Tempura prawn maki, chicken karaage, miso toothfish and a lavish omakase platter. It’s not Tokyo, it’s Parramatta. There’s no shortage of restaurants to pick from in Sydney’s super underrated ‘second CBD’, but we reckon you should add this new Japanese fine diner to your list.
You know that saying “trust the chef”. We strongly suggest you take up that advice at Oribu, considering head chef Harry Cho boasts more than two decades of experience, including a stint at the world’s most recognised Japanese restaurant, Nobu.
If sushi is the first thing you think of when someone says Japanese food, then it's time to broaden your palate. Cho gives the artful cuisine a fresh twist with share plates including tempura enoki mushroom with truffle oil; hiramasa kingfish carpaccio; and his signature popcorn prawns with creamy spicy sauce and yuzu juice. Of course, there are maki rolls, sashimi and nigiri, but Oribu also takes the classics for a Western spin like the fusion tacos filled with Wagyu beef, salmon jalapeño tartare or spicy tuna guacamole.
If you’re prepared to go all out, there's Oribu’s $250 omakase platter that includes a grand 60-piece spread of top-quality seafood including scallops, oysters, cooked tiger prawns and seafood ceviche for a bright and citrusy touch. You can amp it up with a 30g side of black pearl caviar for $550, and refresh the palate after with yuzu sorbet or green tea tiramisu for dessert.
Signature cocktails get a cheeky twist too including the Japanese-inspired Whispers of a Rose with Roku gin, homemade green tea syrup, sake, Chola umeshu and fresh berries. The cocktail list is lengthy and backed up by an extensive selection of spirits from around the world.
Dining at Nobu is a rite of passage for Japanese fine dining in Sydney, but who knows, maybe Oribu could soon give the restaurant a run for its money.
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