The venue is very nice and comfy. They offer sets or a la carte orders. They also offer a large catalog of drinks from wines to cocktails. The food was very delicious, the cripy potato was nice and marinated in its creamy sauce. The wagyu sirloin also melted in my mouth when I took a bite. The beef tare tare was also flavourful and even more delicious when paired with the fried lotus. However, there was this staff member who kept ignoring me and my friend’s requests. I wasn’t sure if he was deliberately forgetting our requests, but he forgot our cutlery and a glass of water - which we ordered both separately. I watched him as he served other customers and ignoring my request. So we were literally sitting there with 3 plates of food with no cutlery for a solid minute… Which then a female staff noticed and quickly grabbed us 2 pairs of a fork and knife. Which then I requested 2 glasses of water and she didn’t forget the 2 cups of water after she came back with the cutlery. I’m not sure if that waiter was intentionally ignoring our request. But, even more awkward is he was the waiter who placed the food on our table and I asked politely for cutlery. But just to point out, the front of staff here, has a wide range of service experiences. Just don’t know why it was so difficult just to get cutlery. Unsure if I would come back if I paid and get this kind of service (which sounds really cheap of me. But, would you pay 100 dollars or more, to receive this kind of service? For me, personally, no.)

Food was good! Must-have is the duck!!! Best duck we’ve had in Sydney so far. Place is vibey. You can head upstairs for a drink after if you’d like. Good for date nights. Choose bar seats if you want to watch the chefs whip up the food in front of your eyes.

I think I just found the best crispy potatoes in Sydney. We had a chance to visit this new Japanese restaurant that just opened — and honestly, every dish was amazing. We started with sourdough and garlic butter — the bread was perfectly crusty, and the butter had this subtle sweetness that made it so addictive. Then came the tuna tartare, served sushi-style on crispy rice. The crunch against the silky tuna was so good, and the gold flakes on top just made it feel extra fancy. Next up was the beef tartare with caviar — super flavourful, though a little small… hand for reference. Then the octopus — cooked perfectly through, soft and chewy but not tough at all — paired with this creamy potato purée that was just so comforting. And finally, the duck — super tender with that perfectly crispy skin. This is Ibushi at 48 Prefect — and seriously, those crispy potatoes alone are worth coming back for.

Ibushi at Prefecture 48 was such a great experience! The space itself is super slick and moody, with that open-flame robata grill setting the tone (and the aroma!) for what’s to come. The food was excellent - beautifully cooked over fire with bold, smoky flavours that didn’t feel overdone and the service was just as impressive, attentive without being over the top. I also really love the concept of Prefecture 48 as a whole, multiple venues under one roof, each with its own personality. It gives the whole place a really cool energy. I’ll definitely be back soon to try the other venues, but Ibushi absolutely held its own!

Had a dinner reservation for three people at 7:30 p.m. on Tuesday night. We ordered bread to start along with some entrées, but the entrées were served first. We asked the FOH staff about the bread more than four times and were repeatedly told that it was coming. After we had finished all of our entrées, I noticed the bread still hadn’t arrived — they were actually thawing the butter. One staff member was scraping the frozen butter with a spatula, and at that point, I decided to cancel the order. When the menus were presented, it was clear that the FOH team didn’t really know the dishes. They struggled to explain what was in each item, so we had to look up the menu online to understand what we were ordering. We were seated at the bar kitchen, right in front of the bar section. While they were making cocktails, I saw staff rubbing the ice (that goes into customers’ drinks) with their bare fingers on the workbench — completely unacceptable. After the entrées, the duck dish came out. We asked if we could have our plates changed for the mains, but were told they would be changed when the main was served. Maybe the duck was meant to be an entrée, but it was listed under the “Mains” section of the paper menu. The wagyu dish followed — the cuisson was good, but the mushroom sauce was extremely salty. We also ordered the crispy potato salad, which was the most disappointing dish of the night — bland and completely lacking flavor. Every course had at least a 20–30 minute wait time between them, making us feel forgotten or ignored by the kitchen. For dessert, we ordered the charred pineapple, hoping to end the night on a better note. The restaurant also provided a strawberry dessert on the house due to the bread issue, which we appreciated. However, I was shocked to see the chefs charring the pineapple and meringue on the same grill used for meats, fish, and even broccoli. What if a customer has a serious allergy? Is this really normal practice in a restaurant kitchen? I was genuinely looking forward to dining here, but the night ended in complete disappointment. Maybe others have had better experiences, but for me, this restaurant was a total letdown and a waste of time and money.