You’re going to need black belt-level online booking skills to secure a reservation at this handsome omakase counter set inside Nobu at Crown. New seats are released at noon on the first day of each month,and with space for only 10 diners at a time,demand is much greater than supply.
Nimble fingers are rewarded with a first-class experience courtesy of Ryuichi Yoshii and Hyota Sugihara who share jokes with guests and prepare Sydney’s best sushi.
Nigiri is the main event,including imperador,blue mackerel,chu-toro and ume-licked bonito among the highlights,plus leatherjacket and the defined flavours of its kombu-marinated liver,and squid scored and scalded to bloom like a flower.
Composed courses are in their own league too,from the jewel box of beautifully sculpted sashimi treasures to start,to a wagyu kushiyaki skewer tiled with truffle,foie gras,Tasmanian sea urchin and caviar. Exclusive stuff,indeed.