The glam Oborozuki Launch in Sydney
Oborozuki, a new Japanese fine dining fusion kaiseki and teppanyaki restaurant and bar in Circular Quay officially launched with an exclusive cocktail and dinner event presented by Head Chef Hank Fang. Among guests were Manu Feildel, Clarissa Weerasena, Tim Robards, Eclair Piya @eclairpiya, Melanie Huenlein @lifestylesyd, Maddie Davies @madaz_, Annie Nguyen @anniesbucketlist.
Photo Credits: Esteban La Tessa @studiolatessa
Oborozuki and Oborozuki Bar sit side-by-side over two soaring, glass-encased levels, presenting diners with a refined, contemporary, and immersive bar and dining experience set against a spectacular backdrop of Circular Quay and Sydney Harbour Bridge views.
Located within Sydney Harbour ‘Opera Residences’ with direct access off Macquarie Street and Circular Quay, Oborozuki’s dramatic and alluring design earns its place on Circular Quay’s iconic, high-end harbourside strip.
Oborozuki seats 120 diners including the largest kaiseki dining room in Australia alongside private teppanyaki rooms. Oborozuki’s redefined fusion Kaiseki offering and exclusive Teppanyaki menus are rich in the traditions of Japanese haute cuisine showcasing Australia’s abundant fresh produce throughout its menus.
Considered one of the world’s finest Japanese culinary experiences, akin to degustation, Oborozuki’s fusion Kaiseki experience is presented as a luxurious multi-course menu consisting of a sequence of cold to hot (light to heavier) dishes, each one a unique reflection of its time and place. The emphasis is placed on the freshest seasonal ingredients, prepared simply to allow their authentic quality, beauty, and flavour to shine. A revered culinary artform, Kaiseki is a creative expression, a celebration of the beauty and bounty of the local seasons, and a gastronomic adventure for Oborozuki diners.
Head Chef Hank Fang’s 10-course seasonal kaiseki menu is priced at $380.00 per person, with highlights including Duck Breast and Mustard, Clam and Yamaimo, Asparagus and Walnut Miso; Blacklip Abalone, Bonito Stock, Taro, Green Pea; Tasmanian Lobster, Rice Crackers and Ebi Miso; Grilled Ozaki A5 Ribeye, Mushroom, Zucchini and Turnip; Freshwater Crab, Foie Gras, Scampi Miso Soup, House Pickles. Teppanyaki is an experience best shared with Oborozuki’s talented Teppanyaki Chef’s, led by Head Chef Felix Zheng, starring in the three private dining rooms. The immersive and engaging
10-course menu is priced at $450.00 per person. Menu highlights include Tuna Chutoro, Mochi, Seaweed and Karasumi; Tasmanian Lobster, Tomato Sauce, Zucchini, Rosemary, Thyme, Dill, Balsamic Sauce; King Crab with Somen Noodles; A5 Ozaki Wagyu Ribeye Miso-Wasabi Sauce, Rocket Leaf, Garlic, Rose Salt and Black Pepper.
Slate blue velvet banquettes curve throughout Oborozuki Bar joining low lit marble tables. Seating up to 50 guests, the bar includes an intimate and luxurious private room, Miyu, with some of the best city harbour views in the world. Oborozuki Bar features a well-stocked range of sommelier selected premium and boutique wines; signature cocktails showcasing Japanese spirits like the Smoked Oborozuki (Japanese green tea infused whisky, cherry herring, PX & cherry puree served smoky), Matcha Tea Grasshopper (Matcha ice-cream shaken w/ dill infused Daiginjo sake, Roku gin & creme de menthe w/ sudachi citrus served short on ‘blox’ ice) and Cherry Blossom and Shiso Mojito (Sakura cherry blossom liqueur muddled w/ shiso leaves, lime, Ryukyu avamori & sake, served long & loaded w/ crushed ice); an extensive Sake and Japanese Whisky selection and coveted, rare Japanese spirits.
Oborozuki / Oborozuki Bar is open Tuesday-Saturday from 5.30pm.