At one end of Barangaroo – Sydney’s newest corporate and dining hotspot – sits Fujisaki, Lotus Dining Group’s new modern Japanese restaurant and bar. Since opening late last year, Fujisaki has quickly garnered a following with its classic Japanese dishes, elaborate cocktails and drinks list, and artful Scandinavian interior.
The feel of Fujisaki is fairly upscale, but the restaurant manages to remain comfortable and welcoming despite its very chic interior. This is in part due to the open kitchen, which invites everyone to see the action unfold and watch as chefs carefully prepare each dish. The open bar also adds to a sense of excitement, with the sound of cocktails being shaken easily echoed throughout the room.
Under the leadership of Executive Chef Chui Lee Luk and sushi extraordinaire Ryuichi Yoshii, Fujisaki’s kitchen serves only the highest quality ingredients – something we witnessed firsthand during our recent visit to the restaurant.
Fujisaki’s well-balanced food menu spoils diners with choice. From the Raw Bar, you can select from an extensive variety of seafood and have them served as Sashimi, Nigiri or Aburi (flame seared). Our favourite was the Bonito Sashimi ($5 for two pieces) – the skin added a pleasant crunch to the smooth, delicate fish meat.
The Maki Signature Rolls are also appealing features on the menu, with options like the Spanner crab, tobiko and sugarloaf ($24) and the Wagyu MS9+, ssamjang and pear ($24) rolls highlighting the wide array of flavours the Fujisaki kitchen likes to work with.
For truffle season, diners can add black truffle onto any dish on the menu ($5 per gram). We took advantage of this, and had our wagyu maki rolls topped with shaved Western Australian truffle. The flavours were fresh and that little bit of crunch overall created a well-rounded little dish.
If you visit Fujisaki this winter, we urge you to try the Miso cured Glacier 51 toothfish ($30) off the Kitchen Menu. This was the standout of our visit. During winter, seafood is said to be of its highest quality due to increased fat content. This was showcased in the toothfish, considered to be the wagyu of the sea. The fish was flaky, sweet and had a lovely clean flavour.
For our main we had the MS9+ Wagyu sirloin with Tasmanian wasabi ($59) – with truffle shaved on top, of course. We also tried Hokkaido scallop with yuzu kosho ($8 each), and the Cauliflower dengaku with pistachio and yuzu ($12) as a side.
Fujisaki’s beverage list is equally as impressive as its food menu, thanks to the expertise of Sommelier Chris Entwistle and his team. As expected, sake features heavily on the drinks menu, as do the regular varieties for wines and spirits. For those who are eager to sample a range of what’s on offer, there are four ‘Flights of Fujisaki‘ – Introduction to Sake 101 ($27), Intense and Characterful Sake ($34), Aromatic Whites ($29) and Vibrant Reds ($36).
I personally love cocktails though, and the cocktail menu really won me over. There’s something for everyone; just ask and a member of the Fujisaki team will gladly recommend a drink to meet your tastes. We tried the Fujisaki Highball ($16) and the Yuzu Cocktail ($20). The highball was very light, sweet and easy to drink. The cocktail was considerably stronger, but had a really enjoyable zesty hit that worked perfectly with the shiso salt lining the glass. We also tried the Chilli Highball ($16) which was a unique and flavourful drink – definitely worth trying for those with adventurous palates.
Our truffle appreciation continued with our final dish, the Black truffle ice cream with poached pear and vanilla ($8 per scoop). We’d never had truffle ice cream before, but we instantly fell in love. Coupled with the sweetness of the poached pear, this dessert was amazing in its simplicity.
Overall, Fujisaki offers diners beautiful Japanese classics in an inviting, chic setting that just begs you to spend hours upon hours in the restaurant tasting everything on the menu. Add this one to your Must-Visit-List.
Shop 2, 100 Barangaroo Avenue, Sydney NSW
Phone: (02) 9052 9188
I Ate My Way Through dined as guests of Fujisaki.