Talented Executive Chef Joshua Bedell has relished taking over the helm of the Chef’s Table at Kisumé. Having worked at Cherry and BONDST in New York City, the new leadership role allows him to further explore his incredible passion for sushi and Japanese cuisine.
Seating only 12 guests, the stylish room sets the tone for the intimate and premium omakase experience that is delivered.
The unstoppable momentum of the 15-course performance starts the moment the chef emerges from behind the black curtain. While chopsticks are provided, you are encouraged to allow them to remain largely ornamental, as you savour mouthfuls with your fingers, from salt-cured King George whiting, to hauntingly smoked eel and distinctive mackerel sushi. The unapologetic decadence continues unabated with aged tuna, green-lip abalone, lush scampi counterpointed by finger limes, lightly fried Moreton Bay bug, David Blackmore Wagyu topped with Tasmanian truffles, and foie gras thrown in the mix late, just in case you were missing that guilty pleasure.
PSST! Check out the climate-controlled wall with some of the world’s best wines at the entrance to the dining space.