Review

Enter through a modest wooden entrance to find a tranquil, white, Zen-inspired space. At the sushi counter, Japanese chef Goji Kobayashi greets with a warm smile, providing clear and engaging explanations of ingredients and dishes as the meal progresses. Sushi Kuuya offers two omakase dinner courses and a single lunch course. The evening dinner omakase features 16 meticulously crafted dishes, blending seasonal seafood starters with expertly prepared nigiri. All ingredients are imported from Japan. With roots in Kyushu and five years training at a renowned sushi restaurant in Hokkaido, the chef utilises the finest produce from both regions. Central to the experience is rice, specially blended by an eighth-generation rice merchant in Kyoto. Highlights include boiled live kuruma prawns from Kagoshima served warm enhancing their natural aroma and sweetness, and wild bluefin tuna from Kyushu, celebrated for its pure flavour and aroma. The meal concludes with a traditional kanpyō-maki made with the chef’s simmered gourd and freshly grated wasabi, capturing the essence of Edomae sushi, with kyoho grapes and warabi mochi. Sake pairings, curated by the chef’s wife, a certified sake sommelier, complement the dishes beautifully. Eight varieties showcase the diverse world of sake through different brewing techniques, flavours, and aromas. Sushi Kuuya provides the perfect environment to enjoy authentic sushi omakase while engaging in lively conversation with the chef.