Food Blog

Yoshii Omakase, Barangaroo

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He’s been granted the Crown.

Some people are not equipped to handle the burden of expectations. It’s what distinguishes the best from the ordinary. For the best, you’ve earned the right to be expecting the best from you. Every time you walk onto the court to play basketball, you’re Meryl Streep. Each time you take a step in front of the camera, You’re Dave Chappelle every time you bring to the stage.

Also, you’re Ryuichi Yoshii from Yoshii Omakase within the recently inaugurated Crown Casino located in Barangaroo, Sydney.

Yoshii And I’m certainly not talking about that tiny green dinosaur.

Nobu Yoshii Omakase is among the most anticipated new openings in Sydney food history (on that same page are Momofuku Seiobo, Ippudo, the Noma pop-up, and the time that Subway opened during Campsie).

I’m not sure whether I actually existed, as well as if the experience was simply it was a dream, but I thought I’d record the experience anyway. Because my dreams journal may be in my parents’ home or with anyone who wants to ruin my career as a politician, I thought it was an opportunity as any to return on it (not that I’ve ever truly quit).

Beetroot tofu with dashi and caviar

Yoshii begins his omakase signature by using beetroot. I’ll be honest: I did not anticipate this traditional Australian ingredient to be the first to start the batting, but this is what we have. Beetroot is the main focus of my painting. However, it’s the dashi that makes it art. The dashi adds depth and a unique element that isn’t available when you add beetroot to your Taco Shop Burger. The caviar also popped into the same way that I get when I win against all the kids aged 8 in Fortnite.

Chargrilled toro with renkon and broccolini

There’s a motive to prepare the toro (fatty tuna). Naturally rich and delicious, without experiencing the effects of fire, it’s among those unique items you don’t have to add anything to. It’s like purchasing a brand new Mercedes from a dealer, and there’s no need to put on wheels, replace the leather, or make a call to Xzibit to set up an aquarium; simply take off and relax and enjoy the ride.

All in all, it was a fantastic dish. The subtle char that was infused through the cooking process over charcoal and the addition of Japanese mustard provided a unique flavor that you don’t typically get by simply sweeping raw toro through the delicious taste.

A supreme showcase of technical wizardry

I’ve been fortunate enough to try many restaurants that have Omakase on the menu, and I am awed by it each time. Even if it’s not exactly what I like, watching masters of their trade demonstrate mastery in their craft, whether it’s the skills of a knife or the capacity to alter flavors, is a treat.

Being able to watch Chef Yoshii make every shake, shimmy, and move was incredible. It was like having an opportunity to be in the front row of a lifetime of knowledge; all rolled up in a glass platter of food items I’ve tried previously, but not in this manner.

Slow-cooked baby abalone

The abalone is cooked slowly over 5 to 6 hours. This is more cooking than I cook every month, and I’m sure I cook quite a bit.

It’s a bit odd to describe seafood as sweet, but this is what we’re talking about. For clarity, I’m talking about the pleasant sweetness of sugar and not 7 McNuggets inside a six-pack of sweets.

Good, let’s get moving.

Steamed northern lobster soup with baby whiting

If you take a closer look at what’s inside the dish, you will be an insider to a special setting that chef Yoshii has utilized his unparalleled talent to design. I’m sure Yoshii took the time to explain the concept to me, and I’m still hungry (oh yes, that’s how I managed to get past security evening). The issue is that I got so lost in the scent of yuzu and chrysanthemum in the bowl that I was unable to focus.

A second confirmation for me: This soup was a second soup-erb demo about the way Yoshii Omakase is made of a different material,

Toothfish with shitake mushrooms

The toothfish was positioned before us, with flames still burning on the wood that was surrounded by it and the smoke rising in the air, too. If that’s not the best and most authentic method to inform someone the fish they’re about to consume is “lit” and ‘hot,’ then what else is?

Mango and ginger granita

I joked with my dinner companions about how absurd it would be if this were to be the best meal of the evening.

It wasn’t, but it was a huge surprise as to the enjoyment I had, similar to Freddie Prince Jr. realizing that Laney was actually very hot when she shook off her glasses during “She’s All That.”

What’s the reason you’ve not heard of the 1999 film about teens She’s All That and that my references to pop culture are getting old? I’m more upset than Anakin Skywalker after he was allowed to sit on the council, but no rank as master, within Revenge of the Sith.

… I’ll put it down for now.


The nigiri portion of the night, and what a great start it was. It was topped with a hint of salt composed of crushed bones of fish. The smoky umami of this bite was it wasn’t satisfying.


