Kuon Sushi Sei in New South Wales

"Loved this omakase spot in the city! The prices are pretty affordable for omakase standards and the quality of the dishes is worth it! I loved their nigiri sushi. Honestly have not tastes coral trout or kingfish as good before. They also served fatty tuna and tuna belly so you know it's worth the money!"

"This restaurant is perfect for those trying omakase for the first time! The meal is quite substantial, so you’ll leave feeling satisfied. However, I hope they can diversify the sushi selection by incorporating lightly seared fish or meat options, as the current raw fish sushi offerings feel a bit monotonous. Overall, it was a great dining experience!"

"One of my favourite omakase restaurants in Sydney. Whether you choose the Chefs Special or the Omakase option, both chefs Shinji san and Ryuto san will take you on a culinary journey through Japanese cuisine."

"Incredible value omakase in Sydney! $95 for 15 courses including lobster, uni, caviar, wagyu, and more. Every dish was fresh, well-balanced, and beautifully presented. The tea egg custard with cheese and water chestnut was a unique surprise. Loved the miso lobster and wagyu sukiyaki udon. The uni and caviar hand roll alone was worth it! Intimate 10-seat counter with a focused, skilled chef and great service. Perfect for birthdays, dates, or private gatherings. Highly recommend booking ahead — it fills up fast. Will definitely be back!"

"A Japanese restaurant in the heart of Darling Quarter, Sushi Sei offers a more contemporary sushi omakase experience. Staff are friendly and the dishes were prepared well. The nigiri is quite simple and some of the warm dishes had a slightly heavier sauces and flavours. I recommend the Hokkaido Sea urchin. The price is comparable to other omakase restaurants. Overall I had a good time there"

"Wonderful experience! We enjoyed the Omakase tasting menu and absolutely enjoyed every dish. I was able to try seafood I had not had before and I'm so thankful that I tried it at this level of preparation. The restaurant is small and quaint all with bar seating. I was especially taken with the beautiful array of dishes that complimented the beauty of each course and dish. The sushi was top notch. And the chef was incredibly talented, creative and knowledgeable about every item he was presenting. The service was attentive and friendly. The only small detail I could suggest to the restaurant that really make a wonderful evening and experience even better was softer music that is more traditional vs the contemporary music that was playing. We found it a bit difficult to hear what the sushi chef was saying as he presented our dish and had to lean in to hear him clearly. As I said small detail - but the most important item being the sushi and service was wonderful. I eagerly recommend it to all."

"My recent omakase dinner at Kuon Sushi Sei was a culinary experience, each course delivering a delightful surprise. What truly elevated the evening was the intimate atmosphere, which allowed us to fully appreciate the artistry of the chefs. Complementing the exquisite food was the outstanding service – knowledgeable, friendly, and perfectly paced"

"Visited Kuon Sushi Sei recently as it’s been quite talked about in Sydney’s dining scene lately. Overall, I’d rate it slightly above average. The presentation was refined and visually appealing, and you can see the chef’s technical skills. Some dishes were enjoyable and well-balanced. However, a few courses leaned noticeably salty, which slightly overshadowed the natural flavours of the ingredients. One thing that affected the experience was the pacing towards the end. While finishing our meal, the chef had already started preparing for the next seating. It gave a subtle “production line” feeling rather than a fully immersive omakase experience. It wasn’t bad, but it did reduce the sense of exclusivity and craftsmanship that you’d expect at this price point. Service was polite and efficient, and the space itself is intimate and minimalistic. Overall, it’s a solid option in Sydney’s omakase scene, but there’s still room for refinement in flavour balance and dining flow."