Reserve Your Table

Empty dining tables set with wine glasses, small vases with flowers, and gold-colored bottles in a modern restaurant with large windows and wooden chairs.
Interior of a modern Japanese restaurant with a wooden counter and seating, a teppanyaki grill, bottles of sake, and a view of large windows with natural light.
A La Carte Reservations
Teppanyaki Reservations

At Oborozuki, we celebrate the harmony of Japanese and French flavours in our à la carte and teppanyaki experiences.

In our à la carte menu offering, Head Chef Daeun Kang and her team present a refined selection of dishes inspired by the seasons, drawing influence from the best of Japanese and French cuisine.

Choose from a curated 3 or 4-course dinner menu, available Tuesday to Saturday, or enjoy a leisurely 2 or 3-course lunch on Fridays and Saturdays, all within a sophisticated main dining room and private dining room with stunning views of Sydney Harbour.

For a more immersive experience, our exclusive teppanyaki rooms on the top floor offer a captivating 6-course lunch
or 8-course dinner.

Master teppanyaki chef Felix Zheng leads the kitchen, preparing each course with precision and finesse right before your eyes.
The art of teppanyaki shines through the most luxurious and premium ingredients, sourced both locally and directly from Japan.

Whether for a long lunch overlooking the harbour or an evening that unfolds at its own pace, your table is waiting.

We recommend reserving in advance to secure your preferred time.

For more information regarding our booking policy, For more information, please visit our FAQ page.

Book A Table
Dining area with tables set with wine glasses, vases with flowers, and cutlery, overlooking a river with palm trees and a bridge in the background.
Raw bar selection
Now pouring Louis Roederer Champagne, Collection 145.
Oborozuki's dining room
A person drizzling sauce over a bowl of food garnished with edible flowers, with a glass of white wine nearby.
Sake crystal glasses to be picked from our Louis Vuitton case.
A chef garnishing a gourmet dish with microgreens on a large white plate containing sliced steak, a piece of fried chicken, vegetables, and sauces.
Sake decanted at the table.
Elegant dessert plated on a white dish, featuring crispy caramelized tuile, a scoop of vanilla ice cream with lemon zest, and a bed of crumble crumbs.

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