Japanese at its finest @ Fujisaki

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Barangaroo has now established itself as a top class dining precinct and a destination to visit for a great restaurant experience. We have dined at a number of restaurants in the area and we have a new favourite to add to the list. Fujisaki, on Barangaroo Avenue is a part of the Lotus dining group. It is a sophisticated dining space offering modern Japanese cuisine created by Joey Ingram. With over 300 wines on the list, selected by Annette Lacy and serviced by their expert sommeliers.

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The Fujisaki dining space oozes class with blue velvet and black tones throughout. The lighting arrangement impressed us, with two oversized spherical marbled lights, indented in the ceiling, like a pair of full moons above the dining space. There is also a Tatami style room allocated for private dining, where you can enjoy a meal in a traditional Japanese manner. There is also the option to dine at the counter, to view the impressive techniques displayed by the chefs.

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The service at Fujisaki is very professional and personable. However we must give a special mention to the Sommelier Zoe, who was very knowledgeable and suitably well versed in all areas of the drinks menu and guided us with Sake and the right ones to match with the meal. We also tried the Baird ‘Rising Sun Pale Ale’ from Shizuoka Japan, a superb pale ale to begin our dining experience. We also enjoyed the ‘Ume’ cocktail; made with umeshu, shiso, citrus, shio koji and umeboshi. It was lovely and refreshing and paired perfectly with the sashimi.

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The food is a modern take on traditional Japanese food or washoku, with Fujisaki adding their own touch to the menu, with interesting and delightful flavours. The flavour combinations are well thought out and the techniques on display are impressive. Fujisaki use the freshest seafood selected daily from the fishmongers. It is a very approachable menu, suitable for any diner.

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The lunch menu has the workers of the area in mind and it caters for that express lunch, without compromising on quality. There is sushi from $12 and sashimi prepared fresh, there is a range of yakitori skewers starting at $7 a pop, small plates form $15 and larger plates $35 and up. This restaurant does bento boxes (lunch set) starting at $35 with miso soup, rice, pickles, omelette, seaweed salad tempura vegetables and choice of protein. This is perfect for the city worker, who we encourage to take a break, get out of the office and enjoy quality Japanese in a space other than your office.

Fujisaki also offer a tasting menu, for those looking for a long lunch or beautiful evening meal. At night, Fujisaki also run an Omakase experience, but it is super popular and you will need to book well in advance. Omakase are great for you to trust the chef, learn and watch all the action in an intimate setting.

We visited for a Sunday lunch and sampled items from the tasting menu. It was a well put together tasting menu, all items of a high standard with well-balanced flavours. Each dish complemented the next. When asked to pick a favourite it was almost impossible, however we do love a tartare and Fujisaki’s is right up there.

We started the meal with plump Shoalhaven rock oysters with nashi and ponzu sauce, highlighting the natural taste of the oyster.

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The flavours intensified with the next set of tasty morsels. The chicken liver parfait and currants are great combination and the pickled sakura (cherry blossom) helping cut through the richness of this dish. This dish was not alone, it was served with finely diced cubes of tuna and avocado, served on a tapioca crisp. The knife skills of the chefs are on display with this tasty bite.

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The Sashimi was a good mix of super fresh snapper, kingfish, salmon, tuna and the prized Toro (sourced from the belly of swordfish), served with a fresh Tasmanian wasabi which has that unique wasabi essence without that punch to the sinuses. This offering was beautifully prepared and presented, a work of art, with a beautiful garden scene playing out on the plate.

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There were some intricate mukimono vegetable carvings which added some flare to the sashimi plating. The carvings included a piece of carrot carved to look like a butterfly, a carrot ribbon and the cucumber fan. This dish paired nicely with a refined sweet sake Kirei Shuzo, which was delicate and did not overpower the taste of the sashimi.

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The Silken tofu with a shitake dashi, a classy dish with an almost sensual mouth feel, served cold, with fried enoki, adding a unique sweet nutty butter flavour.

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The tartare certainly impressed. At the centre is a Ponzu cured yolk with an intense orange colour, finely sliced wagyu, smoked puffed rice and served with a lettuce cups. A very clever dish, even though the beef is uncooked, the charred puffed rice simulates beef cooked on the BBQ.

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The cedar smoked salmon with woodear mushroom is delivered to the table still smoking, and this certainly enlightens the senses. These theatrics added excitement to this dish. The flakes of salmon melting in your mouth. The smoke flavours working nicely with the sweet glaze. This dish paired with the Aikasho sake, a bold unfiltered and unpasturised sake with earthy, spice and caramel flavours this sake complimented the smoky sweet salmon.

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The Slow cooked wagyu is an amazingly quality piece of beef with a citrus kick from the bitter dai dai and infused with the kombu butter for added umami. The flavour of the beef really stood out.

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The Nigri was some of the best we have tried with a mix of snapper, swordfish, tuna, salmon and kingfish. The mekajiki toro or charred swordfish belly was a standout that must be ordered.

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We were glad we had our reserve stomach for dessert. The Sake bavarois a Fujisaki take on a gelatin set Bavarian cream mousse. An elegant dessert, served in a creme anglaise with visible vanilla from the pod, this was topped with sparkling sake jelly and served with a mixed berries.

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This dining experience ticked all of the boxes. A great location, well designed restaurant, amazing food and beverage, excellent skill on display with the chefs and knowledgeable staff. The tasting menu is perfect and great value. We will be sure to return for the $120 Omakase experience. Fujisake is a great restaurant and we cannot wait to return.

Thanks to Fujisaki for accommodating our visit and to The Atticism for arranging this. Be sure to check out our Instagram account for your chance to win a $100 voucher to Fujisaki entries close Sun 11 November.

Fujisaki

Shop 2, 100 Barangaroo Avenue, Barangaroo, Sydney, NSW

Fujisaki Menu, Reviews, Photos, Location and Info - Zomato

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