The only thing more extraordinary than the quality of sushi at Minamishima is that it keeps getting better. The restaurant has raised the bar thanks the addition of two private dining rooms, and a small price increase on the omakase menu that heralds more exotica plucked from waters, near and far, much of it from Tokyo's Tsukiji fish market. There are hot dishes, but the real game here is sushi. Fifteenodd courses traverse the road less travelled: a creamy triptych of scampi sashimi, accented with scampi caviar, bottarga and fingerlime jelly; black cod and vinegar-cured kelp; puffer fish and ponzu jelly under a foie gras blizzard. The view from the seats along the counter, watching Koichi Minamishima and two offsiders work their precise magic, inspires reverence, while sommelier and maÎtre d' Randolph Cheung ensures the wine (and sake) sings with the angels.
(03) 9429 5180
- Wheelchair Access
- Private room
- Impressive Wine List
Accepted card types:
- American Express
Koichi Minamishima & Yoshiki Tano
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way.