Sydney’s omakase era is in full swing—the immersive Japanese chef’s table-style dining experience seems to be having a major moment in 2022, with a suite of new omakase opening across the city in recent months. Besuto is among this new crop of omakase—and it’s one of the best too (fittingly, its name translates to “best”).
Hidden above the new Quay Quarter Lanes foodie precinct at Circular Quay, enter Besuto via the glowing red foyer, decorated with a Kuniyoshi-inspired mural by Australian artist Lisa King. Take the tiny elevator to the first floor, where you’ll find a small Japanese zen garden. Beyond some printed Shoji curtains is Besuto’s 12-seat omakase, designed in tribute to Japanese design principles. From the glowing whisky cabinet to the stunning bespoke centre dining table, and enormous Japanese lantern—you’ll feel as though you’ve been transported direct to Tokyo.
Here, you're in for an intimate 20-course experience, designed by chef Hirofumi Fujita (Hiro). 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 scallop, Anago eel, and heaps more. We were also very fond of the palate-cleansing yuzu sake sorbet.
To drink, you'll be wooed with premium sake like Dassai Beyond and Seven Junmai Daiginjo. There's also an edit of Japanese whisky and a neat wine list ticking off Chablis, Pinot Noir, Chardonnay, and Gruner Veltliner.
Behind Besuto is chef and restauranteur Joel Best (Bondi's Best Seafood) and Finnish celebrity chef Tomi Björck—and the pair have created an intimate, immersive experience that's both thrilling and relaxed.
“Bondi’s Best was always heavily inspired by Japanese seafood traditions, so it’s great to be able to elevate that into a restaurant format and continue the long-standing working relationship between myself and my Japanese Chef Hiro," Best explains. "Besuto offers the perfect canvas for Hiro to really get out of the box, and show off his world-class artistry, in a way he could not in the previous venue.”
Besuto offers two sittings, Tuesday - Saturday, 5.30pm and 8.15pm. Lunch is available on Friday and Saturday at 12.30pm. Lunch is available on Wednesday and Thursday by request.
Image credit: Kitti Gould