Following a raft of new omakase openings in Sydney, this decadent style of Japanese dining has become hugely popular—evidenced by month-long waitlists and the sheer volume of restaurants adding omakase to their menus. The prices may seem steep, but accurately reflect the seasonal produce used and level of service that make omakase so uniquely special. The small number of patrons—typically between six and 12—is more about intimacy and shared experience than about exclusivity.
One man who knows the value of the product used for omakase better than most is Pyrmont fishmonger and supplier to some of the best omakase chefs in town, Narito Ishii. "The fish decides the quality of the restaurant," he tells us about the competitive nature of his daily auctions. "It's quite hard to get some products—that's why some fish prices have gone crazy."
According to the Kagoshima-born fishmonger, profit is hard to come by for omakase-specific restaurants. They not only battle for the freshest, best quality produce and pay prices like $200/kg for tuna toro, aka "the king of sushi", but they only serve the very best part of each fish.
This almost spiritual, exclusive dining experience is like no other—these are the best omakase restaurants in Sydney.
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Sokyo
Level G, 80 Pyrmont Street, Pyrmont
Image credit: Sokyo
Already nominated as one of Sydney's best Japanese restaurants, a spot at Sokyo's six-seat omakase counter isn't easy to come by, with bookings opening on the first of each month for available bookings up to 3 months in advance, and around 900 people joining the ballot to score any remaining seats.
The sought-after menu (running at $300 for up to 23 courses) is a masterclass in letting incredible seafood speak for itself, with a horde of chefs working away in front of you to deliver perfection in its most refined form as sashimi, classic nigiri, hot bites including tempura, and artistic seasonal desserts.
the details
Serves omakase: Monday–Thursday, 5.45pm
Cost: $300pp
Book: Online, bookings open on the first of each month
R by Raita Noda
2 Baptist Street, Wunderlich Lane, Redfern
Image credit: R by Raita Noda | Supplied
Carrying on the legacy of Raita Noda's Chef Kitchen, R by Raita Noda is a sleek new venture at Wunderlich Lane. The $280pp menu is a three-hour-long open kitchen performance, featuring a 10-course degustation including aged Bass groper with radish sprouts, Tasmanian sea urchin with cuttlefish ravioli, and aged wild bluefin tuna.
Feeling thirsty? Their wine and sake pairings come in at $180-$240 a head, showcasing renowned international regions and small, independent producers. With only fifteen seats available nightly, this is the ultimate exclusive omakase experience that you won't have to wait months to get into.
The details
Serves omakase: Tuesday-Saturday, 7pm–11pm
Cost: $280pp
Book: Online
Ora
8 Danks Street, Waterloo
Image credit: Ora
Behind a revolving door on Danks Street in Waterloo, Ora is three venues in one, housed within an enormous warehouse space. In the centre, a long stretch of marble makes up the sushi and raw bar; towards the back, a Japanese cocktail bar with velvet lounges and a canopy of twinkling lights; and to the right, a 10-seater kaiseki omakase helmed by former Sushi E chef, Nobuyuki Ura.
The omakase was designed by Ura himself and is a multi-course spectacular, beginning with "hassun"—a Japanese-style tapas that features delicate snacks like tofu dengaku kinome miso and puffer fish tempura with truffle salt. From there, you'll be treated to dishes like a charcoal-grilled alfonsino with wakame and yuzu, plates and plates of sashimi and tempura diced and prepped before your eyes, akadashi miso soup, and a particularly special dessert featuring nerikiri, raspberry icecream, and green tea.
the details
Serves omakase: Wednesday–Friday, 6.30pm
Cost: $250pp
Book: Online
Sushi Oe
16/450 Miller Street, Cammeray
Look no further than Sushi Oe if you're looking for the ultimate experience of incredible food and intimate dining. Under the craft of chef Toshihiko Oe, the small Cammeray restaurant only sits six people. You can expect a 30+ course degustation ($250), heavily featuring carefully crafted sushi.
To avoid long waitlists and keep a level playing field, Sushi Oe takes monthly bookings via text message, announced on their Instagram. Make sure you check regularly and be quick with a text to secure a spot.
the details
Serves omakase: Tuesday-Saturday
Cost: $250pp
Book: Monthly bookings taken via text message (0451 970 984)
Besuto
3 Underwood Street, Sydney CBD
Image credit: Besuto
Besuto occupies a dimly lit underground space, providing an intimate, moody backdrop for a full-on feast.
