Sushi Oe Restaurant Cammeray
By Lisa Nguyen | Published 18 January 2024
Does this spot match the hype?
TL; DR | Summary
An exclusive Omakase experience at Sushi Oe is only rewarded to those with patience and a little luck. This intimate restaurant offers a remarkable 26-course meal showcasing a variety of exquisite seafood and sushi, crafted by the master Chef Toshihiko. I recommend going with a group of 6 to secure the whole night to yourself.
Sushi Oe Review
@bestspots.com.au An Omakase experience many should do once in their life ⬇️ Sushi Oe, located within Jizakana Japanese Restaurant in Cammeray, is single-handedly run by Chef Toshihiko Oe, bringing a personal touch 🥢 to the dining experience, including clearing your plate 🍽️ after each course and promptly refilling your pickled ginger 😌 Each course is not only a display of his sushi preparation skills 🍣 but also a reflection of his dedication to the art 🖼️ of Japanese cuisine 🇯🇵. His passion for sushi-making is evident from his willingness to share insights 🔎 and stories about the origin of the ingredients 😁 Here's some of the course I had: - Tasmania Lobster With Ponzu Dressing 🦞 - Imperador Fish With Sea Salt & Wasabi - Trevally Fish Sushi - Herring Fish 🐟 - Lobster Miso Soup - Northern Otoro - Steamed & Blow Torched Eel 📕 For the FULL course, find it all on the full review at bestspots.com.au #omakase #omakaselover #sushioe #sushisydney #sushilove ♬ Da Girls - Ciara
Getting a table at Sushi Oe is challenging, with a maximum booking of six people and minimal availability. After six months of trying, I finally secured a spot through their SMS-based booking system, which opens precisely at 12pm on specific days as announced on their Instagram @sushiooe.
Sushi Oe is located within Jizakana Japanese Restaurant in Cammeray. It's best to drive or take a rideshare to the restaurant, as the closest train station is a half hour walk away.
Chef Toshihiko Oe runs the show single-handedly, bringing a personal touch to the dining experience, including clearing your plate after each course and promptly refilling your pickled ginger.
The omakase experience here is unique, not only for the chef's humbling personality and the intimate setting but also for the special mixed-blend sushi rice used, deviating from traditional sushi rice.
Part of the experience includes a preview of the seafood, including fish, prawns, and other delicacies used in your meal. I forewarn you, prepare to spend around three hours here to immerse yourself in the Omakase, filling, delightful and memorable journey.
In terms of cost, dining at Sushi Oe is priced at approximately $250 per person, not including drinks. This price is pretty standard for a high-end sushi experience and considering you get 26 courses, that's a pretty good cost per plate.
However, considering that the menu primarily focuses on raw fish and lacks variety in different types of dishes, some may not find it a worthwhile investment. I just mainly enjoyed the fact that I hit the jackpot in securing this booking, as people often associate getting a booking here with winning the lottery.
Sushi Oe Omakase & Menu: A True Journey Into The World Of Sushi
Chef Toshihiko Oe's open kitchen and warm character bring an intimate touch to the dining experience. Each course is not only a display of his sushi preparation skills but also a reflection of his dedication to the art of Japanese cuisine. His passion for sushi-making is evident from his willingness to share insights and stories about the origin of the ingredients.
Sake
A highly recommended beverage to accompany the meal. Sushi Oe offers many varieties with varying amounts of alcohol content. Therefore, there's something for every palate, from the pure, traditional sakes to the more modern, fruity variants. I particularly enjoyed the fruity sake, which is right up my alley regarding the flavour profile. In our gesture of appreciation and camaraderie, we also offered a glass of sake to our chef for the night, allowing us to express our gratitude for the culinary journey Toshihiko has curated for us.
Sydney Rock Oyster from Central Coast
I love raw oysters, so it's always a welcome starter for me. The oyster was fresh, offering a burst of the ocean's essence, enhanced by its delicate brininess without being overpowering.
Tasmania Lobster with Ponzu Dressing
Seared Flounder
The flounder was seared using a special burner from Japan, adding a delightful depth to the flounder's delicate texture. A meaty, textural bite that has made flounder one of my favourite fish to enjoy with sushi!
Pearl Meat with Ponzu Sauce
A seafood delicacy rarely seen at restaurants. Think of it as similar to a scallop but with an extra textural bite. This dish has a hint of ponzu sauce that adds to its natural taste.
Imperador Fish with Sea Salt & Wasabi
Geoduck
A funny-looking seafood, if you know what I mean. The geoduck was prepared to highlight its very unique texture and oceanic flavour. It's a rare seafood, and I've only seen it in Omakase experiences.
