Sydney’s Campbell’s Cove dining precinct will welcome a new omakase restaurant later this year.
Bay Nine Omakase will see Tomohiro Marshall Oguro helm a 10-seat counter after time working alongside chefs Hideki Goto (Manmaruya) and Naoki Fukazawa (Yoshii; Sushi-E).
The chef also has a background working with seafood with renowned seafood chef and restaurateur Stephen Hodges.
Bay Nine is the latest offering from The Venues Collection, which also operatres Harbourfront Seafood Restaurant and Watersedge in the precinct.
While the counter will be the major drawcard of the restaurant for omakase-crazed Sydneysiders, the restaurant will also have table seating for 40 guests and offer a set menu.
Oguro will curate an ever-changing menu, with potential dishes including lightly marinated Bluefin akami topped with Iranian caviar; cured and cold-smoked Victorian king trout and grilled imperadore marinated in soy and citrus.
Rare Wagyu will be teamed with uni, raw egg yolk and onions and a sweeter option will see hand-pressed agar jelly noodles covered in dark sugar syrup and roasted soy bean powder.
Bay Nine Omakase will open for lunch and dinner Wednesday to Sunday.
Image credits: Steve Woodburn
