By Marie-Antoinette Issa.
When it comes to dining, few experiences can match the exquisite artistry and precision of omakase.
Translating to "I leave it up to you," this traditional Japanese dining style places your meal in the hands of an expert Chef who curates an unforgettable sequence of dishes, each a masterpiece of flavour, technique and presentation.
Sydney, with its deep appreciation for Japanese cuisine, is home to some of the finest omakase restaurants outside of Japan. Here’s where to book your next unforgettable meal:
A newcomer to Sydney’s omakase scene, Prefecture 48 is redefining luxury dining. Located in a breathtaking heritage precinct at 230 Sussex Street, this immersive cultural experience features six distinct venues - including an exclusive omakase bar that seamlessly blends traditional Japanese influences with contemporary elegance.
At the heart of its omakase offering is Chef Akira Horikawa, a sushi master with more than 30 years’ experience, including 15 years at the legendary Ginza Kyubey. His intimate eight-seat omakase service brings the revered Ginza-style experience to Sydney, ensuring every dish is crafted with meticulous precision. Expect bespoke dishes and a symphony of flavours and seasonal delicacies - with an attention to detail that borders on the obsessive.
For a bold and unexpected take on omakase, Izy.Aki in Paddington delivers an izakaya-style experience infused with the smoky allure of Binchotan-grilled perfection. Founded by Chef Darren Templeman, formerly of Atelier and O Bar & Dining, Izy.Aki offers a dynamic five- or 10-course omakase that fuses premium Australian seafood and Wagyu with Japanese-inspired techniques.
As well as expertly curated dishes - which have previously included grilled Black Opal Wagyu scotch, with white kimchi and pickled woodear and a matcha souffle with a Cinnabon ice cream - expect an exceptional drinks list featuring sake, native Australian ingredient cocktails and local wines. This isn’t your traditional sushi-focused omakase - it’s a celebration of fire, flavour and fusion with finesse.
Situated in the stylish Sydney Place precinct in Circular Quay, Besuto takes omakase to an immersive new level. True to its name, which means ‘best’ in Japanese, Besuto aims to deliver Sydney’s most refined omakase experience. Every dish is a work of art, blending traditional craftsmanship with innovative flair.
With a sleek and intimate setting, Besuto serves an exquisitely curated menu of masterfully prepared sushi and rare ingredients - alongside an ambience that transports you straight to Tokyo. Reservations open on the first of each month, so set your alarms - this is one of Sydney’s most coveted seats.
If exclusivity and prestige are what you seek, Yoshii’s Omakase at Crown Sydney is the pinnacle of fine Japanese dining. Chef Ryuichi Yoshii, a legend in the industry with more than 38 years of experience, curates an intimate 10-seat dining event at one of the city’s most sought-after venues.
With a multi-course sushi menu that balances modern precision with centuries-old traditions, this is omakase at its most refined. The experience is a mesmerising journey through the depths of Japanese culinary artistry, with each dish crafted using only the finest seasonal ingredients. Be warned - reservations are scarce, released only once a month and snapped up in minutes.
Finally, for those who crave an indulgent omakase feast without the formality of a set menu, AGFG hatted Oribu offers some of Sydney’s most lavish omakase platters. Helmed by a trio of culinary experts - ex-Aria Chef Jay Lee ex-Sokyo, Chef Jaybert Teves and Chef Bryan Paul Nery - Oribu’s menu is a creative showcase of sashimi, maki and deep-fried delights inspired by Japan and Southeast Asia.
A must-try is the Whispers of the Sea platter which features 78 exquisite pieces of premium sashimi, while Jewels of the Tide takes luxury to the next level with 140 pieces, including lobster, sea urchin and Oscietra black caviar. If you’re after a high-end omakase experience that you can share, Oribu is the place to be.
