Dinner @ Kisuke (Sydney, Australia)

April 15, 2021 in Japanese by thywhaleliciousfay

I was lucky to have one more sushi meal at Osaka Bar during their last month of operation. And it was then while striking a conversation with Kazu Nakatani san’s wife (Mori san) that I learnt Osaka Bar’s lease will be taken over by the team behind Kisuke (previously located at Willoughby). So while I knew Kisuke was scheduled to open in March 2021, I forgot to keep track. Haha. By the time I remembered… Which was also when pictures of the newly opened Kisuke at Potts Point started appearing on Instagram (on 2 March, their official opening date), Kisuke was fully booked out for a month. The earliest seat I could get was for mid April 2021.

But I thank my lucky star because Hyota Sugihara san from Yoshii’s Omakase contacted me and mentioned he had seats for his friends at Kisuke. :) And thus, I was able to dine earlier at Kisuke in mid March instead.

There are two seatings at Kisuke. One at 5.30pm, and the second at 8.15pm. I was slotted for the first seating. And when I stepped through the entrance, I was truly impressed with what chef-owner Yusuke Morita had done with the space that previously housed Osaka Bar. It was a 180 degree change; Kisuke was bright, modern yet authentic, and cosy. In fact, the space looked so much bigger too! And once everyone was seated, I commenced my omakase dinner, AUD175 with:-


1) Dish #1 (above) – Appetiser; Abalone steamed in sake served with its liver sauce, Pacific rock oyster with ponzu, brussels sprout cooked in dashi and served with miso sauce, rolled egg (tamago), and soy-glazed duck with mustard seeds.


2) Dish #2 (above) – Clear soup made with bonito flakes and dashi, served with sand whiting, ladyfinger (okra), carrot and a slice yuzu peel. I ain’t sure if it’s intentional but the ingredients used for the soup was colourful; White, green, orange and yellow! Nice.

3) Dish #3 (above) – Sashimi assortment of bonito and snapper.

4) Dish #4 (above) – Steamed egg (chawanmushi) with bass grouper and soy-marinated salmon roe.

5) Dish #5 (above) – This was meant to be a beef dish. But because of my dietary requirement, the wagyu was replaced with trevally. What head chef Morita san did differently for my fish dish was that he grilled the sea urchin and trevally together (The wagyu was grilled too, but served with raw sea urchin). And to be very honest, I felt guilty towards head chef Morita san because I forgot to mention my dietary requirement through Hyota san. I only mentioned it at the restaurant when head chef Morita san was preparing the dish. So kudos to him! It was amazing how he managed to think off his feet and replaced the beef with fish for me. Although when he was shaving truffle onto the portions with beef, he didn’t put any on my fish. It was only after he served everyone their beef, then did he shaved me some truffle before serving. I later learnt from him that he was hesitant because he wasn’t sure of the taste since he didn’t try the fish with truffle.


6) Dish #6 (above) – Bass grouper, garfish mixed with ponzu, scallop marinated with dried kelp (kobujime hotate), torched (aburi) scampi with chopped yuzu peel, cuttlefish with lemon, shiso leaf and salt, sardine, imperador (kinmedai), 7-days aged blue fin tuna, marinated medium fatty tuna (chutoro zuke), premium fatty tuna – cheek cut (kamatoro), and sea eel (anago). I liked that head chef Morita san used the Japanese names of the fishes for introduction. It’s been a while since I heard that cause the chef normally used the fishes’ English names in Australia. And I got to say I was impressed when kamatoro was served. Although I wasn’t exactly happy with how my chutoro zuke looked. His sushi rice (shari) was stickier than average. But don’t get me wrong. It went well with the fish toppings (neta).


7) Dish #7 (above) – Minced tuna and spring onion (negitoro) and sea urchin hand roll.

8) Dish #8 (above) – Inaniwa udon in fish broth. So good! And this was prepared by head chef Morita san’s wife. And it was a joy watching her prepare the thin udon noodles dish. There’s so much grace to her movements!

9) Dish #9 (above) – Fruits for dessert!

10) Dish #10 (above) – Green tea.

I truly enjoyed myself at Kisuke. Head chef Morita san was friendly, although he’s still slowly warming up to having-to-pose-for-pictures; He did pose with the array of fishes (to be served for the sushi leg of our dinner), but he was too shy to make eye contact with our cameras. Keke.

And if I may just add… I would even use the word classy on them. Head chef Morita san is a real gentleman. It’s not often seen in restaurants, but he would serve all the female customers before serving the male. And I felt it was a nice touch that head chef Morita san’s wife was dressed traditionally. Right down to the footwear (Japanese flip flop – Geta). Wow.

I definitely see myself returning to Kisuke for many more meals! For the ambience, for the cute husband-wife team, and for the food! And at AUD175 per person, I felt it was money well-spent especially for the quality ingredients head chef Morita san was dishing out. Seats are released on a daily basis, almost 6 weeks in advanced. I know… It’s a little odd how it’s 6 weeks and not just 1 month. But it’s definitely good news that it’s not extremely difficult to secure a reservation (yet).

50 Llankelly Place, Potts Point, Sydney, NSW, Australia
+61 2 8871 7171, Website
Overall: 8
Opening hours:-
Food/Beverage: 8
Tues – Sat : 18:00 – 22:45
Ambience: 8
Value: 8
Service: 8
* Closed on Mon & Sun
** Hours are post-COVID lockdown, and may change when normality resumes.