Sakizuke · amuse
Smoked yellowtail belly + house-pickled daikon. The opening pour.
Counter omakase by Chef Akemi Tanaka above Wharf 6. Two seatings nightly, eight months of the year. Closed January, February, July, December.
The fish was caught yesterday. The rice was cooked an hour ago. The hands have been doing this for thirty-two years. None of those facts are negotiable.— Chef Akemi Tanaka — 浅木 章江
Hand-built single-piece hinoki cypress counter, 4.2 metres long. Cured 11 months before installation in 2017. Akemi works the inside; eight guests sit on the outside.
The counter is the menu. The fish is laid in front of you. You watch each course built. You eat with your hands when Akemi says.
The reservation book opens the first Monday of each month at 09:00 AEDT for the following month. Booked by phone, never online. We respond by SMS within 48 hours.
Call · +61 2 9008 9412 ↗