Ocean Room

Excellent sashimi is surprisingly hard to find in Sydney, but Ocean Room has it, thanks to young Tokyo-born chef Raita Noda’s access to a thrilling variety of seafood, obtained from top sources in both Australia and Japan. The restaurant—on Circular Quay, near Sydney Opera House—has a huge indoor aquarium, wide-angle views of the harbor and, lest the aquatic theme still go unnoticed, coral-shaped lighting fixtures and dividing walls that mimic waves.

We loved: The tasting plate of kingfish, sea urchin, eel, tuna, sardines and wagyu beef.