Menu
Modern Japanese Dining
Fire, flair, and flavour.
From dry-aged cuts grilled with precision to sushi served spinning, every dish is bold, built to share, and designed to capture your attention.
Starter
Sydney rock oyster with rice vinaigrette gf, df, nf (A) 7.5/ea
Edamame with Murray River pink salt gf, df, nf, v, ve 9
Oysters tempura with Japanese tartare sauce, lemon df, nf (I) 25/4pcs
Burdock tempura with edamame and avocado dip, chili oil, black sesame seeds df, nf, v, ve 16
Salmon crispy rice with karashi kimizu gf, df, nf, vo (A) 24/2pcs
Raw Bar
Oscietra caviar with crème fraîche, ponzu jelly, lavosh nf, gfo, dfo (I) 230/30g
Hiramasa kingfish tiradito with ají amarillo leche de tigre, burnt leek oil gf, df, nf (A) 34
Wagyu beef tartare with Iburigakko, macadamia, smoked almond, chives, chilli oil gf, df 36
Scallop ceviche with tomato, bonito flakes, garlic oil, dry miso gf, df, nf (I) 36
Tomato ceviche with arare, ají amarillo leche de tigre, burnt leek oil gf, df, nf, v, ve 18
Traditional Nigiri / Sashimi
Tuna maguro (A) 8
Blue fin tuna belly O-toro (A) 24
Kingfish hiramasa (A) 7
Kingfish belly hiramasa belly (I) 8
Snapper tai (I) 7
Scallop hotate (I) 9
Salmon shake (A) 7
Salmon belly shake belly (A) 8
Salmon roe ikura (A) 13
Sea urchin uni 20 (A)
Add Caviar (I) +25/5g
Small sashimi platter with tuna, salmon, kingfish (A) 42/9pcs
Large sashimi platter with tuna, salmon, kingfish, snapper, scallop and oysters (M) 75/18pcs
Signature Nigiri & Maki
Nigiri – 4pcs
Wagyu tataki with black garlic miso butter, crispy leek nf 38
Umami tuna with egg-yolk purée, chives, sesame oil powder df, nf (A) 38
Hiramasa kingfish with jalapeño pesto, puffed quinoa gf (A) 36
Maki – 6pcs
Spanner crab roll with masago, avocado, cucumber, arare gf, df, nf (A) 34
Salmon avocado roll with takuan, chives gf, df, nf (A) 25
Veggie roll with English spinach, tofu, miso, baby corn gf, df, nf, ve 23
Dynamite tuna roll with sesame leaves, cucumber, pickled daikon df, nf (A) 29
Mains
Koji-marinated Glacier 51 Toothfish with orange gochujang miso, pickled cucumber nf, gfo (A) 88
Tasmanian lamb rack with miso eggplant purée, black garlic oil nf 54
Grilled king prawns with Aori rayu, crème fraîche gf, nf, dfo (A) 48/3pcs
Miso-glazed short rib with jalapeño kosho and grilled lime df, nf 62
Sugar loaf cabbage with mushroom purée, pickled enoki, chestnut crumble, rayu v 32
Cauliflower tempura with red wine teriyaki, furikake, spicy mayo df, v, ve, gfo 33
AORI Beef Range
‘Portoro’ black angus rib eye prime cut MB 4+ gf, df, nf 18/100g
300g ‘Shiro Kin’ premium full blood wagyu scotch fillet MB 9+ gf, df, nf 187
250g ‘Tajima’ wagyu striploin MB 4+ gf, df, nf 89
250g ‘Shiro Kin’ premium full blood wagyu rump cap MB 8+ gf, df, nf 109
200g ‘Furano’ Japanese A5 wagyu striploin MBS 11-12+ gf, df, nf 175
*Enhance your dining experience by inquiring about our steak trolley, where our team will guide you through Aori’s premium beef selections.
