Yoshii’s Omakase Claim this business

HTZon Google

5 months ago

Yoshii’s Omakase was honestly one of the best experiences of my life. Everything felt perfect to me: the atmosphere, the way we were treated, the setting, and of course the food, which was absolutely outstanding. What I really loved was how the menu kept surprising us from start to finish. The contrast between hot and cold dishes, the different textures, and the way each course brought something new made the whole experience feel incredibly special. Nothing felt repetitive. Watching the fish being prepared right in front of us with such incredible freshness, then served on charcoal-cooked rice, was unforgettable. Every bite felt refined, balanced, and full of flavour. The chefs were also incredibly kind and attentive. They took the time to explain everything, which made the whole experience even better. The setting itself was elegant but still very welcoming and comfortable. If I had to mention one small downside, it would be the dessert, which for me was not quite at the same level as the rest of the menu. But honestly, that is such a minor detail compared with how exceptional everything else was. I did not come here for dessert anyway. Full credit to the chef for elevating every product so beautifully.

Gung Con Google

7 months ago

Fresh fish quality and well designed menu for the season. We were lucky enough to sit in front of Master Yoshi and had a close admiration to his culinary skills to every dish. He’s very attentive and friendly I must say which makes the experience more pleasant - Won’t dispute it is pricey compared to Japan but hey this is Sydney, this is one of the best in the area.

ThatSquidlyGuyon Google

8 months ago

Arguably the pinnacle of omakase in Sydney. Expect top tier ingredients including A5 Miyazaki or Kagoshima wagyu, uni from Hokkaido, and Toothfish. The nigiri is immaculate every time - intricately cut squid, aged bluefin tuna, and sea eel with Yoshii’s now 32 year sauce are just some of the highlights during the showcase. Is it difficult to get a booking? Yes. Is it worth it? Yes! Chefs Yoshii san and Hyota san are not only sushi masters, they are fun to be around and will make your omakase experience one for the ages.

Sweet Timeon Google

a year ago

This was the best omakase experience I’ve ever had. I’ve tried Michelin-starred omakase restaurants in Japan, but this was even better! They use the freshest ingredients from Tasmania and rice imported from Japan. The fish was cut and presented with perfect precision, and the rice had just the right texture, it was truly a work of art. I was genuinely impressed by the chefs’ skill, dedication, and sense of pride. I’d love to come back, if I can manage to get a reservation. It’s not easy to book!

He Yuchenon Google

2 months ago

The dining room temperature was uncomfortably cold, and one of the urinals in the men’s restroom was clogged and filled with stagnant water. It’s hard to imagine this being acceptable for a restaurant inside Crown. To make matters worse, the very first piece of kingfish sushi contained a fish bone. That is simply unacceptable at a restaurant of this level. After we raised the issue with the staff, we received absolutely no response — not even a basic apology. The sushi progression itself felt disorganized, with no proper flow or build-up in flavor. Most absurdly, the final course meant to fill us up consisted of nothing but plain white rice. Yes — just rice. The flashy use of premium ingredients and the almost circus-like performance cannot make up for how hollow the entire experience feels. You can sense that the head chef has not put genuine thought or care into his craft for a very long time. For AU$380 per person, I would expect them to place far more respect and emphasis on the guest experience, rather than focusing on telling customers to arrive ten minutes early and silence their phones. Without question, the worst omakase experience in Sydney.