Nobu Sydney

Overview

Nobu is a brand recognised worldwide for its high-class Japanese dining. With restaurants in New York, Cape Town, Dubai, Nobu's latest outpost can be found in Sydney at the Crown in Barangaroo. A truly international affair, Nobu headlines local produce while always heroing its core Japanese leaning with some Peruvian influences.

Head Chef Harold Hurtada was transfixed by Japanese cuisine from an early age. He began working as a sushi chef in his home city of Manila before joining the worldwide Nobu Restaurant Group. We sat down with Hurtada to discuss his journey to Sydney and his passion for Japanese cuisine.

As you arrive at Nobu Sydney, you are greeted with floor-to-ceiling windows looking out over Darling Harbour and sleek cordoned-off table settings, creating intimate dining experiences within the large open space. Walk past the marble bar and find the main omakase room. Here, you can witness Chef Hurtado's and his team's skills up close and personal.

The omakase menu is one of the core offerings at Nobu Sydney. It is an opportunity for Chef Hurtada to showcase the skills he has perfected in his years of training.

Alongside the ever-changing omakase menu, Nobu Sydney offers extensive lunch and dinner menus that feature signature Nobu hot and cold dishes, bento boxes, tacos, tempura, sushi maki and more. If you're here for the premium wine and sake offerings, you can enjoy a sumptuous bar snack menu that includes sushi, Nobu tacos, and classic Nobu share plates like the iconic yellowtail jalapeño dish. Diners can also imbibe in signature cocktails like the Midnight Old Fashioned made with Suntory Toki Whiskey, Talisker 10yo, hojicha and black sesame syrup and orange bitters or a Sado Island Iced Tea with black tea-infused Haku Vodka, Licor 43, peach schnapps and peach syrup.

Images: Jude Cohen and Finley Jones