sushi e

amazing food. love to take the wife here as the service, quality of food and fit out is just awesome.
the staff are very helpful and we really love the dishes there, especially the scampi sashimi. simply amazing.
i really think as the years have passed and trends have come and gone, sushi-e has maintained a level second to none in cbd dining.

i’ve been to sushi e more times than i can count over the years. it is seriously good japanese. but it also comes with an accompanying serious price tag. if you don’t mind that, pull up a seat at the bar if you’re on your own or with a friend; or grab a table for four or six; or, if you feel like settling in for a while, take a seat on one of the plush lounges at the adjacent hemmesphere and kick back – its quite easy to pass several hours there, with the dulcid tones of al green, or other great music from the hemmesphere cd selection, in the background, cocktail in hand. over time, i’ve probably worked my way through most of the menu. i always order the sashimi, it is first rate, and the delicious prawn shumai with the ponzu sauce. i could eat trays of the shumai, but at a hefty $18.50 for six, one tray has to do (shaun presland, who started here, also does a similar version at sake ). one dish i hadn’t tried before which i really liked was the crab san choy bow – recommended. but….i

loved it!. dined here last night whilst staying at the establishment hotel. had some really good sashimi and an amazing scallop sashimi dish which alone will make me return. the prawn dumplings were beautiful as was the soft shell crab sushi. great service & atmosphere will make us return when next in sydney.

it’s not my first time eating here, but after a few very satisfying and consistent sushi experiences, i have left every time with a good impression. the restaurant itself is small with most of the seats being placed around the sushi bar. there are a few tables on the side which are more suitable for slightly larger groups but i prefer sitting at the bar so i can see the sushi being made fresh. the chefs here cut sashimi and make sushi as you order so nothing is pre made or pre cut. there is definitely a difference between freshly made to order an

it’s nothing particularly new, but i don’t think i’ve ever had a better roll that’s similar in composition to the atlantic roll. from the first bite, the salmon, soft and creamy, melts into a pot of just-right acidic sushi rice (uruchimai) which holds together perfectly. flavour is then injected in the next few bites from the salmon roe & mayo combo, leveling it up a notch. this taste and texture then rolls into the salmon filling at the center, which is when the seaweed finally shows itself, and an umami finish from it seals the deal.

yummiest pork belly dish ever but the rest of our food was just good sushi, nothing exciting. great atmosphere but way too $$$$ for the value. won't go back because of price alone.

delicious food but slow service

we shared some of my favourites, like the balmain bug tails and white miso marinated cod, and tried some new dishes, including the salmon tartare. everything was divine, and the service is impeccable as always with attentive staff and well timed dishes.

make sure you finish your drink before heading down stairs because the security guards have nothing better to do but pick on someone who hasn't finished their wine from dinner! how that demonstrates responsible service of alcohol is beyond me!

the cavernous warehouse space which houses sushi e is very glamorous and the best seats are sitting around the sushi bar watching the chefs do their thing. sashimi was sparklingly fresh while the tuna tataki ($30) was served on a salad and laced with a creamy but spicy yuzu dressing. however sushi e is very expensive for what you get and i felt we were paying more for the look of the place than the quality of the sushi.

the spinach was dressed to impress and coated with the most luscious and nutty sesame paste that brought your bland old spinach to something that is worth longing for.

the tuna ceviche is a must... big chunks of magnificent tuna, ripe cherry tomatoes, micro leaves and a sharp citrus punch.

sushi-e is an authentic sushi bar, tucked on the forth floor of a pretty fancy bar, the establishment. the sushi bar itself, where we were seated, was definitely the place to sit. seeing the bustle of the sushi chefs was definitely one of the highlights for me. my complaint would probably be towards the lack of dining space (mostly for the sake of space for food photos), but i guess that comes with sitting at a bar.

best sushi restaurant in australia. have dined all across the world and there is no better place. make sure u get percy or ura to prepare ur food, for the ultimate experience. have been coming here for years and never disappoints. anywhere other than sushi e is second rate sushi

kingfish topped with slices of ginger, chives and sesame seeds, drizzled with garlic oil immersed in ponzu and seared with smoking hot olive oil. snapper topped with sesame seeds, chives, lime juice sprinked with english sea salt and drizzled with white soy based dressing . spicy scallop flame seared under black mountain chilli and spicy mayo, baby leaf salad if you dine at sushi-e you must order