Moku

Joining Sydney’s collection of Japanese venues offering an omakase, Moku serves a unique blend of Japanese techniques and native Australian ingredients in a heritage sandstone building in Darlinghurst.

Chef Ha Chuen Wai, who brings experience from leading Sydney Japanese restaurants including Sushi E and Sokyo, prepares the $268pp 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.

There's also an a la carte dinner menu (available Tuesday–Saturday), offering the likes of Wagyu carpaccio with truffle oil, hibiscus teriyaki sauce and enoki, buckwheat okonomiyaki with cabbage, prosciutto and wattleseeds, and eggplant and miso dengaku with saltbush furikake.

At lunch, a smaller selection of a la carte dishes is joined by mixed chirashi bowls ranging from eel to a deluxe bowl packed with Wagyu, Mount Cook salmon, scallop, kingfish and more.

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, with a 90-minute, $95pp bottomless highball brunch on Saturdays also in the mix.

Image credit: Moku

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