TL; DR | Summary
Dining at Azuma under the guidance of Chef Sano is a pure gastronomic excellence. Known as one of Australia's top sushi chefs, with over 33 years of expertise and stints at renowned restaurants like Tetsuya and Sokyo, Chef Sano's omakase experience at Azuma is a rare and sought-after treat. The only downside is that this experience includes dishes from Azuma's a la carte menu, and the distinction between them is clear. Sano's craft elevates traditional sushi to extraordinary heights, while dishes from Azuma fall short.
Azuma's Chef Sano Omakase Review
@bestspots.com.au Have your taste buds blown away by Chef Sano's ⬇️ Known as one of Australia's top sushi chefs, with over 33 years of expertise and stints at renowned restaurants like Tetsuya and Sokyo 👑, Chef Sano's omakase experience at Azuma is a rare and sought-after treat 🤗 So securing a reservation often requires connections and or a 6-12 month 😵 advance booking due to Chef Sano's distinguished reputation and selective clientele. The only downside is that this experience includes dishes from Azuma's a la carte menu 🗒️, and the distinction between them is clear. Sano's craft elevates traditional sushi to extraordinary heights 🚀, while dishes from Azuma fall short. Each dish Sano made was not only a culinary delight but also an insight into his deep understanding and mastery of sushi-making 🍣. His personal touch, combined with over three decades of experience, shines through in the details ✨ 📕 To find out why chef sano is a highly sought after chef, visit bestspots.com.au #azuma #omakaselover #omakasesushi #sydneysushi #omakasesydney ♬ I Love You Always Forever - Acoustic - Everly Fair
@bestspots.com.au An Omakase with over 33 years of expertise ⬇️ During the omakase experience, the service was flawless 💎 thanks to the service complimented by the Azuma Restaurant staff 😁 Each dish Sano made was not only a culinary delight but also an insight into his deep understanding and mastery of sushi-making 🍣. His personal touch, combined with over three decades of experience, shines through in the details 📘 For instance, the rice 🍚 has been expertly seasoned with a unique blend of three kinds of vinegar and a special soy sauce, enhancing each sushi 🐟. This also adds the convenience of not having to dip the sushi in soy sauce, knowing it's got the perfect blend of flavour 😋 🔥 Here's a snapshot of sano-san's omakase: - White Soy NZ Snapper With Caviar And Chives - Raw Squid Nigiri - Pearl Meat Nigiri - Marinated Tuna + Tuna Belly Inside The Nigiri - Paradise Prawn Shabu Shabu With Reduction - Cured Scampi With Monkfish Liver And Scampi Oil - Salmon Roe And Spanner Crab With Sushi Rice, Seaweed, And Chives 📕 To see the full omakase experience, find it at bestspots.com.au #omakasesydney #sushitime #omakase #omakasesushi ♬ O Sole Mio - Music of Italy
Chef Sano's omakase at Azuma offers an intimate glimpse into the artistry of one of Australia's most acclaimed sushi chefs. So, securing a reservation often requires connections and or a 6-12 month advance booking due to Chef Sano's distinguished reputation and selective clientele.
His approach to sushi is marked by meticulous pre-seasoning of rice and a knack for elevating ingredients above their usual stature. Dining as part of a group of six, we noticed that seating was split between four and two, which slightly segregated our group.
The highlight of the experience was the close-up interaction with Chef Sano, including a glimpse of his personal knives, which are extraordinary at first sight.
Dining with Chef Sano commands respect, embodying the respectful norms you'll come across in Japanese culture. Those who dine with him, including my companions and myself, naturally refer to him as "Sano-san," a title that conveys affection and reverence.
Price wise, you can expect to pay about $300 per person which is pretty steep compared to other omakase experiences in Sydney that start around the $200 mark. While the omakase was sensational, some courses included were the standard Azuma a la carte dishes, which didn't match the calibre of Chef Sano's creations.
The difference in quality was noticeable, and it's recommended that you refer to my Azuma restaurant review for detailed insights into these dishes. Despite this downside and the price, the overall experience was unmatched and remains my best sushi omakase ever.
