Bay 9 Omakase will join the flourishing Campbell’s Cove waterfront dining precinct in The Rocks this November, helmed by one of the youngest Omakase Head Chef’s in Sydney, Tomohiro Marshall Oguro
The daily menu for the 10-seater counter dining experience will be in Oguro’s hands; a personal presentation of elegant dishes adapted seasonally and individually to the customer.
Oguro has collected an inimitable tapestry of experience over the past decade, working alongside renowned seafood specialist and restaurateur Stephen Hodges, acclaimed sushi chef Naoki Fukazawa (Yoshii, Sushi-E, Ocean Room) and Executive Chef and founder of Manmaruya, Hideki Goto. A year with Cummins Seafood, purchasing seafood for restaurant wholesale, cemented firm relationships with the finest local seafood suppliers.
The intimate dining experience at Bay 9 Omakase will extend beyond the counter to a handful of tables, taking the total restaurant capacity to 40. A set menu of several dishes, some of which will be from the Omakase menu, will service the tables on the restaurant floor.
Oguro has collected an inimitable tapestry of experience over the past decade, working alongside renowned seafood specialist and restaurateur Stephen Hodges, acclaimed sushi chef Naoki Fukazawa (Yoshii, Sushi-E, Ocean Room) and Executive Chef and founder of Manmaruya, Hideki Goto. A year with Cummins Seafood, purchasing seafood for restaurant wholesale, cemented firm relationships with the finest local seafood suppliers.
The intimate dining experience at Bay 9 Omakase will extend beyond the counter to a handful of tables, taking the total restaurant capacity to 40. A set menu of several dishes, some of which will be from the Omakase menu, will service the tables on the restaurant floor.
