The elegant bayside suburb of Potts Point, ten minutes from the CBD by car, is full of surprises. Wander around the leafy tree-lined streets and you’ll discover a fantastic variety of restaurants, cafés, art deco buildings, funky shops, galleries and duty free stores.
Its main thoroughfare – Macleay Street – is just around the corner from the more colourful Kings Cross, and bustles with activity. At the top of Macleay Street, opposite the El Alamein fountain (or ‘dandelion fountain’) is Busshari, one of the city’s buzziest Japanese restaurants.
Its stylish dark interior features ebony tiles, charcoal pebbled walls, smoky mirrors and Tasmanian oak dining tables with high stools. We sat at the long wooden sushi bar so we could watch chef Nobuyuki Ito’s skilled knife work and artistry, but for a more intimate experience, ask for a table in one of the more dimly lit intimate corners.
Busshari’s menu covers all the traditional Japanese bases: sashimi, sushi, tempura, noodles and teriyaki plus a great sake list. We started with the Chef’s Selection Sashimi, which included tuna, ocean trout, kingfish, scampi, scallop, snapper and bonito tataki (lightly flamed tuna dressed with a delicious mixture of ponzu, shizo and grated white radish).
A rainbow of colours, it was stylishly presented on a thick glass plate and garnished with finely shredded cucumber, shredded daikon radish and seaweed.
Its clean flavours and textures were a great introduction to our meal.
We followed with a platter of Nigiri Sushi, which included a variety of fish, sea urchin (gunkan) and Japanese omelette (gyoku). Watching the chef deftly shape and press the sushi rice with the palms of his hands was a revelation, and its freshness a real treat.
A platter of delectably light Tempura (assorted deep-fried vegetables and prawns) followed. We still had room to try the Sizzling Wagyu Beef Tobanyaki which arrived atop a ceramic burner and was accompanied by a sweet soy and ponzu vinaigrette and seasonal vegetables. I’d noticed a number of the men sitting at the sushi counter busy devouring the beef. “Let it cook for a while,” advised the fellow sitting next to me.
Make sure to leave room for dessert – the light delicate pumpkin mousse brulee is a stunner, and the black sesame ice cream a real flavour hit.
Busshari Authentic Japanese Restaurant is open for dinner Monday-Saturday 6pm till late. Closed Sunday.
119 Macleay St, Potts Point. Tel: 9357 4555.