Sake Restaurant and Bar
Editorial
If you’ve been wondering where Sydney’s star sushi chef has been for the past 18 months, wonder no more: Mr Shaun Presland (of Sushi E and Nobu Atlantis fame) has put his name to one of Sydney’s most exciting restaurant openings – Sake Restaurant and Bar. Occupying a heritage-listed building on Argyle Street in Sydney’s historic Rocks area, and boasting decor created by Luchetti Krelle Design, Sake is a zone that somehow transcends time, seamlessly blending old with new and traditional with modern. Split into several areas – a casual front bar, private dining rooms, traditional Japanese sunken area, sushi bar and a dining room – this spacious 240-seater restaurant is rich in variously-textured timbers, metallic bronze and teal features, as well as dynamic design elements like a feature wall made with traditional sake barrels.
Like its name (and barrel-wall) suggests, Sake Restaurant and Bar has a predisposition towards the Japanese rice wine. In fact it has one of the largest selections of sake in Australia sourced exclusively from the boutique, 300-year-old family-owned Kozaemon brewery. But with an army of superstar sushi chefs manning the open kitchen, the food menu steals an equal share of the glory. Brining together different styles of Japanese cuisine, it offers meals meant for sharing. If you’re a fan of raw fish there is a world of sushi and sashimi for you to choose from – even three different cuts of tuna (akami, chu toro and toro). If you’d prefer your food a few degrees warmer, the crunchy goodness of crispy chicken karage is there to be enjoyed with three dipping sauces. Alternatively kushiyaki (grilled skewers) of various meats and seafood might get your palate thrumming. Among the larger meals, the butter-soy salmon offers a compelling array of textures and flavours. There are baby bentos for the children and, of course, a dessert menu.
Agnes Gajewska, January 2011
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