One such restaurant, perched right in the centre of the action, is Ocean Room. Resplendent with its tall glass windows watching over the busy harbour, and out to the Opera House and Bennelong Point. Inside the architectural highlight is surely the bamboo arched ceiling that gently sways with the breeze.
But gone are the days that a view alone will ensure a restaurant's success and the offerings at Ocean Room will surely impress. Chef Raita Noda and his team have been creating modern Japanese style delicacies here, using the freshest Australian and New Zealand seafood, for over 7 years.
Against the impressive vista of Sydney Harbour, our group were shown how the team masterfully prepare contemporary Edomae sushi and sashimi, using the highest quality fish and cuttlefish available, to create their version of modern Japanese styled cuisine with a few Mediterranean influences. Vinegared Koshihikari rice is teamed with various fish, including an impressive slab of tuna, skilfully sliced and prepared with wasabi and lime salt flakes.
The sashimi selection consisted of a wide variety of fish, all beautifully presented, that posed a variety of textures. Imperador, King Fish, Ocean Trout, Mackerel and John Dory were just a few of the offerings.
Chef Noda, formally of Matsukaze and Rise, migrated to Australia from Tokyo, Japan in 1990 with his parents. He began at Ocean Room in 2004 as executive chef bringing his progressive ideas and traditional skills to present a regularly updated seasonal menu of the highest quality.
Curved bamboo ceiling and modern interior at Ocean Room