These days, sushi is commonplace, diners know their way around a sashimi platter and eagerly book the hottest omakase degustation in town. But what do you know about kaiseki? Oborozuki is bringing this multi-course, seasonally-focused Japanese fine dining tradition to Sydney.

Hank Fang, head chef kaiseki, says many Western diners use the terms omakase and kaiseki interchangeably, but they’re not the same thing.

“Omakase is short for omakase shimasu, which basically means ‘I trust you (the chef)’. This style of dining can be found at several types of Japanese restaurants, such sushi, yakitori or tempura,” he says.

“Kaiseki on the other hand, is a traditional Japanese meal which emphasises seasonal ingredients and presentation. The taste, texture, and colour of each dish are perfectly balanced and every detail, including the plates on which each dish is served, is meticulously crafted.

“I would say kaiseki is considered to be Japan’s top fine dining cuisine because of its beauty, intricacy and the amount of thought and effort put in – from conceptualising to cooking the dish”.

Kaiseki is more than just a meal, it’s considered a creative expression of the chef and a celebration of the beauty and bounty of the seasons.

A kaiseki menu alternately serves cold and warm dishes to harmonise tastes, textures and colours. Fang’s 10-course fusion menu is $380 and combines tradition with innovation.

“Chawanmushi is a traditional dish and we add Provence Truff d’été and aromatic cheese,” he says. “Initially, we wanted to import Japanese fish but I found that Australian fish had better meat condition and fat distribution. We use Australian snow crab instead of Alaskan king crab, replacing the frozen product with sweet local crab.

“We import Japanese Ozaki beef and we only use the very center of the meat, the rib eye, to cook our hero dish. An Ozaki cow is reared for 600 days and reaches 700kg, but only has 7kg of the rib eye.”

The food menu will be paired with a selection of rare Japanese sake and wine. Just as the plates are handcrafted, so are the Edo Kiriko crystal sake glasses.

Like all traditional dining, there’s an accompanying etiquette to kaiseki.

“A few of the basic formalities include using the chopsticks correctly. Avoid spearing the food or cutting it into smaller pieces. When not using your chopsticks, always place them back on the hashi-oki (chopstick rest),” Fang says.

“Only use the oshibori (towel) on your hands. It is specifically meant for cleaning your hands, so avoid using it on your mouth or to wipe the table.”

Along with the premium menu comes a premium dining space in the Opera Residences building overlooking Circular Quay. The double-height glass walls and a glass roof in the bar make the most of the spectacular harbourside views. 

The multi-level venue features elegant, organic designs such as curved soft beige stucco interior walls, slatted timber ceilings and Japanese Bonsai gardens throughout.

Oborozuki translates to ‘the hazy moon’ and, fittingly, the restaurant’s gentle glow is thanks to its design centerpiece – a stunning moon pendant on the mezzanine level. 

Oborozuki
Shop 4 & 5, 71 Macquarie Street, Circular Quay
oborozuki.com.au

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