What do Yoshii, Bestuto, Kuon, Haco and Gaku have in common? They are all Sydney omakases. And now you can add Moku to the list.

Moku, the bar-eatery that opened on Crown Street in Darlinghurst last year, has snared former Sushi e chef Ha Chuen Wai, and added an omakase counter experience.

The pocket-sized two-storey sandstone surrounds are also some of Sydney’s smallest. And at $268-300 a head, its omakase menu is among the city’s pricier offerings.

Delicate dishes include velvety Japanese toro (tuna belly) topped with sea urchin and New Zealand snapper with truffle yuzu and salmon ikura (roe).

One of the menu’s theatrical signatures is sea urchin with caviar on “crystal bread”. The transparent bread is a play on sushi rice, made with water, potato starch and kuzu (a starch and gelling agent made from the kuzu Japanese arrowroot) then baked till crispy and transparent.

A spokesperson for Moku says the omakase is currently available Wednesday and Thursday nights, with plans to extend to Fridays.

Groups of six or more people are also welcome at the omakase experience, and can be booked for special events.

You can also pop in for Moku’s chirashi lunch or mixologist Charles Chang’s bottomless highballs.

The new 90-minute bottomless highball experience is available every Saturday for $95 a head alongside a sharing menu that includes cauliflower with chilli miso, macadamia snow and torched edamame.

163 Crown Street, Darlinghurst, mokusydney.com