake, head to Waterloo Street in Surry Hills. This hatted Japanese restaurant changed ownership earlier this year, with Kenji Maenaka selling it to Koji Shibata—but rest assured, it’s still in good hands. Dimly lit with sake-lined walls, Izakaya Fujiyama exudes an authentic Japanese Izakaya vibe while boasting a warm and inviting atmosphere. Menu must-haves include the wagyu cheek buns and tsukune skewers, and if sake isn’t your thing, ask to see the Japanese whiskey list.

Nikkei Bar And Restaurant

Surry Hills

Without wanting to give too much away, Nikkei Bar and Restaurant is all about Nikkei food.  Nikkei is the cuisine of the Japanese-Peruvians that dates back to the late 1890s. At this comfy and cosy spot on Commonwealth St, everything is made to be shared—which could be problematic once you taste the beef short rib with miso and garlic corn puree or the southern calamari with salsa criolla and roasted banana. Yep, you’re definitely going to want to keep those to yourself.

Saké Restaurant And Bar

The Rocks, Double Bay, Manly

Down the pebbled laneways of The Rocks, on the wharf at Manly and at Double Bay's impressive Intercontinental Hotel, you’ll find Saké Restaurant and Bar, a fine dining option known for its unique spin on traditional Japanese flavours. Loud, bustling and always busy, Saké offers incredible sushi and nigiri, made with seafood so fresh it’s almost flipping on the plate. But it's Saké’s spectacular desserts that really have people talking, most notably—a coconut cream "dragon egg" and miso caramel chocolate fondant that once tasted, can never be forgotten.

Coming Soon: Bay Nine Omakase


Due to open in November 2021 at the Campbells Cove waterfront dining precinct in The Rocks, Bay Nine will be an ultra-intimate 10-seater dining experience at the bar, led by one of Sydney's youngest omakase head chefs, Tomohiro Marshall Oguro. Dishes in the personalised omakase experience will be adapted to the customer as well as what's in season. You might sample things like cured and cold smoked Victorian high country king trout sushi, Wagyu sukiyaki with sea urchin, and Tokoroten—a Kansai-style dessert, made with hand-pressed agar-based jelly noodles with dark sugar syrup. 

Now, for more incredible Japanese dining, check out Sydney's best omakase restaurants

Image credit: Sake, Crown Sydney, Jude Cohen, Haco, Leigh Griffiths, Bar Ume, Megann Evans, Tetsuya's, Sokyo, Toko, Cho Cho San, Daryl Kong, Nikkei, Saké

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