Travellers to Sydney can now dine at the largest kaiseki dining room in Australia at the fusion kaiseki and teppanyaki restaurant and bar, Oborozuki.
Oborozuki restaurant and bar has launched at Sydney’s harbour-side Circular Quay dining precinct. The premium restaurant is located on the edges of the water in the luxury apartment complex of Opera Residences at Bennelong Point off Macquarie Street, with views of the Sydney Harbour Bridge.
Oborozuki and Oborozuki Bar spans over two, glass-encased levels. Central to the restaurant’s design is ‘Moon Pendant’ descending from the mezzanine level to symbolise the restaurant’s namesake, Oborozuki – meaning ‘the hazy moon’.
Kaiseki is considered one of the world’s finest Japanese culinary experiences. Oborozuki’s fusion Kaiseki experience will consist of a multi-course menu sequenced of cold to hot (light to heavier) dishes. Head Chef Kei Takamatsu’s 10-course seasonal kaiseki menu is priced at $380 per person.
Oborozuki’s Teppanyaki chef’ will be led by Head Chef Felix Zheng in the three private dining rooms. The immersive 10-course menu is priced at $450 per person.
Organic design features throughout the space, with curved soft beige stucco interior walls, slatted timber ceilings, dark and light timber joinery, bronze and marble design features, and Japanese Bonsai gardens.
At the 50-seat Oborozuki Bar, choose from boutique wines; rare Japanese spirits, an extensive Sake selection; and signature cocktails – such as the Smoked Oborozuki (Japanese green tea infused whisky, cherry herring, PX and cherry puree served smoky); or a Matcha Tea Grasshopper (Matcha ice-cream shaken with dill infused Daiginjo sake, Roku gin and creme de menthe w with sudachi citrus.
To mark the restaurant’s launch, celebrity sushi master Takayoshi Watanabe from the renowned Teruzushi in Fukuoka, Japan will host a week-long pop-up from 2-8 November, 2022. Chef Watanabe’s sessions will take place during 10 sittings across the 7-day event, with each sitting limited to 10 seats only. Tickets are $800 per person. The restaurant officially commences its regular menus and seatings from Friday, 11 November.