The essence of Oborozuki unfolds like a word, gracefully symbolising a "Hazy Moon."
Located within the Opera Residences on the iconic Circular Quay, overlooking Sydney Harbour, Oborozuki offers a refined à la carte and Teppanyaki experience, reflecting the pinnacle of fine dining in an intimate, subterranean restaurant space.

Our aim is to craft dining experiences that excite and surprise the senses.
With a menu that evolves with the seasons, the diner’s discovery of flavours over a series of dishes is complemented by a sense of theatre. Led by Chef Daeun Chung, we serve a seasonal à la carte menu featuring contemporary, elegant dishes rooted in Japanese and French techniques but stripped back to their essential elements.
We place great emphasis on sourcing the best produce that Australia has to offer, showcased throughout our menu.

Complementing our dishes, our eclectic range of sake and wines features some of the most exciting selections. Each bottle has been chosen with care, reflecting our dedication to pushing boundaries and discovering the perfect harmony of flavours. From renowned French wines to unique sake production methods, we strive to showcase the best from both the Old and New World.
Our wine and sake selection also includes hidden gems and offerings from top producers, ensuring a diverse and memorable journey through the world of fine wines and sake at Oborozuki.


We eagerly anticipate the opportunity to welcome you to Oborozuki and share our passion for culinary excellence.

About Us

Obroozuki’s team, including chefs & waitstaff, gathered inside a modern restaurant with a high ceiling, large windows, and contemporary decor.
A dimly lit and refined Teppanyaki dining room, designed for an intimate and immersive experience. Each seat offers a front-row view of the chef’s craft, where precision cooking meets elegance in a space that balances theatre and sophistication.
Glacier 51 Toothfish dish paired with Sake Kasu, barley, tsukudani, cos heart, Vermouth & Uni foam, and a glass of French Chablis selected from our award winning wine & sake.
A Japanese sword displayed in a black shadow box on a black wall, with a wooden bench and chairs in the foreground.
Tender Maremma duck is paired with smooth turnip fondant and a subtle sweetness of amazake. Accents of ripe fig and rich black garlic add depth, while spiced shiso seed provides a delicate, aromatic finish.
Two carved wooden statues of mythical creatures sitting across from each other at a carved wooden table with stones on it, in a dimly lit room.
Oborozuki’s private dining room combines modern elegance with intimate comfort. A curved black marble table, set with fine plates and glassware, is surrounded by traditional Japanese wooden chairs while a moon pendant light hangs from the ceiling.
Oborozuki’s dining room overlooking Sydney Harbour bridge.
Deconstructed Yuzu Mille Feuille Layers of crisp pastry filled with creamy ricotta and smooth vanilla mousseline, complemented by crunchy macadamia nuts. Finished with a refreshing yuzu sorbet.

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