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Ocean Room Restaurant

Home > Sydney > Dinner | Food and Wine | Restaurants | Sushi Bars | Weddings
by Karen (subscribe)
Published August 25th 2012
Amazing food in an amazing location
There are few better spots to admire Sydney Harbour than from the International Passenger Terminal, alive with the sounds and scents of a bustling restaurant scene.

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.

Tuna, sushi, Ocean Room
Tuna sushi with pickled ginger

I was fortunate enough to be a guest at a sushi and sashimi masterclass conducted by Chef Noda at Ocean Room.

Sydney Opera House
The view from Ocean Room

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.

sake, Ocean Room Sydney
Sake over ice

Sashimi, Ocean Room
Mixed sashimi platter

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.

cuttlefish sushi, Ocean Room Sydney
Cuttlefish sushi

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.

Bamboo ceiling, Ocean Room
Curved bamboo ceiling and modern interior at Ocean Room

The team at Ocean Room work closely with Narito Ishii of Wellstone Seafoods to source the highest quality ingredients available while promoting sustainability.

Ocean Room serves lunch Tuesday to Friday and dinner Monday to Saturday. An impressive private dining room is also presented on the mezzanine level, available for weddings and corporate functions.

bar area, Ocean Room
Enjoy a pre-dinner drink at the bar

Ocean Room can be found at ground level, Overseas Passenger Terminal, Circular Quay West, The Rocks Sydney. Reservations can be made by calling (02) 9252 9585 or online.
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Why? For innovative Japanese styled seafood
When: Lunch Tuesday to Friday and dinner Monday to Saturday
Phone: (02) 9252 9585
Where: Ocean Room, Overseas Passenger Terminal, Sydney
Cost: A 12 course tasting menu is offered for $120 per person or $178 with paired wines
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