The 19 Best Japanese Restaurants In Sydney Right Now

Amongst all of Australia’s favourite eateries, the Japanese restaurant has always been particularly well-represented here in Sydney.

Beyond the expatriate communities in North Sydney neighbourhoods like Crow’s Nest and Cammeray, the various modes of food from Japan are popular basically everywhere you go in the city.

To help you cross off a few worthy contenders on the sizable roster of local Japanese restaurants, we’ve compiled a longlist of our favourites: ranging from cheerful izakayas to the full-tilt omakase — one of Japanese cuisine’s most hallowed artforms.

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The Best Japanese Restaurants In Sydney

Sokyo, Pyrmont

Chase Kojima and Daniel Kawk’s masterful work behind the counter has ensured Sokyo a five-star legacy in the city’s fiercely competitive hospitality scene, shaped primarily by immaculately prepared raw fish and the occasional surprise.

The restaurant’s relaxed atmosphere lends itself to convivial, crowd-pleasing dinners over signatures like miso-glazed toothfish with Japanese salsa. I’d consider it one of the nicest pieces of toothfish I’ve ever eaten in Sydney.

Other popular a la carte dishes include the 200g wagyu flank steak with shio koji marinade, wasabi, and garlic ponzu; or a lamb chop from the robata grill served with charred eggplant puree and basil.

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Oribu, Parramatta

The beloved Parramatta establishment — nestled within the esteemed Heritage Precinct — has recently entered an exciting new chapter with not one, but three head chefs to trailblaze the way: Jaybert Teves (ex-Sokyo), Jay Lee (ex-Aria), and Bryan Paul Nery.

Teves has signed on to showcase his mastery of sashimi and seasonal flavours with dishes such as the watermelon-cured snapper and mango-dressed tuna; Lee to helm the hot food station with standout dishes ranging from the lobster tail to the Hida A5 Wagyu; while Nery provides the “playful” edge — drawing upon Southeast Asian influences for creative small plates like the tempura prawn taco w/ mango salsa and spicy tuna maki.

For the uninitiated, Oribu offers two must-try tasting menu (both 10 courses): 

• The Signature Tasting
  A sophisticated introduction to Japanese dining ft. the likes of Hiramasa Kingfish Carpaccio and Glacier 51 Toothfish cured in Miso.
• Japanese Artistry Tasting
  An indulgent affair with elevated selections such as Oscietra Black Caviar-topped oysters and a choice between Hida A5 Wagyu or Lobster Tail as the main.

Though the a la carte options are no less impressive. You really can’t go wrong here.

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Prefecture 48*, Sydney CBD

I know what you’re thinking: “Why the asterisk?” Well it’s because this list entrant isn’t so much a restaurant as it is an entire precinct comprised of six unique venues (four diners, a patisserie, and a whisky bar).

In a nationwide first, Azabu Group has enlisted a collection of internationally-renowned culinary artists to boldly plant its flag with a three-level establishment. One that ambitiously covers all 47 prefectures of Japan — it bills itself as “the 48th” — within a gorgeously appointed, heritage-listed Victorian warehouse.

Each of Prefecture 48’s vital organs showcase its own distinct character, drawing inspiration from the ‘Floating World’ or Ukiyoe — “a theme that epitomises the refined lifestyle of Japan during the Edo period.” They are as follows:

• Garaku (Kaiseki) 
  Led by ex-Tetsuya Executive Head Chef Derek Kim
  “The headliner for P48 — an exquisite theatrical Kaiseki dining experience, with every dish an artisanal interpretation of the four seasons for a truly enchanting moment.”
• Ibushi (Robata)
  Led by Executive Chef Takashi Yamamoto & Head Chef Chris Kim
  “The vibrant and energetic robata within the precinct, paying homage to the lively Tokyo street and social gathering spots after dark.”
• Omakase
  Led by Omakase sushi master Akira Horikawa (Ginza Kyubey) & Tomoyuki Matsuya (Kame House)
  “A luxurious and most exclusive intimate eight-seated venue, truly heroing the exceptional cuisine for ‘one bite magic.’ This venue will also have a rotation of celebrated guest chefs.”
• FIVE 
  Led by Head Chef Hiroshi Manaka, ex-Charlotte Bar & Bistro (Azabu Group)
  “Modern European reimagined with Japanese finesse, experienced the five core elements expressed in the menu: taste, colour, cooking, moderation, and senses.”
• Whisky Thief (Whisky Bar)
  Co-curated by Azabu Group and The Maybe Group
  “Exclusive bar captives both seasoned whisky enthusiasts and newcomers alike, along with creative cocktails to impress every palate. With bottles hidden in secret spots and bathroom doors, a (secret) solid gold skateboard, it’s more than just a bar.”
• Dear Florence (Patisserie)
  Led by Executive Pastry Chef Aoife Noonan
  “Named after the Founder’s daughter, this patisserie is more than just delectable creations of cakes, chocolates, and souvenirs, but a connection between father and daughter.”

