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Circular Quay W., Bay 4 - Ground Level, Overseas Passenger Terminal, Sydney, New South Wales 2000, Australia

Large windows frame uninterrupted views of the Sydney Harbour and Opera House at this modern Japanese restaurant, located on the ground floor of the Overseas Passenger Terminal. Renovated by award-winning designer Yasumichi Morita, the dining room is dominated by a wavelike chandelier comprised of more than 42,000 cylinders of Japanese wood. In the kitchen, executive chef Raita Noda prepares a seasonal menu of chotto (Japanese tapas) such as spicy garlic edamame, as well as entrées like pan-seared king prawns with sweet pepper, coriander, and citrus sauce. The bar menu includes Japanese-inspired cocktails, such as the Plum & Cardamom Manhattan.

Restaurant
Ocean Room

Large windows frame uninterrupted views of the Sydney Harbour and Opera House at this modern Japanese restaurant, located on the ground floor of the Overseas Passenger Terminal. Renovated by award-winning designer Yasumichi Morita, the dining room is dominated by a wavelike chandelier comprised of more than 42,000 cylinders of Japanese wood. In the kitchen, executive chef Raita Noda prepares a seasonal menu of chotto (Japanese tapas) such as spicy garlic edamame, as well as entrées like pan-seared king prawns with sweet pepper, coriander, and citrus sauce. The bar menu includes Japanese-inspired cocktails, such as the Plum & Cardamom Manhattan.