New Japanese venue Oribu has opened at Parramatta, seating 120 guests which features a culinary experience curated by Head Chef Harry Cho. With over two decades of experience, including a stint at the renowned Japanese restaurant Nobu, Cho combines his expertise with a unique background rooted in military discipline. Together, these elements create a dining experience that seamlessly merges tradition, innovation, and precision.

Chef Cho’s skill in turning fresh ingredients into culinary creations results in a symphony of fresh flavours. One dish that’s guaranteed to wow is Cho’s popcorn prawns with a creamy spicy sauce and yuzu juice.

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Oribu offers a Chef’s Tasting Menu priced at $150 per person, featuring hiramasa kingfish carpaccio, a selection of the freshest sashimi, yuzu guacamole served with crispy lotus chips and yukari salt, succulent grain-fed tenderloin brochettes, and a choice of a side dish per person. The meal concludes with a divine yuzu sorbet, complemented by coconut cream, fresh berries, and a hint of vanilla fairy floss—a menu that perfectly captures Chef Cho’s passion.

For seafood enthusiasts, the impressive Omakase Platter is available for $250. It showcases a lavish assortment of seafood, including fresh salmon, tuna, kingfish, scallops, scampi, oysters, surf clams, cooked tiger prawns, and seafood ceviche. This platter is designed for a shared dining experience. 

Oribu’s drinks menu aligns with the Heritage Precinct’s philosophy, offering expertly crafted cocktails and an extensive selection of spirits that emphasize quality and authenticity, embodying the traditions of craftsmanship.

  • Where: Level 1/215 – 217 Church St, Parramatta NSW 2150
  • When: Weekdays 4pm to late; Weekends 3pm to late
  • Book your table here