Having recently experienced all of the above on the invitation of Azabu Group, BH can personally confirm Prefecture 48 honours its lofty promise by delivering an “orchestra” of culinary delights.

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Oborozuki, Circular Quay

When Oborozuki opened in early 2023, it originally billed itself as a specialist in kaiseki — the traditional mode of Japanese eating that consists of numerous small dishes (roughly analogous in the West to nouvelle cuisine). Since last November however, the restaurant has undergone a sizable creative transformation: pivoting instead to an a la carte menu that combines the “intricate flavours of Japanese cuisine with refined techniques of French gastronomy.”

Fortunately, the teppan rooms (each catering to up to nine guests) remain. The bad news? The privilege of dining at one of the restaurant’s three sizzling counters will still set you back $450 apiece.

Oborozuki’s culinary evolution is being spearheaded by new head chef, Daeun Kang. Formerly of Aria, the veteran South Korean cuisinier is turning her razor-sharp skills toward dishes that emphasise texture, seasonality, and flavour. The ‘Chawanmushi’ is one such example: served, at Oborozuki, in its individual constituent parts.

Between the dollop of fluffy egg custard, shell of braised abalone, and cup of confit salsify broth; it’s an original re-envisioning of a beloved Japanese staple — and par for the course at this revamped fine diner.

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Besuto, Circular Quay

Nowadays, it seems every dining precinct in Sydney needs an omakase as one of its upscale offerings. For Circular Quay’s newest neighbourhood, Quay Quarter, that would be Besuto.

Opened by Joel Best and award-winning Finnish chef Tomi Bjorck, the 14-seat dining experience is helmed by Hiro Kano and Hiro Fujita: two sushi masters at the top of their game. 

Not only is it an invaluable get for Circular Quay, which has always been lacking when it comes to big-ticket dining options; but Besuto also adds 14 seats to Sydney’s rapidly growing spread of impossible-to-book omakase experiences. That makes it one of the roomiest in terms of capacity.

Not only is that thanks to the food, simply prepared with daily-sourced produce from Sydney Fish Markets but an impressive list of Japanese whisky, wines and sakes curated by sommelier Alex Zanarini. 

All your Japanese favourites should make an appearance throughout the 18-20 course omakase, including delicious nigiri, topped with ‘catch of the day’ morsels like cuttlefish and bass garoupa.

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Masuya Restaurant, Sydney CBD

Stalwart sushi chef Toshihiko Oe may have left and taken his ridiculously hard-to-book 30-piece omakase experience elsewhere (also on this list), yet Japanese dining institution Masuya remains one of the best you’ll find in Sydney. Hidden away beneath O’Connell Street, the brightly lit space is a masterclass of traditional Japanese, focusing on locally sourced produce that has been prepared with exacting precision.

Given the restaurant has been around since 1993, that longevity alone should tell you everything you need to know. Colourful bento boxes, wooden boats speckled with sashimi, top-flight Australian wagyu — there’s nothing here that doesn’t qualify Masuya as one of Sydney’s preeminent Japanese diners.

Popular a la carte dishes include the classic pork tonkatsu loin and the kitchen’s value-for-money lunchtime bento options.

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Kuro Bar & Dining, Sydney CBD

Kuro Bar & Dining is powered by polished service and a great deal of creativity in the kitchen. Chef Taka Teramoto and his team take a finer approach to casual Japanese food, scoping out the likes of a blackened Kuro fried chicken and A5 Kagoshima Wagyu carpaccio lifted by egg yolk jam and sansho pepper.

This isn’t traditional Japanese, but something rather more modern with a decidedly Aussie twist. Yet, there’s nothing perverse or destructive about it. And while proportions can be on the smaller side, you’d be hard-pressed to find flavours like this around the CBD.

Other popular options, aside from the caviar service, include an ocean tart with sweet prawns or a tartare of beetroot and Hokkaido scallops, delicately scented with beetroot.

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Sashimi Shinsengumi, Crows Nest

You’ll have to be fairly vigilant to score a spot for the $80 omakase at Sashimi Shinsengumi. Typically spaced at 18 courses, it’s widely regarded as one of the best value omakase in Sydney’s hospitality scene. So high is the demand for Shinji Matsui’s meticulous sushi that the restaurant’s phone lines are only opened roughly six times per year.

