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Restaurant

Yoshii’s Omakase

Level 2/1 Barangaroo Ave, Barangaroo NSW 2000, Australia

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Find Yoshii’s Omakase

Level 2/1 Barangaroo Ave, Barangaroo NSW 2000, Australia

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+61 2 8871 7171
HoursMonday: Closed Tuesday: 6:00 – 8:30 PM Wednesday: 6:00 – 8:30 PM Thursday: 6:00 – 8:00 PM Friday: 6:00 – 8:30 PM, 8:45 – 11:15 PM Saturday: 6:00 – 8:30 PM, 8:45 – 11:15 PM Sunday: Closed

*Opening hours may differ during holidays.

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About Yoshii’s Omakase

Scoring a seat at Yoshii’s Omakase is tough, but the ten-stool counter inside Crown delivers Sydney’s sharpest sushi showcase. Chefs Yoshii and Hyota run the room with warmth, pacing every course simultaneously for the small cohort of diners. Diners point to charcoal-cooked shari supporting pristine Tasmanian cuts and aged bluefin tuna, alongside rich Hokkaido uni and Kagoshima wagyu. Intricately scored squid gives way to sea eel glazed in Yoshii’s continuous 32-year-old tare reduction—finished with a slice of tamagoyaki layered like sponge cake around a soft center.

  • Aged Master Tare: Features cuts like aged bluefin tuna and tender sea eel glazed in Chef Yoshii's continuous 32-year-old reduction.
  • Synchronized Counter Dining: An intimate 10-seat counter where diners are served the multi-course progression simultaneously in a dedicated room.
  • Charcoal Shari and Luxury Sourcing: Charcoal-cooked sushi rice paired with Hokkaido uni, Tasmanian catches, and richly marbled Kagoshima wagyu.
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What's On at Yoshii’s Omakase

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

No events or specials listed right now.

The Yoshii’s Omakase Advantage

Why diners choose Yoshii’s intimate omakase counter for milestone culinary moments

  • Synchronized Artistry and Charcoal-Cooked Rice

    Chef Yoshii and Chef Hyota orchestrate a synchronized multi-course tasting where every cut of nigiri is served at the exact moment of preparation across charcoal-warmed sushi rice.

    Watching the fish being prepared right in front of us with such incredible freshness, then served on charcoal-cooked rice, was unforgettable.

    HTZ

  • World-Class Ingredient Provenance

    Dinners feature globally sourced delicacies such as Hokkaido uni, aged bluefin kamatoro, and Kagoshima wagyu paired seamlessly with fresh Tasmanian catches.

    Expect top tier ingredients including A5 Miyazaki or Kagoshima wagyu, uni from Hokkaido, and Toothfish.

    ThatSquidlyGuy

  • Unpretentious and Convivial Counter Dialogue

    Guests converse freely across the counter with Master Yoshii and Chef Hyota as they share ingredient origins and demystify precise knife work.

    they were willing to go to some lengths to explain how things were prepared (what they did to bring out the umami), which helped you appreciate the food more

    Sue Lin

  • Engaging and Charismatic Host Chefs

    The chefs bring warm hospitality and natural showmanship to the counter, creating a relaxed, engaging environment rather than a rigid or intimidating omakase.

    Master Yoshii and chef Hyota are both not only very talented but also a natural entertainer.

    E W

  • Intimate Ten-Seat Counter Setting

    Limited to just ten diners per sitting, the dedicated counter offers a secluded, private dining atmosphere suited for milestone celebrations.

    As there are only 10 seats everyone eats the same dish at the same time creating a very harmonious dining experience.

    Tia Mansour

  • Decades-Aged Continuous Master Glaze

    Signature courses like sea eel and toothfish are glazed with Chef Yoshii’s proprietary sauce, nurtured and concentrated across decades of culinary practice.

    Their own soy sauce topping that they have had aged themselves for decades was so full of flavour that envelopes your mouth that keeps you wanting more.

    Min Ya

Signature courses and highlights from Chef Yoshii's tasting menu

  • Toothfish

    Yoshii’s signature dish with the toothfish is just perfection.

    Georgia

  • Sea Eel

    the fluffy sea eel drizzled with chef Yoshii's 32 years old concentrated sweet soy sauce

    Barry

  • Wagyu Beef with Bone Marrow

    wagyu beef with yuzu pepper flavoured bone marrow: like normally you would eat these items separately and that's more than fine, but in this case you use the bone marrow as a 'sauce' for the beef. It's just below the point of overkill, and I cannot stress enough how this was the best beef dish I've ever eaten.

    Tony L

  • Aged Bluefin Tuna

    13 day aged bluefin tuna belly (otoro): really reminded me of eating otoro in Japan, and would put this among the best I've ever eaten.

    Tony L

Beyond the menu

Thoughtful culinary nuances and attentive counter hospitality that elevate the omakase journey.

  • Technique & Provenance Storytelling

    Master Yoshii and Chef Hyota guide guests through each course, detailing ingredient provenance and the specific culinary techniques used to unlock umami.

  • Decades-Aged Master Tare

    Signature nigiri selections such as fluffy sea eel are brushed with Chef Yoshii’s proprietary sweet soy sauce tare aged for decades.

  • Charcoal-Cooked Sushi Rice Base

    Fresh seafood cuts are molded over traditional charcoal-cooked rice, delivering nuanced warmth and smoky depth to each nigiri bite.

  • Tailored Wasabi Preferences

    Chefs adapt individually to guest preferences on the spot, tailoring details such as the precise amount of freshly grated wasabi under each cut.

Before you head over

Essential advice on booking releases, synchronized service timing, and tailoring your counter experience.

  • Booking Schedule

    Reservations are highly competitive and drop on the first day of each month at 12:00 PM Sydney time for the following month's seatings. Plan ahead to secure a spot for the limited 10-seat counter.

  • Synchronized Arrival

    The intimate counter seats just 10 guests with synchronized service where everyone eats each dish at the same time. Arrive promptly as the entire room shares the same culinary pacing.

  • Chef Interaction & Preferences

    The master chefs prepare nigiri directly before you and are glad to engage. Feel free to ask about ingredient provenance or request adjustments, such as altering the amount of wasabi.

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