Everything was perfect! Incredible food, great vibes and service. The chicken was outstanding and the king oyster mushroom rice was next-level — honestly exceptional. One of those meals you keep thinking about after you leave. Highly recommend!

We have added this restaurant to our list of favorites 😍 There's nothing we didn't love to be honest. The service was friendly and attentive, the restaurant was clean and comfortable, the food were beautifully presented and the flavors were cohesive and well thought out. We had an amazing dining experience. I highly recommend this restaurant and will definitely be returning in near future. Well done team 👍🏻👍🏻👍🏻👍🏻👍🏻

Amuro is my pick of Sydney’s sake bars. It’s tiny—just 20 seats—and tightly spaced, with intelligent service. While a bar at heart, it has a menu big enough to make a meal from it. The first thing you’ll notice in the otherwise minimalist concrete, glass and timber space, are the kawaii chopstick rests: lotus root (renkon) and persimmon (kaki) for us. Using a soft white polar bear tablelight we peruse the sake list. It isn’t cheap, but there are plenty of options for those whose tastes branch beyond junmai daiginjo. We favour traditional brewing methods, like yamahai and the older kimoto method. Kikuchi Sanzen yamahai junmai omachi ($154/720ml) is savoury, with umami and rice as the dominant notes. It’s enjoyable with or without food, standing up to the tako wasabi ($12) opener, where toothsome diced octopus tentacles swim in silky mirin, sake, wasabi, and soy. From the trio of sashimi, we opt for snapper ($28) presented with an unusual red pepper sauce and citrusy sansho pepper. The mentaiko potato ($16) ate too much like creamy potato salad for our liking, but that intelligent service I talked about earlier ensured a little dish of the spicy pollock roe landed so we could taste it properly. Smeared over blistered shishito peppers ($16) dusted in shichimi (Japanese seven spice) it was very nice indeed! Fried pillows of sea eel—anago fry($22)—topped with tangy pickled mushroom stem slices are a satisfying drinking snack, as were crumbed wagyu and Cheddar korokke ($14/2). For our final foray into the single page (week 144) menu, we upped the sake intensity to the staff-recommended Tatsuriki kimoto junmai ($20/100ml). It has a whisky-like fire that cuts through the richness of slow-cooked wagyu oxtail nitsuki ($46). We eat the tender tailbone meat and cabbage over a simple, well executed bowl of mixed mushroom egg rice ($20), leaving Amuro half-lit, well-nourished and very content.

I came to Sydney for a filming project and stopped by one of my favorite cafés — that’s how I discovered Amuro , a truly impressive Japanese restaurant that stands out for its refined atmosphere, thoughtful dishes, and genuine service. The space is small and intimate, with warm wooden tones that make you feel like you’ve stepped into a hidden izakaya in Tokyo. Sitting at the counter allows you to watch the chef at work — every dish feels like a quiet performance. The food is beautifully balanced and seasonal, made with fresh ingredients and great attention to detail. Every bite reflects the chef’s care and craftsmanship. The staff are friendly and knowledgeable, and their service feels natural and unhurried. Dining at Amuro is more than just a meal — it’s an experience that combines flavor, ambiance, and artistry. Whether you’re here for a cozy dinner with friends or a special night with someone you love, it’s a place you’ll definitely want to return to.

Had a wonderful dinner at Amuro! The restaurant/bar is beautifully intimate, love sitting at the pass and watching the chefs work. Staff were all very attentive and helpful with selection of food and sake. The food was amazing and the Sake delicious (for someone who doesn't usually drink sake - I thoroughly enjoyed the recommended sake).