Garaku

Garaku Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Garaku, Restaurant, Prefecture 48, 230 Sussex Street, Sydney.

Dessert is never an afterthought. Juniper, often associated with pine-like aromatics, brings a subtle note of the forest...
03/06/2026

Dessert is never an afterthought. Juniper, often associated with pine-like aromatics, brings a subtle note of the forest. Paired here with dark chocolate, roasted almond, and matcha for depth and contrast.

01/06/2026

Watch the squab come together. Steamed for tenderness, finished in hot oil for crackle, then composed with mushroom, walnut, and a confit leg sauce. Lemon gel and pickled onion bring the lift. A closer look with chef Derek.

Service begins not with a plate, but with an introduction. And here is one of our recent boxes.
29/05/2026

Service begins not with a plate, but with an introduction. And here is one of our recent boxes.

A study in sushi, reimagined. Grilled okra stands in for rice, cuttlefish takes the place of the topping, and a nori sau...
27/05/2026

A study in sushi, reimagined. Grilled okra stands in for rice, cuttlefish takes the place of the topping, and a nori sauce draws the elements into one. Finger lime lifts it all with a final note of brightness.

From the Hassun course.

Named after Gagaku, Japan's centuries-old imperial court music, Garaku moves with the same sense of restraint and ceremo...
26/05/2026

Named after Gagaku, Japan's centuries-old imperial court music, Garaku moves with the same sense of restraint and ceremony. Beyond the curtain, seasonality, precision, and quiet theatre shape the evening.

The season is drawing to a close. Enjoy it before it ends — reservations via the link in bio.

11/05/2026

Halfway through autumn, the Hassun at Garaku has settled into its rhythm. It begins gently with a steamed zucchini flower and ebi shinjo under Kristal caviar, followed by a bright reworking of sushi using cuttlefish and grilled okra. The depth of the tray lies in the skewer, a three layered composition of abalone, wagyu tongue and pickled shiitake with rich liver, before finishing with a clean, torched aburi scampi. Four expressions of the season as it stands now.

To Book, please visit link in bio.

From the Shusai course.Squab with autumn mushrooms and a touch of lemon — rich, earthy, and finished with a clean, gentl...
29/04/2026

From the Shusai course.

Squab with autumn mushrooms and a touch of lemon — rich, earthy, and finished with a clean, gentle citrus lift.

24/04/2026

This Mother’s Day, Garaku presents a new $175 Lunch Teishoku, served exclusively on 9-10 May. By evening, our seasonal autumn menu returns.

Secure your table. Book via the link in bio.

From the Hassun course.Zucchini flower filled with finely processed prawn, shaped using the Kyoto-style ebi shinjo techn...
07/04/2026

From the Hassun course.

Zucchini flower filled with finely processed prawn, shaped using the Kyoto-style ebi shinjo technique and gently steamed to preserve its softness.

Kristal caviar adds a subtle lift.

Behind each service, from prep to the final plating, is a team that operates in sync. It’s the invisible discipline that...
02/04/2026

Behind each service, from prep to the final plating, is a team that operates in sync. It’s the invisible discipline that defines the Garaku experience.

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Prefecture 48, 230 Sussex Street
Sydney, NSW
2000

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