Sydney’s expanding omakase scene will score a new player in November: Bay Nine Omakase. Taking up a spot within the Campbell’s Cove waterfront dining precinct in The Rocks, Bay Nine will feature an ultra-intimate 10-seater dining experience at the bar, led by one of Sydney’s youngest omakase head chefs, Tomohiro Marshall Oguro. Having spent time in the kitchen with acclaimed sushi chef Naoki Fukazawa (Yoshii, Sushi-E, Ocean Room) and executive chef and founder of Manmaruya, Hideki Goto, we’re expecting very good things at Bay Nine. Dishes in the personalised omakase experience will be adapted to the customer as well as what’s in season. You might sample things like cured and cold smoked Victorian high country king trout sushi, Wagyu sukiyaki with sea urchin, and Tokoroten—a Kansai-style dessert, made with hand-pressed agar-based jelly noodles with dark sugar syrup. Beyond the bar, there’ll also be a handful of tables where you can sample some of the omakase dishes with a set menu.