Oborozuki

Oborozuki Discover Oborozuki's unique narrative, blending culinary fusion, creativity, and elegance.

Experience contemporary, seasonal Japanese-French à la carte dining, along with elevated Teppanyaki, overlooking Sydney Harbour.

A contemporary take on a classic French pear tart.Almond frangipane and poached nashi pear are paired with sweet potato ...
13/06/2026

A contemporary take on a classic French pear tart.

Almond frangipane and poached nashi pear are paired with sweet potato and mascarpone mousse, delicate pear gel and a quenelle of dulce de leche ice cream.

Finished tableside with a warm chamomile anglaise, adding a fragrant final touch to the dish.

A dessert that balances comfort, elegance and the beauty of the season.

12/06/2026

Ever wondered why some wines are decanted by candlelight?

This centuries-old technique was traditionally used for older wines to help separate the clear wine from the sediment that naturally forms in the bottle over time.

By holding a candle beneath the neck of the bottle while decanting, the sommelier can carefully watch for sediment and stop pouring before it reaches the decanter — preserving the wine’s purity, texture and elegance in the glass.

A beautiful ritual that combines patience, precision and respect for the wine.

Have you ever seen a wine decanted this way before?

Fire. Precision. Indulgence.This winter, discover one of Sydney’s most exclusive dining experiences.Behind the doors of ...
11/06/2026

Fire. Precision. Indulgence.

This winter, discover one of Sydney’s most exclusive dining experiences.

Behind the doors of our private Teppanyaki rooms, guests are taken on a seasonal journey showcasing premium winter ingredients, masterful technique and the artistry of Japanese hospitality.

An experience designed for those seeking something truly special.

The lights won’t be here for much longer. ✨With just one week remaining of VIVID Sydney 2026, now is your last opportuni...
10/06/2026

The lights won’t be here for much longer. ✨

With just one week remaining of VIVID Sydney 2026, now is your last opportunity to experience the harbour at its most spectacular from the heart of Circular Quay.

Join us for an evening of Champagne, floor to ceiling views of the illuminated Harbour Bridge and Circular Quay accompanied by our exclusive VIVID Snack featuring scallop, tuna, cured salmon, ikura and Kaviari Baeri caviar.

Whether you’re planning a special night out, entertaining guests or simply making the most of Sydney’s brightest season, there’s still time to experience VIVID at Oborozuki.

Two expressions of Gundagai lamb, layered with smoke, earth and richness.Tender backstrap meets slow-cooked lamb shank, ...
04/06/2026

Two expressions of Gundagai lamb, layered with smoke, earth and richness.

Tender backstrap meets slow-cooked lamb shank, paired with globe artichoke explored through multiple textures: pickled, confit, grilled and crisped.

A delicate artichoke crisp filled with braised lamb and anchovy persillade brings depth and savoury warmth, while smoked chèvre, charred greens and caper leaf balance the dish with freshness and gentle acidity.

Sourced from Gundagai in regional NSW, this exceptional lamb is known for its fine marbling, clean flavour and remarkable tenderness.

A beautiful reflection of one of Australia’s most celebrated producers.
Now available as part of our new winter menu.

One of our favourite desserts of the season, soon coming to an end.Our Matcha Gateau Roulé brings together layers of mat...
29/05/2026

One of our favourite desserts of the season, soon coming to an end.

Our Matcha Gateau Roulé brings together layers of matcha sponge, fig compote, cream cheese mousse and coconut yoghurt sorbet, finished with fresh figs and delicate textures throughout.

Soft, earthy, creamy and just lightly sweet — the kind of dessert made for this time of year.

If you’ve been meaning to try it, this week is the time before fig season disappears once again.

Delicate, rich and finished tableside.Our Market Fish Ballotine is paired with mussels, Roman beans, shiitake mushrooms ...
26/05/2026

Delicate, rich and finished tableside.

Our Market Fish Ballotine is paired with mussels, Roman beans, shiitake mushrooms cooked in chicken jus, and morels filled with silky fish mousseline.

To finish, a warm mussel and sudachi sabayon is prepared and served in front of you with fresh finger lime, herbs and salmon roe; bringing brightness, texture and depth to every bite.

A dish that slowly unfolds from the first spoonful to the last.

