An historic cobblestone path welcomes visitors to Prefecture 48. Facing the street on one side of the entrance is Dear Florence, a patisserie led by a multi-award-winning pastry chef. On the other side of the impressive timber door is Ibushi, a buzzing robata-style grill with low lighting that promises good music all night long.
These are just two of six Japanese-inspired venues which Azabu Group has opened under one heritage-listed roof. Dubbed Prefecture 48 as a nod to Japan’s 47 prefectures, the three level Foley Brothers building hosts four restaurants, a whisky bar and a patisserie.
Each venue presents a distinct atmosphere in cuisine and aesthetics, enhanced by interior design from Bates Smart and art strategy and signage from Studio Ongarato.
“We believe that dining is not just about food, but the entire experience. Prefecture 48 is an ambitious project that tells the story of ‘Every Japan’, says Azabu Group Brand Director Cindy Tseng.
Progressing through former horse-drawn-cart passageway, visitors can head upstairs to Five, Garaku, or Omakase, or continue through a courtyard and into Whiskey Thief, a cocktail bar run by the Maybe Sammy team.
“Every time you walk through, there’s another beautiful surprise—another bit of gold dust. Delight comes from not knowing what’s around the corner,” says Bates Smart Director Brenton Smith.
Ibushi
Ground floor restaurant Ibushi (which translates to smoke) is a robata style grill where the chefs cook with fire. According to Prefecture 48 General Pascal Lebreux, “It’s an energetic robata that pays homage to the lively streets of Tokyo”.
A long bar lines the kitchen, allowing visitors to watch the chefs and bartenders at work. Executive Chef Takashi Yamamoto and Head Chef Chris Kim lead the kitchen.
Garaku
On level one, Garaku offers a contemporary play on Japanese Kaiseki dining. A colourful illuminated wall sits at one end of the venue, where there is also space for a DJ and live performances. The restaurant is spearheaded by Derek Kim (ex-Tetsuya Executive Head Chef) and the menu is seafood-heavy.
“Garaku is an enchanting and sensory experience that pays ode to the theatrical performances put on for the emperor of Japan,” says Pascal. “With the chefs as the conductors of this centrepiece, it plays with the juxtaposition of respecting the traditional of traditional Japanese Kaiseki dining with a contemporary lead.”
Omakase
Omakase roughly translates to ‘leave it up to the chef’. The restaurant has only eight exclusive seats, making it the smallest venue in the building.
Omakase also boasts two industry experts at the helm. Prefecture 48 brought Head Chef Akira Horikawa from Japan, where he has honed his practice over three decades – 15 years of which he spent at iconic Ginza Kyubey, serving the likes of Barak Obama. Joining Horikawa is Head Chef Tomoyuki Matsuya, a chef familiar with Sydney’s omakase dining scene, recognised for his work at hatted restaurant Kame House, Chef’s Table, and Choji Omakase.
“These two [chefs] will be on rotation to take you on a journey that will showcase a personalised omakase experience from the best of both countries,” says Pascal.
Five
Down the corridor from Omakase (“so they’re basically roomates,” says Pascal) is Five, a modern European restaurant reimagined with Japanese finesse.
“Five [expresses] the five senses, the five tastes, the five colours, the five cooking methods, and the five considerations within the kitchen,” says Pascal.
Head Chef Hiroshi Manaka refined his skills in Michelin restaurants across Europe, before undertaking stints in Tokyo and Sydney.
Dear Florence
Led by Executive Pastry Chef Aoife Noonan, the street-facing patisserie is in good hands. The multi-award-winning pastry chef served as Head Pastry Chef at 2 Michelin starred restaurant Patrick Guilbaud and comes directly to Prefecture 48 from a year as Head Pastry Chef at Aria.
Whiskey Thief
This venue features rare whiskies and innovative cocktails, in a luxe and low-lit space. “Our whiskey and cocktail bar: stealthy, cheeky, lots of fun and filled with lots of hidden surprises,” says Pascal.
The cocktail bar is led by the award-winning Maybe Sammy team.
Acting Consul-General of Japan Nishida Yuichiro spoke on the opening night, congratulating the Prefecture 48 team and wishing them success with the venture.
“In the three months since I arrived here in Sydney, I have seen how widely embraced Japanese cuisine is in Australia, particularly among Sydneysiders. There are so many Japanese restaurants to chose from, of course including Azabu group’s venues.”
“So, without fear of contradiction, we can say there’s a big appetite for Japanese food in Australia. I hope with my heart that many people will enjoy exploring the flavours of Japanese inspired hospitality here at Prefecture 48 in this wonderful heritage building,” said Yuichiro.
