While Sydney is going into a two-week lockdown, about two months ago, I was finally able to head into Kuon for their omakase. With the careful planning and execution with the help of my friends, we were able to secure a spot at Kuon Omakase via their website.
The four of us were pretty keen to embark on this omakase journey at Kuon, as we've all been hearing great things! We started the night with a bottle of cloudy sparkling sake, while executive Chef Hideaki Fukada started the night by introducing us to his lobster friend, who would soon be taken into the back room to be made into our first dish of the night, Ise Ebi Sashimi (live lobster), topped with caviar. The freshness of the lobster dish was delicious and had just the right amount of sweetness and saltiness, coming from the osetra caviar, making it the perfect dish to begin the night off.
Next up we were served the Traditional Chawanmushi, a steamed egg custard with fish cake, chicken, scallop, prawn, and gingko nut. The steamed egg was soft and silky, full of flavours from the additional proteins of the prawn, chicken and scallop.
The Hachibiki Tatsuta Age (fried rubyfish), served with a slice of okra and lemon but wasn't a dish I'd say I was head-over-heels for. The batter sealed in the fish's moisture and flavours, but like any other deep-fried fish dish, this is was pretty average.
For an extra AUD$20 , you can add the supplement dish, Tempura Sea Urchin, which was wrapped in a shiso leaf. The Hokkaido sea urchin was plump and creamy, however, I couldn't taste any of the sea urchin sweetness at all, which is why I didn't feel like this dish was worth its' value as it was a very underwhelming dish.
Next up we were shown the abalone which would be soon be dished up. The Mushi Awabi, steamed abalone with saikyo miso liver sauce wasn't a dish that I felt that went above and beyond. I'd be happy to stick to mama's homemade abalone dish.
Moving onto one of my favourite dishes of the night, was their Wagyu dish, a full blood MB9+ wagyu strip loin with the option to add foie gras for an additional AUD$20. I, of course opted for the foie gras which paired really well with the juicy and succulent meat. The rich umami of the foie gras and the semi-sweet berry sauce was just a nice balance of flavours, though I felt like it'd taste just as good even if the foie gras was not added on too.
Before we moved onto the main sushi omakase, we were provided with a palette cleanser, their Yuzu sorbet. It was very refreshing and light, making a delightful little treat before the sushi line up.
Now moving onto the sushi omakase, our selection was an assortment of cuttlefish, ootoro, chu-toro, akami, scallop, bonito, bluefin tuna, john dory, mackerel, etc. Honestly, I couldn't remember all the seafood used, but I'd have to say the following pieces that stood out for me were the Hokkaido Scallop, Ootoro and the Anago (sea eel). Everything else was also very fresh and each bite was a delight, however, the whole sushi lineup didn't really stand out as much.
The Kuon’s signature toro-ikura-uni hand roll which was pretty much a mouthful of goodness, as I managed to gobble mine whole, and their sweet-savoury tamagoyaki – the traditional symbol of The Last Sushi – rounded out the lot. I was in a confused state of sad and happy, sad cause we were coming to the end and happy, because I was getting so full!
We then had our Lobster Miso Soup, which was hearty and warming. This delicious and heartwarming soup was light and the lobster meat was sweet after brewing in the broth. Not going to lie, we were definitely trying to pick out as much of the lobster meat from it's shell to enjoy with the soup.
We finished the night with their Black Sugar Panna Cotta. The perfect dessert, as it was light enough to finish off, though I was extremely full and was literally waddling out of the restaurant with my friends at the end of the night.
Kuon was one of the most anticipated openings of 2020, however, I must say I wasn't really satisfied and in fact maybe a little disappointed. The food was pretty average, even though the sushi was fresh and tasted great but was really nothing amazing. Will I be going back, probably not, as I just cannot justify paying $240 (inclusive of the 2 x supplements) per head, when I could get a more affordable sushi omakase elsewhere. However, I will say the chefs were just absolute gem as their service and warm smiles really stole the show. Overall it was a nice omakase experience but have had better in Sydney with excellent quality at a more affordable price point.
If you've been to Kuon Omakase, I'd love to hear your thoughts. What did you think of it?
Shop 20/2-58 Little Hay St, Sydney NSW 2000
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