Shop 2, 100 Barangaroo Avenue, Barangaroo
02 9247 6868
The Lotus Group first claimed culinary fame in Sydney with a modern take on authentic Chinese fare and, of course, its signature dumplings. In the group’s latest hospitality venture, it has taken inspiration from further east to produce Fujisaki, a modern Japanese restaurant at Barangaroo.
The new executive chef, Chui Lee Luk, is committed to utilising Japanese cuisine as a new culinary language and together with the sushi chef, Yoshii Ryuichi, pastry chef, Kumiko Endo, and sommelier, Annette Lacey, he has well and truly mastered the challenge by crafting a refined offering that incorporates a range of traditional Japanese cooking techniques.
One such technique is robata grilling, which requires the slow grilling of meat over charcoal. Here you’ll find dishes like the Angus ribeye with black pepper sauce, and the freshwater crayfish served with tomalley and ginger. From the kitchen, steamed dishes include simmered pumpkin tofu with zucchini flowers and tomato miso, as well as the wagyu rump steamed in beef cheek broth.
There’s also a dedicated raw bar that caters to all of your sashimi desires. The onyx stone bar is lined with seats where diners are invited to watch Yoshii work his magic as he crafts each piece of sushi as though a work of art. The sashimi and sushi selections change daily but you can expect to see popular offerings like red gurnard nigari sushi, coral trout and chive sashimi in frequent rotation.
When it’s time for a sweet treat, leave it to Kumiko and his team of pastry chefs to deliver the goods. Opt for the sweet wasabi, a mix of white chocolate mousse and mango shaped to resemble a wasabi root. For something slightly fruitier, the burnt pineapple and mascarpone bombe provides a harmonious end to a truly flavoursome meal.
The choices don’t stop there – you have yet to choose a drop from the list of 300 bottles of wine from the restaurant’s carefully curated wine list. Each and every bottle is housed in a humidified and temperature-controlled wine room made from glass that sits at the centre of the dining room, so you may even be close enough to choose one by sight from your table. Annette’s wine offering is complemented by a range of imported Sake’s, whiskeys and cocktails with a strong Japanese focus.
Fujisaki’s fit-out is by Design Clarity, which has stuck to a sleek palette of brown, black, navy and timber decors, complete with brass and smoked mirror finishes. The versatile space caters for both daytime and night-time dining, as well as private areas for groups across three exclusive dining spaces.
Chui Lee Luk says, “For me, the essence of Japanese cooking is in the lightness of touch that allows the ingredient to speak for themselves.” Combining timeless techniques and fresh ingredients, she’s captured this spirit in the menu and experience at Fujisaki, bringing a taste of authentic Japanese fare to Sydney’s burgeoning Barangaroo.