Oborozuki is housed within one of Sydney's most luxurious apartment buildings—Opera Residences at Bennelong Point.
The concept for Oborozuki is as fancy as its address: a high-end teppanyaki and kaiseki-style restaurant and bar, complete with floor-to-ceiling glass windows, private teppanyaki rooms, and the largest kaiseki dining room in Australia.
Oborozuki's take on kaiseki (a chef's table degustation experience, akin to omakase, though more formal) is fusion-style. It follows a sequence of cold to hot dishes over 10 courses, each one a precise work of art created by head chef Kei Takamatsu.
Highlights of the kaiseki include blacklip abalone, Tasmanian lobster, and grilled Ozaki A5 ribeye.
Heading up the luxe teppanyaki is head chef Felix Zheng. Here, 10 immersive courses are fired up and dished out in your own private room.
The multi-storey venue also features a separate bar, beneath a clear glass ceiling and twinkling moon-inspired lighting (Oborozuki translates to "hazy moon").
Here you can sip on signatures like the "Smoked Oborozuki", which is a smoky mix of Japanese green tea-infused whisky, cherry herring, PX, and cherry puree. The "Matcha Tea Grasshopper", made with match ice cream, Daiginjo sake, Roku gin, and creme de menthe comes served on a block of ice.
Naturally, there's also a large edit of saké, Japanese whisky, and rare Japanese spirits.
Image credit: Oborozuki