Busshari staff are particularly proud of their Soft Shell Crab Karaage ($18) making it into the Daily Telegraph’s list of the top hundred Sydney dishes last year. For good reason, too, it’s dry and intensely savoury. It’s perfect against Kubota Manju ($33/180ml); dubbed ‘10,000 Ostentatiousness’ it’s the star of their impressive sake list. Ease your way in with the daily Sake Tasting Set ($15/3) that’ll have you discussing the merits of junmai, junmai ginjo and junmai daiginjo like a sake connoisseur. While hot dishes like Saikyoyaki ($20) – a blackened piece of miso-marinated toothfish that flakes into buttery white curls when tapped with a chopstick – are great, Chef Nobuyuki Ito’s heart lies in sashimi. His Chef’s Selection Sashimi Plate ($38) is a stunner, not only for freshness, but also for the edible garnishes, and knife work. Take a progressive tasting journey along the platter, punctuating fatty pink toro (tuna belly) with different types of seaweed and culminating in glistening cuttlefish topped with sea urchin roe. Dashi vinaigrette jelly topped Oysters ($3/each) and the signature striped Kingfish Carpaccio ($21) may contribute to a somewhat hefty bill, but are definitely good eating. End your meal with (seasonal) Sea Urchin Nigiri Sushi ($9/2 pieces) followed by a bowl of Roasted Green Tea Ice Cream ($7) garnished with warabi mochi.
119 Macleay Street, Potts Point
Ph: (02) 9357 4555 busshari.com.au