Five is a contemporary European diner inside Prefecture 48 , a sprawling hospitality precinct in Sydney’s CBD that channels the cultural and creative breadth of Japan’s 47 prefectures. (The precinct is its unofficial 48th.)

Here, the team blends European classics with Japanese flavours, nodding to the training some Japanese chefs complete in Europe. You can select from three, four or six courses, with dishes like ocean trout crudo dressed up with umeboshi, and tagliolini tangled with South Australian-calamari and marigold kosho.

The menu is based on the five core elements of Japanese cooking: nama (cutting), niru (simmering), yaku (grilling), musu (steaming) and ageru (deep frying). But it’s also a nod to the five senses: colours (red, yellow, blue, white and black), flavours (bitter, sour, salty, sweet and umami) and feelings. In Japanese culture, if you can capture all five of these elements, the holistic dining experience has been achieved.