What are the opening hours?

Tuesday 5:30pm - 11:30pm Wednesday 5:30pm - 11:30pm Thursday 5:30pm - 11:30pm Friday 12:30pm - 11:30pm Saturday 12:30pm - 11:30pm

Besuto

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Japanese Omakase - 🍣 🐠
Piece by piece we will take you through an epic journey of tantalising tastes. An experience that only a few get to enjoy

29/09/2026

At least 10 courses, paired with special sake we rarely get the chance to open. Joel’s in the kitchen, so anything can happen!

Amazing food, incredible sake and a little Besuto magic. Come hungry, leave happy. 🍶🥢

Link to book in bio!

21/09/2026

For four nights only, Besuto welcomes Chef Zac Ng of Restaurant KA for a very special collaborative omakase experience, cooked by Zac alongside Besuto owner and chef Joel Best.

Restaurant KA is an intimate chef’s counter in Darlinghurst, where Zac brings together seasonal Australian produce with flavours inspired by his Cantonese heritage. It also happens to be one of our favourite restaurants in Australia, so we’re especially excited to bring Restaurant KA and Besuto together for these four nights.

Zac and Joel will bring their two distinct culinary styles together across a curated 10-course menu, with six courses from Restaurant KA and four from Besuto Omakase.

Each course will be accompanied by its own pairing, with Zac and Joel creating a menu and pairing experience exclusively for these four nights.

We cook, we have fun, we try some amazing food and special Wines and Sake!

Book via link in Bio

01/04/2026

A reminder that if you’re jumping online to book for a dinner this month and realising we’re mostly booked out already, that’s because bookings open on the first of each month for the month AHEAD.

If we have last minute cancellations, we usually post them to our Instagram stories, or you could always try your luck by emailing or DMing us directly.

See the pinned post for more booking tips!

29/03/2026

Finally treated yourself to an omakase booking at Besuto? Why not add
to your omakase for an extra fee.

This premium caviar is nutty and floral tastes on the palate with the right balance of saltiness, creaminess, and sea flavor - an umami experience with every spoon. These caviar are harvested in the Yunnan Province of China on the 25° north latitude (hence the name).

We'll top your toro and other dishes with it on the night!

27/03/2026

Looking for a new after-work haunt to sip your wh**ky in peace? Come down to

🥃 Drop in to the bar, no booking required
📍, 3 Underwood Street, Circular Quay (a short walk from the ferry)

**kysydney **kybarsydney **kylovers **kytastingsydney

24/03/2026

Have you tried our Besuto Chawamushi? It’s a savoury egg custard topped with hand picked mud crab from Queensland, lobster from South Australia, sea urchin from Tasmania and ikura salmon roe with garlic flowers on top. Texture, flavour... this dish has it all!

The name literally means 'steamed in a tea cup'. The dish originated hundreds of years ago and is one of the few traditional Japanese dishes you eat with a spoon and not chopsticks!

22/03/2026

Flavour is paramount in our omakase kitchen, but also highly important to our chefs is that we adhere to the Japanese tradition of plating your food in a way that's appetising to our customers, so we always pay special attention to the variation of colours making up the overall appearance.

We love the "azayaka" bright red, purple and yellowy miso hues here.

What do you think is the most attractive dish in our omakase?

📸 .yusuke

20/03/2026

What's under the lid? Every course is a delightful surprise at Besuto - like this ‘Mystery Box’.

Omakase is a short form of ‘omakase shimasu,’ which means ‘I trust you' - the customer puts his money on the chef solely trusting him to appease his taste buds. In omakase dining, there is no menu... just one mystery after another.

📸:

18/03/2026

An incredible Google review that we just had to share a bit of it! Thank you, Nima.

"Besuto Omakase Sydney is the Bugatti of Sydney restaurants. From the very beginning, you’re entertained and genuinely surprised by a sequence of top-class sushi and rare, exceptionally fresh ingredients, including rare A5 wagyu beef that is prepared and presented with absolute respect for its quality. Every course feels intentional, refined, and quietly spectacular.(...) If this isn’t the best restaurant in Sydney, it is without doubt in the top three." - Nima Kazemi, Google Review

Do you know we score a 4.8 average across over 342 Google Reviews? See for yourself what all the buzz is about: jump online at besutosydney.com.au

📍, 3 Underwood Street, Circular Quay

10/03/2026

We only use A5 Kagoshima Wagyu at Besuto - the best of the best!

The meat is full-bodied, with a delicate flavour and distinct umami profile. The intricate marbling allows for a large amount of unsaturated fatty acids, rich in healthy omega 3 and 6, to be woven through the meat. The result is fat with a low melting temperature, which creates a melt-in-the-mouth feel.

🍣 Head to besutosydney.com.au (or link in our bio) to book
📍, 3 Underwood Street, Circular Quay (a short walk from the ferry)

📸:

Address

3 Underwood Street
Sydney, NSW
2000

Opening Hours

Tuesday	5:30pm - 11:30pm
Wednesday	5:30pm - 11:30pm
Thursday	5:30pm - 11:30pm
Friday	12:30pm - 11:30pm
Saturday	12:30pm - 11:30pm

Website

https://besutosydney.com/pages/reservations

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