Ora chef Nobuyuki Ura ‘not interested’ in Sydney CBD

Nobuyuki Ura, the Japanese master chef who spent three decades at Merivale’s sushi e, has explained why he’s avoiding Sydney’s CBD.

Japanese master chef Nobuyuki Ura is helping breath new life into the Waterloo food scene.

Bringing his name of nearly 12 years at Merivale’s sushi e and three decades in the kitchen, Ura is at the helm at new Danks Street eatery, Ora.

In what some would have described as a dead zone in food terms over recent years, Ura opted for the inner west suburb over the Sydney CBD for good reason.

Chef Nobuyuki Ura. Picture: Julian Andrews

‘Ora’ has opened in Waterloo. Picture: Julian Andrews

“It has been very quiet around here,” Ura said. “I am not interested in the city though, especially after Covid. Waterloo is very close to Surry Hills … it is a new trendy spot.”

The restaurant is part of the Winning Group empire owned by fourth-generation CEO John Winning, which operates three other businesses on the Danks Street strip in Roger Seller, Spence & Lyda and Winning Appliances. It is Winning’s first foray into hospitality with his team taking three years to find the Waterloo location.

“We are thinking modern Japanese with traditional techniques,” Ura said. “A memorable taste and experience is very important.”

Ura’s pinpointed his signature dish to be Miso Cod.

It took three years to find the right location for the new restaurant. Picture: Julian Andrews

“With my food, quality and freshness is most important. I go to the seafood market three times a week and I have lots of connections with suppliers.”

When products aren’t able to be sourced locally, Ura freights in from Japan as he recently did with tuna from Nagasaki.

“In the winter tuna is more fatty so it is best season in Japan now,” he said. “The restaurant business is very important with how you communicate with the suppliers.”

Designed by Kelly Ross, the architecturally impressive warehouse space was created with the aim of putting a modern take to Japanese culture with the flair of Sydney. A bar space with comfy lounges and a DJ booth called So Shi Me invites guests to stay around after their meal.

“Atmosphere is important, nice food with a cocktail, nice music,” Ura said. “It is a big space. This is my dream restaurant.”

Originally published as Ora chef Nobuyuki Ura ‘not interested’ in Sydney CBD