Authentic Sushi
in Sydney.

Besuto is a sleek underground omakase at the Salesforce Tower precinct in Sydney's CBD, where Kyoto-trained chef Michiaki Miyazaki — formerly of three-Michelin-star Kikunoi Honten — delivers a 15-course kaiseki-influenced progression for AUD 280 per person. The adjoining Bar Besuto offers Sydney's finest Japanese whisky list for post-dinner exploration.

Choji Omakase is an intimate upstairs counter in Chatswood where Japanese executive chef Takashi Yamamoto — a self-described 'meat-otaku' with over two decades of yakiniku and kaiseki training in Japan — guides diners through a wagyu-focused omakase that integrates the discipline of Japanese kaiseki with the theatrics of premium cattle. Reservations are released on the 15th of each month.

An intimate 8-seat omakase counter helmed by Narito Ishii, a Kagoshima-born fishmonger with 25-plus years at Sydney Fish Market who supplies the city's top Japanese kitchens. Opening in early 2026 inside the exclusive Gyokuu precinct of the New Sydney Fish Market, the counter offers chef's-choice sushi crafted hours after the morning auction.

Kazan Dining brings the art and theatre of contemporary Japanese cuisine to a stunning multi-level venue at 25 Martin Place, anchored by executive chef Shinya Nakano — a Kyoto-trained sushi master who studied under a fifth-generation master. The menu encompasses robata-grilled meats and seafood, kaiseki-influenced multi-course menus, and a sushi counter of rare pedigree.

Kuon Omakase at Darling Square is an 11-seat counter led by Yokohama-born chef-owner Hideaki Fukada, whose 25 years in Australia are matched by a childhood immersed in his grandparents' Japanese restaurant. The menu blends historical Edomae sushi precision with a contemporary Sydney sensibility.

Omakase by Prefecture 48 brings the lineage of Tokyo's legendary Ginza Kyubey sushi counter to Sydney's heritage Sussex Street precinct. Chef Akira Horikawa spent 15 years perfecting Edo-mae sushi at Kyubey — Japan's most celebrated postwar sushi institution — before bringing his mastery to this intimate Sydney counter.

Sushi Oe is one of Sydney's most exclusive dining experiences: Japanese master Toshihiko Oe prepares 27 courses of Edomae-style sushi for just six guests each evening, single-handedly running every element of the meal. Securing a booking requires persistence — reservations open via SMS on a monthly basis and fill instantly.

Nestled inside Nobu at Crown Sydney, Yoshii's Omakase seats just ten guests for an intimate, multi-course journey guided by second-generation Japanese sushi master Ryuichi Yoshii. With nearly four decades of mastery and two Good Food Guide Chef Hats, this is Australia's most celebrated omakase counter.

Ora occupies a converted industrial warehouse in Waterloo, combining a 10-seat omakase counter, a sushi and raw bar, a charcoal yakitori grill, and a sake cocktail lounge under one roof. Executive Chef Nobuyuki Ura — who honed his craft at Sushi E for over a decade — brings 35 years of Sydney Japanese cooking to a kaiseki-influenced omakase offering.

Sushi Bar Rashai has been part of the Annandale neighbourhood since 1987, making it one of Sydney's longest-running Japanese sushi bars. The intimate family-run operation — a couple handling floor and kitchen — offers massive sashimi platters, house-made sushi rolls, and comfort classics at prices that feel like a well-kept local secret.