Kibaco — Restaurant in Sydney

1 June 25: We have been wanting to come back ever since discovering this place 2 weeks ago, the tuna tartare is consistently amazing and this time we tried the zucchini flowers for an entree as well. My wife loves zucchini flowers and she thinks this is the best she has ever eaten in her life!

We couldnt resist another fish meat pasta and this time we also tried the miso cream carbonara. This is honestly the best "carbonara" I've had (we were in Italy in April 25). The sauce is creamy without being heavy and the miso adds a lot of complexity.

We were pretty full at this point and shared a black sesame pannacotta with amaretto ice cream for dessert. Every bite had great texture and kept you wanting another bite. The dessert is not too sweet and is super smooth, the amount of black sesame is perfect for most (quite often in Japan and Taiwan it can be a bit too strong).

We cant wait to go back

18 May 25: The food here is Michelin star quality, it is clear that the chef has this sort of pedigree having worked in 2 star restaurants.

Having been to Japan 14 times before and most recently 5 months ago, I felt I was transported back to Japan.

There is plenty of parking nearby as the restaurant is on a quiet side street. It was pretty busy on a Sunday night, so make sure to book.

The tuna tartare with squid ink crisp was fresh and playful and to die for.

The fish sauce spaghetti was al dente and bursting with flavour. This was quite possibly the best pasta dish I have had in Australia. I could easily eat two of these, and the serving size is very good.

The snapper garage special is so unique and cooked perfectly so it is juicy and has plenty of crunch at the same time.

The hojicha creme brulee with Okinawa sweet potato ice cream outshines almost any dessert i have had in Japan. It is creamy, the right level of sweetness (perfect for an Asian palette) and keeps you wanting more.

Absolutely loved this place and we were planning our next visit even before we...

Dinner service same day reservation. The atmosphere was cozy and relaxed, and the staff were friendly, which made for a nice overall vibe.

Appetizers We started with a few small plates. The lotus root chips with Aosa powder were a letdown—greasy and lacking in flavor. Easily the weakest dish of the night. In contrast, the chicken karaage with yuzu mayo was a standout: crispy, well-seasoned, and perfectly cooked. The grilled octopus was very good overall, but had a bit too much char. The yuzu mayo was tasty, while the yuzu spinach purée and pickled plum looked nice but didn’t add much flavor.

Mains The special lobster spaghetti had good components—the pasta was perfectly cooked and the lobster itself was nice once separated from the breading—but the dish felt underseasoned, and the breading made it soggy. The wafu miso cream carbonara was fine, with properly cooked spaghetti. It left me not hating it but not thinking I’d go back to order it again.

Tempura The Morton Bay bug tempura with yuzu mayo was the star of the meal. Crisp and not greasy tempura, creamy and perfectly cooked meaty interior, and full of flavor—would come back just for this.

Desserts We tried the special pannacotta and the hojicha crème brûlée. Both were enjoyable without being exceptional. I’m not a fan of cookie crumbs, which affected my impression of the crème brûlée, but someone who likes them would probably rate it higher.

Drinks The Aragoshi Mikan was very sweet and improved a lot when diluted with soda water. The Yuzushu was balanced and delicious, great either neat or with soda.

Overall, a mixed experience with some real highlights—especially the tempura and karaage. Would return for those alone. Rating: 3.25 out of 5 overall (3.375 if you like...

If you are yearning for a taste of Japan without having to spend thousands on getting there. Well Kibaco doesn't fail to disappoint. This establishment blends European cuisine and Japanese cuisine. Every dish is crafted with meticulous care, even the kitchen is managed with japanese efficiency yet without the chaos of European kitchens. It is also an open kitchen which is nice. Service is top notch, staff were respectful and gave us space to decide on what to order. The atmosphere was reeking of Japan, with the beautiful decor, handmade plates and bowls, and lovely music found in Japanese cafes.

The menu for dinner is unusual as there is no sushi, only sashimi. Also no ramen or udon. However this was ok, as the dishes were a mix of Japanese and European with interesting combinations and complex flavours.

Also, the establishment has experience from working at Michelin restaurants, so this is the closest you will get to this experience in Australia.

Booking time: 6pm 12th July Saturday Arrival time: 5:45pm (we were allowed in early) Tip: Best to make a booking via phone as they turned away those without a booking

Total spend: $206 People: 3

Dishes ordered with time stamps and prices:

3 Green teas $12 total 5:55pm Lotus Root Chips, Aosa Powder $8 6pm 3 kinds sashimi 9 pcs $30 6:06pm Agedashi Tofu, Soy Broth $16 6:16pm Morton Bug Tempura, Yuzu Mayo $30 6:22pm Mentaiko Spicy Cod Roe, Kinshi Egg, Shiso, Nori $24 6:29pm Salmon and King Fish Collar, Gochujang Miso Gratin $28 6:44pm Roasted Cauliflower, Sesame Miso Sauce $10 6:54pm Grilled Angus Beef, Enoki Fritto, Yakiniku...