Hachioji restaurant serves some of the greatest Japanese dishes

Putting the spotlight on Hachioji restaurant's omakase.

4 Min Read

Why Hachioji is at the top of Sydney’s omakase game.

It could be easy to overlook Hachioji omakase restaurant given it’s out of the hustle and bustle in Crows Nest on Sydney’s lower north shore. But it would be a shame to do so. Executive chef Benson Pang and chief chef Midori Akemi deliver a menu that epitomises quality Japanese omakase.

Hachioji executive chef Benson Pang preparing omakase.
Hachioji chef Benson Pang starts plating our omakase.

Hachioji omakase

One standout dish is the Suzuki wagyu sashimi, which shows Hachioji’s dedication to sourcing premium ingredients. The marbling on the wagyu not only looks fantastic but it is a promise of exquisite flavour. The delicate texture and pronounced umami taste pay homage to the art of sashimi preparation.

The other thing that captures our attention is the beautiful presentation, from the gold-dipped dishes to the sculptural arrangements.

Wagyu sashimi and fish sashimi on plates on a table at Hachioji Japanese omakase restaurant.
The presentation is stunning.

A modern take on a classic dish, the Tsukiji fish chawanmushi is another highlight. The custard base harmonises with the fish, creating a luxurious mouthfeel.

Fish chawanmushi in a cup with a lid on a wooden table.
Indulgence.

The miso baked cod with ginkgo is a winner too. The miso glaze is a savoury embrace while the ginkgo introduces earthy notes.

The chefs appear partial to marrying fish with citrus flavours. The hapuka is refreshing with the dressing’s zesty character elevating it. The sea bass with grapefruit is another zingy plate that we enjoy for its blend of sweet and savoury notes.

Japanese fish with citrus on a silver plate on a wooden table.
You’ll find fish with citrus overtones at Hachioji.

Edomae nigiri sushi is a testament to meticulous craftsmanship. Each piece of nigiri showcases some of the freshest seafood and a balance of textures and flavours.

Nigiri sushi on a cut glass plate at Hachioji Japanese restaurant.
The nigiri sushi is expertly crafted.

Meanwhile, the Hachioji handroll of fatty tuna and uni (sea urchin) is no less than pure, compact indulgence.

Tuna and sea urchin Japanese handroll in a wine glass on a wooden table.
Decadence

The dobin mushi slows down the pace of the evening. The fragrance that escapes upon opening the pot’s lid is a prelude to a broth that warms the palate and helps us to digest.

Dobin mushi in a ceramic pot surrounded by glasses on a wooden table.
Dobin mushi is a ritual.

Umeshu (plum) sorbet is the perfect conclusion to the Hachioji experience. It captures both umeshu’s sweetness and acidity, making it a refreshing finale.

Umeshu (plum) sorbet in a glass on a wooden table.
This umeshu sorbet is both a dessert and a palate cleanser.

Sake pairing

If you enjoy sake, you can also experience the thoughtful sake pairing. We particularly enjoy how each sake subtly changes flavour when sipped with its accompanying dish.

Sake in cut glass sake cups and a glass sake pot on a wooden table. at Hachioji Japanese restaurant.
Consider a sake pairing with the Hachioji omakase.

But if you’re after a smaller meal or wish to choose your own dishes, there’s always the la carte menu.

Hachioji is more than just a restaurant; it’s a portal to the genuine tastes of Japan and has left us with a lasting impression.


Hachioji
100 Willoughby Road
Crows Nest, Sydney

Experience more culinary adventures at Two Chat Food and follow us on Instagram @twochatfood.

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