sushi e

Stopped in here on a Tuesday night to grab a quick bite. The Sushi bar is hidden on the 4^th floor which shares the space with another bar. The design and service were excellent and I was glad I was able to visit this establishment while in town.
I ordered the Sashimi plate and a few nigiri pieces that came recommended. The sushi was fresh and was expertly prepared.
This restaurant is in the establishment building which is very dressy/​upscale so I would come prepared.
Will definitely return on my next trip.

This is good for a night out! The sushi pieces were fresh & delicious and the rolls were pretty big. Tried restarting rolls if both cuttlefish and balmain bug for the first time. Didn’t love cuttlefish, but the lobster-​type balmain was yummy. It is a real «pretty people» place, connected to 2 other restaurants and I think the idea is to get drinks in their big lounge first. Since we didn’t plan on that, it was an awkward table wait. Nice staff as well.

Very fresh and tasty sushi. With super friendly (and attractive) staff, impeccable dress style and attitude to go with. Best Morton bay bug dish wrapped in lettuce and condiments (highly recommended). Atmosphere is ¹⁰⁄₁₀! Ask Ura the head chef what dish is in season!

I can’t say it’s *the best* sushi in town, simply because there are so many places I have yet to try! But It’s really up there. Like, super-​high up there. The Salmon Tartare was to die for!
Anyway, as much as I enjoyed the sushi, the rockstar of the evening was the Fine & Dandy II drink! Best drink I had on my visit to Sydney, hand’s down.
I’m a happy fan and I cannot wait to return.

Great sushi restaurant.
The waggyu beef and its sauce are perfect, the seared scallops as well and the black cod is buttery heaven.
Sitting on the couches while eating is great, you feel isolated and the live music is nice.
If it weren’t for the very bitter bill, 100 – 150 AUD per person and at that price you may still be a little hungry and thirsty, it may even deserve 5 stars

In my opinion, the best sushi place in Sydney. Service from all staff is fantastic. Love the intimate setting. Food is always brilliant. Highly recommended!

Perfect for a quick fancy lunch. Price are a bit expensive, but quality and services are there. Good wine list.

You MUST have the tempura bugs sushi roll. It is the best sushi roll I’ve ever had!
I love the layout of this restaurant but the smell is horrible. You walk in to the smell of overpowering incense which ruins the food experience and tastes.
I’d love to come back because the sushi is good, but I’d rather not sit in the stink.

Sushi House is one of few sushi joints that I’ve come across that actually has a decent amount of filling as opposed to most places that deceive us poor trusting consumers by jam packing the top only to be disappointed after the first bite with the realisation that the rest is rice.
The rolls are huge and I love that the avocado is ripe and creamy, balances so well with whatever filling you choose. I had salmon & chicken teriyaki, the latter was a little unhealthy tasting but the salmon was fresh and there was lots of it, a definite 4 stars for this very reason.
I’ve yet to try anything else but the Sashimi Salad looks pretty amazing with what looks like it’s topped with some green tea noodles and crab bits — $ 9
I was completely filled with 2 massive rolls.
A definite go-​to place of you’re looking for a quick, fulfilling and thrifty lunch.

Well the venue is well fit out and decore is not bad. A typical Hemmes flair abounds and the waitresses are all good looking, with very long legs and short little black dresses.
I think this maybe a ploy to defer attention from the lack if organisation in delivering our food to our lounges (yes not tables). We were seated across 2 lounges and the first one got most if the banquet food we ordered… Feeling distinctly neglected here! «Not Happy Jan!»
Food I must say was very good… The little I got of it.

Okay sushi, slow but friendly service, nice ambiance.
The wagyu beef was a highlight as was the pork belly, but the raw fish does not amaze or impress. No hamachi on the menu, unagi was decent even if the waitress didn’t know what that was («the eel, please»).

