Isthereafinersushi-yainAustralia?Thisrefinedrawfishtempletucked
into back-street Richmond takes the title of Australia’s best thanks to the
skills of owner-chef Koichi Minamishima, a man seemingly wedded to
the mood-lit glossed wooden counter. The restaurant tables oer a wider
array of hot dishes, but the 12 ringside seats are where you want to be,
enjoying dinner and a show as Minamishima and his two osiders deftly
conjure a sushi parade that changes with impressive frequency. Each
visit oers new revelations such as Hokkaido king crab enlivened with
a squeeze of lime, miso-cured King George whiting on a raft of sushi rice
or the textural wonder of mochi and seaweed anointed with bottarga.
Opt for the specials – and we highly recommend you do – and the parade
might be interrupted by just-seared Japanese wagyu sushi, or a fan of
puer fish sashimi to dip in ponzu sauce. Minamishima is an experience
to commit to thoroughly, which also means putting yourself in the capable
hands of sommelier Randolph Cheung, who has a captivating array of
sake and an international cast of wines at his disposal.4 LordSt,Richmond,Vic
(03) 94295180
minamishima.com.au+ DinnerTue-Sat
6pm-10pm
+Bookingsessential
+Licensed
+Omakasemenu$225
+ CardsAEMCVEFT
+Privateroom
+Wheelchairfriendly
+ ChefsKoichi
Minamishima
&YoshikiTano19 Minamishima V JAPANESE
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