Matkim

Matkim is a Korean omakase restaurant in the Sydney Place dining precinct, with just eight seats and an innovative approach blending Korean tradition and culinary evolution.

Behind the counter in Matkim’s open kitchen, executive chef Jacob Lee (Kobo, SOOT, Tokki) is drawing from his heritage in Korea’s Jeolla province, cooking lessons from his grandmother, and experience in modern Australian and Japanese restaurants across Sydney.

"In our kitchen, every dish tells a story," he says. "We're not just preparing food; we're weaving a narrative of Korean culture, history, and tradition with every ingredient we choose."

Lee shows a steadfast commitment to certain Korean ingredients, importing unique elements like gamtae seaweed from his home province, and Jeju Island-grown mandarins (sweet from the volcanic soil), with fire also playing a significant role on the menu’s profile.

“Our philosophy is deeply rooted in the elements of air, fire, earth and water, mirroring the trigrams of the Korean flag,” says Lee.

While it's delivered omakase style, placing all guidance in the hands of the chef, a menu might offer yukhoe tangtangi (beef tartare with live octopus), abalone sotbap (abalone with abalone liver rice), or Western Australian marron with a crab soybean (doenjang) foam.

Matkim’s omakase experience comes in at $259pp; note that dietary restrictions cannot be catered to.

Now check out Sydney's best omakase restaurants, or best Korean restaurants.

Image credit: Matkim | Supplied

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