It’s worth reproducing Busshari Authentic Japanese Restaurant’s name in full, because this Potts Point eatery down Macleay Street is indeed the real deal when it comes to Japanese cuisine. With a menu curated by executive chef Nobuyuki Ito that cleaves close to the essence of the culinary arts of Japan, matched by an extensive list of rare sakes and a dark, minimal interior that perfectly sets of the fresh and beautifully presented fare brought to table, Busshari is preeminent among Sydney’s far eastern restaurants.
The best gyoza! But Everything on the menu is Delicious!
Good variety of choices. Food was delicious. Staff were helpful.
Busy. Attentive. Authentic and delicious. Good reasonably priced wine list.
First time diners at Potts Point’s Busshari are struck by the sultry elegance of the restaurant’s interior. Busshari’s premises down Macleay Street are characterised by a darker tone than many run-of-the-mill Japanese eateries. The restaurant is filled with tall tables fashioned from Tasmanian oak, ebony-coloured tiling, charcoal-pebbled walls, smoky mirrors and a slender sushi counter where some of the finest sushi and sashimi in Sydney is prepared under the watchful eye of executive chef Ito. Indeed, the chef’s selection sashimi plate, always prepared according to the daily catch (freshness is of course a prerequisite in Busshari’s kitchen) is reason enough to pay this Japanese restaurant a visit.
Of course, Busshari’s remit extends far beyond superlative sushi and sashimi; the menu’s relatively short length demonstrates Ito and his team’s considered approach to Japanese cuisine, emphasising restraint in the pursuit of creative dishes with unique flavours. Wagyu beef tobanyaki, pork belly kakuni, and saikyoyaki miso marinated grilled toothfish are just some of the dishes that this Macleay Street kitchen specialise in. Yet another coup for Busshari’s Potts Point restaurant is its excellent list of sake, surely among the best in Sydney. Carefully annotated, choose from a range of superior Japanese rice wines, listed alongside their nihonshu-do or sake meter value (SMV), indicating the relative sweetness or dryness of each bottle – and don’t hesitate to ask Busshari’s wait staff for advice for the perfect food match.