by - January 07, 2018

Located just at the Northern end of Barangaroo Fujisaki has recently joined the Lotus Group family. The restaurant offers both traditional sushi omakase and a la carte that takes on a contemporary twist. Mr Piggy had a great time here when he came for the omakase, so we decided to come again and try their a la carte menu. 

Sea Urchin Roe, Spanner Crab & Avocado $25
This dish was light and kept simple, there wasn't much seasoning used in the dish so you can really taste each ingredient's natural flavours. Having said that, the uni was not the top grade you can find on the market.

Spanner Crab & Burnt Cabbage $24
Instead of using nori to wrap everything together, this sushi was wrapped in burnt cabbage. This gave it a nice crunch to every bite and the burnt cabbage added a nice touch of smokiness.

Nigiri & Maki 11pcs $45
We got a nigiri platter that included, salmon, tuna, kingfish, scallop, swordfish (raw and seared) and uni. We were not blown away, clearly the omakase (see below) was on a different level.

Prawn Kakiage, Lemon Tofu $17
This felt like a Japanese version of vegetable fritters that were made up of shredded vegetables and minced prawns. There isn't much to say about this dish, each bite was packed with loads of vegetables, and everything was crunchy. However, the lemon tofu seemed a little out of place in this dish. The prawn flavour was there, but we wish we could taste more of the texture.

Octopus, Guanciale & Red Chilli $16
The octopus was super succulent, the chili introduced a nice kick to the skewer. We did find the portion a little small. 

Sakura Blossom Blancmange $15
This dessert pieced together several components. Starting from the top with some cut out circles made with creamy meringue and fruity sheets. Beneath that was this wobbly panna cotta that was milky and creamy, the pomelo pulp on the side was quite refreshing. 

Sweet Wasabi $18

Playing on the chef's creativity, this dessert was shaped like a wasabi to recreate the look of real wasabi. A layer of white chocolate was used on the outside that acted as a shell to hold it's form. The inside was made up of a light caramel mousse and a soft creamy white chocolate. The best part was the bits of hidden wasabi in the mousse that helped to reinforce the wasabi theme.

Food: 6/10
Service: 6/10
Atmosphere: 7/10

  • Both desserts were impressive
  • Food was on the pricey end compared to the portions
Website: http://www.lotusdining.com.au/restaurant/fujisaki/
Address: Shop 2, 100 Barangaroo Avenue, Barangaroo NSW 2000
Hours: Mon-Sun Lunch 12-3pm, Dinner 6-10pm
Phone: (02) 9052 9188


This omakase review is based on Mr Piggy's experience, so he provided all the ratings. Fujisaki's omakase is based on Yoshii-San's "edomae" style sushi. Yoshii ran the name sake restaurant in Sydney's The Rocks area for 14 years before joining Fujisaki.

In total there are 20 pieces of sushi for $160 per person including the maki. 2 pictures are missing below, Mr Piggy ate them too quickly😵! One was king prawn made in the traditional edomae style, with fermented rice. This method of preserving seafood was commonly used in the old days in Japan before the invention of the refrigerator. Yoshii-San said the sushi could last up to 10 days! This was one of the highlights of the meal.

Amuse Bouche
Tasty and beautiful appetizers to start the night.

Duck Breast
This duck had the perfect texture and was full of flavour. The skin was smoky while the inside was still blushing.

Grape Sorbet
A refreshing palate cleanser before the sushi.

Trevally (L) & Whiting (R)
Fresh Wasabi
Ocean Trout
Yoshii-San had a special technique when preparing the squid (we won't spoil it for you), it was surely a theatrical display of his craftsmanship and this was one of the prettiest sushi we've ever had.

Tuna in Soy
Seared Swordfish
Seared Ocean Trout
Anago (Sea Eel)
This was hands down the best sushi of the night. The egg had a perfect blend of firmness and softness and perfect balance of sweet and savoury. Yoshii-San saved the best for the last! 

If you are still hungry after all these sushi, then you can ask for some maki. Mr Piggy wasn't actually hungry at this point, he just didn't want to miss out!

Brown Sugar Ice Cream
What a way to finish the meal, the ice cream was simple yet surprisingly enjoyable. You could really taste the subtle sweetness of the brown sugar and the roasted buckwheat gave it a nice crunch.

Food: 8/10
Service: 9/10 (the sushi was served by Yoshii-San, which gave a more personal experience compared to the a la carte that's served by the waitstaff.) 
Atmosphere: 8/10
Fujisaki Menu, Reviews, Photos, Location and Info - Zomato

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