Besuto is a Japanese Omakase and Whiskey bar near Circular Quay in Sydney. And our new favourite spot for omakase in this busy city.
The main reason is we enjoy the fusion of modern techniques and innovative ingredients, in addition to the wide variety of Japanese whiskey. They also weren’t afraid to incorporate beef, which we know is not “traditional omakase” but if we’re spending $250 for 15 courses, having some red meats made the dinner feel more worth it, especially in this high COL situation.
We had Chef Michiaki Miyazaki on this Thursday night 5:30pm seating in August 2024.
The main reason is we enjoy the fusion of modern techniques and innovative ingredients, in addition to the wide variety of Japanese whiskey. They also weren’t afraid to incorporate beef, which we know is not “traditional omakase” but if we’re spending $250 for 15 courses, having some red meats made the dinner feel more worth it, especially in this high COL situation.
We had Chef Michiaki Miyazaki on this Thursday night 5:30pm seating in August 2024.
Omakase
We were told the soy sauce was made in house with a mix of bonito shavings, shiitake, mirin and sake.
The rock oyster was farmed about 360km south of Sydney, and dressed with cherry and finger lime. It was refreshing and light, but small.
The kobachi was presented in a beautiful bento. Starting in the top left corner, we had:
- John dory sashimi with mung fish (sea foei gras) and natural seasoning
- Shrimp and scallop in a sweet dashi jelly – This had acidic notes
- Japanese squid with seasoning and seaweed
- Bonito belly and Toro (tuna belly) sashimi – We were very surprised with how fatty the white fish tasted. The toro was a bit underwhelming because it was not in season
- Tartare and caviar with a spiced seasoning – this was soft and tender.
This chawanmushi with caviar, sea urchin and spanner crab was so creamy, rich and fragrant.
Next was a thick slice of toothfish that had been marinated in yuzu and miso for 24 hours. This was smoked on pine wood right in front of us so we were already eating with our nose and eyes before we tasted it. It had a nice charred glaze. The sauce was not overpowering, allowing the fish’s flavour to take the spotlight.
Okay, this was the dish that made us go “wow” 😍. It was a beefy cut of Kaogishiawama wagyu, with grilled foei gras, charred bone marrow, hot yellow mustard, spinach and a thick and flavourful hoisin-dashi sauce. Chef Michiaki told us he specifically chose this cow from Queensland for its natural diet and free-ranging lifestyle. Call it a placebo effect but after hearing his explanation and passion for cooking, we could taste the difference lol.
Up until this point, we had tried 2 whiskeys and the sommelier had done a fantastic job recommending whiskeys that tailored to the dish and to our preference.
Also, we got an array of pickled vegetables (radish, ginger and cucumber).
Also, we got an array of pickled vegetables (radish, ginger and cucumber).
The money shot.
This was akami, a lean cut of tuna from its belly, with n25 caviar on top. This paired deliciously with the recommended whiskey, easing the palate nicely.
This was NZ imperado with a brush of soy sauce and sesame seeds. The knife work was beautiful.
This was blue mackerel with wasabi and soy sauce. The oily fish did not have an overwhelming mouthfeel, coming off light and enjoyable.
This was Coffs Harbour cuttle fish, with a hidden shisho underneath that added a hint of earthiness to the bite.
Next was a warm serving of miso soup.
Our fifth piece was anago, a salt water eel from Nagasaki Japan brushed with a sweet soy sauce.
The final savoury dish was this massive hand roll filled with Alaskan king crab, sea urchin, fish roe and tuna. It was a flavour bomb of umami.
We treated ourselves to an extra roll for $50 each. This roll had the same ingredients with the addition of N25 caviar, blue scampi caviar and scampi meat. Wow 😍😍😍.
It took us a while to realise their ice cube had Besuto printed on it.
The dessert was a lime sorbet; a refreshing and mildly-sweet note to end the dinner.
Service
The sommelier and Chef were such fun and lively people. They were both so passionate about their craft that it really showed through to our tastebuds. We had many conversations with both, feeling like we really got to know them and vice versa.
The ambience of the restaurant was moody and modern, with everything being perfectly straight or round in a dim setting.
The ambience of the restaurant was moody and modern, with everything being perfectly straight or round in a dim setting.
Review
Overall the omakase was set at a good pace. We were stuffed by the end of it, and reasonably tipsy on our way out lol. The pricing felt reasonable for what we were served. We would definitely return if it remains at the $250 price point.
Thanks for reading. Happy eating.
Thanks for reading. Happy eating.
