November 28, 2021

Sydney Potts Point Kisuke is a six-seat Japanese restaurant where patrons are transported to Tokyo

Tucked away in an alleyway is an incredible Japanese restaurant where only SIX diners are ‘transported to Tokyo’ – but a seat at the table will cost you.

  • Diners flock to little-known six-seat Japanese restaurant in Sydney
  • Chef Yusuke Morita opened omakase restaurant called Kisuke in Potts Point
  • Omakase means multi-course meal consisting of dishes selected by the chef
  • The cost of the omakase menu can reach $ 175 per person
  • Despite the price, there is a 40 day wait for a place in Kisuke










For years, tourists from all over the world have come to Japan to dine at exclusive sushi restaurants serving what is considered one of the world’s greatest delicacies.

And now Australians can experience the authentic ‘omakase’ after famous Japanese sushi chef Yusuke Morita and his wife opened their restaurant called Kisuke in early March in Sydney, tucked away in an alleyway in Potts Point.

Omakase is a Japanese term which means “The choice is yours” so that customers are served a multi-course meal consisting of dishes selected by the chef.

The cost of the omakase menu can reach $ 175 per person – and the dining experience lasts up to two and a half hours. Despite the high price tag, Kisuke has been so popular with diners, there is a 40 day wait for a seat.

Diners flock to little-known six-seat Japanese restaurant in Sydney

Famous Japanese sushi chef Yusuke Morita (pictured) opened his own restaurant called Kisuke in early March in Sydney, tucked away in an alleyway in Potts Point.

Famous Japanese sushi chef Yusuke Morita (pictured) opened his own restaurant called Kisuke in early March in Sydney, tucked away in an alleyway in Potts Point.

What is omakase?

Omakase is a Japanese term which means “The choice is yours” so that customers are served a multi-course meal consisting of dishes selected by the chef.

The restaurant serves beautifully crafted sashimi, delicately prepared sushi, dashi soup and udon noodles, all infused with traditional Japanese flavors.

“We occasionally receive requests from customers who are new to omakase. While small changes might be possible when booking, changing something to vegetarian, for example, I have to kindly decline, ”Morita told Broadsheet.

“I apologize in advance, but that’s the omakase. “

Morita said he prefers working in a small restaurant because he can focus on his six customers who are seated directly in front of him while he prepares their dishes by hand.

The restaurant received near perfect reviews on Google, with many claiming to feel like they were “transported to Tokyo” via the dining experience.

The restaurant serves beautifully crafted sashimi, delicately prepared sushi, dashi soup and udon noodles, all infused with traditional Japanese flavors.

The restaurant serves beautifully crafted sashimi, delicately prepared sushi, dashi soup and udon noodles, all infused with traditional Japanese flavors.

The cost of the omakase menu can reach $ 175 per person

The cost of the omakase menu can reach $ 175 per person

“Such a unique Japanese experience. The flavors were quite subtle, delicate and delicious. The broths / soups were perfectly balanced. The sushi was very well prepared and the service was wonderful. I love this little place that can only accommodate six people, ”wrote one.

And another said, “Cozy and warm on a cold night, Chef Morita-san spoiled us with a wonderful selection of sashimi, chawanmushi and the epic Kagoshima wagyu with truffle. Amazing experience. ‘

Morita was born in Kochi Prefecture, located on a small island, Shikoku, just southwest of Japan.

After graduating from high school, he moved to Tokyo to attend a culinary school.

From there he started his career as an intern at a traditional Japanese restaurant in Tokyo before moving to Amsterdam for two years where he worked at the Okura Hotel.

Omakase is a Japanese term which means

Omakase is a Japanese term which means “The choice is yours” so that customers are served a multi-course meal consisting of dishes selected by the chef.

The restaurant received near perfect reviews on Google, with many saying they felt like they were

The restaurant received near perfect reviews on Google, with many claiming to feel like they were “transported to Tokyo” via the dining experience.

After his two-year stay in Amsterdam, Morita moved to London where he worked at the Japanese restaurant Tatsuso.

He returned to Tokyo after two years in the UK so that he could “solidify his knowledge gained abroad and challenge himself to reach new heights where his career began”.

In 1994 he moved to Sydney where he worked for the Japanese restaurant Suntory in the city. In 1998, he was promoted to chef and kept his title until the restaurant closed in 2000.

He opened Kisuke, an a la carte Japanese restaurant, in Willoughby in 2012 – and gained a large number of loyal customers until his restaurant closed last year.

In 2020 he decided to “take a new path” and so he opened Kisuke at Potts Point.



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