Benito Martin Photography
REVIEW
At $350 per head, Yoshii’s Omakase might just be the most expensive of its kind in the whole country. And it doesn’t help that landing one of the 10 stools at the counter requires Herculean effort. When you’re in the presence of Ryuichi Yoshii, though, none of this seems to matter. Over two and a half hours, the Nagasaki-born sushi master and his team present a masterclass in monastic attention to detail with rare artistic sensibility. His nigiri, of course, are impeccable – sweet local blue mackerel, perhaps, or trophy cuts of almost beefy bluefin tuna, anchored by rice cooked to the nanosecond. There’s just as much pleasure to be found in the cooked food, too, be it an ethereal tempura of WA snow crab wrapped in delicate tofu skin or even a seemingly simple bowl of miso soup rendered luxuriously complex by the addition of lobster heads. Every bit worth the buy-in.
ABOUT
Yoshii’s Omakase
Japanese
Crown Sydney, Level 2, 1 Barangaroo Ave, Sydney
(02) 8871 7171
crownsydney.com.au/restaurants/yoshii-omakase
Chef Ryuichi Yoshii
Price guide $$$$$
Bookings Essential
Wheelchair access No
Open Dinner Tue-Sat
This review was written independently for the Gourmet Traveller Restaurant Guide. The guide’s reviewers visit unannounced and pay their way. To learn more about the process, head over here.
Gourmet Traveller Annual Restaurant Guide
Our guide gives a yearly snapshot of the best restaurants to eat at right now. The best-rated restaurants, as judged by the reviewers’ first-hand experience, form our national guide.
