Somewhere in Sydney, someone is peeling open a can of tuna in spring water over their keyboard, calling it lunch. Meanwhile, at Zushi Barangaroo, a whole premium Bluefin tuna just got the head-to-tail treatment from a master chef, live, in front of a room full of people who did not settle for the desk sandwich. Different tuna. Different life.
After kicking off with a one-night event, Tuna Masterclass: From Cut to Course (which took place on Wednesday 29 July, with master chef Gani breaking the fish down piece by piece before guests settled in for a nine-course degustation built around it), Zushi dropped the good news…
The restaurant has got a longer game running well beyond that one night – and from 5 August, will launch Omakase Wednesdays, a 20-course omakase running every Wednesday night throughout August, with bookings from 6.30pm on the 5th, 12th, 19th and 26th.
Guests can watch executive chef Jeon prepare each course at either the Chef’s Counter or table seating, working through a menu spanning freshly shucked Sydney Rock oysters, lobster and o-toro sashimi, abalone tempura with abalone liver sauce and bottarga, Wagyu with foie gras, crispy leek and fresh truffle, and a lobster miso soup, before closing on an earl grey and sobako chocolate mousse cake.
The full 20 courses will set you back $225 per person, with a premium beverage pairing available for an additional $75pp – a Swift Cuvee NV alongside the oysters, a Tengumai ’50’ Junmai Daiginjo through the sushi omakase, and the option to add a pour of Yamazaki Distillers Reserve with dessert. Each seating is capped at just 10 guests, so it stays intimate whether you’re at the counter watching every cut or seated at the table.
Worth flagging: Omakase Wednesdays starts promptly at 6.30pm with no late arrivals, dietary requirements can’t be accommodated, and it’s for guests 15 and over – so this is a full-commitment booking, tuna, truffle, Wagyu and all.
Bookings for each remaining Omakase Wednesday date are open now via Zushi Barangaroo.
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