11.5 / 20

Busshari

L'avis de Gault&Millau

Born in Kyoto and raised in Osaka, youthful-looking Executive Chef Nobuyuki Ito did not start his cooking career until he was 22 years old, much later than most budding chefs. Lantern light fixtures accentuate certain furnishings and areas within the restaurant, drawing attention to the importance of that focal point. This is a true representation of Japanese culture and cuisine. Busshari’s mission statement is: authenticity to their style of flavour, being creative where necessary, and honouring simplicity in presentation, preparation and cookery methods. For starters, the pork gyoza and tempura prawn are highly recommended by the staff, and a great way to get your meal under way. To follow, check out the wonderful chirashi sushi – this is a selection of diced sashimi in a bowl with steamed rice. To flavour the sashimi, pickled ginger, wasabi, sesame seeds, fish roe and a lovely sauce is added. The colours and textural ingredients are visually striking and demand your attention. PSST! Busshari offers a range of sweet and dry sake, which happens to be beneficial to one’s health and wellbeing. Reviewed for the 2019 Guide

Adresse

119 Macleay Street, Potts Point
2000 Sydney

Contact

+61 2 9357 4555
Voir le site web

Horaires

Lundi  12:00 - 14:30 / 18:00 - 22:00
Mardi  12:00 - 14:30 / 18:00 - 22:00
Mercredi  12:00 - 14:30 / 18:00 - 22:00
Jeudi  12:00 - 14:30 / 18:00 - 22:00
Vendredi  12:00 - 14:30 / 18:00 - 22:15
Samedi  / 18:00 - 22:15
Dimanche 

Equipe

  • Nobuyuki Ito,  Chef

Catégories

Japonais Végétarien Sans gluten Bistro/Brasserie Droit de bouchon Saké

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Formules

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