Treat Yourself To A Waterfront Dining Experience At Bay Nine, The Rocks’ New Omakase Restaurant

Eat, Restaurants, Sydney / 13 October 2021

Campbell’s Cove welcomes Bay Nine Omakase to their repertoire of luxe waterfront dining experiences.

For those that enjoy the finer things in life like artisan sushi, seafood platters and waterfront dining experiences, Bay Nine needs to be on your radar. The new 40-seater Omakase restaurant will open its doors in Campbell’s Cove this November bringing a unique Japanese dining experience to The Rocks.

For those of you yet to visit this precinct, it’s your drawcard for a luxurious waterfront dining experience with backdrops of the Sydney Harbour Bridge and Opera House. There’s really no better spot to dine in Sydney and Bay Nine is setting up right in the midst of it.
The new restaurant is owned by the hospitality group, The Venues Collection, who have already opened restaurants in the precinct including Harbourfront Seafood Restaurant and event destination, Watersedge. Sydney’s youngest Omakase Head Chef, Tomohiro Marshall Oguro, is at the helm of the kitchen putting his Japanese culinary experience to delicious use. His experience includes working alongside renowned seafood specialist and restaurateur Stephen Hodges, acclaimed sushi chef Naoki Fukazawa (Yoshii, Sushi-E, Ocean Room) and Executive Chef and founder of Manmaruya, Hideki Goto.

There will be an ever-evolving daily menu for those sitting up at the 10-seater counter, just like the Omakase you’d experience in Japan. The dishes will be in Oguro’s hands which means it’s guaranteed to be an array of elegant dishes highlighting the season’s best produce, then adapted to the customer’s tastes.

Some examples of what you might discover on the menu are Zuke Tuna Nigiri with Bluefin Akami and Iranian Sturgeon Caviar. Cold Smoked King Trout Sushi with Victorian high country King Trout. Wagyu Sukiyaki with thinly sliced rare Wagyu and sea urchin. Yuan-yaki Imperadore with grilled Imperadore and for dessert, Tokoroten with Kuromitsu and Kinako, a Kansai-style dessert made with hand-pressed agar-based jelly noodles.

The intimate dining experience will extend beyond the counter to a handful of tables for those looking to gather and enjoy a set menu experience. The restaurant will be open for lunch and dinner, Wednesady to Sunday but they have not shared an open date – stay tuned!

Find out more here