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10/09/2026
Hiramasa Kingfish
Sliced to order
Ask what to order first at the Saké counter and the answer has remained the same since opening: hiramasa kingfish.
Each order is sliced fresh, then finished simply with ponzu, lime and jalapeño. Together, they let the texture and flavour of the fresh fish speak for itself.
See why it remains the counter favourite. Reserve your table via link in bio.
09/09/2026
Molten Valrhona Chocolate Fondant
Saké’s chocolate fondant pairs Valrhona chocolate with chocolate soil and vanilla ice cream, finished with Suntory wh**ky at the table.
Cut through the sponge and the chocolatey centre oozes onto the plate, the defining detail of a dessert first created by French chef Michel Bras in 1981.
Alongside it, Heiwa Shuzo ‘Furu-Tsuru-Ume’ 10-year-old umeshu brings notes of dried fruit and caramel to the chocolate.
Save your final course for the fondant. Reserve your table via link in bio.
08/09/2026
Cocktail
Pink Blossom
A longstanding Saké favourite, the Pink Blossom brings Choya umeshu together with fresh strawberry, cranberry, passionfruit and lime. Sweet, tart and unmistakably pink, it has remained our most frequently requested cocktail for years.
You already know what to ask for. Reserve your table via link in bio.
03/09/2026
Umeshu
Often translated as plum, ume is closer to an apricot: fragrant, intensely tart and rarely eaten straight from the tree.
To make umeshu, unripe ume is layered with sugar, covered in spirit and left to steep for at least six months. Time softens its sharp acidity into something sweet, aromatic and gently sour.
At Saké, enjoy it over ice, lengthened into a spritz or served with hot water on a cold day.
Meet us over an umeshu. Reserve via link in bio.
02/09/2026
The Bonsai Room
Beyond the main dining room sits Bonsai, a dedicated space for bringing your guests together privately.
The experience remains distinctly Saké, with set menus chosen for the table, sake selected to accompany them and service centred entirely around your occasion.
Plan your next private dinner in Bonsai. Enquire via link in bio.
01/09/2026
New this season: nasu dengaku
Thick-cut eggplant, grilled slowly until the centre is soft and silky. It is coated in sweetened miso, then returned to the heat until the glaze bubbles, blisters and catches at the edges.
Nasu means eggplant. Dengaku takes its name from a Heian-period dance: skewered tofu cooking over coals was thought to resemble performers balancing on stilts.
Add our take on eggplant to your next order. Reserve your table via link in bio.
27/08/2026
Father’s Day at Saké Restaurant & Bar.
Gather around the table on Sunday, September 6th for contemporary Japanese dining, from Chef’s selection sashimi to teriyaki lamb chops and popcorn shrimp with yuzu and chilli mayonnaise.
Pair it with sake or cocktails and settle in for Father’s Day.
Bookings via link in bio.
26/08/2026
Share a drink at Saké
Order sake by the glass and it arrives in a tulip-shaped glass, designed to hold its aroma.
Order a carafe and a handcrafted tokkuri arrives with a tray of ochoko cups. Choose the one that catches your eye, then pour for each other.
Share a drink, and the evening, at Saké. Reserve via link in bio.
25/08/2026
The Saké Classics, shared
Begin with nori crisps and hiramasa kingfish, followed by shumai and popcorn shrimp, salmon yaki, then Riverine beef short rib MB2+ with house salad. Pavlova closes the evening.
Matching sake is available for each course to pour for one another throughout the evening.
Book it via link in bio.
20/08/2026
Yukari salt
Yukari salt gets its deep-purple colour from red shiso leaves, cured with salt and plum vinegar before being dried and crushed.
In Japan, yukari is traditionally sprinkled over rice or folded through onigiri. It is salty, tart and intensely herbal, with notes that sit somewhere between basil, mint and anise.
At Saké, we use it to rim the Hattori Hanzo, bringing a savoury edge to yuzu, cucumber, elderflower and jalapeño.
Try the Hattori Hanzo at Saké. Reserve your table via link in bio.
19/08/2026
Our Osaka-inspired Hattori Hanzo brings together Bombay Sapphire gin, yuzushu, elderflower, cucumber and jalapeño, finished with a savoury yukari rim.
Named after the legendary Sengoku-era samurai, it is clean, focused and carrying just enough heat beneath the surface.
Order it alongside sushi and sashimi. Reserve via link in bio.
18/08/2026
A table for two at Saké.
Come celebrate Qixi Festival at Saké over contemporary Japanese dining and sake shared with someone special.
Fill their cup before your own, and let them return the gesture—a simple ritual for an evening made for two.
Join us Wednesday 19 August. Reserve your table via link in bio.
13/08/2026
The best seat in the house
The best seat in the house for lunchtime ramen is at Saké.
Broth ladled within arm’s reach. Noodles timed in front of you. Every topping placed before the bowl passes straight from chef to guest.
Ramen Counter, 12–3pm daily at Saké, The Rocks.
12/08/2026
“One of the best places in Sydney to drink sake”
In its newly updated guide to Saké The Rocks, Broadsheet finds a menu that “balances washoku with modern elements”.
There are nori crisps topped with tuna and kingfish, Cape Grim short rib, and Glacier 51 toothfish wrapped in banana leaf. Alongside them: more than 40 varieties of sake, umeshu and seafood-friendly wines.
It’s a lot to choose from, but as Broadsheet notes, our “attentive staff are never far away”. Tell them what you enjoy and let them guide the next pour.
Read the full review at Broadsheet Sydney, then take your place at the bar or traditional sunken table.
Reserve via link in bio.
Address
33 Cross Street
Sydney, NSW
2028
To get to Cross Street from the city, take public transport and alight at Edgecliff Train Station. From the station, walk along New South Head Road towards Double Bay for around 10 minutes until you reach Cross Street.
Alternatively, if driving, head east on Cross City Tunnel and exit onto William St before turning right onto New South Head Rd. Continue along New South Head Rd and turn left onto Cross St. There are paid parking options available along the street or at nearby car parks.
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What people say
Saké Restaurant & Bar Double Bay is a must-visit for anyone who loves Japanese cuisine. This contemporary restaurant offers an exceptional dining experience that combines traditional Japanese dishes with modern twists. One of the highlights of Saké is their robata grill, which uses an ancient method of cooking over an open flame to create a smoky and charred flavor that's truly unique. Guests can enjoy king brown mushroom skewers, chicken wing skewers, and other delicious dishes straight from the grill.
But that's not all - Saké also hosts special events and collaborations with renowned chefs from around the world. Recently, they had the honor of hosting Chef Yuya Nishimura from Michelin-starred Sushi Yuuden in Osaka for a series of intimate dinners. This is just one example of how Saké goes above and beyond to provide their guests with unforgettable dining experiences.
Overall, Saké Restaurant & Bar Double Bay is a top-notch Japanese restaurant that delivers on both taste and ambiance. Whether you're looking for a romantic date night spot or a place to celebrate a special occasion with friends and family, Saké is definitely worth checking out. Book your table now at www.sakerestaurant.com.au and experience the magic of this amazing restaurant for yourself!
