Hidden within the glittering Crown Sydney tower at Barangaroo, Sydney's very own Nobu is a spot to sample the famous fine-dining Japanese dreamt up by legendary chef Nobu Matsuhisa.
For the unacquainted, the world-renowned chef kicked off his career studying Japanese cuisine at Matsuei before shifting to Peru to open his own sushi bar. Here, he found inspiration in the local culture and native Peruvian ingredients, developing an entirely new spectrum, which is now called “Nobu style”.
There are now 42 Nobu restaurants around the world, and Sydney is the third Aussie iteration (Melbourne and Perth beat us to it).
At Nobu Sydney, you'll get to try iconic dishes like black cod miso and yellowtail jalapeño, alongside some fresh ideas like pan-fried scallops with yuzu truffle and lobster tempura with tamari honey, with the menu divided into "Nobu Classic" and "Nobu Now".
Running the show in Sydney is head chef Harold Hurtada and head sushi chef Sanghhyeop Kim, and, if you're keen to get the full Nobu experience, we highly recommend going all-in with the Omakase menu, a seven-course experience you'll savour for weeks, and months, and years to come.
Pro tip? You'll want to plan your Nobu night well in advance—the restaurant has been booked out for months. Oh! And make sure you order the "whisky cappuccino" for dessert.
Image credit: Crown Sydney