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.

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

At Oborozuki, every wine is selected with intention.Our wine list is built around a simple philosophy: to find bottles t...
26/06/2026

At Oborozuki, every wine is selected with intention.

Our wine list is built around a simple philosophy: to find bottles that not only stand on their own, but elevate the flavours, textures and nuances of each dish.

As a restaurant that bridges Japanese and French culinary traditions, we are constantly seeking wines that bring harmony to both worlds.

Among the treasures of our cellar is the Chablis Premier Cru Montée de Tonnerre from Domaine François Raveneau — one of the most revered producers in Chablis and a name sought after by wine lovers around the world.

Lunch at Oborozuki offers a different perspective of Sydney’s most iconic harbour.As daylight fills the dining room and ...
24/06/2026

Lunch at Oborozuki offers a different perspective of Sydney’s most iconic harbour.

As daylight fills the dining room and the views stretch across Circular Quay and the Harbour Bridge, guests are invited to experience our signature blend of Japanese and French cuisine in a setting that feels both relaxed and refined.

Whether it’s a long lunch, a special occasion or simply an opportunity to slow down and enjoy exceptional food and wine, lunch at Oborozuki is designed to be savoured.

Available every Friday and Saturday.

Part of our new Winter Menu, this dish celebrates the brightness and elegance that seasonal produce can bring to the col...
20/06/2026

Part of our new Winter Menu, this dish celebrates the brightness and elegance that seasonal produce can bring to the colder months.

Cherry tomato jelly, peeled tomato and compressed white peach come together in a delicate balance of sweetness, acidity and freshness. Alongside, house-made rosemary toast is topped with creamy stracciatella and pickled shallot, adding richness and texture to the experience.

To finish, a chilled tomato consommé is poured tableside. Crafted from heirloom tomatoes, red onion, cucumber and capsicum, it delivers remarkable depth of flavour while remaining light, vibrant and refreshing.

A reminder that winter dining can be just as bright and expressive as the seasons that came before.

Inspired by the richness of the cooler months, Pistache is a cocktail of depth, texture and quiet elegance.Milk-clarifie...
20/06/2026

Inspired by the richness of the cooler months, Pistache is a cocktail of depth, texture and quiet elegance.

Milk-clarified pistachio forms the foundation, creating a silky, velvety palate layered with Hennessy VS, Brookie’s Macadamia & Wattleseed Liqueur and crème de cacao. The result is nutty, complex and beautifully balanced, with subtle savoury notes that unfold with every sip.

Through the process of milk clarification, the cocktail achieves remarkable clarity while retaining its richness and texture — a technique that transforms bold flavours into something refined, smooth and effortlessly drinkable.

A must try this season.

19/06/2026

A look behind the pass with the Oborozuki team.

Led by Head Chef Daeun Kang, every service is a collaborative effort. From prep and plating to the final details before each dish leaves the kitchen.

It’s a fast-paced environment built on trust, teamwork and a shared passion for creating memorable dining experiences.

This is where the magic happens.

A showcase of one of the world’s most prized pork breeds.Our Kurobuta Pork Loin is brined for 10 hours, gently cooked so...
18/06/2026

A showcase of one of the world’s most prized pork breeds.

Our Kurobuta Pork Loin is brined for 10 hours, gently cooked sous vide to preserve its tenderness and finished over charcoal with a glossy charshu-style glaze.
Renowned for its exceptional marbling and depth of flavour, Kurobuta pork offers a richness and succulence unlike any other.

The loin is paired with turnip and amazake purée, baby Japanese turnips, grilled baby cos and green apple gel, bringing balance through freshness, sweetness and subtle acidity. A delicate shard of puffed pork skin adds texture and contrast to each bite.

To finish, a velvety green peppercorn sauce is poured tableside, adding warmth and aromatic spice to the dish.

A celebration of remarkable produce, elevated through thoughtful technique and seasonal accompaniments.

This EOFY, gather, celebrate and connect in one of Sydney’s most exclusive dining settings.Framed by sweeping views of t...
16/06/2026

This EOFY, gather, celebrate and connect in one of Sydney’s most exclusive dining settings.

Framed by sweeping views of the Harbour Bridge and Circular Quay, our Private Dining Room offers an intimate experience for up to 12 guests, complete with seasonal menus, exceptional wines and personalised service.

Whether you’re hosting valued clients or celebrating your team’s achievements, Oborozuki provides a memorable backdrop for every occasion.

Enquire now for EOFY celebrations.

FineDiningSydney

A contemporary take on a classic French pear tart.Almond frangipane and poached nashi pear are paired with sweet potato ...
13/06/2026

A contemporary take on a classic French pear tart.

Almond frangipane and poached nashi pear are paired with sweet potato and mascarpone mousse, delicate pear gel and a quenelle of dulce de leche ice cream.

Finished tableside with a warm chamomile anglaise, adding a fragrant final touch to the dish.

A dessert that balances comfort, elegance and the beauty of the season.

12/06/2026

Ever wondered why some wines are decanted by candlelight?

This centuries-old technique was traditionally used for older wines to help separate the clear wine from the sediment that naturally forms in the bottle over time.

By holding a candle beneath the neck of the bottle while decanting, the sommelier can carefully watch for sediment and stop pouring before it reaches the decanter — preserving the wine’s purity, texture and elegance in the glass.

A beautiful ritual that combines patience, precision and respect for the wine.

Have you ever seen a wine decanted this way before?

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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