For a real sushi experience order the omakase menu
DECISION fatigue is something that hits even the most enthusiastic diner, which is why the omakase menu is a no-brainer at a sushi restaurant.
DECISION fatigue is something that hits even the most enthusiastic diner, which is why the omakase menu is a no-brainer at a sushi restaurant.
Roughly translated as “chef’s choice” it also means you get the best of what’s available that day.
It can involve up to 40 courses spanning sashimi, sushi and hot dishes, including the signature omelet. But most of them are just one-bite dishes, so it’s designed to leave you sated rather than stuffed.
At Fujisaki, Barangaroo, sushi chef Ryuichi Yoshii’s omakase usually consists of a small seafood appetiser, an intricate edo-style sashimi plate comprising of 8-12 elements, baked toothfish smoking in cedar wood and a sorbet cleanser. Nigiri service can last up to one hour, consisting of 12-20 pieces of sushi made in front of the diner, plus miso soup and dessert for $160.
“In my experience, Australian diners are always surprised as to how directly the seasons and the water temperature affects the flavour of seafood,” Yoshii-San says.
“People are always very interested in the subtle differences of texture in the flesh as the weather changes and different species of fish become more abundant.”
Sitting at the sushi counter gives you a new appreciation for raw fish.
“Omakase is a very personal experience and when you allow a chef to look after you, the way that you think about sushi can be changed forever,” he says.
“Guests can taste and feel the flavour of rice warmed by my hands before their eyes.
“When the nigiri is made in front of your eyes, you have a close connection with the person making it. Many people enjoy being asked what fish they enjoy eating and I will make them more pieces like that, if they don’t enjoy something, they can tell me and I will prepare some other styles.”
Yoshii-San’s style of sushi is known as Edomae, popular in Tokyo and exemplified by more nigiri courses.
“It will start very lightly and clean before building to a crescendo of more intense and robust flavours. The progression of flavour is the most important part of omakase as I conduct the orchestra,” he says.
“The omelet is the most telltale sign of a sushi chef’s skill. It becomes our name card and many sushi chefs can be identified just by their omelet alone.”
The Star, 80 Pyrmont St, Pyrmont
Takashi Sano serves six diners at a time up to 20 courses. There is currently an eight month waiting list, but if you want to slip in earlier follow Sokyo head chef Chase Kojima on Instagram for last minute openings — if you can make him laugh, he’ll reward you with a seat at the sushi bar. $165
7-11 Clark St, Crows Nest
The best value and hardest to get into. Just $80 for 20 courses, you have to stalk their Facebook page and pray you get through when the booking line opens.
1/300 Pacific Hwy, Crows Nest
Hiroyuki Sato also travelled over the bridge. The omakase here includes octopus to start, three appetisers, 10 pieces of sashimi, 15 nigiri, scampi miso soup and omelet. It’s $132 and you have to order in advance.
12/14 O’Connell St, Sydney
When one of Japan’s top sushi chefs, Hiroyuki Sato of Hakkoku restaurant in Tokyo visited Sydney last week, he ate at Masuya. Enough said. $120.
Level 1, 2 Chifley Sq, Sydney
There’s the set omakase for $115 or let chef Kimitaka Azuma create a personalised version for you, for $150-$250 per person. It’s for a minimum of two people and he needs five day’s notice.
Originally published as For a real sushi experience order the omakase menu
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