By Marie-Antoinette Issa.
Japan is known for its 47 prefectures, but its latest one - located approximately 7902 km away in the heart of the Harbour City - may just be the most unique yet. This is largely because Prefecture 48 is not actually an administrative unit, but a vibrant three-storey precinct in one of Sydney’s most iconic Victorian warehouses.
Opened to the public on October 11, Prefecture 48 features six distinct venues, each designed to transport diners and drinkers directly to the streets of Tokyo…and beyond.
From the artfully executed sushi creations of Tokyo-born trailblazers to cocktails crafted by the Maybe Sammy Team and sweet treats with an even sweeter story behind them, this culinary hub promises to transport guests on an unforgettable journey through Japanese cuisine's rich flavours and artistry. No passport required.
Those seeking a classic introduction to the famed fare of Nippon will find it at P48’s in-house Omakase restaurant - which offers an exclusive immersive experience with only eight seats available. Here, patrons can enjoy a personalised seafood-centric omakase journey, led by Ginza-native Akira Horikawa and Tomoyuki Matsuya from hatted restaurant Kame House.
Similarly, Garaku offers an intimate kaiseki restaurant (a style of degustation unique to the Land of the Rising Sun) led by the acclaimed Derek Kim, formerly of Tetsuya’s. Featuring an open kitchen that allows diners to witness the artistry behind each dish, a menu of 12 to 18 meticulously curated courses and a backdrop of vibrant pixelated art installations, each plate feels like a performance, as diners are treated to a truly multi-sensory meal. Standout dishes include steamed King crab paired with sea urchin and a tomato and scallop tart.
In contrast, Ibushi presents a robust robata grill experience - one where dishes like Wagyu oyster blade with black garlic and SA calamari with peas and nori dressing with peas - showcase the skills of Executive Chef Takashi Yamamoto and Head Chef Chris Kim in mastering a menu that is fun, flavourful and perfect for sharing among friends.
Credit extends to the cool, creative cocktails. Like the Fancy Melon Soda, made with Bacardi rum, shochu, Midori, Fino sherry, kaffir lime, salted lemonade and topped with a tiny meringue.
Fourth is Five - a modern Japanese-European eatery with inventive dishes that meld the best culinary influences of East and West. Under the guidance of Head Chef Hiroshi Manaka, diners can indulge in an ice-cream style cone made with pumpkin and filled with scallop, pistachio muso and caviar, or a sumptuous tagliolini spotlighting West Australian scampi.
For those seeking a sexy spot to sip, Whisky Thief invites guests to unwind with an impressive selection of drinks. Highlights include the namesake Thief cocktail - an impressive twist on Irish coffee using roasted hojicha.
Finally, not to be missed, Dear Florence is a patisserie named in an ode to the daughter of Prefecture 48’s founder - reminding her to always embrace the whimsical. Helmed by the talented Aoife Noonan (ex-Aria) the stunning pastries such as the maro, made with hazelnut sponge, praline nougat, dark chocolate mousse, caramel cremeux and lemon confiture, are indeed magical and, almost too beautiful to eat. Almost!