If that sounds challenging, then you’re always welcome to book one of the restaurant’s takeaway packs of sashimi or sushi, available at an array of prices between $80-$220. This is a great workaround when the omakase experience at Sashimi Shinsenguimi is not available.

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Sushi Oe, Cammeray

If you’re craving an exclusive, intimate sushi experience; then look no further than Sushi Oe.

This diminutive six-seat restaurant, helmed by Chef Toshihiko Oe, dispenses with menus in favour of a “leave it up to you” philosophy. An open kitchen allows diners to witness Oe-san’s artistry, as he transforms premium ingredients (such as chutoro tuna and black lip abalone) into an unforgettable multicourse symphony. Expect meticulous knifework and a focus on premium seafood.

Reservations are announced over Instagram and usually fill up instantly. At $250 per head, Sushi Oe sits in the middle ground of Sydney’s priciest omakase venues — though the bigger challenge is in whether you’ll be able to finagle a reservation. Some diners, legend has it, have been trying for over a year.

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Kuon, Sydney CBD

Unlike many Japanese restaurants in Sydney that happen to offer an omakase, there’s no alternative option for diners at Kuon. At this contemporarily styled 11-seater, your options are a $230 set menu or nothing.

Driving swift acclaim is Hideaki Fukada and Head Chef Jun Miyauchi, who use ingredients ranging from the traditional uni (in this case, Tasmanian sea urchin) to monkfish liver; as well as more conventional produce in the mould of bluefin tuna and caviar.

Popular menu items here include the monaka sandwich of sea urchin, toro, and oscietra caviar; or steamed black abalone seasoned with kimo — a kind of highly emulsified sauce made with eel liver.

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Yakitori Yurripi, Crows Nest

It may not boast the breadth of a good omakase or wider Japanese-flavoured menu, but it’d surely be a mistake to brush past Crows Nest favourite Yakitori Yurippi.

As the name indicates, this small Japanese eatery specialises in little else but yakitori (broadly translating to “grilled chicken”). If the name sounds familiar to the more party-minded diners of Sydney, it’s because it used to be the resident kitchen at rowdy Oxford Street haunt The Cliff Dive.

Much like globally renowned Hong Kong dining destination Yardbird, the skewers here utilise just about every part of the humble chicken: heart, liver, gizzard, soft bones and all. However, those less prone to culinary courage have options like cheese kransky and pork belly to choose from.

Aside from the yakitori, we’d also steer you towards Yurippi’s karaage, grilled rice balls, and the signature Japanese omelette.

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Toko, Sydney CBD

Few Japanese restaurants compare with the dark and lush vibes of Toko — still one of Sydney’s go-to spots for solid Japanese food. The popular date spot has plenty of options, but the smartest choice here is either anything from the robata grill or its selection of sushi.  

As with most Japanese restaurants in our list, it’s best to go with whatever tasting menu the team has come up with on the day: bound to showcase excellent produce and modern techniques across a range of salads, tempura dishes, sushi, and robata-grilled goodness.

In our view: the robata is definitely the way to go here, with popular options from the grill including BBQ sweetcorn with chilli-miso butter; jumbo tiger prawns with yuzu koshu; and A5 striploin from Kagoshima.

Note that, for a long time, Toko was widely regarded as one of the best restaurants in Surry Hills. It’s since moved on from the original site, setting up shop on George Street in the Sydney CBD.

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Osaka Trading Co., Forest Lodge

The conceptual dining scene that’s taken over Sydney’s historic Tramsheds tracks with the city’s wider obsession for adaptive reuse precincts. And the success of this makeover comes down, in large part, to Osaka Trading Co. 

From the same team behind Tokyo Bird, Bancho Bar and Nikkei, this is one of the more accessible restaurants on the list. And while you won’t have the same level of feverish demand that keeps you from making a booking here as you will at, say, Sushi Oe,; you’ll get a quality round of soft shell crab buns, miso-cured barramundi and various flavours of highball-friendly ramen.

Popular a la carte dishes include grilled scallops with soy onion butter; the aforementioned barramundi; or a classic tonkatsu pork cutlet.

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Chaco Bar, Potts Point

Few Japanese chefs enjoy the kind of pervasive influence on Sydney’s food scene that Keita Abe has, whose Darlinghurst restaurant, Chaco Ramen, remains one of the country’s finest when it comes to big, generous bowls of soulful broth and alkaline-rich noodles. There’s a reason we put that venue in our list of the best ramen in Sydney.

