Oborozuki Restaurant is celebrating its grand opening in Sydney’s Circular Quay with a week of upscale experiences.
Sushi master Takayoshi Watanabe will serve his signature cuisine for a week for 10 sessions starting November 2.
There are only 10 places available per session at the price of $800.
On November 11, Oborozuki will launch to the public with its first kaiseki and teppanyaki offerings spread over two tiers.
Kei Takamatsu was appointed head chef and curated a $380 kaiseki menu that includes duck breast and mustard; fresh crab with foie gras, scampi miso soup and homemade pickles as well as Tasmanian lobster with rice crackers and ebi miso.
The restaurant’s teppanyaki section spans three private dining rooms and is led by head chef Felix Zhang and his team.
Guests will be served 10 courses for $450 including chutoro tuna, mochi, seaweed and karasumi as well as A5 Ozaki Wagyu rib eye with miso-wasabi sauce, arugula, garlic, rose salt and pepper.
In addition to the teppenyaki and kaiseki rooms, Oborozuki also has a private 10-seat dining area featuring a traditional Japanese seating arrangement with a sunken sectional floor as well as bonsai gardens.
Patrons looking for a laid-back experience can sit at the Miyu Bar, which seats 50 patrons.
The bar focuses on signature cocktails made with Japanese spirits and ingredients, as well as premium wines, sake, and whiskey.
Oborozuki is open Tuesday through Saturday from 5:30 p.m.