Moku is the latest addition to Sydney’s ever-growing list of omakase restaurants, yet this one offers an intimate Japanese fusion dining experience without the month-long waitlist. In Japanese, omakase means 'I leave it up to you' – and the ‘you’ we’re talking about here is renowned omakase chef Ha Chuen Wai. While Moku is the chef’s first solo venture, he is no stranger to Japanese fine dining, having worked at two of Sydney’s top omakase-style restaurants, Sushi E and Sokyo.
Tucked away on Darlinghurst's Crown St, Moku offers a true, neighbourhood omakase experience that’s as close to the real deal in Japan as you can get. The cosy restaurant in a two-storey heritage sandstone terrace pays homage to Moku’s Japanese namesake, ‘wood’, with earthy accents and tones throughout.
You can experience Wai’s culinary expertise every Wednesday and Thursday night, when he prepares a personalised counter-style omakase showcasing super fresh seafood. Like any good omakase, this experience comes with a hefty price tag – at $268 per person – and sessions are limited to six guests.
On Fridays and Saturdays, Moku is home to a chirashi lunch where timeless Japanese dishes are fused with Australian native ingredients. These are also spotlighted on the dinner menu, and they include scallop aburi with ikura (red caviar), wakame-bacon vinaigrette and lemon myrtle; chicken and saltbush tsukune (meatball skewer) with smoked chilli miso and yolk; and a prawn katsu sando with tobiko-mustard and cinnamon myrtle.
Centrepiece mains include buckwheat okonomiyaki with cabbage, prosciutto and wattleseeds; hojicha (green tea) smoked duck breast with tomato dashi and muntries; eggplant and miso dengaku with saltbush furikake; and a matcha tiramisu for dessert.
A bar on each level speaks to Moku’s vast and distinctive bevvies selection, which is curated by star mixologist Charles Chang (who achieved a spot in the top 100 of Diageo’s World Class Competition). Sip your way through a selection of premium Japanese liquor; highballs in flavours like Midori Splice, Yuzu and Shiso Ume (steamed rice and pickled plums); and quirky cocktails like the Matcha with ki no tea, strawberry gum, matcha, coconut calpis and cream. Speaking of highballs – Moku will soon launch Sydney's first bottomless highball experience every Saturday for $95.
