How to keep the omakase wave going when everyone who wanted a booking has now been there and done that? Just ask Hideaki Fukata and Yul Kimm, who keep the showmanship and technical levels high at Kuon, to be rewarded with a counter that’s full most nights.

Expect the likes of luxurious tempura zucchini flower stuffed with snow crab mornay as preface or coda to nigiri that’s up there with the city’s finest – the grains distinct, the seasoning spot on, perhaps shipping fat, sweet WA scallop or three different, exquisite cuts of tuna.

Luxury abounds, from buttery, caramelised toothfish to chawanmushi that’s like a treasure chest of top-flight seafood. And there’s value to be found on the sake list, along with premium pours, while service is upbeat and invested.

Heads up that as of October 2025, the Darling Quarter outpost is closing, with a November launch in Surry Hills planned.

Good to know: Don’t be afraid to try for a last-minute booking – you might just luck out.

Good Food reviews are booked anonymously and paid independently. A restaurant can’t pay for a review or inclusion in the Good Food Guide.