Here, you're in for a 15-course experience, designed by chef Michiaki Miyazaki. As with any omakase, the menu changes based on the best produce available—but regular highlights at Besuto include miso-marinated Glacier 51 toothfish, toro with N25 Caviar, and a particularly impressive steamed egg custard served with uni (sea urchin). The sushi and sashimi course is just as divine, ticking off Hokkaido scallops, Anago eels, and heaps more.
the details
Serves omakase: Dinner: Tuesday–Saturday, 5.30pm and 8pm; Lunch: Friday–Saturday, 12.30pm
Cost: $250pp
Book: Online, bookings open on the first of each month for the following month
Kisuke
50 Llankelly Place, Potts Point
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 feast, 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.
the details
Serves omakase: Tuesday-Saturday, 5.30pm–10.45pm
Cost: $220pp
Book: Online, bookings open the first of each month for the following month
Haco
02/21 Alberta Street, Sydney CBD
Image credit: Haco | Instagram
Housed within a concrete cube at the Surry Hills end of the CBD, Haco is a first of its kind in Sydney where the sheer theatre of deep-dried deliciousness takes centre stage ("haco" translates to "theatre"). Fresh from the same team that brought us Chaco Bar above (chef Keita Abe and ex-Sasaki head chef Kensuke Yada), Haco is a pint-sized 12-seat omakase dedicated almost entirely to tempura.
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. The classic tempura omakase is hosted on Fridays and Saturdays, and the signature omakase is available Tuesday through Saturday.
the details
Serves omakase: Lunch: Friday–Saturday; Dinner: Tuesday–Saturday
Cost: Lunch: $46–$59pp; Dinner: $180pp
Book: Online
Kuon Omakase
2/58 Little Hay Street, Sydney CBD
Darling Square's Kuon Omakase is an absolute must-try. Behind its giant sliding entrance door, the small restaurant's sleek and modern wooden design revolves entirely around the chef's station. Executive chef Kideaki Fukada offers an ever-changing menu of 20+ courses ($230pp) to the small number of lucky guests that features an eclectic assortment of dishes. Keep an eye on their socials, with reservations made available the first Tuesday of each month for the one following. Once available.
the details
Serves omakase: Tuesday–Thursday 5.30-10.30pm; Friday–Sunday 12pm-10.30pm
Cost: $230pp
Book: Online, bookings open the first Tuesday of each month for the following month
Moku
163 Crown Street, Darlinghurst
Image credit: Moku
In a two-level, heritage sandstone building, Moku serves a unique blend of Japanese techniques and native Australian ingredients. Chef Ha Chuen Wai—who brings experience from Sushi E and Sokyo—prepares the $288pp omakase on Wednesday and Thursday evenings for just six guests per seating, which are available at 5.30pm or 8.15pm. Dishes change regularly, but feature the best of seasonal seafood in a typical omakase structure.
To complement Wai’s menu, artisan cocktails by mixologist Charles Chang (formerly in the top 100 of Diageo’s World Class Competition), saké and plenty of Japanese whiskies are on the drinks menu, including a selection of highballs.
the details
Serves omakase: Wednesday–Thursday, 5.30pm or 8.15pm
Cost: $288pp
Book: Online
Yoshii's Omakase
Crown Sydney, Level 2/1 Barangaroo Avenue, Barangaroo
Image credit: Yoshii's Omakase
With a $380pp price tag, we're definitely talking about the more boujee end of the scale here. But the 10-seater dining experience inside Crown Sydney's Nobu is worth every cent. With 38 years of experience, chef Ryuichi Yoshii is at the top of his game as a master of sushi, showcasing the best seafood.
The elegant and intimate dining space places you right in front of Yoshii as you pair bite-sized delights with wine and sake. Keep an eye out for Yoshii's signature saikyo miso-marinated toothfish, and shiitake mushrooms smoked in cedar. Bookings are released monthly at the start of each month.
the details
Serves omakase: Tuesday-Thursday 6pm-11pm, Friday-Saturday 6pm or 8.45pm sessions
Cost: $380pp
Book: Online, bookings released on a monthly basis
For more amazing Japanese restaurants in Sydney, head over here.
Image credit: R by Raita Noda | Supplied