Oribu, located in Parramatta has entered an exciting new phase that's set to elevate the local dining scene. This Japanese restaurant - a favourite with locals - has brought together three culinary talents, each with their own expertise, to lead a kitchen that celebrates the best of collaboration and creativity.
And with the news comes a new seasonal menu called Natsu no Yume (Summer Dream). With Jay Lee, Jaybert Teves, and Bryan Paul Nery at the helm, the restaurant's approach to Japanese cuisine is more dynamic than ever. Each chef adds their own flair to the menu, blending traditional techniques with modern interpretations that take advantage of Australia’s finest produce.
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Jaybert Teves, who honed his craft at Sokyo, reinvents the art of sashimi by pairing it with unexpected seasonal ingredients. His watermelon-cured snapper and mango-dressed tuna offer a refreshing taste of summer, while still paying homage to the precision and tradition of Japanese cuisine.
Meanwhile, Jay Lee, with his fine dining background at Aria, lends his expertise to the hot food offerings. His signature dish—a lobster tail served with charred lemon, asparagus, and a rich miso beurre blanc—is a standout, showcasing a refined balance of flavours that’s at once bold and beautifully delicate.
For those who enjoy playful presentations and unexpected flavour combinations, Bryan Paul Nery’s creations are sure to impress. His tempura prawn tacos with mango salsa and spicy tuna maki offer a delightful fusion of Japanese and Southeast Asian influences, bringing something truly unique to the table.
Oribu’s tasting menus remain a cornerstone of its dining experience, with two 10-course options designed to suit different tastes and occasions. The Signature Tasting Menu ($179 per person) offers an introduction to the restaurant’s new vision, featuring dishes like Hiramasa Kingfish Carpaccio and Glacier 51 Toothfish. For those looking to indulge in an elevated experience, the Japanese Artistry Tasting Menu ($350 per person) includes luxurious touches like Oscietra Black Caviar-topped oysters and a choice of Hida A5 Wagyu or Lobster Tail for the main.
If a full tasting menu isn’t quite what you’re after, the à la carte selection at Oribu is equally enticing. Highlights include Spicy Tuna Crispy Rice, King Crab Caviar Spoon, and Green Tea Tiramisu, each carefully crafted to ensure that every bite is a celebration of flavor and technique.
The latest chapter in Oribu’s journey is one defined by collaboration and innovation, where three distinct culinary styles merge into a menu that’s both cohesive and inventive.
Oribu is open Wednesday to Sunday from 5pm to 10pm. Reservations are highly recommended.