For the uninitiated, omakase is a chef's choice meal like no other — it is an opportunity for a chef to showcase their skills and celebrate seasonal produce. Kuon Omakase is making waves in Sydney's Darling Square, offering a taste of Japan in a pocket of the Harbour City.
The incredibly intimate omakase restaurant has only ten seats at its chef's counter, and the spots are snapped up quite quickly.
The group is co-founded by head chef Hideaki Fukada, who creates unique expressions of Japanese cuisine with a touch of Aussie flavour. We sat down with Fukada to chat about his journey, omakase and his sushi knives.
Kuon Omakase regards itself as "modern Japanese Edomae sushi": an evolved, refined way of enjoying sushi and combining elements of the west and east, old and new. At Kuon, guests can enjoy aged sushi served with sake alongside fresh seafood caught off the coast of Australia — everything in balance. The menu changes with the seasons, using only the freshest, in-season ingredients.
Kuon Omakase is part of the Kuon restaurant group in Sydney. In addition to the omakase outpost, there's Sushi Sei for all your sushi needs, Irori Takibi and Izakaya Tempura. So, whatever your preference or budget regarding Japanese cuisine, the Kuon team has you covered.
Guests can choose between two seatings Tuesday–Sunday, one at 5.15pm and one at 7.45pm. There are also lunch seatings at 12.30pm on Friday–Sunday. The spots fill up quickly, so make a reservation on the website.
Images: Brooke Zotti