Restaurant Sasaki @ Sydney, Australia

Tucked away in the inner concrete playground of Sydney's CBD is the Japanese restaurant called Restaurant Sasaki (Sasaki).

Owned by Yu Sasaki who is from Shimane in Japan, Mr. Sasaki himself brought authentic Shimane to Sydney through decorations, crockery and fit out of the restaurant.

Ever since Sasaki began warmly welcoming customers to it's site in 2017, it has received positive feedback from diners and gained returning visitors. Due to its 4.6 star rating on Google reviews, we decided that it was time for us to step into this gem.

Let's begin with their menu.

Sasaki offers an a-la-carte menu and an 8-course Omakase menu. Omakase is Japanese for "I'll leave it up to you". It is basically leaving your menu to the chef to decide. We went with the Omakase menu. The Omakase menu was prepared and presented to us at arrival so it wasn't a big surprise when the meals came around.

You're looking at AUD$80 per person for the Omakase menu. If you were to go with the a-la-carte, there is no doubt that you'd probably ring up about the same amount - more or less depending on your appetite.

Oyster & Mandarin
(Oyster & mandarin oil)

Zesty and meaty oysters were perfect as a starter. These are also available on the a-la-carte menu for AUD$4 each.

Scallop, Celeriac & Kombu
(Scallop confit with celeriac puree, shiso paste & potato crips)

Egg & Prawn
(Chawanmushi \egg custard\ & dashi poached king prawn)

This is exactly how this Japanese staple dish should be. The egg custard (chawanmushi) was soft and smooth and the taste was on point. Exactly like in Japan. There is no such thing as sharing when it comes to this dish for us. An absolute no sharing.

Kingfish, Apple & Ponzu
(Kingfish tataki with ginger, chives, garlic chips & apple ponzu)

Asparagus, Corn & Matcha
(Tempura asparagus with sweet corn custard and matcha salt)

You have to dip the sauce for this one or else you will miss out on that winning taste.

Ocean Trout, Egg Yold & Ikura
(Yuan-yaki ocean trout with shaved fennel & ocean trout roe sauce)

Duck, Yam Bean & Leek
(Roast duck breast with grilled leek sauce & homemade sausage)

Now moving on to Kitokuchigashi (dessert!).

Plum Sake Custard
Our favourite sake is umeshu which is the Japanese plum wine. It is also what they used to make this custard which was a bit like creme brulee.

Monaka, Caramel & Almonds
Also known as their popular dessert on the menu. This contains caramel, caramel cream, mixed roasted nuts held together by a traditional monaka biscuit. Both the savoury and sweet taste complimented each other so well that you could ask for seconds... or thirds.

Yuzujito
How could we have not ordered drinks? This is the yuzu mojito mocktail. Not something you will find in other Japanese restaurants.

At the end of the night, what did we think about this restaurant? It's no doubt that the presentation, ambience and quality of food is one of Sydney's finest Japanese restaurants. The dishes itself does not have over powering tastes and is consistent in terms of focusing on bringing out the natural taste of the main ingredients of a dish. The service of their friendly staff is probably not the best we've come across from a Japanese restaurant but it is also not to blame as the restaurant was fully booked during our visit.

Tips:

• Make a booking in advance
• Be there on time

It is a popular restaurant and you'd want to make sure you plan your visit ahead of time so that you'll be able to experience Shimane presented to you in Sydney by Sasaki. The dining is split into two sessions each night - 6PM and 8PM. This means you'll also need to be on time to enjoy the full 2 hour experience especially if you're going with the Omakase menu.

Would we return?
Most likely :)

!steemitworldmap -33.877680 lat 151.210462 long Restaurant Sasaki D3SCR

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Restaurant Information

Restaurant Sasaki

102/21 Alberta St, Sydney NSW 2000, Australia

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Restaurant Sasaki @ Sydney, Australia
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