TL; DR | Summary
Haco restaurant in the Sydney CBD offers a unique Omakase experience centred around specialty-prepared tempura dishes. While the price is on par with standard Omakase offerings, the taste and quality of their dishes, on top of the high-class service and experience, justify the cost. The complimentary still water is a nice bonus, and the refreshing Yuzu soda is a perfect palate cleanser, which I highly recommend ordering.
Haco Review
Located in the heart of Sydney's CBD, near the Museum train station, Haco presents a unique Omakase experience that's hard to match. The restaurant offers lovely, intimate seating, perfect for those who want to be close to the culinary action and watch as the chef expertly prepares each dish. Although the price point may cause some hesitancy as its on par with standard sushi Omakase rates, the specialised focus on tempura and the high quality of ingredients and combinations makes it a worthwhile indulgence.
The tempura is the show's star at Haco Omakase, especially how the batter is prepared to perfection with a light and crispy crunch that doesn't leave a greasy aftertaste even after consuming it continuously. Each piece, from the prawns to the Blue Mackerel, is a testament to the tasty menu offerings and attention to detail at Haco. A huge bonus is their complimentary still water, a rarity in many establishments. Additionally, the diverse selection of sauces enhances each tempura piece beautifully throughout the course. It's a one-of-a-kind Omakase experience that's different from the usual sushi kind.
A high-end tempura omakase experience
Haco's Omakase menu is a journey through innovative and exquisitely prepared dishes. Here's a snapshot of Haco's menu to get you started.
The service at Haco is as impeccable as the food. The chef is skilled in the kitchen and takes the time to explain each dish in detail, enhancing the dining experience.
Yuzu Punch
Before you embark on the culinary journey at Haco, I highly recommend trying out their house-made yuzu soda. This refreshing drink, with its subtly tart and fragrant yuzu flavour, is the perfect way to cleanse your palate and prepare your taste buds for the array of flavours to come.
Oyster Starter
The oyster starter sets up the course to a high standard, with its combination of vinaigrette, mint, parsley oil, and anchovy cream creating a symphony of flavours.
Charcoal Pie Tee with King Crab and Ama Ebi (Spot Prawns)
Then following it is the Charcoal Pie Tee with King Crab and Ama Ebi (Spot Prawns), with its smoky charcoal base offering a unique flavour that perfectly complements the subtle sweetness of the king crab and the delicate texture of Ama Ebi.
Bluefin Tuna Sashimi
A standout dish is the sashimi of Southern Bluefin Tuna, served with mentaiko and an egg yolk sauce that complements the fish's freshness. With each slice offering a tender, melt-in-the-mouth texture, aired with a zesty mentaiko and a rich egg yolk sauce, it elevates the natural, fresh flavour of the tuna, which I immensely enjoyed.
Foei Gras with Grana Padano Cheese
Up next is the Foei Gras with Grana Padano Cheese, encased in a light Chawanmushi and Panko Crust, which is a harmonious blend of rich, creamy flavours with a satisfying crunch, showcasing an innovative fusion twist on traditional Japanese ingredients.
Tasmania lobster
Following that, the raw Tasmania lobster, cured between kombu sheets and served with a tangy tomato water base and lobster bisque. It's an unforgettable dish that showcases the chef's creativity and understanding of seafood flavour while balancing with other ingredients.
prawn Tempura with matcha salt
Tempura dishes, the restaurant's specialty, are faultless and are definitely on a higher level than standard tempura batters. For instance, this succulent prawn with matcha salt offers a crisp exterior bite, with a slight matcha bitterness adding a subtle contrast and depth of flavour.
Blue Mackerel Tempura
The Blue Mackerel Tempura is next on the Omakase list, served alongside a Chashu Pork Croquette. This dish introduces a smoky taste paired with the soft, flaky fish, and accenutated by a sprinkle of Green Sansho Salt. It's noteworthy that the salts used in the Omakase course are prepared thoughtfully, adding flavour and complexity to each dish.
Hokkaido Scallop & Abalone
Then continuing the experience is the Hokkaido Scallop cooked in a light tempura batter. Its sweetness, enhanced by sautéed abalone in brown butter and finished with a dashi sauce, creates a perfect mix of textures and flavours without overpowering elements.
Red Shisho Tea Granita
Amid such fried goodness, the innovative Red Shisho Tea Granita with Fresh Raspberry is a perfect palate cleanser, refreshing the taste buds for the subsequent courses.
Smoked Zucchini Flower
Moving on, the Smoked Zucchini Flower filled with Spanner Crab Mousse and topped with Monkfish Liver Sauce and Smoked Paprika, finished with Jamon Serrano Ham, is a complex dish where each element brings its distinct flavour, creating a harmonious and indulgent bite. It's one of the best zucchini I've had in my life!
Cherry Tomato, Bocconcini Cheese & Octopus Skewer
To follow, the skewer of Cherry Tomato, Bocconcini Cheese, and slow-cooked Fremantle Octopus, while a simple yet delightful combination, works quite well. The cherry tomato adds a tangy fresh bite, while the bocconcini cheese adds a lightly savoury note, both of which offer a burst of mixed flavours and textures that complement the succulent octopus.
NZ Kingfish Tempura
A notable dish is the NZ Kingfish in tempura batter served with Prawn Curry, Black Garlic oil, and Bamboo Charcoal Chips with grated Karasumi (sun-dried Mullet Roe). It's a dish where each component complements the other, providing a varied texture and depth of flavour.
A5 Kagoshima Wagyu Tempura
Lastly, the tempura fried A5 Kagoshima Wagyu with Eggplant Cream and caramelised Onion Sauce, garnished with Caperberry and Baby Cos Lettuce, is a luxurious offering that melts in your mouth. The rich wagyu is perfectly balanced by the creamy and tangy accompaniments and is the perfect dish to end the main course.
Snapper Rice
But that's far from over. The meal continues on a high with Snapper Rice, a comforting dish enriched with Roasted Snapper Bone Dashi and topped with Marinated Ikura, offering a burst of oceanic flavour with each spoonful. This is easily one of my favourite dishes in the course, but every dish has been satisfying.
House-made Lychee Ice Cream
Lastly (for real this time), the dessert of House-made Lychee Ice Cream with Frozen Yoghurt Snow, Strawberry Mousse, Walnut, and almond Praline is a sweet, refreshing end to a culinary journey filled with bold and innovative flavours.
Innovative Payment System
I've yet to come across this payment technology at any other restaurant, but there is an innovative payment system: a light hanging at your table. All you need to do is tap your phone to pay, and voila. What a way to add a modern and convenient touch to the dining experience!
RECOMMENDED
- Omakase experience
- Essentially every dish
- Utilising their payment system (the light at your table)
Final Words
Haco is a culinary gem in Sydney's CBD, offering an unique and memorable Omakase experience. With its focus on high-quality tempura and a menu that features a variety of carefully curated dishes, it's a must-visit for any food enthusiast. The intimate setting, attentive service, and innovative dishes make for an exceptional dining experience, ending on a high note with every visit. One of the best Omakase experiences I've had to date.
Where To Find Haco Sydney
Address
Hours
- Monday: Closed
- Tuesday: 6:00 – 10:30 PM
- Wednesday: 6:00 – 10:30 PM
- Thursday: 6:00 – 10:30 PM
- Friday: 12:00 – 2:00 PM, 6:00 – 10:30 PM
- Saturday: 12:00 – 2:00 PM, 6:00 – 10:30 PM
- Sunday: Closed
Website
Phone
+61 408 866 285
People Also Liked
People Also Liked
Request An Update
Have a suggestion or an update? Head over to our Restaurant Review page and let us know!