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Twelve seats at a glossy wooden counter, and every one of them faces Koichi Minamishima like front row at a recital. This is an omakase sushi restaurant in a Richmond backstreet that has no interest in announcing itself. The chef trained through Japan's rigid kitchen hierarchy before bringing his shokunin philosophy, that relentless pursuit of craft, south. The room is quiet and focused in the way that tends to make people lower their voices without being asked.
The awards strongest first
- Australian Good Food Guide 18/20 · Four Chef Hats
- The 50 The 50 Discovery
One number, weighted & current 84
How we scoreThe dishes from the writeups
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Seared wagyu nigiri
“savour the likes of seared wagyu nigiri, Hokkaido king crab with lime, and buttery flounder fin.”
The 50 -
Hokkaido king crab with lime
“savour the likes of seared wagyu nigiri, Hokkaido king crab with lime, and buttery flounder fin.”
The 50 -
Buttery flounder fin
“savour the likes of seared wagyu nigiri, Hokkaido king crab with lime, and buttery flounder fin.”
The 50
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