Bay Nine Omakase
Here, diners are invited to leave it up to the highly-skilled chef, who creates a new menu every day based around what fish has been caught in the previous 12 hours. A set menu (where some dishes from the omakase make an appearance) is served to diners in a separate 30-seat area.
A strong sake selection is on offer – with more than 40 varieties to choose from – but sake flights and a range of predominantly Japanese spirits are also available. The fit out is minimal, with dramatic lighting showcasing the sandstone bones of the 1799 warehouse.
The menu is anchored by a selection of nigiri, flanked by a revolving range of hot seafood dishes. Wagyu sukiyaki – a dish usually served in a hotpot and shared – is blanched, thinly sliced and served on a small plate with egg yolk, sea urchin and sweet onions.
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