Sushi Sei Kuon

Sushi Sei Kuon Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Sushi Sei Kuon, Japanese Restaurant, Sydney.

14/05/2026

EN Sushi Kaiseki Course (150 pp) launches Monday 25th May.

Bookings via link in BIO.

Here's a sneak peak at what we've been working on for the upcoming winter season.The menu has been rebuilt. The balance ...
11/05/2026

Here's a sneak peak at what we've been working on for the upcoming winter season.

The menu has been rebuilt. The balance of each dish has been refined. We've partnered with a fish market in Japan to strengthen our sushi.

The EN Sushi Kaiseki Course (150 pp) launches on Monday 25th May.

29/04/2026

"Then one of my favourite sashimi's, medium belly tuna"

Us too, .Tuna belly is in our dreams day ☀️ and night 🌙.

It was a pleasure to welcome you and your partner in! Chef Sebin was delighted to be a part of your experience.

🎬 by Shelby Foly

There's great sushi rice, and then there's We were honoured to welcome a very special guest to Sushi Sei recently. Kata...
18/04/2026

There's great sushi rice, and then there's

We were honoured to welcome a very special guest to Sushi Sei recently. Katayama-san, the creative brain behind Tokyo’s famous Sumidaya rice, flew in from Japan to visit us and see how his craft translates to our counter.

• THE RICE •

Sumidaya is famous in Japan for two reasons. First is their traditional, slow-milling method that polishes each grain thinly to keep the natural aroma intact. Second is their "original blend" philosophy, it's the idea that by combining the right varieties, 1 plus 1 becomes 3.

For Sushi Sei, Katayama-san and Chef Shinji developed a bespoke 7:3 blend of "Sasanishiki" grain from Miyagi Prefecture and "Koshihikari" grain from Toyama Prefecture.

As Katayama-san explains:

"This blend allows the rice to be shaped easily while ensuring it spreads beautifully in the mouth, recreating traditional Japanese Edo-style sushi right here in Australia."

Chef Shinji’s thoughts:

"The sweetness is lovely, and the texture makes it a joy to shape."

• THE TASTING •

To start the tasting, Chef Shinji presented Katayama-san with a simple "Shari" (rice ball) to let the grain speak for itself. He then paired it with a cut of "Otoro" (fatty tuna belly).

The verdict from the Katayama-san himself was the ultimate compliment:

"Each grain gently separates in the mouth with the perfect firmness. It tastes exactly as it would in Japan."

• SUMIDAYA x SUSHI SEI •

At Sushi Sei, we are proud to serve a piece of Sumida Ward, Tokyo, at our counter every day.

12/04/2026

The rice we use at Sushi Sei is made by a company called . Based in Tokyo, Japan, this rice store has a history of over 100 years. Sumidaya is known for its traditional "milling" technique, which maximises flavour.

For Sushi Sei's rice, grain has been sourced from two renowned regions of Japan. "Sasanishiki" grain from Miyagi Prefecture blended with "Koshihikari" grain from Toyama Prefecture creates the golden ratio.

Every nigiri piece made by Chef .shinji uses Sumidaya rice. We can't wait for you to try it.

Lobster, but made a masterpiece.Gently foil-baked to preserve every drop of its natural sweetness, this crustacean is th...
05/03/2026

Lobster, but made a masterpiece.

Gently foil-baked to preserve every drop of its natural sweetness, this crustacean is then paired with our "Shibazuke" pickle tartar sauce. The traditional fermented pickles offer a delicate acidity that dances with the richness of the overall flavour.

Chef Shinji has been working on this Lotus Root Manju for our seasonal menu.For those who haven't tried it before, a "ma...
23/02/2026

Chef Shinji has been working on this Lotus Root Manju for our seasonal menu.

For those who haven't tried it before, a "manju" (饅頭) is usually a round, steamed bun. Here, Chef Shinji grates fresh lotus root into a fine paste and steams it until it becomes a soft, slightly chewy dumpling.

It has a very unique, "elastic" texture that's quite hard to describe! It’s something you really have to feel for yourself 😌

To finish the dish, he pours over a warm "ankake" sauce (a thick, clear dashi) filled with sweet snow crab 🦀 A little freshly grated wasabi is then added on top. The heat helps bring out the natural sweetness of the crab.

It’s a very comforting, subtle dish. We hope you enjoy it as much as we do.

20/02/2026

Chef .shinji's favourite way to prepare lobster 🦞 right now.

With the lobster wrapped in foil, it steams in its own juices while it sits on the grill. This keeps the meat sweet and tender. Wait for that beautiful aroma the moment the foil is opened!

To finish, Chef Shinji adds a tartar sauce made with chopped "shibazuke" (Kyoto-style eggplant pickles). The crunch and the saltiness of the pickles really help to cut through the richness of the lobster.

It’s a dish with hearty flavours, and one we’re proud to include in our $115 Omakase menu.

Hassun - four carefully curated bites, quietly preparing your palate for what’s next.
07/02/2026

Hassun - four carefully curated bites, quietly preparing your palate for what’s next.

04/02/2026

I have trust issues
but I trust the chef.

📍 Sushi Sei, Darling Square

20/12/2025

The chefs join forces for a special Christmas dinner.

LAST CALL for reservations:

Tue 23rd and Wed 24th December

Session 1: 6:00pm
Session 2: 8:00pm

BOOKINGS AVAILABLE 📅 via OpenTable

Address

Sydney, NSW

Website

Alerts

Be the first to know and let us send you an email when Sushi Sei Kuon posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category