Grand soirées, intimate celebrations, and end-of-financial-year dinners that deserve something beyond the usual booking....
25/05/2026

Grand soirées, intimate celebrations, and end-of-financial-year dinners that deserve something beyond the usual booking.

During VIVID Sydney, Oborozuki transforms into one of the city’s most striking settings for private events — overlooking the illuminated Harbour Bridge and Circular Quay from above.

From exclusive dining room hire to intimate Teppanyaki gatherings, we invite you to celebrate the season with Japanese-French dining, exceptional wines and sake, and a backdrop that only exists for a few weeks each year.

June dates are filling quickly for private EOFY events.

A small bite made for Sydney’s brightest nights ✨Created exclusively for VIVID Sydney 2026 at Oborozuki.Crisp fried nori...
23/05/2026

A small bite made for Sydney’s brightest nights ✨

Created exclusively for VIVID Sydney 2026 at Oborozuki.

Crisp fried nori shaped like a cigar, filled with warm Koshihikari sushi rice and mentaiko emulsion, then layered with scallop, tuna, cured salmon, ikura and Kaviari Baeri caviar.

Designed to be enjoyed with our exclusive Champagne pours and harbour lights.

Available for a limited time at Oborozuki.

The sauce alone is worth ordering this for.A rich prawn bisque split with prawn head oil, poured over charcoal-grilled Q...
21/05/2026

The sauce alone is worth ordering this for.

A rich prawn bisque split with prawn head oil, poured over charcoal-grilled Queensland tiger prawn, Parisienne gnocchi and seasonal greens.

The perfect pairing according to our sommelier team? Didier Dagueneau “Silex”, the iconic Loire Valley Sauvignon Blanc. Its freshness and mineral edge balance the richness of the sauce beautifully.

Just in time for the lights of Vivid Sydney, something exceptionally rare has arrived at Oborozuki.We are proud to be th...
17/05/2026

Just in time for the lights of Vivid Sydney, something exceptionally rare has arrived at Oborozuki.

We are proud to be the only restaurant in Sydney currently pouring the 2024 Aramasa Colors Series — Cosmos, Ash & Earth.

One of Japan’s most revered cult sake producers, Aramasa has become known for reshaping the future of sake while remaining deeply rooted in tradition. Brewed in cedar kioke tanks using the ancient kimoto method and the legendary No.6 yeast born at the brewery itself, each sake expresses the individuality of its rice variety with remarkable precision and texture.

Produced in extremely limited quantities and rarely seen outside Japan, this special allocation is now available by the glass for a short time only at Oborozuki.

A beautiful pairing for the colour and energy of Vivid Sydney. 🍶

One week until Sydney lights up again ✨To mark the return of VIVID Sydney 2026, we’ll be pouring a limited selection of ...
15/05/2026

One week until Sydney lights up again ✨

To mark the return of VIVID Sydney 2026, we’ll be pouring a limited selection of Champagne pairings alongside a special seasonal snack, created exclusively for the season.

Enjoy Krug Grande Cuvée, Dom Pérignon “Luminous” and Pierre Gimonnet Blanc de Blancs against panoramic views of the illuminated Harbour Bridge and Circular Quay.

Available throughout VIVID in both our Main Dining Room and Teppanyaki experience.

Book Now.

WE ARE HIRING!Oborozuki is looking for a talented and passionate CHEF DE PARTIE to join our small team in a full-time ro...
06/05/2026

WE ARE HIRING!

Oborozuki is looking for a talented and passionate CHEF DE PARTIE to join our small team in a full-time role.

We’re seeking someone with at least 3 years’ experience in fine dining, a strong attention to detail, and a genuine passion for hospitality and seasonal cooking.

If this sounds like you, please send your resume to [email protected] or DM us directly.

We’d love to hear from you.

Some special occasions deserve the best…This Mother’s Day, we invite you to slow things down over lunch at Oborozuki.Hea...
05/05/2026

Some special occasions deserve the best…

This Mother’s Day, we invite you to slow things down over lunch at Oborozuki.

Head Chef Daeun Kang has designed a five-course menu shaped by memory — including a squid ink pasta with spanner crab and bisque, inspired by one of her mum’s favourite dishes, always requested whenever her daughter came to visit.

A personal story behind one of the courses.

All mums will receive a special gift.

A fine way to celebrate her.

