Time Out says
[CLOSED] The menu changes pretty regularly, depending on the season but signatures like the sea urchin egg cup – silken custard dotted with urchin roe in a little hen’s egg – are worth a look in. You’ll see the likes of blue fin tuna belly when it’s in season as well as delicate slivers of raw scallop and whiting. It’s a fairly stark space, and very Japanese in execution (read: silent as the grave with half the atmosphere) but they’ve got a wonderful selection of sake and the food is excellent. Go the whole hog and have the tasting menu to really experience what Yoshii can do.
Read more about Sydney's best Japanese restaurants.