Browse RestaurantsMasuya Restaurant

Masuya Restaurant•Sydney, AU-NSW 2000

Japanese•$41 to $100

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Masuya Restaurant is located in a building, which has been designated as a cultural asset, on O’Connell Street in Sydney. This is the same place as the office of Kanematsu Gosho, the pioneer of Australia – Japan trades, was situated in 1980. Masuya Restaurant opened in 1993, then full renovation was implemented in 2006.The approx. five meters long sushi counter, designed by architect Robert Toland in ‘kabuki red’ with an idea of the stage of kabuki, has since fascinated not only local Australian customers but also various people with different backgrounds.A showcase displays more than 20 different sushi ingredients everyday including locally produced fish, which is purchased on the day. Other carefully selected ingredients are wagyu beef, free-range pork, and seasonal vegetables. Specially designed tableware of Malcolm Greenwood and tables made of Tasmanian Oak is also creating a great atmosphere. Enjoy your time in this amazing space of hospitality.

Experiences at Masuya Restaurant

  • Experience

    Masuya’s omakase sushi course

    Omakase Sushi experience now available at Masuya Japanese Restaurant, with Mr. Kawaguchi one of the Best Sushi Chef in Sydney will make you admire the beauty of the sushi experience. The finest fresh fishes of the day, directly delivered from the fish market, are transformed into superb nigiri sushi with cutting-edge techniques that enhance the quality of ingredients. Join us in enjoying the perfect harmony of fish and sushi rice, relishing the delicate balance.

    Multiple dates available
    A$150.00 per person

  • Reservation

    Standard Reservation

    Masuya Restaurant is located in a building, which has been designated as a cultural asset, on O’Connell Street in Sydney. This is the same place as the office of Kanematsu Gosho, the pioneer of Australia – Japan trades, was situated in 1980. Masuya Restaurant opened in 1993, then full renovation was implemented in 2006.The approx. five meters long sushi counter, designed by architect Robert Toland in ‘kabuki red’ with an idea of the stage of kabuki, has since fascinated not only local Australian customers but also various people with different backgrounds.A showcase displays more than 20 different sushi ingredients everyday including locally produced fish, which is purchased on the day. Other carefully selected ingredients are wagyu beef, free-range pork, and seasonal vegetables. Specially designed tableware of Malcolm Greenwood and tables made of Tasmanian Oak is also creating a great atmosphere. Enjoy your time in this amazing space of hospitality.

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