One of the most attractive pieces of the night was one that I was very nervous about eating due to my dislike of the silverfish (more on this in the future). However, this fish was pleasant and soft and didn’t possess any of the sour characteristics that bonito or mackerel counterparts are able to exude.

Kingfish belly with watermelon radish

Given the number of fish that are found in the ocean, it is necessary to be awe-inspiring in order to get the title of King.

What a stunning morsel it is, and how lovely this morsel. A hint of freshness brought by the radish of watermelon, which complemented the absurdity of the kingfish, makes it one of my top choices of the evening. It was just a way to pay tribute to royalty, right?


Full disclosure: I gave this item to ‘I’m Still Hungry. I’m so burned from previous experiences with Bonito that I was willing to offer it to someone who might appreciate it more.

Thank God I did not. In a different example of Yoshii being capable of tapping into the matrix, it was the most amazing Bonito nigiri that I’ve ever eaten. I’m not sure how they managed to alter the flavor characteristics of something that is so distinct and yet maintain the texture and transform it into something that I actually enjoy.

It’s similar to remixing the death metal track into something that I’d consider making my phone ringtone. What a wonderful time to live in the present.

Bonito with ume

As if he was trying to play with me, Yoshii doubled down and struck us with a back-to-back bonito. In basketball, this is similar to Steph Curry feeling the pain and choosing that he’ll shoot at the half-court line since he’s not sure that he’s going to miss.

Spoiler alert: there is nothing more than the net.

Marinated chutoro

There are only about seven people I’m more enthused about than Toro, so I was ecstatic when this came up.

It was just on the table before I put it in my mouth. I accelerated faster than when I placed 3rd in the cross country race, even though I was actually watching Star Wars at Burwood cinema.


Another time? We’re going to celebrate.

Melt in your mouthpiece, which is closer to butter than seafood.

Is this…

Otoro redux


I’ll be able to get 17 additional pieces of toro if you’ve got any leftovers from this fantastic restaurant.


I was able to watch Yoshii transform a flat tube of squid into this masterpiece of art you will see in the picture above. I can’t help but hear him say ‘wingardium Leviosa’ while the florets begin to pop out and take the breath of everyone at the restaurant.

Swordfish belly

En garde!

This is a weapon I’d gladly put in my mouth and into my stomach. Smoky is the result of the tried and tested Aburi method. Another one of my most cherished items of what was fast becoming one of the most popular meals during the season (in January, however).

Salmon belly

A knotted piece that will also have the other chefs of Omakase in Sydney wrapped in knots while they try to figure out how their menus will be able to compare with Yoshii’s.

Scampi, toro, uni and scampi caviar

The best part of the evening doubled as it was the biggest and most lavish. It was not subtle, but it featured the creamy scampi, the toro making a return on the stage, silky uni, and a final touch of the scampi-caviar and crisp nori.

The textural nuance is enticing and full of flavor; this is as rich as it gets, and I’m grateful to sample it.

Paradise prawn

Another day in paradise for me as I’m looked after by Yoshii. Sorry to be all snarky, but this is my time of reflection and gratitude for the life I have.


Saltwater eel is among my absolute favorites (I enjoy all types of eel sushi, to be real), and Yoshii received a surprise at the shop. Yoshii whipped out a sauce that was preserved for over 28 years.

What’s the deal? This brought up a myriad of questions.

Why 28?

What’s unique about the age of 28?

Could this sauce be more palatable if it were preserved for 27 years…what do you think about a 29-year-old?

Did this seem to be a subliminal poke at the age of 28 as your peak year and a hint that I was over the point? Instead of thinking about the deliciousness of the piece, I was reflecting on 2019 and the great things my life was prior to COVID and how wonderful it was to be in my late 20s as opposed to beginning my 30th year here on Earth.

Let’s get moving before I begin to cry.

Cucumber, shiso, and ume

A vegetarian piece! What a great way to round off the nigiri portion of this menu.

It was an enjoyable piece. However, I could not help but feel that it was like giving your partner a gift card to celebrate her birthday. You know she loves you and isn’t going to let you go, and you move through the motions to get through the event.

I love me, cucumber, and shiso, but I still.


At this moment, we should not be shocked by this article being eggcellent.

Bamboo charcoal ice cream with gold

It is a unique experience, and it’s only natural to conclude the background with some gold since there’s absolutely no question that Yoshii represents the gold standard for Omakase in Sydney.

You may include my words on the final documentary poster. Please do it.

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