An 11-seat restaurant (capped at eight with current restrictions) where the only option is a $180 set food menu? Sounds a little against type for a pandemic-swept world with an uncertain economic road ahead.
But Sydneysiders love a restaurant launch. Kuon Omakase just opened its doors and already has 500 bookings – so you won't be plonking your behind at its counter until at least August.
Restaurateur Kenny Lee and head chef Hideaki Fukada have been plotting the restaurant for several years. "It had to be the right chef, the right quality and the right location," Lee says.
The monkfish liver is already getting attention. They are importing premium eels usually headed straight to top-end restaurants in Japan. It even frys with cold-pressed sesame oil that costs $450 for 20 litres.
Lee isn't concerned by size. "In Japan, many omakases (chef's selection restaurants) seat only five or six."
Open Tue-Sun dinner (lunches to start in coming months).
Shop 20/2 Little Hay Street, Sydney, kuon.com.au