DOUBLE INDEMNITY

Fujisaki, a new Japanese restaurant in Sydney’s Barangaroo, hinges on an intriguing culinary collaboration. Installed in the kitchen are two accomplished chefs: Chui Lee Luk (ex Claude’s) masterminds the main plates, and Ryuichi Yoshii (ex Yoshii) reigns over the raw bar. The duality doubles the pleasure. Lee Luk brings elegant flourishes to dishes such as grilled octopus skewers with cured meat, and salted duck with muntries. Yoshii, meanwhile, deftly shapes his sushi and sashimi as though he was finessing fine jewellery. The 140-seat interior, with its flashes of gold and navy, is equally sophisticated.