An exciting aspect of this dining experience is the element of surprise, as no set menu is provided. This approach allows diners to immerse themselves in the experience, surrendering to the chef's choices and emerging delighted by the unexpected journey of textures and flavours.
High end omakase experience in Sydney
During the omakase experience, the service was flawless thanks to the service complimented by the Azuma Restaurant staff. Each dish Sano made was not only a culinary delight but also an insight into his deep understanding and mastery of sushi-making. His personal touch, combined with over three decades of experience, shines through in the details.
For instance, the rice has been expertly seasoned with a unique blend of three kinds of vinegar and a special soy sauce, enhancing each sushi. This also adds the convenience of not having to dip the sushi in soy sauce, knowing it's got the perfect blend of flavour.
Ideally, having the entire omakase experience crafted solely by Chef Sano-san would be the culinary dream. However, given the immense effort required for a single chef to prepare such an extensive array of dishes, it is understandable that Sano offloads some of the offerings for Azuma Restaurant to prepare. This inclusion does add variety to the dining experience, but it also creates a noticeable disparity in the output of food. The dishes from Azuma don't quite reach the exceptional heights of Chef Sano's creations. It does become a slight letdown, especially given the high expectations set by Chef Sano's remarkable food.
Yuzu Sake
Yuzu Sake is one of my favourite alcoholic beverages, where the vibrant citrus notes of yuzu blend seamlessly with the strong sake. This fruity drink strikes a delightful balance between the yuzu tartness and the hit of sake, making it a refreshing and enjoyable alcoholic choice. I recommend you give yuzu sake a try, too!
White Soy NZ Snapper with Caviar and Chives
An elegant start to the omakase experience. Chef Sano blends the delicate flavour of snapper sashimi with the luxurious touch of caviar. Then, adding yuzu vinaigrette and chives adds a citrusy yet subtle sharpness, enhancing the overall flavour profile.
You can learn all about vinaigrette in my blog post: What Is Vinaigrette? Simple Recipe and Tips.
Black Sesame Tofu topped with Soy Dressing
A unique dish! I've never come across anything like it before. Its silky texture and soft soy dressing lightly prepare your palate for the in-depth course. If you enjoy black sesame executed immaculately without it being overpowering, you're guaranteed to enjoy this starter.
Seared Octopus with Sancho Pepper with Marinated Pacific and Broccolini
The octopus has been flawlessly seared and has a spicy kick from the Sancho pepper. Paired with marinated Pacific saury and crisp broccolini, this course showcases an exciting flavour balance between the seafood's natural taste and the components that come with it.
Chutoro Nigiri Sushi
Chutoro nigiri is a melt-in-the-mouth experience showcasing this pink tuna cut's tender and fatty quality. It's a simple yet sublime sushi piece demonstrating Chef Sano's expertise.
Raw Squid Nigiri
A testament to Chef Sano's skill in balancing texture and flavour profiles expertly. This nigiri features raw, tender, and subtly sweet squid, providing an immaculate contrast to the seasoned rice. It's a testament to the freshness and quality of the ingredients used.
Pearl Meat Nigiri
A bit of an exotic offering, this pearl meat has been skilfully scorched. It offers a fascinating contrast, allowing diners to appreciate the nuances of both its raw and lightly seared seafood states. This dish remains a standout, leaving a lasting impression on the omakase experience with its unique taste profile.
Marinated Tuna + Tuna Belly inside the Nigiri
A luxurious combination that melts in the mouth and a genius idea at heart, combining two parts of tuna in one bite. This combination of marinated and sumptuous tuna belly is a harmonious balance of flavours, elevating the classic nigiri to new heights.
If you look at my photo closely enough, you'll see the light pink tuna belly in the middle.
Chawanmushi with Fish and Capsicum (from Azuma)
Unfortunately, this dish didn't live up to the rest, lacking in the distinctiveness of Chef Sano's creations we had so far. I had this dish before and knew what to expect (refer to my Azuma Restaurant review for more info).
If you've never heard of chawanmushi, check out my blog post where I explain it all: Chawanmushi Unveiled: Your Guide To Steamed Japanese Custard Egg.
