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27/06/2026
A delicate balance of texture, acidity and umami.
Our Hiramasa Kingfish is lightly cured before being kissed by the hibachi, imparting a subtle smokiness while preserving the fish’s natural purity and delicate flavour.
Layered beneath ribbons of pickled kohlrabi, the kingfish is complemented by sea spaghetti tsukudani and a rich pine nut paste, bringing depth and complexity to every bite. Puffed rice and soy-glazed pepitas add a satisfying crunch, creating contrast throughout the dish.
To finish, a warm dressing of dashi, white soy and brown butter is poured tableside, enveloping the ingredients in savoury richness while enhancing the natural sweetness of the kingfish.
A signature opening course that showcases the harmony of Japanese technique and refined seasonal produce.
SeasonalMenu
26/06/2026
At Oborozuki, every wine is selected with intention.
Our wine list is built around a simple philosophy: to find bottles that not only stand on their own, but elevate the flavours, textures and nuances of each dish.
As a restaurant that bridges Japanese and French culinary traditions, we are constantly seeking wines that bring harmony to both worlds.
Among the treasures of our cellar is the Chablis Premier Cru Montée de Tonnerre from Domaine François Raveneau — one of the most revered producers in Chablis and a name sought after by wine lovers around the world.
24/06/2026
Lunch at Oborozuki offers a different perspective of Sydney’s most iconic harbour.
As daylight fills the dining room and the views stretch across Circular Quay and the Harbour Bridge, guests are invited to experience our signature blend of Japanese and French cuisine in a setting that feels both relaxed and refined.
Whether it’s a long lunch, a special occasion or simply an opportunity to slow down and enjoy exceptional food and wine, lunch at Oborozuki is designed to be savoured.
Available every Friday and Saturday.
20/06/2026
Part of our new Winter Menu, this dish celebrates the brightness and elegance that seasonal produce can bring to the colder months.
Cherry tomato jelly, peeled tomato and compressed white peach come together in a delicate balance of sweetness, acidity and freshness. Alongside, house-made rosemary toast is topped with creamy stracciatella and pickled shallot, adding richness and texture to the experience.
To finish, a chilled tomato consommé is poured tableside. Crafted from heirloom tomatoes, red onion, cucumber and capsicum, it delivers remarkable depth of flavour while remaining light, vibrant and refreshing.
A reminder that winter dining can be just as bright and expressive as the seasons that came before.
20/06/2026
Inspired by the richness of the cooler months, Pistache is a cocktail of depth, texture and quiet elegance.
Milk-clarified pistachio forms the foundation, creating a silky, velvety palate layered with Hennessy VS, Brookie’s Macadamia & Wattleseed Liqueur and crème de cacao. The result is nutty, complex and beautifully balanced, with subtle savoury notes that unfold with every sip.
Through the process of milk clarification, the cocktail achieves remarkable clarity while retaining its richness and texture — a technique that transforms bold flavours into something refined, smooth and effortlessly drinkable.
A must try this season.
19/06/2026
A look behind the pass with the Oborozuki team.
Led by Head Chef Daeun Kang, every service is a collaborative effort. From prep and plating to the final details before each dish leaves the kitchen.
It’s a fast-paced environment built on trust, teamwork and a shared passion for creating memorable dining experiences.
This is where the magic happens.
18/06/2026
A showcase of one of the world’s most prized pork breeds.
Our Kurobuta Pork Loin is brined for 10 hours, gently cooked sous vide to preserve its tenderness and finished over charcoal with a glossy charshu-style glaze.
Renowned for its exceptional marbling and depth of flavour, Kurobuta pork offers a richness and succulence unlike any other.
The loin is paired with turnip and amazake purée, baby Japanese turnips, grilled baby cos and green apple gel, bringing balance through freshness, sweetness and subtle acidity. A delicate shard of puffed pork skin adds texture and contrast to each bite.
To finish, a velvety green peppercorn sauce is poured tableside, adding warmth and aromatic spice to the dish.
A celebration of remarkable produce, elevated through thoughtful technique and seasonal accompaniments.
16/06/2026
This EOFY, gather, celebrate and connect in one of Sydney’s most exclusive dining settings.
Framed by sweeping views of the Harbour Bridge and Circular Quay, our Private Dining Room offers an intimate experience for up to 12 guests, complete with seasonal menus, exceptional wines and personalised service.
Whether you’re hosting valued clients or celebrating your team’s achievements, Oborozuki provides a memorable backdrop for every occasion.
Enquire now for EOFY celebrations.
FineDiningSydney
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?
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.
Address
Level 3, 5/71 Macquarie Street
Sydney, NSW
2000
To reach the Japanese restaurant on Macquarie Street in Sydney, you can take public transport or drive yourself. If you choose to take public transport, you can take a train and get off at Martin Place station or a bus and get off at King Street or Elizabeth Street. If driving, please note that street parking is limited in the area and there are paid parking lots nearby as well.
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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What people say
Japanese restaurants are known for their unique and delicious cuisine, and Oborozuki on Macquarie Street in Sydney is no exception. With a range of exciting offerings, this Japanese restaurant has quickly become a favorite among locals and visitors alike.
One of the standout features of Oborozuki is its private teppanyaki room, perfect for enjoying an intimate meal with friends and family. And now, with the addition of a new lunch teppanyaki menu, guests can experience this private space at any time of day.
For those looking to celebrate a special event or function, Oborozuki also offers a stunning private function venue with exceptional views of the Harbour Bridge and Vivid Sydney light show. And with new 9- and 11-course menus available, there's something for everyone to enjoy.
But it's not just about the food at Oborozuki - the restaurant itself is beautifully decorated with unique artworks that add to the overall dining experience. And with Mother's Day just around the corner, why not treat your mum to a stylish celebration at Oborozuki?
Overall, Oborozuki offers an unforgettable dining experience that combines delicious Japanese cuisine with stunning views and beautiful decor. Book your table today and discover why this restaurant is quickly becoming one of Sydney's most popular destinations.