Eel from Japan wrapped in Seaweed
This is the Japanese classic sweet marinated eel that we all know and love, but in this case, fresh. It's been wrapped with seaweed, adding a quick and easy bite with a subtle charring.
Toothfish
Trevally Fish Sushi
It's not a fish I'm overly familiar with, but this freshly prepared trevally was intriguing. It's similar to other fish sushi that you may have come across.
Pickled Ginger
A palate cleanser between courses. I particularly love how Chef Toshihiko replenishes them as you run low. Don't be afraid to hold back if you like your pickled ginger!
Flat Head
This whitefish is cleaner to eat and slightly dryer than most raw fish. It works well in its natural form, but as an Aussie, we'd love to have this as part of our fish n' chips instead.
Saba Fish
With the fattiness from the skin, this fish has depth and is great to have in sushi or sashimi form. It's a fish I'd expect to see at a good sushi establishment.
Herring Fish
The herring is a delicate fish that has beautiful silver skin. It's on the sweeter side compared to most other raw fish and one I particularly enjoyed.
Paradise Prawns from New Caledonia
I'm not the biggest fan of raw prawns, as I enjoy them grilled. A paradise prawn, however, is more prominent in flavour when prepared raw as it highlights their natural sweetness. At this point, I could tell that the quality of seafood used at Sushi Oe is of premium grade.
Imperador Belly Fish (Torched)
The torched impeller belly fish was a fattier, more flavourful version of the usual imperador cut. It was a delightful bite, with the torching technique adding a smoky depth to the fish's naturally rich flavour.
Lobster Miso Soup
Akami Fish
This bright red tuna fish is a rich, deep-sea flavour, offering a fresh but robust experience. It's the common tuna cut you'll see at many sushi restaurants.
Chutoro Sushi
Northern Otoro
Another indulgent piece of tuna nigiri sushi. The northern otoro melted in the mouth with its luxurious fattiness, making it a standout choice.
Tuna Belly Marinated with Dijon Mustard
A combination of tuna belly with Dijon mustard was one I had never come across before. It's innovative and delightful, offering a new twist on the classic sushi ingredient.
Southern Kamato Fish (Cheek Cut)
This unique cheek cut offers a distinct flavour, showcasing the versatility and depth of the kamato fish.
Abalone Liver (Steamed for 6 Hours)
It's a shame I don't have a photo of this but think of this as abalone with a complex and refined flavour from many hours of slow steaming. It had a soft texture, and despite it being a liver, you'd enjoy it as much as you would an abalone.
Salmon Roe
A luxury addition to all sushi and seafood experiences alike. Bursting with umami prowess, the salmon roe provides a delightful pop of flavour, embodying the essence of the sea. It's easy enough to devour the savoury bowl of ocean goodness when accompanied by a light cream underneath, as served here.
Sea Urchin from Tasmania
The Tasmanian Sea Urchin is a decadent treat with rich flavour and smooth texture. It's a strong ocean flavour that will only be enjoyable for some as it'll take some getting used to.
Steamed & Blow Torched Eel
The combination of steaming and blow torching rendered the eel exceptionally soft and flavourful, creating a deliciously sweet and smoky dish. It's a big contrast compared to the Japanese marinated eel, and I prefer this style because it focuses on pure eel flavour.
Egg Omelette
A classic menu item at any sushi establishment. The egg omelette was sweet and light, providing a gentle transition to the end of the savoury courses. It's a dish I can easily skip, but it never hurts to have a bite.
Jelly Dessert with yuzu
Ending the Omakase with a red bean-based agar agar jelly dessert with a hint of yuzu. This jelly was a refreshing and light conclusion to an unforgettable Omakase experience.
RECOMMENDED
- Trying this Omakase once in your life
- Have multiple people ready to text when the booking opens (have a pre-text prepared with the details so all you need to do is hit send)
Final Words
Dining at Sushi Oe is an Omakase experience many Sydneysiders should do once in their life. While it's not the best out there, considering the difficulty in landing a booking, the attentiveness, skill, and passion of Chef Toshihiko Oe are evident in every dish. It's a journey through the best of what the sea offers, paired with the warmth and charm of traditional Japanese hospitality. If you're a sushi connoisseur in Sydney, Sushi Oe is a must-try if you can muster the patience to get a booking.
Where To Find Sushi Oe Sydney
Address
Hours
- Monday: Closed
- Tuesday: 6:30 – 10:00 PM
- Wednesday: 6:30 – 10:00 PM
- Thursday: 6:30 – 10:00 PM
- Friday: 6:30 – 10:00 PM
- Saturday: 6:30 – 10:00 PM
- Sunday: Closed
Website
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