Oborozuki restaurant is celebrating its grand opening in Sydney’s Circular Quay with a week of high-end experiences.
Sushi master Takayoshi Watanabe will be serving his signature cuisine for a week-long pop-up across 10 sittings from 2 November.
There are just 10 seats available per sitting priced at $800.
Come 11 November, Oborozuki will launch to the dining public with its debut kaiseki and teppanyaki offerings spread across two levels.
Kei Takamatsu has been appointed head chef and has curated a $380 kaiseki menu that includes duck breast and mustard; fresh crab with foie gras, scampi miso soup and house pickles as well as Tasmanian lobster with rice crackers and ebi miso.
The teppanyaki section of the restaurant covers three private dining rooms and is helmed by Head Chef Felix Zhang and his team.
Guests will be served 10 courses for $450 covering tuna chutoro, mochi, seaweed and karasumi along with A5 Ozaki Wagyu rib-eye with miso-wasabi sauce, rocket, garlic, rose salt and pepper.
Along with teppenyaki and kaiseki rooms, Oborozuki also has a 10-seat private dining space complete with a traditional Japanese seating arrangement with a sunken cutaway floor along with bonsai gardens.
Guests looking for a casual experience can take a seat at Miyu bar, which has space for 50 patrons.
The bar is focusing on signature cocktails crafted using Japanese spirits and ingredients as well as premium wines, sake and whisky.
Oborozuki is open Tuesday to Saturday from 5:30pm.
