OCEAN ROOM
Ground level, Overseas Passenger Terminal, Circular Quay (02) 9252 9585 oceanroomsydney.com
This is where I learnt to drink sake, where I fell in love with the nuance of the wine. But when I first started drinking cocktails here they were just classics. I’m excited now, because the cocktail list has been updated to reflect the Japanese heritage of the restaurant. New offerings Barley & Violet ($18) and Nippon Mojito ($20) are shochu (spirit) based. For shochu lovers: brown sugar, barley, sweet potato and rice are all also available. And for autumn/winter, the comforting warmth of cinnamon Blood Orange & Plum Sour is my cocktail recommendation. It’s a clever drink that utilises the Japanese love of Scotch whisky and marries it with plum wine. There is a dedicated bar area at one end to sit and sip without ordering a meal, though I’d also recommend eating – the food is superb.
SAKE
12 Argyle Street, The Rocks (02) 9259 5656 sakerestaurant.com.au
The bomb? It’s Draught Stiegl ($10) with a shot of sake: house Junmai, citrus flavoured or plum wine. Sake alchemist Wayne Shennen also waves his wand over an interesting cocktail list with Japanese inspired names like Blind Shogun and Ginza Bellini. As you might expect from the name, there is an extensive list of sakes offered both in the restaurant and in the dedicated bar area. Shennen, an accredited sake sommelier, travels to Japan to source some very fine examples, some of which are not offered elsewhere in Australia. They’re sold by the glass, small or large carafe, though if you really want to educate your palate, the premium sakes are just by the bottle. The shochu list is also extensive; and Japanese bottled beers Kirin, Ashaki, Sapporo, Yebisu, Coedo ‘Shikkoku’ dark larger and Hitachino white ale are available.
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