Aoi Tsuki

Omakase and a show.

November 18, 2024

1 / 7Salmon roe and sea urchi chirashizushi.Supplied

2 / 7The “jewel box” of raw fish and roe.Bonnie Savage

3 / 7There’s only room for a dozen diners.Bonnie Savage

4 / 7Ikura (salmon roe) and uni over rice.Bonnie Savage

16/20

Japanese$$$$

Every inch of Aoi Tsuki’s refined menu is seasoned with showmanship. Chefs Tei Gim and Jun Pak are an enthralling double act as they banter with a dozen guests, slicing premium seafood for an expertly weighted procession of 23-odd dishes.

Nigiri is a highlight, including a velvety swatch of three-day aged kingfish with a dab of garlic oil, and swordfish with the subtle spice and citrus kick of yuzu kosho.

Composed dishes add their own intrigue to the bejewelled parade. Soft, steamed abalone in sauce made with its liver is a celebration of umami, while grilled, miso-marinated sea perch is all luxe simplicity.

The mellow room is tucked away from the commotion of the busy intersection nearby, and easy going service belies encyclopaedic knowledge of the sake-heavy drinks list. Bring your sense of adventure and dive right in.