A newcomer has landed in town, but it’s not just another restaurant. Prefecture 48 is a six-in-one Japanese hub from Azabu Group (Charlotte Bar, Hanasuki) where no detail has been overlooked. In a sprawling heritage-listed spot on the CBD’s Sussex Street, the multi-building precinct channels the cultural and creative breadth of Japan’s 47 prefectures – forming its unofficial 48th. Find four restaurants, a patisserie and a whisky bar, all open from today.

Headlining the three-storey venue is Garaku, a 42-seat kaiseki restaurant led by Derek Kim, Tetsuya’s former executive head chef. But Kim didn’t just bring his expertise; his core kitchen team has come straight from the culinary landmark. The menu at Garaku follows a traditional kaiseki structure, offering 12 to 18 courses, where dishes may include steamed king crab and sea urchin, and foie gras monaka (a sort of mochi-wafer sandwich) with fig. While Kim says there are callbacks to Tets, the dishes are “more grounded in Japanese techniques,” he tells Broadsheet, “while still maintaining a contemporary kaiseki style”.

The space is equally as impressive, moody and lit up by a pixelated art installation. An 18-seater chef’s table surrounds the open kitchen, which Kim explains is about bringing theatrics to the dining experience. “Our vision is to offer an experience that’s not just about exceptional food, but also one that’s deeply immersive and memorable – akin to a performance.”

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If Garaku is the main stage, then the omakase is the exclusive backstage pass: with just eight seats, a hushed atmosphere and personal interactions with a top chef from Ginza. Akira Horikawa moved to Sydney to co-captain the most exclusive venue on the site, together with Tomoyuki Matsuya (ex-Kame House).

For some more casual fun and fire, head to Ibushi for robata-grilled beef tongue with Japanese salse verde and shishito; a beef tartare with a golden confit egg yolk; and yuzu kosho tuna tartare crunched up with crispy sushi rice. Here, exec chef Takashi Yamamoto is joined by head chef Chris Kim (ex-Funda, Tetsuya’s).

At Five, things get a bit more experimental. Here, head chef Hiroshi Manaka (ex-Charlotte Bar) blends European classics with Japanese flavours, for dishes like ocean trout crudo dressed up with umeboshi, and tagliolini tangled with South Australian-calamari and marigold kosho. Select from three, four or six courses.

Dear Florence is a patisserie where Aoife Noonan (the worldly pastry chef with Michelin cred) is behind some pretty spectacular creations. But for something punchier, there’s the precinct’s only bar: the suave Whisky Thief, co-curated with the team behind world-renowned Sydney bar Maybe Sammy.

There’s an impressive list of whiskies, plus the trademark creative Maybe cocktails. Sip on the Thief signature, a twist on an Irish Coffee made with roasted hojicha, or the Golden Origami, a bright and refreshing gin fizz with grapefruit and earl grey-infused sherry, served with a delicate golden origami biscuit.

“Each cocktail reflects the bounty of a particular season,” Azabu Group beverage director Fabio Danzi says. “For example, spring cocktails are light and vibrant, using fresh seasonal ingredients, while autumn and winter selections feature rich, warming flavours.”

Hidden touches take the experience to the next level. Fingerprint-activated cabinets conceal rare bottles, while allowing regulars to store their personal collections. The bathroom illuminates to reveal the thief’s bounty.

Art plays a major role in Prefecture 48. Japanese artists from around the world have contributed to the detail-heavy visual allure. Plus, for NFT fans, there’s a golden skateboard hidden within the spectacular new multi-venue prefecture. There are only nine in existence, and its mystery adds yet another layer of intrigue to the experience.

Prefecture 48
230 Sussex Street, CBD

p48.com.au