Opening Next Month, Nobu Sydney Will Include An Intimate 12-Seat Omakase Sushi Restaurant By Yoshii

Marco Ruiz Marco Ruiz - Sponsored SMN Writer (APAC) - Staff Writer (Aus)

Opening Next Month, Nobu Sydney Will Include An Intimate 12-Seat Omakase Sushi Restaurant By Yoshii

Nobu Sydney becomes the third Australian iteration of legendary chef Nobu Matsuhisa’s restaurants.

Following in the footsteps of Nobu in Melbourne and Perth, Sydney’s up-and-coming Crown complex will be the new home of ‘Nobu style’—the innovation of traditional Japanese cuisine—in Australia.

And in a move that will further cement Crown’s place as the city’s premier dining location, Nobu Sydney will see the inclusion of the Yoshii’s Omakase, a 12-seat restaurant at the entrance of Nobu where diners will leave it up to the chef to design a culinary experience quite unlike any other.

Australia’s leading Omakase sushi chef Ryuichi Yoshii, otherwise known as Yoshii, heads up the intimate dining experience in collaboration with Chef Nobu Matsushisa will be preparing the meals directly in front guests so that they can indulge not only in the flavours presented to them on the plate but also in the process of creation.

As a second generation Sushi Master, Chef Yoshii has more than 38 years experience in Japan as well as Australia in restaurants such as Shiki Japanese Restaurant, followed by Yoshii Restaurant, and then Barangaroo fine-diner, Fujisaki. Although famed for his amazing knife skills, it is Chef Yoshii’s open minded approach to cooking that has seen him experiment and combine unexpected ingredients.

Speaking to Crown, Chef Yoshii has said that what he loves about Sydney is the seafood produce and that he ”can’t wait to start creating dishes together with Chef Nobu that hero that remarkable fresh local produce.”

Chef Nobu Matsuhisa began his culinary journey at Matsuei, a widely respected sushi bar in Tokyo, before sharpening his knives and skills on his own in Lima, Peru, where he also began fusing the regional ingredients with his classical training. From there, he moved to Los Angeles and opened Matsuhisa emphasising South American flavours with his traditional techniques. He drummed up a loyal following and was introduced to Robert de Niro, who convinced him to go into business together and open up a restaurant in Tribeca, New York.

From there, the rest is history.


Sydney’s Nobu restaurant will join Michelin-starred chef Clare Smyth’s new venture in the towering skyscraper under construction in Barangaroo.

Similarly, the menu for Nobu is also still under construction. However, it has been revealed that the Black Cod Miso and Hiramasa Yellowtail Sashimi with Jalapeño signature dishes will feature alongside local flavours and ingredients reminiscent of the harbour-side city.

The man behind one of the most impressive advancements in culinary culture, chef Nobu has said that Sydney has always impressed him, particularly with the quality of the produce on offer.

Slated to open in December of this year, we’re eager for the return of summer and to see what will be cooking in the kitchen of Nobu, Sydney.

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(Featured image: Crown/Nobu)

Food & Drink