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Six venues, one precinct, many ways to experience Japan’s 47 prefectures – welcome to Prefecture 48. Created by Azabu Group, the Sydney dining precinct invites guests to discover Garaku’s kaiseki tasting experience, Five’s multi-sensory dishes, Omakase’s intimate chef’s counter, Ibushi’s robata grill, Whisky Thief’s open-air bar and Dear Florence’s pastry creations. Each venue carries its own personality, yet all are united under one focus: attentive, memorable service.
‘Be Maro’
At Prefecture 48, everything starts with ‘Be Maro’. The team lives by this principle every day, using it as their compass for how they welcome guests and run the precinct. “Be Maro is short for ‘magokoro’, which means genuine, heartfelt sincerity,” explains Cindy Tseng, brand director at Azabu Group.
We want to always challenge ourselves, to always think of that extra layer of intentional hospitality. It’s that unspoken touch of magic, of care that we can provide for our guests.”
Cindy Tseng → Brand Director, Azabu Group
Staff carry this mindset into every service. They chat with guests and notice the small cues that reveal what someone might want or need. A guest celebrating a birthday might find a complimentary drink or a small gift at their table. Someone visiting for the first time could leave with a recommendation for where to go for post-dinner drinks – whether at Whisky Thief or another nearby bar. If a guest isn’t keen on a certain ingredient, the kitchen adjusts without fuss. Conversations between front and back of house run constantly, so the team can move in sync and make each experience feel smooth and thoughtful.
Beverage Director Fabio Danzi shares, “What we’re trying to do here is to bring [Be Maro] to our guests. Offer a perfect customer journey. Take care of every single need of our guests, and make sure that they are enjoying themselves. Attention to detail and sincere behaviour towards everything that happens in this place is very important for us.”
The ethos extends beyond front-of-house service. From the chefs and the designers to the office staff, everyone on the team approaches their work with the same Be Maro touch. They find ways to layer in warmth and authenticity, making every touchpoint feel intentional.
Bring guests into the action
Each restaurant has an open kitchen where guests can watch chefs at work, smell the smoke, hear the sizzle of food and even chat with the chefs. Diners get a front-row view of every technique and movement that makes each dish special. Unlike many places where kitchens are closed off from review, Prefecture 48 places it front and centre. Having the chefs in plain sight and able to interact with diners is “a fantastic form of entertainment,” says Fabio.
Cooking openly can sometimes be daunting, admits Chris Kim, head chef at Ibushi. But he values how it pulls people into the experience, allowing them to appreciate the care behind every plate. “The open kitchen shows a lot of the action. People enjoy those kinds of things. They can hear and see what we are doing. It’s quite exciting. I think it’s good to show diners. We give more effort so people can actually feel it.”
Layouts are designed to invite interaction. At Ibushi, the robata fire sits in the centre with a bar-like counter that encourages communal dining. A low glass cabinet in Dear Florence houses divinely crafted cakes that people can walk around and admire from all angles before choosing one. Whisky Thief opens out to a heritage courtyard, blending bar service with fresh air and space for patrons to mingle.
Upstairs at Garaku, diners receive a small printed programme that tells the story of the season’s menu and the inspiration behind each dish. Each dish at Five is carefully designed to engage all the senses – from sight and smell to sounds and textures – before it’s tasted. Omakase brings guests even closer to the action at an exclusive counter for just eight, with every dish prepared and presented in view.
Take diners on a cultural journey
Through layering Japanese hospitality, flavours, art and atmosphere in each venue, Prefecture 48 aims to make guests feel like they’ve been transported to Japan. Venues take on different moods, reflecting the diversity found across Japan – some are calm and contemplative, others buzz with sound and energy. It’s a “little touch of Japan in Sydney,” as Fabio puts it.
You’re smelling, you’re feeling, you’re tasting the Japanese culture within the food and the service.”
Fabio Danzi → Beverage Director, Azabu Group
The precinct also offers a curated dining tour that guides guests through multiple venues in a single evening. “It is a very interesting way for diners to experience all kinds of Japanese cuisine in one meal,” says Cindy. Each stop showcases a different expression of the cuisine, from time-honoured traditions to modern interpretations.
The team’s Be Maro ethos guides every corner of Prefecture 48. Thoughtful gestures and playful touches create connection and delight, while evolving menus and new finds give guests plenty of reasons to return.
