A new refined modern Japanese dining restaurant just opened in Barangaroo and its name is Fujisaki. Heavy hitters in the dining scene that are part of Lotus Group’s new venture include executive chef Chui Lee Luk, formerly of Claude’s restaurant, sushi chef Ryuichi Yoshii, formerly of Yoshii, and sommelier Annette Lacey.
Yoshii pwns the raw bar section of the restaurant, as his theatrics will see his sashimi slicing skills, blowtorching and sushi rice shaping technique put on display. A robata grill nearby churns out the likes of lamb shoulder and salted duck, fresh water crayfish with tomalley and ginger.
Outside the raw bar and robata grill, expect decadent appetisers like chicken liver parfait, angus beef tartare and sea urchin with spanner crab. Larger dishes include Murray cod with abalone sauce and pumpkin tofu with zucchini flower and tomato miso.
“I am thrilled with the challenge of utilising Japanese cuisine as a new culinary language” says Lee Luk. “For me, the essence of Japanese cooking is the lightness of touch that allows the ingredient to speak for itself”
Fujisaki’s 300+ strong wine list are kept in a fully humidified and temperature-controlled wine room. The bespoke wine room is a centrepiece of the dining floor, housing a broad range of vintages to match the flavours of the food. To add to further variety, there’s also a large range of sake, whiskey and cocktails that will lean on seasonal ingredients such as cherry blossom and edamame.
The restaurant and bar which sits 146 in total takes advantage of harbour views with indoor and outdoor seating as well as three private dining spaces, including a traditional tatami room. The fit-out by creative design agency, Design Clarity showcases an impressive colour scheme of brown and black with contrasting elements of metal in the brass trimmings against the charred wood restaurant walls.
Address: Shop 2, 100 Barangaroo Avenue, Barangaroo