Minamishima: A Masterclass in Sushi

Perfection isn’t just a goal at Minamishima—it’s the starting point. Chef Koichi Minamishima has spent decades refining his craft, from his early days in Japan to becoming Melbourne’s undisputed sushi master. Here, the art of omakase is taken to another level, where every cut, every grain of rice, and every brush of soy is deliberate.

The Omakase Experience

Minamishima’s menu is a study in precision. No hand rolls, no teriyaki, no distractions—just pristine nigiri served in a setting that feels more like a meditation than a meal. Tucked away in Richmond, the understated elegance of the space sets the tone. Dark timber, soft lighting, and an intimate stillness create an atmosphere where the sushi takes centre stage.

Diners at the sushi bar are treated to an intimate performance, watching as Minamishima and his team transform the finest seafood into edible masterpieces. Expect the unexpected: delicate engawa (flounder fin), Hokkaido uni (sea urchin), and scampi so fresh it practically melts on the tongue. The sushi rice, seasoned with vinegar sourced from Nagoya, is the perfect counterpoint to the immaculate seafood flown in from Tokyo’s Toyosu Fish Market.

There’s no rush here—just a steady rhythm of impeccable bites, each more profound than the last. Pair it with expertly chosen sake, and you’ll see why Minamishima isn’t just a restaurant; it’s an experience worth savouring.