Jihomakase — Restaurant in Sydney

I’m very happy for Mr Jiho to have finally achieved his dream of having his own counter restaurant after years spent working in various jobs for other businesses following his migration from South Korea. He has put a lot of attention into the decor, atmospherics and presentation. It is a brave person who takes on the gamble of opening a new restaurant in fickle Sydney town, especially a Japanese-themed one in a wealthy suburban area such as Northbridge where the locals are quite well-versed in good quality Japanese fare from having been regular ski holiday makers to that country. I really and sincerely hope Mr Jiro’s gamble pays off. Some of his nigiri sushi is wonderful. However, some other dishes fall flat or make one wonder “Oh dear, what was he thinking?” Mr Jiro is a very chatty and transparent fellow, so perhaps over-shares sometimes to his guests (including that he may have been experimenting with some of his dishes), when as a diner one sometimes prefers silence or the Mystery. While the ingredients were super fresh and high quality, the dinner omakase price of $200 per person is not warranted. Lunch on the other hand is better value. To compete with the more consistently excellent omakase offerings at some other Japanese-run restaurants I would suggest no more than $120 per person for the dinner omakase. Even that would be a stretch. Perhaps he could whittle down the number of courses and the price. Again, I really do wish Mr Jiho all the very best in his future endeavors, but based on our experience there, a second visit is not justified and we were somewhat perplexed at the entire experience. I cannot recommend...

This place is a true local gem, and I’m absolutely thrilled to have had the pleasure of experiencing Chef Jiho’s lunch omakase with my dining companions. On July 1st, our party of three enjoyed a delightful and unique dining experience that felt both serene and private with only nine patrons in total. The soothing background music added to the relaxing ambiance, perfectly complementing the incredibly delicious meals consisting of sashimi, nigiri sushi, udon, and dessert. Chef Jiho’s detailed explanations and engaging conversations made every moment special. Every aspect of our dining experience was exceptional.

Here’s what we indulged in:

• Starter Plate: A delightful assortment of sashimis (bonito, salmon with roe, tuna with shiso leaf), marinated octopus leg on sauce-infused radish, and fresh wasabi.

• Mushroom-Infused Chawanmushi: Made with three types of mushrooms, this silky smooth egg custard was infused with rich mushroom flavor.

• 6 Nigiris: Each meticulously prepared by Chef Jiho using red vinegar sushi rice with no sugar, which we absolutely loved.

Hiramasa Kingfish with garlic Emperor with yuzu kosho Tiger Prawn with yuzu Cuttlefish with shiso leaf and lime juice Bluefin Tuna Otoro

• Udon with Pickles: The broth was a flavorful blend of bonito infusion, soy sauce, sake, and mirin.

• Green Tea Ice Cream

All in all, it was such a pleasant and relaxing dining experience with exceptional food. We can’t...

Had an incredible lunch at Jihomakase today, a small omakase spot run entirely by Jiho, the owner and chef. He mentioned the name comes from combining Jiho and omakase and honestly, it really feels like a personal experience from start to finish

We started with a chawanmushi, it was silky smooth, packed with umami from the different mushrooms and truffle oil, one of the best I’ve had. Just warm, comforting, and full of flavour

The nigiris that followed were on another levek, Jiho makes his own Miyagi-style sushi rice to pair perfectly with the seasonal fish (Bluefin). You can really tell he puts thought into every detail. The texture, the balance of flavour, it was spot on, no need for extra sauce, just eat it as served

He also served a really tasty udon dish, made from yam and flour, with a lovely texture that paired well with the broth.

And dessert was such a surprise, it was tamagoyaki (I think), it looked like a sponge cake but was made with prawn and egg, his own twist to the dish. The flavour was delicate, sweet, and really unique

There’s a sense of care in every detail from the pacing to the presentation that makes you feel less like a customer and more like a guest in his personal culinary world

Every course was a 10/10. Jiho was super friendly and clearly loves what he does. You’re not just getting sushi, you’re getting his version of omakase, and it’s...