Sushi Ryoann

Okay let me spam with photos for this place. My first time trying omakase and oh. My. Goodness me what an experience. Kinda awkward actually watching the chef cook in front of you, they're pretty close so you can't have a deep and meaningful and super secret conversations but you won't be able to talk about anything else other than the food. It was... art. Fish omg the best I've ever had. Expensive yes, but so worth it. They had this one dish served on a bowl with a small fish swimming inside.. amazing. Ironic though but amazing. I'd come everyday if I won the lotto. Plus they had a no-face soy sauce bottle ♡ won my heart.

The best Omakase in Sydney Chef Benson is very friendly and professional Very good custom service They pick the best Wagyu beef and seafood Highly recommended

Great but not mind-blowing. Quality was consistent across the board, I thoroughly enjoyed every dish. The menu was comprehensive and well thought out with lots of variety, flavours and textures. The stand out for me was the black cod which was the best cooked fish I've ever had. It didn't need any other sauces, it was deliciously savoury and flavourful, the skin was crispy and the meat was melt-in-your-mouth good. I'm not usually a big fan of uni but this uni and scallop bowl was amazing. These two dishes are only available in the "Diamond Omakase". All the nigiri were great, but my favourites were the saba, o-toro and chutoto. Engawa is normally my favourite but this was not the best I've had. The flavours were subtle and well balanced, no need for extra wasabi or soy sauce. Overall, a great experience however I expected a little more interaction from the chef. The experience was mostly just them quietly making the food and serving it to us.