On Wednesday 29 July, Zushi will present Tuna Masterclass: From Cut to Course, a one-night-only event where guests can watch the master chef Gani break down a whole premium Bluefin tuna from head to tail before enjoying a nine-course degustation. Guests will enjoy Sydney Rock oysters with sparkling wine on arrival, followed by tuna tartare with sea urchin and black truffle; and a sesame-crusted medium-rare tuna steak served with wasabi mashed potato.The 9-course degustation is $150 per person, with an optional wine and sake pairing for an additional $65 per person.
From 5 August, Zushi Barangaroo will launch Omakase Wednesdays, a 20-course omakase held every Wednesday evening with bookings from 6.30pm. Guests can watch executive chef Jeon prepare each course at the Chef’s Counter or table seating. Highlights include freshly shucked Sydney Rock oysters, abalone tempura, Wagyu with foie gras, leek and truffle, and lobster miso soup. The Omakase experience $225 per person, with an optional beverage pairing for an additional $75 per person. Spots are limited to 10 guests per seating.
Bookings can be found here.