Oborozuki

Oborozuki Discover Oborozuki's unique narrative, blending culinary fusion, creativity, and elegance.

Experience contemporary, seasonal Japanese-French à la carte dining, along with elevated Teppanyaki, overlooking Sydney Harbour.

Delivering perfection on every plate, our dedicated team works together as one behind the pass.Here piping house-made se...
20/08/2026

Delivering perfection on every plate, our dedicated team works together as one behind the pass.

Here piping house-made seaweed butter, served with Sonoma Sourdough, and finely slicing delicate kingfish.

We may have a reputation for our premium sake and wine collection, but our carefully-concocted cocktails also deserve a ...
17/08/2026

We may have a reputation for our premium sake and wine collection, but our carefully-concocted cocktails also deserve a moment in the spotlight.

Cue three of our most popular signatures, crafted to enhance your culinary journey with us:

🍸 Yuzu - Roku gin blended with raw honey and fresh yuzu juice, topped with orange bitters.

🥃 Sake Kasu - Tatenokawa Junmai Daiginjo Sake mixed with Roku Gin, Italicus, and orange-infused absinthe, decorated with a delicate sake kasu tuille.

🍹 Fraise - Strawberry-infused Roku Gin, St-Germain Elderflower, lemon juice and vanilla cream, lifted with yuzu sparkling.

Introducing our sake and wine sommelier, Donggeon Kim 🍶. Originally from South Korea, Kim embodies the passion of mixolo...
04/08/2026

Introducing our sake and wine sommelier, Donggeon Kim 🍶. Originally from South Korea, Kim embodies the passion of mixology to attentively orchestrate harmonious drink pairings for every dish at Oborozuki.

Drawing from his travels across vineyards and breweries in France and Japan, Kim meticulously curates our extensive beverage list of fine wines and sake, sourcing unique and exclusive labels found nowhere else in Sydney. A reflection of his passion and expertise, Oborozuki holds a Three Glass Rating, the highest distinction from Australia's Wine List of the Year Awards.

A master in the art of pairings, Kim skillfully finds the perfect sake, wine or cocktail to complement the flavours in our dishes. Allow him to be your guide during your next Oborozuki dining experience.

Extraordinary dining - day and night - at Oborozuki, Sydney's fine dining Japanese-French destination, perched above Cir...
31/07/2026

Extraordinary dining - day and night - at Oborozuki, Sydney's fine dining Japanese-French destination, perched above Circular Quay overlooking Sydney Harbour.

Lunch • Friday-Saturday 12pm-3pm
Dinner • Tuesday-Saturday 5:30pm-late

Choose à la carte • two- or three-course for lunch, three- or four course for dinner
Choose teppanyaki • six-course for lunch, eight course for dinner

Your table awaits.

28/07/2026

A most decadent winter pairing.

Chef Daeun Kang presents Truffle Croque Monsieur - freshly-shaved Red Ground farm truffle, 18-month-aged Charles Arnaud Comté, premium Hungerford Meat Co. ham, and silky béchamel.

Savour with an exclusive pairing by sommelier Kim Donggeon:

🥃 Truffle Old Fashioned - Nikka From the Barrel, Woodford Reserve Double Oaked Bourbon infused with truffle and black walnut bitters
🍶 Koshu, Kenbishi Kuromatsu, Hyogo, Japan
🍷 Pinot Noir, 2022 By Farr "Sangreal," Geelong, Victoria
🍾 Chardonnay, 2022 Arnaud Baillot Chassagne-Montrachet, Bourgogne, France
🥂 Champagne, NV Pierre Gimonnet Blanc de Blancs, Cuis 1er Cru, Champagne, France
🥂 Champagne, Krug Grande Cuvée 171ème Édition

On the menu for a limited time.



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The unmistakable aroma of Australian black truffle has arrived at Oborozuki, featured in a series of limited-time truffl...
21/07/2026

The unmistakable aroma of Australian black truffle has arrived at Oborozuki, featured in a series of limited-time truffle pairings to savour this winter.

