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Restaurant

Besuto - Omakase Sydney

3 Underwood St, Sydney NSW 2000, Australia

Recommended by 21 people

Updated

Find Besuto - Omakase Sydney

3 Underwood St, Sydney NSW 2000, Australia

Directions ↗
HoursMonday: Closed Tuesday: 5:30 PM – 12:00 AM Wednesday: 5:30 PM – 12:00 AM Thursday: 5:30 PM – 1:00 AM Friday: 12:30 PM – 1:00 AM Saturday: 12:30 PM – 1:00 AM Sunday: Closed

*Opening hours may differ during holidays.

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About Besuto - Omakase Sydney

Twelve stools, one counter, and zero rush—Besuto strips away dining-room fuss to anchor Sydney's omakase circuit. The twelve-course progression moves steadily from oysters in citrus jelly to seared Kagoshima beef, with Chef Michi detailing every technique across the timber. Counter regulars consider the drink pairings essential for the host's brewery backstories, before sliding over to the adjoining bar for rare Japanese whiskies.

  • Intimate Counter Setting: Chef Michi anchors an eight-to-twelve seat counter, sharing technique and provenance across an unpretentious, interactive service.
  • Substantial Multi-Course Tasting: A generous 12-to-13 course sequence spanning local seafood, savory chawanmushi, and Kagoshima Wagyu that leaves diners thoroughly full.
  • Story-Driven Sake Pairings: Sommeliers pour curated sake selections with detailed backgrounds on regional breweries, complementing each course without overpowering subtle flavors.
  • Dedicated On-Site Whisky Bar: An integrated bar space serves craft cocktails and rare Japanese whiskies, welcoming guests before seating or for post-meal nightcaps.
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What's On at Besuto - Omakase Sydney

Upcoming events, special menus and other reasons to plan a visit.

No events or specials listed right now.

Why Diners Choose Besuto

From rare Japanese whisky flights to Chef Michi's surgical 13-course counter, reserve your stool well in advance for Sydney's ultimate omakase.

  • Meticulously Composed Multi-Course Progression

    Each dish is calibrated to build momentum across 12 to 13 courses, pairing peak-season Australian seafood with rich preparations like A5 wagyu and truffle chawanmushi.

    Every single course builds, elevates and surprises in ways I've never experienced elsewhere.

    Raul Aiello

  • Interactive Storytelling from the Head Chef

    Diners receive open, continuous engagement from Chef Michi, who explains the culinary philosophies, sourcing, and knife work behind every course.

    Chef Michi was so detailed in his explanations and took the time to answer any questions we had and tell us about his techniques and approaches.

    Freya Jokela

  • Integrated Pre-Dinner Speakeasy Experience

    Guests can begin their evening on-site with bespoke cocktails and warm hospitality at the dedicated Japanese whisky bar before taking their counter seats.

    The evening started perfectly with Weni’s incredible hospitality and a pre-dinner stop at the whiskey bar, where we were served quite possibly the best Old Fashioned we’ve ever had.

    Courtz678

  • Seamless Flow into Post-Service Nightcaps

    Rather than navigating a strict turnaround, diners can step directly from the omakase counter into the bar to extend their celebration over rare Japanese whiskies.

    After a superb meal we moved to the whisky bar next door, keeping spirits high.

    Bex Warne

  • Attentive Hospitality for Solo Diners

    Attentive counter staff and sommeliers cultivate a deeply welcoming dynamic that ensures solo diners feel fully included and cared for throughout service.

    I was by myself but unlike many other places, I did not feel alone.

    Mika Lee

  • Communal Dynamic Across an Intimate Counter

    A counter capped at 8 to 12 seats creates a shared, vibrant energy where diners and chefs converse freely without the stiffness of formal dining rooms.

    This hidden omakase not only offered an exceptional culinary experience but also provided live interaction with the chefs and other diners.

    Yuri Tazunoki

Standout courses and beverage experiences highlighted by diners across Besuto's omakase progression.

  • Japanese Whisky Bar

    Set up like a Japanese speakeasy, this restaurant has an unexpectedly amazing whiskey bar who's bartenders rank amongst the best in Sydney.

    Cicily D'Anna

  • Sake Pairing

    The Sake Pairing is an absolute must-try! The elegant sommelier carefully selected a variety of sakes to complement the dishes, from light ginjo to rich aged varieties, each perfectly enhancing the natural flavors of the ingredients.

    Isabela Cheung

  • Kagoshima A5 Wagyu

    The Wagyu at Besuto has restored my faith in this often mishandled cut. Cooked perfectly and paired with fried asparagus, mushrooms and fresh wasabi.

    Raul Aiello

  • Chawanmushi

    Highlights included the seafood chawan mushi, hands down the best I’ve ever had (chawan mushi on steroids!)

    Martin Yeo

Other favorites

Complementary highlights from the adjoining bar and palate-cleansing accents.

  • Yuzu Sorbet

    finished off with an incredibly refreshing yuzu sorbet.

    Yuri Tazunoki

  • Whiskey Gelato

    I also enjoyed your whiskey gelato 🥃 afterwards at the bar

    Romina Ilad

  • Old Fashioned

    where we were served quite possibly the best Old Fashioned we’ve ever had. Smooth, balanced, and absolutely unforgettable!

    Courtz678

  • Pickled Wasabi Stems

    And pickled wasabi stems (peppery, tangy and earthy, sharp), now an obsession I never saw coming.

    Miguel Santos

Beyond the menu

From bespoke sake narratives to effortless whisky transitions, Besuto crafts an elevated, intimate counter journey—reserve your seats in advance.

  • Direct Chef Dialogue & Technique Sharing

    Rather than an austere or silent counter, Chef Michi engages diners in warm, unpretentious conversation, explaining the origins of seasonal seafood and sharing the intricate culinary techniques behind each course.

  • Historical Sake Storytelling & Pairings

    Sommelier Haruna elevates the beverage progression by sharing the distinct heritage and artisanal craftsmanship behind rare bottle selections, pouring deep historical knowledge alongside each glass.

  • Ceremonial Birthday Celebrations

    Milestones receive thoughtful, understated recognition—from discreet candlelight on desserts to celebratory traditional sake presentations that honor the occasion without disrupting the room's serene rhythm.

  • Seamless Whisky Bar Transitions

    The experience extends naturally beyond the counter into the integrated Japanese speakeasy, allowing guests to arrive early for house-crafted cocktails and linger over rare Japanese whiskies after the final course.

Before you head over

Everything you need to know about reservation windows, counter pacing, and pairings—secure your stool well ahead.

  • Target the Monthly Booking Drop

    With counter seating limited to just 8 to 12 guests per service, dates sell out months ahead. Booking windows unlock on the first of each month for the subsequent month, so plan early to lock in your desired evening.

  • Build in Time for the Whisky Bar

    Build extra time into your schedule to visit the adjoining Japanese whisky bar before or after your meal. Arriving early allows you to start with a craft cocktail, while staying after service lets you linger over rare Japanese whisky pours without rushing.

  • Arrive Promptly and Opt for the Pairing

    Counter service runs strictly on schedule across 12 to 13 courses, so arrive punctually and hungry. Adding the dedicated sake or wine pairing is widely recommended to experience the sommelier's detailed introductions and dish harmonies.

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