Prefecture 48 contains six distinct venues, offering a glimpse into the full gamut of Japanese hospitality. We visited every venue, pinpointing a dish (or drink) from each that we couldn’t stop thinking about.

Calamari with nori at Ibushi

Unlike the other venues in the precinct, Ibushi is lively, rowdy and smoky. One of the star dishes is the South Australian calamari. It’s sliced into thin strips then tossed over open flames, cooked until tender, and combined with peas and asparagus, which also take on a gentle smokiness from the fire. A fresh and tangy nori dressing brings it all together and adds colour to the white flesh of the calamari and the fresh greenery. It’s a dish that you’ll keep picking at and picking at, then wishing there was more.

Beef-tongue pastrami piadina at Five

Unlike a traditional piadina (a large Italian flatbread), the version at Five is taco-sized. It’s crispy and loaded with thin, salty shavings of beef-tongue pastrami, a herbaceous tarragon and parsley dressing, rocket and parmesan. But it’s the squeeze of the juicy burnt lime that gives this snacky starter a zesty punch and a great glimpse into head chef Hiroshi Manaka’s time working in Italy and Spain, including at the Michelin-starred Mugaritz in San Sebastian.

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Abalone with leek and rice at Garaku

When you reach the yakimono course – the stage where dishes are cooked over direct heat – of Garaku’s kaiseki experience, you’re treated to Tasmanian abalone. The abalone itself is kissed gently by the grill, just until the edges are crisp but the flesh is still tender inside. The mollusc rests on a bed of rice with a creamy, risotto-like texture, where the sweetness of the leek shines through. Upbeat percussion music sets the mood, making the kaiseki experience even more memorable and complementing the theatrics of the open-plan kitchen.

Otoro with chives at Omakase

Omakase offers the most transportive experience at Prefecture 48. One of the highlights is the otoro, a delicate, fatty cut of bluefin tuna belly that’s hand-chopped into a paste with chives. Presented as a nigiri, chef Akira Horikawa (a top chef from Ginza) or chef Tomoyuki Matsuya personally lays a square sheet of nori in your palm before setting the otoro nigiri inside. In one bite, you get a medley of textures and flavours: silky tuna, subtle onion and garlic notes, and a crunchy umami from the nori.

Curious from Dear Florence

Dear Florence is the patisserie named after the owner’s daughter. It stars a dessert called Curious – a quality he hopes his daughter will embody as she grows up. Shaped like a swirling cone, it includes a fragrant, whipped jasmine ganache and softly pressed caramel apple terrine. The sweet rests on a delicate, crispy almond craquelin, which adds a nutty crunch. It’s dotted with sour apple gel and green apple jelly for a burst of flavour. The dessert – by resident pastry chef Aoife Noonan, who brings Michelin cred – is displayed like a precious gem in a high-end jewellery store.

Golden Origami at Whisky Thief

If you’re after a Frosty Fruit in liquid form, Golden Origami is your cocktail. Served tall, this bright and refreshing gin-based cocktail blends Roku Gin, manzanilla sherry, St Germain elderflower liqueur, grapefruit, peach and rooibos tea for a light but intriguing sip. The zesty grapefruit perfectly balances the subtle bitterness of the sherry, and your glass is topped with a crisp fortune-cookie-esque biscuit shaped like an origami bird. It’s an ideal aperitif, setting a playful tone for the bar’s far-reaching cocktail offering.

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