All steaks are served with yakiniku sauce and wasabi gf, df, nf
Add Aori perilla chimichurri gf, df, nf +5
Add wagyu tallow truffle butter gf, nf +10
Accompaniments
Green bean salad with broccolini and soy glaze gf, nf, dfo 16
Crushed cucumber salad w. shio kombu, sesame oil, shichimi df, nf, v, ve, gfo 14
Aori salad w. yuzu soy vinaigrette gf, df, nf, v, ve 14
Shoestring fries with Aori nori seasoning gf, df, nf, v, ve 14
Miso shiru with miso blend, dashi, tofu, wakame df, nf 8
Premium Japanese steamed rice gf, df, nf, v, ve 8
Dessert
Yuzu and strawberry pavlova with chantilly cream, yuzu curd, yuzu sorbet, compressed strawberry, shiso gf, nf 19
Matcha opera with pistachio praline feuilletine, matcha buttercream, raspberry ice-cream 23
Chocolate miso fondant with miso butterscotch, milk ice-cream nf 24
Australian (A) / Imported (I) / Mixed Origin (M)
Please advise of any allergies to your waiter as not all ingredients are listed
(gf – gluten free,df – dairy free, nf – nut free, v – vegetarian, ve – vegan, gfo – can be made gluten free,
dfo – can be made dairy free, nfo – can be made nut free, vo – can be made vegetarian upon request)
129 pp Chef's Selections
Min 2 Person | Sake Pairing Available for Additional 59pp
Edamame with Murray River pink salt gf, df, nf, v, ve
Sydney rock oyster with rice vinaigrette gf, df, nf (A)
Hiramasa kingfish tiradito with ají amarillo leche de tigre, burnt leek oil gf, df, nf (A)
00
Grilled king prawn with Aori rayu, crème fraîche gf, nf, dfo (A)
Wagyu beef skewer with garlic purée, pickled mustard leaves gf, nf, dfo
00
250g Tajima wagyu striploin MB4+ with yakiniku sauce and wasabi gf, df, nf
Shoestring fries with Aori nori seasoning gf, df, nf, v, ve
Aori salad with yuzu soy vinaigrette gf, df, nf, v, ve
00
Yuzu and strawberry pavlova with chantilly cream, yuzu curd, yuzu sorbet, compressed strawberry, shiso gf, nf
$159 pp Chef's Signature Selections
Min 2 Person | Sake Pairing Available for Additional 89pp
Edamame with Murray River pink salt gf, df, nf, v, ve
Sydney rock oyster with rice vinaigrette gf, df, nf (A)
Chef’s daily sashimi selections gf, df, nf (M) *2 pcs pp
00
Wagyu beef tartare with Iburigakko, macadamia, smoked almond, chives, chilli oil, sesame seeds gf, df
Salmon crispy rice with karashi kimizu gf, df, nf, vo (A)
00
Grilled king prawn with Aori rayu, crème fraîche gf, nf, dfo (A)
Wagyu beef skewer with garlic purée, pickled mustard leaves gf, nf, dfo
00
250g “Shiro Kin” premium full blood wagyu rump cap MB8+ with yakiniku sauce and wasabi gf, df, nf
Cauliflower tempura with red wine teriyaki, panko, yukari, pepitas, spicy mayo df, v, gfo
Aori salad with yuzu soy vinaigrette gf, df, nf, v, ve
00
Matcha opera with pistachio praline feuilletine, matcha buttercream, raspberry ice-cream
Signature
UME NEGRONI Davidson plum–infused three cuts gin, Pampelle, Umesky whisky liqueur 26
YŪBARI Flora de Caña 4 YO rum, cantaloupe liqueur, house-made Calpis syrup, rockmelon juice and lemon juice 25
GOLDEN HOUR Flor de Cana Gold Rum, Aperol, coconut sticky rice milk, passionfruit, lime juice, and black sesame syrup 26
KAIJU Kitajima sea salt yuzu-shu, tequila, freshly squeezed lemon, plum salt rim 24
KAWAI Oimatsu Mugishochu, Real strawberry, matcha syrup, lemon juice, and pure cream 26
OISHII Flor de Cana white Rum, Disaronno, mango syrup, and lemon juice served clarified 26
MELONA Roku Gin, Yamahai Sake, agave, honeydew melon and basil soda 24
ICHIGO Roku gin, Pavan, Sloe gin, yuzu juice, strawberry purée, topped with prosecco 26
TIRA-MISO Haku vodka, coffee liquor, cold brew, white sesame white syrup topped with white miso and white chocolate foam 26
SHOGUN (SERVES FOUR) Haku vodka, Umenoyado lychee Sake, lychee purée, hibiscus syrup and lemon juice 80
Tableside
SCORBINO Roku gin, Rive della Chiesda prosecco, freshly squeezed mandarin juice 35pp (min 2)
Download our drinks list above for our full beverage list.
Explore our menu
We practice Japanese precision, down to the last detail — sharp, focused, and always intentional.
Every ingredient is treated with care, from sourcing to plating. Premium cuts are dry-aged in-house, then kissed by flame over our custom woodfired grill.
Sushi is handled with skill by one of Sydney’s leading sushi chefs and lands on the table with a sense of play that you’ll remember long after dining.
Sushi, Sashimi & Share plates
Sushi isn’t just a dish, it’s a discipline. From the grain of the rice to the cut of the fish, every detail is deliberate.
Savour our signature sushi wheel, built to spin, designed to share, and impossible to ignore.
Everyone gets a turn, no one misses a bite.
On the grill
Fire is where it’s shaped, but flavour begins long before the flame.
We dry-age our premium cuts in-house, deepening flavour and drawing out natural tenderness over time.
Choose your cut from the roving steak trolley, then watch it transform over open flame.
When it’s time to cook, instinct leads. Guided by the glow of our custom-built wood-fired grill, we coax maximum flavour from every cut. This is elemental cooking – fire, instinct, and nothing to hide behind.
For something special, ask for AORI’s signature tallow-aged steak. Dry-aged in rendered beef fat to slow oxidation, this cut is umami, intensified.The result? Deep, concentrated flavour and a silky texture that leaves a big impression.
Sake & Cocktails
Signature cocktails come with a Japanese accent — shiso, yuzu, toasted sesame — and a few are stirred tableside, just for the joy of it.
Wines run deep: over 150 bottles, from local cool-climate heroes to bold Argentinian reds and offbeat Europeans with edge. By-the-glass pours are dialled in, not just dialled up.
A sharp sake list brings texture and contrast, while the Japanese whisky selection rewards those who like to close the night slow.
Book Your Table at AORI
Seen something you like? The grill is fired and your table is waiting.