Potts Point’s dining heart Llankelly Place has a new omakase restaurant, Kisuke.
Omakase dining, short for omakase shimasu, which roughly translates to “I’ll leave it to you.” Derived from the Japanese word “makaseru”, to “entrust”, diners leave their menu up to the chef.
The latest addition to Potts Point’s restaurant scene is Kisuke, a six-seater omakase restaurant courtesy of chef Yusuke Morita and his wife Izumi. Kisuke opened up in March, but as Morita tells Broadsheet, there is an approximate forty-day wait for a table.
Kisuke serves up a degustation of delicately crafted decision. An entreé, a wanmono (soup), a selection of mukozuke (seasonal sashimi, mushimono (a steamed dish), yakimono (a grilled dish), an 11-piece sushi offering, a portion of Inaniwa udon and desert. The entire dining experience will span around 2.5 hours.
Yusuke Morita entered culinary school shortly after graduating high school. From there he trained in washoku, and travelled overseas to finesse his craft. Internationally, he cut his teeth at Hotel Okura in Amsterdam and Tatsuso in London before moving to Australia in 1994 to work for Suntory Restaurant, where he became head chef in 1998.
In 2012, Morita opened up Kisuke in Willoughby — where he earned a devout following before closing eight years later. He tells Broadsheet that opening up an intimate restaurant has been a dream of his.
“You really cannot have a good conversation with customers in a busy restaurant, when you have orders constantly coming in,” he says.
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