Sourcing truffles hand-selected from distinguished Red Ground farm on the edge of the Blue Mountains in Oberon, chef Daeun Kang presents Truffle Croque Monsieur - made with shokupan layered with 18-month-aged Charles Arnaud Comté from France, silky béchamel, premium smoked leg ham from Hungerford Meat Co. and freshly-shaved truffle. Pair this indulgent snack with one of an exclusive selection of premium sake and wine carefully-curated by sommelier Kim Donggeon.

Or try the Truffle Old Fashioned - Nikka From The Barrel, Woodford Reserve Double Oaked Bourbon infused with Australian truffle, and black walnut bitters.

Available for a short time.

At Oborozuki, every element is designed to complement the quality of the beef at the centre of the plate.Charcoal-grille...
16/07/2026

At Oborozuki, every element is designed to complement the quality of the beef at the centre of the plate.

Charcoal-grilled to highlight its natural richness, the beef is paired with dashi-braised shimeji mushrooms, mushroom chutney and cavolo nero.

A side of potato and celeriac foam, preserved shish*to pepper and wagyu bresaola adds depth, texture and balance.

To finish, a warm French tarragon-infused beef jus is poured tableside, bringing the dish together with elegance and precision.

A celebration of remarkable produce, thoughtfully executed and elegantly presented.

15/07/2026

Experience the art of teppanyaki at Oborozuki. 👨‍🍳 Indulge your senses as our chefs carefully conduct culinary theatre before your eyes in this refined, memorable dining experience.

Tucked away on the top floor of the restaurant in one of our exclusive teppanyaki rooms, be transported to a world of precision, craft and exceptional produce. Savour an unforgettable journey of flavours, from abalone and lobster, to wagyu and fois gras, led by Head Teppanyaki Chef Felix Zheng.

Best paired with a meticulously-curated selection of premium sake and wine.

🕰 Lunch - Friday-Saturday
🕰 Dinner - Tuesday-Saturday

A refined interpretation of a classic.Our Beef Tartare begins with premium beef, carefully hand-cut and seasoned with ta...
07/07/2026

A refined interpretation of a classic.

Our Beef Tartare begins with premium beef, carefully hand-cut and seasoned with tamari soy, Dijon mustard, shallots, chives and a touch of Tabasco to enhance its natural richness without overpowering it.

Layers of flavour are introduced through smoked bonito cream, bringing depth and umami, while pickled daikon adds brightness and balance.

Crispy sourdough crumbs provide texture, complemented by freshly grated horseradish for a gentle warmth.

Finished with delicate parsnip crisps dusted with tomato powder, this dish is a study in contrast: rich yet fresh, delicate yet deeply savoury.

A signature opening course that reflects Oborozuki’s distinctive blend of Japanese and French influences.

A delicate balance of texture, acidity and umami.Our Hiramasa Kingfish is lightly cured before being kissed by the hibac...
27/06/2026

A delicate balance of texture, acidity and umami.

Our Hiramasa Kingfish is lightly cured before being kissed by the hibachi, imparting a subtle smokiness while preserving the fish’s natural purity and delicate flavour.

Layered beneath ribbons of pickled kohlrabi, the kingfish is complemented by sea spaghetti tsukudani and a rich pine nut paste, bringing depth and complexity to every bite. Puffed rice and soy-glazed pepitas add a satisfying crunch, creating contrast throughout the dish.

To finish, a warm dressing of dashi, white soy and brown butter is poured tableside, enveloping the ingredients in savoury richness while enhancing the natural sweetness of the kingfish.

A signature opening course that showcases the harmony of Japanese technique and refined seasonal produce.

SeasonalMenu

Address

Level 3, 5/71 Macquarie Street
Sydney, NSW
2000

Opening Hours

Tuesday 5:30pm - 10pm
Wednesday 5:30pm - 10pm
Thursday 5:30pm - 10pm
Friday 12pm - 10pm
Saturday 12pm - 10pm
Sunday 5:30pm - 10pm

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