Japasu by Sang

15/20

October 26, 2026

15/20

Japasu by Sang

Japanese$$$

An elegant diner offering high-end sushi without the usual formality of omakase.

Omakase in Sydney leans premium with intimate counter seating, carefully crafted sushi and a multi-course experience driven by the chef’s live performance. But does omakase always need to be 20 courses? Not so, according to Japasu by Sang. Here, the omakase is nine pieces for $95, but the real move is the “okonomi”, a tick-a-box nigiri menu from Korean owner-chef Sangyong Park, who cites Zushi, Sokyo and Quay on his CV.

Pick the wild-caught barramundi belly and it’s rich with gently scorched fat. Choose the Japanese kingfish and it melts subtly on the palate. Imperador, meanwhile, is delicate and buttery, its coral-red skin crisped with a blowtorch. The details count here. Park’s sushi rice is a mix of three grains, infused with red and white vinegar; each piece of tuna – akami, chutoro, otoro – is topped with a tiny sphere of minced flesh to up the decadence.

Sushi may be the star, but the menu also features tempura and donabe sections, and the robata section is on fire – whether its wagyu with kombu jus or Skull Island prawns. Calm, architectural, affordable and just a little fun. Who needs a rule book?

Good to know: The detailed sake and wine list from sommelier (and managing director) Elle Lee heroes small producers and breweries.

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Last visited: January 2026

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