Three Chefs, One Menu

Parramatta's Japanese restaurant, Oribu, has just welcomed three new chefs to turn your evening into a culinary event.

Try Oribu's charred sweet corn with sriracha, aioli, Parmesan cheese and garlic

Japanese restaurant Oribu, located in Parramatta's Heritage Precinct on Church Street, has just appointed not one, not two but three chefs to bring their culinary mastery into its kitchen. Jay Lee, Jaybert Teves and Bryan Paul Nery are all taking the helm at the eatery, bringing diners an appetising dining experience with watermelon-cured snapper, lobster tail with miso beurre blanc, and tempura prawn tacos with mango salsa only some of the dishes on the menu showcasing each of the chef's unique expertise. Jaybert Teves brings his unique take to traditional sashimi, Jay Lee brings his fine dining experience to the hot food station while Bryan Paul Nery adds Southeast Asian influences to his creative small plates.