Paradise Prawn Shabu Shabu with Reduction (2 versions)
Chef Sano has prepared two versions of this course, offering the versatility of prawns in their raw and cooked forms. Each variation provides a distinct and enjoyable taste experience, and I appreciate trying the same dish prepared in 2 different ways.
Cured Scampi with Monkfish Liver and Scampi Oil
This scampi is a beautifully balanced dish that is both inventive and delicious. This luxurious dish pairs the delicate taste of cured scampi with the rich monkfish liver, further enhanced by the aromatic scampi oil.
Squid Legs Tempura and Lemon topped with Parsley garnish (Azuma dish)
A well-executed tempura, where the crispy squid legs are beautifully complemented by the zesty lemon and fresh parsley. Generally, you can't go wrong with tempura!
Salmon Roe and Spanner Crab with Sushi Rice, Seaweed, and Chives
A delightful cup of different textures and flavours, and it is one of my favourite dishes. This course features the popping sensation of salmon roe and the delicate taste of spanner crab, tied together with the consistently well-seasoned sushi rice.
Otoro Nigiri Sushi
The Otoro nigiri sushi, known as the epitome of luxury sushi, is an indulgent piece with its fatty, rich texture and deep flavour. You can taste the sheer melt in your mouth with overwhelming tenderness, making it a highlight of the sushi omakase experience.
Crispy Salmon with shaved Radish and Seaweed
A crunchy and refreshing take on salmon with a handmade approach. This dish contrasts the crunchy salmon skin and the refreshing radish that's all conveniently wrapped with seaweed.
Cod, Persimmon with Tofu, Cucumber with Moro Moro Miso (Azuma dish)
A decent dish from Azuma, but it lacks the wow factor of Chef Sano's creations. In comparison, this combination feels somewhat basic in its execution.
Never heard of persimmon? Read about it in my blog post: What Is Persimmon? Types, Taste, And How To Eat This Fruit.
Sea Eel with Crispy Seaweed
This dish follows the sushi concept but is executed differently, with crispy seaweed on top and sushi on the bottom. This pairs wonderfully with crispy seaweed for a delightful gulp of textures and flavours.
Tuna Seaweed Wrap with Yellow Radish and Chives
Sushi wrapped in seaweed is always a delight as you enjoy varying amounts of sushi components. In this case, it's a massive chunk of tuna on a bed of seasoned rice that you can never get enough of. Then, with the added crunchy texture of yellow radish and a hint of sharpness from the chives, it's the perfect bite of sushi bliss.
Prawn Tempura and Egg Noodle Clear Soup with Green Onions (Azuma dish)
This classic combination of prawn tempura and egg noodle soup is comforting and adds variety to the consecutive sushi courses. While it does not stand out as particularly remarkable considering the dishes made by Chef Sano so far, it is a familiar, comforting meal consisting of hearty egg noodle soup and crisp tempura prawn.
Fluffy Chiffon Cake (Azuma Dish)
A light and airy dessert, the chiffon cake's texture is a delight. Because there's not much else, it lacks a strong flavour profile, making the dessert a pleasant but not particularly memorable experience.
Soy Pudding with Brown Sugar and Kumquat
An intriguing and successful blend of sweet and citrusy flavours. This innovative dessert successfully combines the smooth texture of soy pudding with the lovely and tangy notes of brown sugar and kumquat, offering a refreshing end to the omakase experience.
RECOMMENDED
- Everything Chef Sano makes
- Try the food Chef Sano makes at least once in your life
Chef Sano's omakase at Azuma is a pinnacle of sushi artistry in Sydney. His skill and creativity in each dish, backed by over thirty years of culinary mastery, uplifts the dining experience into something far beyond a mere meal. While the inclusion of standard Azuma dishes slightly contrasts with Chef Sano's exceptional creations, the distinct quality of his work ensures that every bite is a testament to his dedication and skill. This omakase experience, despite the minor intervals of the restaurant's regular offerings, remains an essential omakase experience you need to try in Sydney.
Where To Find Azuma's Omakase Restaurant
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+61 2 9222 9960
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