Ibuki Sushi — Restaurant in Adelaide

I felt that the experience and the food was amazing. Each dish that came out was expertly together by Yohei Hombo and it was a pleasure watching him craft each piece of sushi. What I also enjoyed was how personal the experience was. With many restaurants the idea is to get as many people in creating a bustling atmosphere, which is not a bad thing. But each booking only has 6-8 seats which made it feel that touch more delicate and personal.

The only drawback, which I can understand with this economy, was the venue. Each booking is held at a different venue which can be a good thing or a bad thing. For us, it was held at Fine & Fettle. It’s not inherently a bad venue, but it took from the experience where the interior didn’t match the craftsmanship of Yohei.

For the price point that you’re paying, you would be hoping for every detail to be finely curated, the food AND the decor included.

I hope in the future he is able to curate a venue that matches his...

Had an amazing dining experience at Ibuki sushi a few days ago. I would say the standard of the meal surpassed some of the omakase I have had interstate. Everything was fresh and flavourful, staff were also very attentive and friendly. I particularly love the selection of sushi and it is a fairly long menu so be prepared to be very well fed! I first heard of Chef Yosei while I was dining at Ishizuka in Melbourne but sadly when I went to Yuki in Burnside, he was no longer there. I’m glad my friend told me about Ibuki and decided to book in for a dinner because it really lived up to my expectations! I have already recommended a few friends that have asked about my experience and would definitely return for another meal.

p/s: Chef if you’re seeing this, your wife’s daifuku was a game changer and we need an online store for that! Haha my friend and I couldn’t stop thinking about...

An intimate dining experience that is carefully curated by chef Yohei. Each dish served was beautifully presented which showcases his skilful craft. The different fish cuts were of very high quality, you could taste it. The toro tuna belly melting in your mouth, creamy our favourite of the night. To watch the chef make each dish was a pleasurable experience. Flavours of each dish elevated each other, the wasabi a nice kick to the fish. Each cut of the fish was fresh, smooth and we enjoyed each one. The daifuku was a nice ending to the course, with its mochi being nice, stretchy and fresh. A wonderful omakase! Thank you...