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ABOUT

Savour the beauty of life through Japanese cuisine, no matter how fleeting the moment.

The Japanese way of life informs how we act; steeped in ritual and tradition, with a deep connection to nature. With its vibrant energy, Sachi is a place where the skills of 2,000 years bring people together with every bite

Led by executive chef, Moon Kyung Soo, Sachi pushes culinary boundaries through our distinct kappo ryori approach. Meaning ‘to cut and to cook’, this style brings flair to our open kitchen.

IN THE KITCHEN

Embracing the essence of kappo ryori, we work with the seasons to champion local ingredients from our close community of producers and growers.

Our sushi and sashimi blend traditional edomae with our ‘Sachi-mae' style. From the coals of our robata come bold and flavourful kushiyaki – skewered and grilled – dishes, while locally grown vegetables and seafood are lightly battered to create our signature tempura.

AT THE BAR

Through creativity and innovation, our mixologists craft cocktails using rare Japanese spirits, inspired by concepts passed down through generations. Presented alongside a first-class selection of Japanese whisky, sake and wines from our sommeliers, craftsmanship is at our core.

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