OB真人视讯

Besuto is one of Sydney's best omakase experiences—fittingly, its name translates to “best”.

Behind a secret door in a basement whisky bar in Sydney Place is Besuto’s 8-seat omakase, designed in tribute to Japanese design principles. From the glowing whisky cabinet to the stunning bespoke centre dining table, and enormous Japanese lantern—you’ll feel as though you’ve been transported direct to Tokyo.

Here, you're in for an intimate 20-course experience, designed by chef Michiaki Miyazaki (Michi). As with any omakase, the menu changes based on the best produce available—but regular highlights at Besuto include miso-marinated Glacier 51 toothfish, toro with N25 Caviar, and a particularly impressive steamed egg custard served with uni (sea urchin).

The sushi and sashimi course is just as divine, ticking off Hokkaido scallop, Anago eel, and heaps more. We were also very fond of the palate-cleansing yuzu sake sorbet. 

To drink, you'll be wooed with premium sake like Dassai Beyond and Seven Junmai Daiginjo. There's also an edit of Japanese whisky and a neat wine list ticking off Chablis, Pinot Noir, Chardonnay, and Gruner Veltliner. 

Behind Besuto is chef and restauranteur Joel Best (Bondi's Best Seafood) and Finnish celebrity chef Tomi Björck—and the pair have created an intimate, immersive experience that's both thrilling and relaxed. 

“Bondi’s Best was always heavily inspired by Japanese seafood traditions, so it’s great to be able to elevate that into a restaurant format and continue the long-standing working relationship between myself and my Japanese Chef Hiro," Best explains. "Besuto offers the perfect canvas for Hiro to really get out of the box, and show off his world-class artistry, in a way he could not in the previous venue.”

Besuto offers two sittings, Tuesday - Saturday, 5.30pm and 8pm. Lunch is available on Friday and Saturday at 12.30pm.

For more of Sydney's best omakase experiences, head over here. 

Image credit: Besuto | Daniel de Giosa

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