That said, Abe’s bigger sister venue in Potts Point, Chaco Bar, is where diners should head if they want something beyond the realm of soup noodles. Inspired by the yakitori culture of Itoshima, Abe’s hometown, the menu here highlights a more creative facet of the eponymous chef’s personality.

These days, there’s only one (fairly straightforward) $98 option for set menus: a great way to try a range of Chaco Bar favourites — think tsukune meatballs or spanner crab chawanmushi — all in one sitting.

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Restaurant Toshiya, Cremorne

Located at Cremorne Junction, owner and chef Toshiya Kai has turned his eponymous Japanese restaurant into one of the most acclaimed on Sydney’s Lower North Shore.

Expertly cut sashimi and sushi are a fixture of Toshiya’s menu, but there are many more contemporary takes on Japanese cuisine (sashimi tacos anybody?) for those with more ephemeral palates.

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Gaku Robata, Darlinghurst

Gaku Robata is a restaurant where reinvention occurs semi-regularly. Chef-owners Shimon Hanakura and Haru Inukai have turned Gaku into a testbed for every vein of cookery over the years. (Think “Aussie” kaiseki, classic à la carte, or French fusion.)

Inside, a corner table and the oversized chef’s counter provide the venue with space for no more than 20. Reservations are, thus, highly recommended.

Meanwhile, the wine list (while on the compact side) reflects Inukai-san’s long working relationship with importer Andrew Guard. Expect grower Champagne and a variety of cult producers from Beaujolais.

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Tokyo Bird, Surry Hills

A veritable Sydney institution — and one we’re proud to call our local here at BH — it’s not by sheer luck that Tokyo Bird has been around for nearly a decade. One of the first consistently delicious purveyors of yakitori in the inner city, it’s a diminutive space tucked down a laneway. 60 seats, all within earshot of a bartender.

Naturally, skewers of grilled chicken are obligatory whenever you visit. But Tokyo Bird’s real killer edge only becomes apparent once you turn your attention to libations. The venue has iterated on the typical haibōru by allowing diners to customize the beverage’s constituent parts (i.e. whisky and mixer). If you’re a purist, fret not: there are Toki highballs on-tap.

Additionally, Tokyo Bird was one of the first small restaurants in Sydney to embrace a serious selection of Japanese whiskies — something that persists today. It’s one in an extremely scant number of venues where drinkers can still order Hibiki 30 or back bottlings from Miyagikyo by the glass. What’s not to love?

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Nomidokoro Indigo, Darlinghurst

It’s unsurprising that Nomidokoro Indigo, which only opened its narrow doors in late 2022, feels so fully realised. This Darlinghurst izakaya is the fourth opening from the same group behind Yakitori Yurippi. If you’re familiar with the back alley eateries one can find all over Tokyo, this is a solid recreation.

Case in point: diners are seated literally a shoulder’s width apart from one another, and with the exception of a diminutive tachinomi (“standing bar”) there are only 11 spaces for diners to occupy.

Like its setting, the menu at Indigo skews cosy. Chef Hideyuki Kato tries to make as many dishes as possible from scratch; with essential ingredients like miso and dashi (a kind of master stock) prepared in-house.

On the drinks front, sake — of all the various specially designated types — is a key focus. There are more than 20 kinds to choose from at any given time. Most of these can be ordered by the bottle or, if you’re in the mood to sample widely, by the tokkuri (roughly analogous in volume to a carafe).

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Kisuke, Potts Point

Even by the standard of compact, endlessly waitlisted Japanese restaurants, Kisuke is on a different level. With just enough room for six diners, it’s not uncommon for devoted fans of chef-owner Yusuke Morita to book their spot months in advance.

From an open kitchen counter — assisted solely by his wife, Izumi — Morita-san prepares a variety of refined dishes inspired by the culture of washoku. Among other things, this includes such essential courses as a beautifully presented selection of seasonal sashimi (“mukozuke“) or yakimono (something grilled).

Among Japanophile foodies, Morita is particularly celebrated for edomae style sushi: a specialty he has cultivated for at least 10 years — when he opened Kisuke’s first incarnation in Willoughby.

At $200 per head, the house’s signature (and only) omakase menu certainly doesn’t fall into the “cheap eats” category. But in a city where premium sushi menus now regularly cost upward of $350, Kisuke has stayed relatively true to its value proposition.

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Did you find this list helpful? If so, feel free to check out some of our other Sydney dining content:

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