Kuon Omakase

Step inside Kuon Omakase and you’ll quickly forget you’re in the heart of Sydney’s Haymarket. A luxury 11-seater fine dining Japanese restaurant that transports guests directly to the charming backstreets of Osaka, Kuon Omakase is where culinary heavyweights and hard-core Japanese cuisine fans choose to dine.

Importing premium seafood ingredients from Japan, including uni (sea urchin), eel and tuna, Restauranteur Kenny Lee and Head Chef Hideaki Fukada serve up an authentic 20-plate degustation for $230 per person across both lunch and dinner sessions—and with often a three-month long wait for a seat, you know they’re doing something right to maintain that kind of hype years after opening. From melt-in-your-mouth bluefin tuna sashimi and tempura uni to caviar and sake, the seasonal menu is everything you’d expect—and more—from an award-winning omakase. 

When it comes to the fit-out, Kuon takes a minimalist and traditional approach to Japanese decor. The timber-clad restaurant appears understated but upon closer inspection, you’ll quickly realise that each and every inch of the tiny but triumphant space is expertly crafted with architectural intent. 

Watch on in awe as the team freshly prepare your bite-size dishes right in front of you. Crafted with origami-style precision and dedication, it really is a dinner and a show deliciously rolled into one.

Image sourced: Instagram.