Updated ,first published
Japanese$$$$
Polished omakase in a convivial setting.
Only six diners at a time can huddle at the right-angled bar and watch as chef Yusuke Morita goes to work. He slices fish, shapes rice and dabs seasonings with little wooden brushes while his guests observe with anticipation. This is the glory of Kisuke, the intimate omakase-style diner in busy Potts Point.
There’s connection here, a convivial atmosphere that can appear at odds with the supposed formality of the genre, but is perfectly representative of the style in Japan. Morita, by now a veteran of the Sydney scene, serves set courses of appetisers, nigiri and desserts that pay homage to classic washoku-style cuisine, while also grounding itself in local produce such as whiting cured in kombu, swordfish belly with yuzu kosho, tuna from Tasmania, bonito from Newcastle, scampi from WA.
It’s a polished performance, practised and perfected over many years, all the more extraordinary in its exclusivity.
Best for: Due to the limited seats, you can only book in groups of two, four or six.
Good Food reviews are booked anonymously and paid independently. A restaurant can’t pay for a review or inclusion in the Good Food Guide.
Last visited: April 2026
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