It’s boom time for Barangaroo, with the harbourside precinct a hive of activity in the hospitality front. The latest addition? A fine dining Japanese institution courtesy of restaurant group Lotus Dining.

It’s a decidedly luxe take on Asian fare at Fujisaki, the 146-seat restaurant and bar that comes equipped with harbour views and indoor and outdoor dining spaces. Creative agency Design Clarity were behind the build, which favours a palette of subdued brown, black, navy and timber with brass trimmings.

The kitchen itself at Fujisaki is led by a team that comprises of executive chef Chui Lee Luk, sushi chef Ryuichi Yoshii, sommelier Annette Lacey, and pastry chef Kumiko Endo.

The varied menu at the venue has been guided by the passions of chef Chui. “I thrive on the opportunity to extend my comfort zone,” she explains. “I am thrilled with the challenge of utilising Japanese cuisine as a new culinary language. For me, the essence of Japanese cooking is the lightness of touch that allows the ingredient to speak for itself. We’ve created a versatile menu and space that welcomes guests to grab some sushi or sashimi and a glass of wine, or indulge in a decadent meal with friends, family or corporate colleagues,” she continues of the venue’s intentions.

Fujisaki guests can sit at the raw bar and indulge in sophisticated sashimi courtesy of Ryuichi, or tuck into a hearty dish cooked atop the robata grill nearby. There’s everything from nibbles – like sea urchin roe, partnered with spanner crab and avocado – to larger dishes like wagyu rump in beef cheek broth.

Desserts are taken care of by Kumiko, who focuses on the innovative and the intricate. Think the likes of a sweet wasabi – a white-chocolate mousse and mango concoction that’s shaped to resemble a wasabi root sitting on a patch of soil.

The drinks list is equally sophisticated and is the largest wine list thus far from Lotus Dining, numbering 300+ in length. Bottles sit in a fully humidified and temperature-controlled wine room, which acts as a centrepiece to the dining room. For those who prefer a spirit, there’s a large range of sake, whiskey and cocktails also available in house. Many favour Asian ingredients, including Yuzu and Mizo.