Refined Japanese hits the streets with the grand opening of Fujisaki.
It would seem that the last piece of the Barangaroo puzzle has been filled, with refined modern Japanese restaurant Fujisaki opening its doors today.
Lotus Dining are no stranger to Barangaroo, opening this latest venture in the wake of the bustling summer months. Executive Chef Chui Lee Luk, formerly of Claude’s restaurant, will be dishing up her interpretation of Japanese cooking, alongside a team that includes sushi chef Ryuichi Yoshii and sommelier Annette Lacey.
Fit out with dark hues, velvet cushioning and sleek wooden furnishings, Fujisaki’s luxe 146-seater interior reflects the decadence of its harbour views. Here you’ll find not one but three private dining rooms, including a tatami room to cater to the local corporate crowd.
At Fujisaki’s onyx stone raw bar you’ll find sushi chef Yoshii cutting, blowtorching and shaping nigiri sushi and sashimi. The robata grill, which nearly fills the room, is sure to be another attractive drawcard, with the scents of the grill menu filling the room.
Outside the raw bar and robata grill, there are appetisers like chicken liver parfait, angus beef tartare and sea urchin roe, plus spanner crab and avocado. Larger dishes include Wagyu rump in beef cheek broth, Murray cod with abalone sauce and pumpkin tofu with zucchini flower and tomato miso.
“I thrive on the opportunity to extend my comfort zone,” says Lee Luk. “I am thrilled with the challenge of utilising Japanese cuisine as a new culinary language. For me, the essence of Japanese cooking is the lightness of touch that allows the ingredient to speak for itself. We’ve created a versatile menu and space that welcomes guests to grab some sushi or sashimi and a glass of wine, or indulge in a decadent meal with friends, family or corporate colleagues.”
Dessert clearly hasn’t come as an afterthought at Fujisaki, with pastry chef Kumiko Endo at the helm. Endo has created three intricate desserts, including a sweet wasabi dish, a mix of white-chocolate mousse and mango shaped to resemble a wasabi root sitting on a patch of soil.
The wine list is a 300+ strong collection, carefully curated by sommelier Annette Lacey. Each vino is filled in a temperature controlled wine room, which acts as the centrepiece of the dining floor. Sake, whisky and cocktail connoisseurs will rejoice at the broad reaching spirits list. Expect to see ingredients such as cherry blossom, edamame and shies in cocktails.
For more information and to see the full menu, you can hop on the website here
Open for lunch and dinner Mon-Sun