After eating as Yoshii the previous night, I spontaneously decided to get lunch at sushi e the next afternoon. I made reservations, but the restaurant wasn’t too crowded. I’m not sure how crowded it gets for dinners, but you could definitely make last-​minute reservations for the lunch scene (at least on weekdays).
The restaurant’s located on the 4^th level of the Establishment Hotel, located in Sydney’s CBD. There are a bunch of sushi bar seats as well as some small, more intimate tables that are located near the windows. There’s a lot of sunlight (almost too much for photography!).
I was seated near a sushi chef named Jin, and he turned out to be a great guy – as well as a great sushi chef to pair with me. I generally like being able to talk with my chefs a lot when at sushi bars, and he was really friendly! We talked about where he worked in the past, why he’s in Sydney, what he wants to do in the future, and so on. I really should have gotten his card or something… Oh well!
Notes on the sushi:
1. The fish selection is MUCH better than Yoshii’s. I think the fish might be fresher, too.
2. There was a lot of fish in proportion to the amount of rice per piece. I personally would have preferred a more balanced proportion, but I can see that some people would like the proportions here. (Most of my friends generally complain about too much rice and rarely complain about too much fish – however, that might be because the former is much more common.)
3. The rice was a little grainy. The temperature was fine for the most part, though at times it was slightly cold.
Overall, I thought the sushi was better here than at Yoshii.
Sushi:
1. Madai (snapper) with shiso leaf.
2. Hotate (scallop).
3. Cuttlefish.
4. Bluefin ōtoro (fatty tuna).
5. Yellowfin ōtoro (fatty tuna).
6. Hamachi (yellowtail) from the United States.
7. Tasmanian sake (salmon) with sesame, chives, and lime juice.
8. Seared sake (salmon).
9. Seared hotate (scallop).
10. Katsuo (bonito).
11. Uni (sea urchin) from Tasmania.
12. Scampi /​langoustine (akaza-​ebi).
13. Spicy maguro (tuna) with tobiko (flying fish roe).
14. Kuruzima crab. (That’s just what it sounded like he said, but the spelling is wrong.)
15. Seared ocean trout with seared spicy mayo, sea salt, and lemon juice.
16. Paradise prawn from New Caledonia.
17. Ikura (salmon roe).
18. Unagi (freshwater eel).
19. Seared uni (sea urchin) from Tasmania.
20. Aji (jack mackerel /​horse mackerel).
21. Prawn tempura with tobiko (flying fish roe) hand roll.
22. Sake (salmon) belly.
23. Seared sake (salmon) belly.
24. Hiramasa (kingfish) belly with spicy daikon radish and chives.
25. Dashimaki-​style tamago (egg).
26. California roll.
I was still hungry and also told my friend I’d order California rolls because I was craving them, so… here they are hahaha. I love Edomae sushi and all, but I’ll always have a soft spot in my heart for California rolls – just like some of my friends have soft spots in their hearts for McDonald’s!
Dessert:
Vanilla panna cotta with raspberry coulis.
This was a great end to the meal. It’s not as great of a dessert as tamago is for a sushi dessert; in my opinion, I think tamago’s the perfect way to end a sushi meal. It was silky and soft, and the raspberry coulis added just the right amount of sweetness – the panna cotta itself was good but not too sweet (fortunately).
Conclusion:
This was a really enjoyable meal, and I’m happy Jin was my sushi chef. I think that, if I lived in Sydney, sushi e would be my go-​to sushi restaurant, with Jin as my go-​to chef! I’ll definitely go back when I’m in Sydney again.
I gave this a 5-​star rating on Unilocal because I think it’s a five-​star place RELATIVE to the other sushi places in Sydney. (My favorite sushi places in Japan, HK, and the US are much better, but I don’t think it’d be fair to lower the rating for this restaurant by comparing it to restaurants in other countries…)
Note: If you want to check out pictures of my meal, check out my blog in my profile!

I’ve always been a bit dubious about sushi train places, but Choo was a nice surprise for me. I went there with a friend of mine and eat at least 3 dishes for just over 15 dollars, which is definitely a nice bargain. The service was also very good, there was a nice lady, that filled our drinks and gave us tips on what we should try.

Honestly the WORST restaurant I’ve ever experienced. From the vile incense burning when you enter to the completely boring sushi AND the exorbitant pricing… You should be ashamed. The entry to your bathrooms is so dark you can easily enter the wrong one. Add to that a bar of soap to wash hands with. How unsanitary can you possibly be? You have flys zooming around your sushi bar that the waiter said he’d try and address in the next day. Just disgusting.
SAVE YOUR MONEY!

