Menu Reveal: Three Dishes on the Prefecture 48 x Broadsheet Access Dining Tour

Prefecture 48 is a slick, sprawling Japanese precinct in Sydney, where no detail has been spared and the chefs are at the top of their game. It houses six impressive eateries, channelling the cultural and creative breadth of Japan’s 47 prefectures (the precinct is its unofficial 48th).

For one night only on July 29, Broadsheet Access members are invited to an exclusive dining tour of every venue in Prefecture 48. Access members will arrive in the courtyard for a welcome drink and saké ceremony, before heading to your first destination – Omakase, an eight-seat counter led by two of the best sushi chefs in Sydney right now. Next, guests will try amuse-bouche at Five, a European restaurant, before heading to fine-diner Garaku. Then it’s over to Ibushi, a "Japanese Firedoor", for heartier dishes. At the end of the night, choose between a curated whiskey flight or two complimentary cocktails at the precinct’s suave cocktail bar, Whisky Thief. And finish strong at Dear Florence – a patisserie helmed by a pastry chef with Michelin cred – for a tea ceremony, sweet treat and omiyage (gift) to take home.

The culinary tour is worth $600 but for 70 Access members, it’s entirely complimentary. It’s our biggest dining experience yet. Here are a few places you’ll eat, and a sneak peek at their menus.

Five

The European diner bases its menu on the five core elements of Japanese cooking – nama (cutting), niru (simmering), yaku (grilling), musu (steaming) and ageru (deep frying).

Wattleseed tagliolini topped with an amaebi bisque and stracciatella

“Traditionally, classic pasta is made with semolina flour, 00 flour and eggs. However, this pasta is crafted using a method inspired by Japanese soba-making techniques. Soba is traditionally valued for its aroma, and in a similar spirit, this pasta is designed to highlight the fragrance of roasted wattleseed. By carefully adjusting the ratio of 00 flour and semolina, we’ve created a dough that locks in the aroma while delivering a firm, satisfying texture. We elaborated and experimented many times to perfect this recipe, aiming to balance flavour, fragrance and texture in harmony. The result is a noodle that not only pays homage to both Italian and Japanese traditions, but also showcases the unique character of native Australian ingredients.”

– Hiroshi Manaka, head chef

Garaku

This is the neon-lit, fine-dining headliner, where Tetsuya’s former exec chef will serve the likes of foie gras and other French delicacies.

WA marron with roasted chestnut, fresh herbs and butter made from aged koji rice

“This dish is inspired by the freshwater shrimp of Kagawa Prefecture. While Kagawa’s shrimp is delicate and sweet, Western Australian marron brings a firmer texture and deeper umami. Both share that clean, freshwater purity, but marron’s richness allows me to express the quiet, layered flavours of winter in a more refined way.”

– Derek Kim, head chef

Ibushi

The hip robata-style restaurant, which specialises in open-flame cooking, will dish up a series of heartier dishes.

Charcoal grilled WA octopus with smoked pomme puree, cavolo nero and a teriyaki glaze

“At first glance, it may not resemble takoyaki, but this dish was inspired by the nostalgic flavours of the classic Japanese snack. I wanted to recreate that creamy, piping-hot texture in a more refined form. Instead of using katsuobushi for the smoky umami, I brought that depth through the octopus itself – simmered gently with daikon for over an hour to achieve a tender, delicate bite.”

– Chris Kim, head chef

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