Parramatta fine dining Japanese restaurant Oribu reveals its summer menu

Tempura, taco and sashimi masters; an Aria-trained chef and a “playful” but “refined” menu boasting sophisticated seafood. A skilled team is behind this fine dining hidden gem in Sydney’s west.

Oribu Japanese restaurant has opened at Church St, Parramatta.

A tempura and taco master, Aria-trained chefs and a “playful” but “refined” menu boasting kingfish and pineapple tacos.

That’s how Oribu owner Louis Arida is pushing the boundaries at the fine dining Japanese restaurant he opened last year in Parramatta.

And now he’s upping the sophistication even more with a team that has curated a menu called natsu no yume (summer dream).

“One hundred per cent it’s improved,’’ Mr Arida said of his venue in the Heritage Lounge on Church St.

“I think our food quality is amazing and flavours and fusion we play with are not traditional.

“I guess you go into a business with your own experiences, but then when you’re on the floor and you’re speaking to your customers, you start to explore, push and set your boundaries to new limits.’’

Bryan Paul Nery, Jay Lee and Jaybert Teves are making waves at Oribu.

This adventurous approach is evident with servings of mixed mushroom ceviche tacos and watermelon-cured snapper with enoki mushroom, micro herb, shiso and garlic ponzu.

The pull of working at Parramatta’s sole fine dining Japanese restaurant has lured a high calibre of chefs including Oribu “culinary mastermind” Jay Lee who has perfected his craft at top restaurants including Aria, and favours seasonal ingredients.

Oribu founding chef Bryan Paul Nery is a tempura master and also specialises in tacos.

He has crafted roasted sweet potato black bean tacos with alfalfa, tomato, coriander, jalapeño, eschalots, avocado and chipotle sauce for the new menu.

The kingfish pineapple slaw taco packages shichimi (Japanese spice mixture), cabbage, coriander, jalapeño and eschalots.

His tempura prawn mango salsa tacos add to the summer flavours with tomato, coriander, jalapeño and eschalots.

“We were creating a menu that’s new, summery so we put pineapple and mango, which surprisingly worked well,’’ Nery said.

“I’m pretty proud of this new menu. They (customers) love it. The hard work paid off.’

“Both working in local and international kitchens, I feel my creativity shines in everything I make so we want to bring creative flavours with Japanese elements.’’

Philippines-born Nery joined Oribu when it opened after working in his homeland and then Brisbane for five years.

Oribu is the only fine dining Japanese restaurant in Parramatta.

He has taken a shining to the Parramatta melting pot.

“I’m not being biased but I feel like Parramatta is one of the best suburbs in Sydney.

“Parramatta is this city, but it’s not too crowded. If you want Lebanese you can get Lebanese, if you want Japanese you can come to Oribu, and it’s very on point.’’

Another of his colleagues is ex-Sokyo chef Jaybert Teves, who worked in Dubai’s top restaurants to develop skills that led to an expertise in sashimi and crafting refined seafood dishes.

Mr Arida said the contemporary cuisine remained authentic.

“While maintaining traditional Japanese techniques, chefs really push boundaries a lot so we

get people travelling not just local, but from the city way.

“Oribu continues to make a strong mark on Parramatta’s fine dining landscape.”

Crowd favourites, including Hiramasa kingfish carpaccio and popcorn prawns, are still on the menu while a new drinks menu is being hatched.

Originally published as Parramatta fine dining Japanese restaurant Oribu reveals its summer menu