9.3 /​10
These guys make really good sushi. And they’re white. Best sushi I ever had, from non-​Japanese hands. The torched/​broiled sushi items were the highlight of the meal. Try sitting right at the sushi bar for a good show.
When I went, they really undercharged the bill. Maybe they just liked us a lot!
Score is based on overall experience, considering food, comfort, and lasting impression.

this place is a winner, been around since just before the sydney olympics and still going strong. part of the Establishment entertainment complex with various levels on George Street and with same ownership as the Ivy up the road. big space, wood, large comfortable leather armchairs that swallow you up. sushi, wine list and beautiful service staff (who know what they’re talking about, well i bought it) are superb. go sit, consume and watch an interesting mix of people swirl around you in similar enjoyment.

Nice food in general with a very social open kitchen forum. The rolls are great to share — In regards to the pricing I believe given the location and quality produce it is justified. I have had better yet far more expensive Japanese abroad but for what it is I think that this delivers a quality relaxed dining experience without the tedious table service.

Boy, I have been here so many times. :)
The executive chef Ura-​san takes very good care of me every single time, so I don’t usually look at or even check their menu, and do the omakase course instead. :p After I tasted fresh and really flavorful tuna sashimi here, I can tell the difference between fresh tuna and once-​frozen-​then-​defrosted tuna now which unfortunately we have no other option when I am back in Los Angeles.
There are a couple of dishes which I really like. One of them is steamed oysters with their original Chinese style sauce. I usually like Ponzu and they also serve oysters in Ponzu, but I do like the steamed ones here better because of the flavor and the originality.
I also love their wagyu beef… I know some may say «Wagyu beef at a sushi restaurant???» But once you have it, you will not regret — it is amazing! There are a couple of other items, but those are not on the menu and I know it takes time for them to prepare, so I will not disclose here. I am sure Ura-​san will serve you once you become a regular customer. ;)
Other things I like about the place is their clientele. Due to the coziness especially when you sit at the sushi bar, your ‘seat mates’ are very close, but most of the people that I encountered are very nice, well-​behaved (!), and polite. It’s easy to carry nice conversation with someone next to you. I have seen a couple of celebrities here, but other customers just let them enjoy their own private time instead of asking for autographs, photos. or anything — which is great.
Their waiter service can be sketchy from time to time, but the food and the ambiance will make up for it.

When you walk into Sushi-​E you kind of the get the feeling that this would be the place that Donald Draper would grab his sushi rolls. This place is all class and it’s takes Japanese food to a new level.
Let me preface the rest of this review by telling you it is really expensive — but I believe the gorgeous décor, mood lighting, lounging chairs, excellent waitstaff and brilliant food warrants this as a special place.
I have a few favourites to recommend —
Salmon Tartare — raw salmon combined with onion, lemon and mayo then finished with generous serves of of salmon roe and cucumber, the salmon is then dressed with a wasabi ponzu dressing ($ 25)
Tuna Ceviche — tuna slices marinated with a lemon and lime dressing, finished with baby coriander, jalapeño chilli and teardrop tomatoes ($ 31.00)
Miso Cod — pieces of sweet white miso marinated southern ocean cod (patagonian toothfish) grilled until golden brown and garnished with baby ginger root ($ 34)
It’s seriously delicious food!
Only tip the $ 7 Miso is unnecessarily expensive — I’d miss that if I was you.
You’ll find Sushi-​E near the top of the Establishment Hotel — and its a great place to visit for a special occasion.

I experienced sushi e not by sitting at the long sushi bar, but on the lounges in the adjoining hemmesphere bar. My friend and I had finished a long week and wanted to unwind with a few cocktails and plum wine. We were feeling a bit peckish but didn’t want to leave the comfy lounges so we ordered sushi e «to go» which meant delivery over 10m lol.
In line with the name of the restaurant, I ordered a spider sushi roll (soft shell crab with jalapeño mayo) and it set me back nearly $ 19. Grant you, it was a delicious sushi roll, but geez whiz it was expensive. With Sydney becoming a haven for good Japanese food, I was finding the price a bit hard to swallow (!) I just checked out the menu and here are some other shockers: $ 18 for adedashi tofu, $ 7 miso soup, and $ 32 for chicken teriyaki. Yikes!
If I was to return to sushi e, I think I will go for a main but methinks its a bit overpriced…

Einfach super Sushi essen kann man hier in sehr angenehmer Atmosphäre.Das Essen ist super lecker mit einer großen Auswahl.