Book now.

Some special occasions deserve the best…This Mother’s Day, we invite you to slow things down over lunch overlooking Sydn...
05/05/2026

Some special occasions deserve the best…

This Mother’s Day, we invite you to slow things down over lunch overlooking Sydney Harbour at Oborozuki.

Head Chef Daeun Kang has designed a five-course menu shaped by memory, including a squid ink pasta with spanner crab and bisque, inspired by one of her mum’s favourite dishes, always requested whenever her daughter came to visit.

A personal story behind one of the courses.

All mums will receive a special gift.

A fine way to celebrate her.

Book now.

03/05/2026

For those looking to do things a little differently this Mother’s Day…

Our Teppanyaki experience offers something beyond the usual lunch — a more immersive way to spend time together.

If you’re still planning, make it count.
Surprise her with something she won’t forget.

Limited seats available at Oborozuki — Book Now.

EOFY tends to fill up with the same kind of plans… this is your chance to do it differently.At Oborozuki, we host end-of...
01/05/2026

EOFY tends to fill up with the same kind of plans… this is your chance to do it differently.

At Oborozuki, we host end-of-year gatherings with a sense of ease: refined, thoughtful, and memorable.

From long lunches to more grand soirée dinners, it’s about giving the occasion the space it deserves.

A moment to mark the milestone: elevated, considered, and worth remembering.



Enquire now to secure your date.

If you’re skipping alcohol but still want something that feels special, this is it.Roasted hojicha, fresh apple, and a l...
16/04/2026

If you’re skipping alcohol but still want something that feels special, this is it.

Roasted hojicha, fresh apple, and a light hit of black walnut to round it out.
It’s got depth, a bit of texture, and just the right amount of bitterness.

A new addition to the menu.

As the season begins to shift and the days turn cooler, the menu follows.New ingredients arrive, flavours deepen and eac...
14/04/2026

As the season begins to shift and the days turn cooler, the menu follows.

New ingredients arrive, flavours deepen and each dish is shaped around what’s at its best right now.

Join us as we move into the new season, with dishes designed to reflect this moment.

We recommend booking ahead to secure your table.

This one’s for her.For everything she’s done, the moments she’s held together, the quiet things you don’t always say.On ...
12/04/2026

This one’s for her.

For everything she’s done, the moments she’s held together, the quiet things you don’t always say.

On Sunday 10 May, we open for a special Mother’s Day lunch, designed to slow things down and celebrate her properly.

Two ways to spend it:
— Five-course dining overlooking the harbour
— Or an intimate Teppanyaki experience

However you choose, make it something she’ll remember.

Bookings now open. Link in our bio

A room that draws you in, the moment you step inside.Overlooking the harbour, designed for moments that deserve a little...
10/04/2026

A room that draws you in, the moment you step inside.

Overlooking the harbour, designed for moments that deserve a little more time.

09/04/2026

Lunch at Oborozuki feels different in the daylight.

Harbour views, a slower pace, and a menu designed to ease you in — choose between two or three courses, available every Friday and Saturday.

An easy way to experience Oborozuki, whether it’s a long lunch or just a moment to step out of the rush.

A quiet pause for Good Friday.While we are closed today and through Easter Sunday & Monday, we welcome you back on Easte...
02/04/2026

A quiet pause for Good Friday.

While we are closed today and through Easter Sunday & Monday, we welcome you back on Easter Saturday from midday for lunch and dinner.

An invitation to gather and experience a menu shaped by the season, where fresh local seafood is approached with care, elegance, and refinement.

Autumn, at the counter.If you haven’t tried Teppanyaki at Oborozuki yet, this is your moment.Our Autumn menu brings toge...
02/04/2026

Autumn, at the counter.

If you haven’t tried Teppanyaki at Oborozuki yet, this is your moment.

Our Autumn menu brings together the best of the season, from delicate seafood to A5 Wagyu, all prepared right in front of your eyes with precision and care.

Book your seat.

Address

Level 3, 5/71 Macquarie Street
Sydney, NSW
2000

Opening Hours

Tuesday 5:30pm - 10pm
Wednesday 5:30pm - 10pm
Thursday 5:30pm - 10pm
Friday 12pm - 10pm
Saturday 12pm - 10pm
Sunday 5:30pm - 10pm

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