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Since our first visit to Minamishima, we've been looking forward to coming back ever since. It is our most anticipated restaurant of the year and a big draw for us visiting Melbourne. We thought Minamishima would be one of the last restaurants to change as it upholds the highest standards in sushi making. Did it meet our expectations? Keeping reading to find out...

The Omakase is $185pp.

Counter Seats (only take bookings for 2 people)
Eating at the counter allows the diners to develop a personal connection with the chef, as the chef gives a brief explanation of each sushi. And if Minamishima san is not too busy he might even have a little chat with you. For the full Omakase experience, I highly recommend the counter seat. However, counter seats can only be booked for groups of two guests (we didn't get them this time as we came in a group of three).

Table Seats
Whelk
Whelk is the hero ingredient of the first appetiser. It is served in a seasoned seaweed dressing, made with yuzukosho, sweetened soy sauce and Japanese extra virgin olive oil, and then topped with fresh radish and flying fish roe. The whelk had a nice chew to it, which paired well with the crunch from the radish and fish roe.

Chawanmushi
A one-two punch with a hot appetiser immediately following the cold whelk, the chef was awakening our taste buds. The steamed custard was silky smooth, and taken to another level by the smokey powdered millet roe and dried seaweed flakes. Just when you think you've reached full umami, the salmon roe bursts in your mouth and kicks in yet another wave of umami. 

Takiawase
A simple looking dish that hides the amount of effort behind the scenes. Takiawase is a traditional Japanese culinary technique where each element is cooked separately before assembly. The taro, which was simmered for 3 hours at precisely 86 degrees, was sweet, soft and mushy. The black cod was tender, yet firm enough to hold its form, and had a hint of smokiness. A dash of yuzu juice added a subtle fragrance and tied the elements together. A good combination of colours, tastes and textures.

Charcoal Grilled Wagyu
Unlike typical steak or barbecued wagyu, we were pleasantly surprised at how light and flavourful the wagyu was. We are pretty sure the wagyu was meant to be the highlight, but somehow the eggplant stole the show. It's easy to flavour eggplant - just add lots of oil! - but this eggplant was not greasy at all and packed with flavour. A couple dollops of foamed wasabi creates an interesting contrast. 

Strawberry & Sakura Sorbet
If you thought this was a peeled tomato then you are not the only one. A palate cleanser before the sushi course, we wish there was more of this sorbet and would have absolutely enjoyed it as a dessert. We couldn't really taste the sakura flavour, but never mind, the strawberry flavour was so intense, eating this sorbet felt like taking a tongue injection of a concentrated dose of strawberries. 

King George Whiting (L) & Hapuka (R)
We began the sushi course with a couple of pieces of mild fish. The King George was paired with a plum sauce and shiso, while the Hapuka was topped with pickled daikon and ponzu. 

Braised Octopus Sashimi
We were not big fans of this octopus. The texture was slightly on the rubbery side, and the miso didn't help to enhance the octopus's natural flavour. Mr Piggy was also sad to find one of his pieces a bit stenchy and bitter. 

WA Amaebi (L), Seared Hokkaido Scallop (M), and Seared Flounder Skirt (R)
We were excited to see a return of the seared flounder skirt and were ready to order a few more. It was our favourite sushi on our previous visit, and sent us on a pursuit of this particular sushi wherever we travelled. This time however it was more firm, and we would have preferred the softer, melt in your mouth texture. The amaebi was soft and sweet, and surprisingly only to be surpassed in sweetness by the Hokkaido scallop. 

Akami (L), Toro Aburi (M), Maki with Dried Gourd (R)
The Akami set the scene with a full-bodied deep oceany flavour that was clean and sharp, whilst the Toro had a softer texture and creamier taste from the melted fish oil. However, we missed the Otoro, which would have completed the full tuna experience. 

Uni $22ea
We enjoyed the uni, but a crispy nori would have created a better contrast.

Kanigohan
The rice had fully absorbed the crab essence and was paired with porcini and carrot for added depth and sweetness. It was a subtle dish to end the savoury part of the meal. 

There was also a stingray soup with a smoked dashi broth, which went done so fast we forgot to take a picture!

Tamago $10ea
This tamago was more cake than egg. The charred skin provided a caramelised bittersweet contrast to the fluffy and moist centre - an enjoyable dessert sushi.

Kuri Wagashi
Wagashi is a traditional Japanese confectionery that focuses more on the aesthetics than taste, but this one challenged our preconceptions. 


Resembling the shape of a chestnut, this dessert was a concentrated bomb of chestnut flavour, crafted to immerse you in the full chestnut experience. The sweet runny custard centre matched perfectly with the nutty chestnut paste.

Tea Chocolate
We took our time to savour each chocolate and our final moments of the omakase experience. The distinct flavours of matcha, genmaicha, and hojicha highlight the skills of the chef in exemplifying the various aspects of a simple ingredient.

Food: 7/10
Service: 8/10
Atmosphere: 8/10

Highlight:
  • Desserts
  • Mostly impeccable dishes
Lowlight:
  • Significantly fewer pieces of sushi than before
  • You have to pay extra for the uni and tamago, which should have been included in the course
  • Barely enough food after paying extra for additional pieces of sushi
  • A table of noisy diners disturbed the calm atmosphere of the night, and the staff did nothing about this
Website: https://minamishima.com.au/
Address: 4 Lord Street, Richmond, VIC 3121, Australia
Hours: Mon closed
             Tue-Sat 6-10pm
             Sun closed
Phone: (03) 9429 5180
Minamishima Menu, Reviews, Photos, Location and Info - Zomato
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Located just at the Northern end of Barangaroo Fujisaki has recently joined the Lotus Group family. The restaurant offers both traditional sushi omakase and a la carte that takes on a contemporary twist. Mr Piggy had a great time here when he came for the omakase, so we decided to come again and try their a la carte menu. 


Sea Urchin Roe, Spanner Crab & Avocado $25
This dish was light and kept simple, there wasn't much seasoning used in the dish so you can really taste each ingredient's natural flavours. Having said that, the uni was not the top grade you can find on the market.

Spanner Crab & Burnt Cabbage $24
Instead of using nori to wrap everything together, this sushi was wrapped in burnt cabbage. This gave it a nice crunch to every bite and the burnt cabbage added a nice touch of smokiness.


Nigiri & Maki 11pcs $45
We got a nigiri platter that included, salmon, tuna, kingfish, scallop, swordfish (raw and seared) and uni. We were not blown away, clearly the omakase (see below) was on a different level.

Prawn Kakiage, Lemon Tofu $17
This felt like a Japanese version of vegetable fritters that were made up of shredded vegetables and minced prawns. There isn't much to say about this dish, each bite was packed with loads of vegetables, and everything was crunchy. However, the lemon tofu seemed a little out of place in this dish. The prawn flavour was there, but we wish we could taste more of the texture.

Octopus, Guanciale & Red Chilli $16
The octopus was super succulent, the chili introduced a nice kick to the skewer. We did find the portion a little small. 

Sakura Blossom Blancmange $15
This dessert pieced together several components. Starting from the top with some cut out circles made with creamy meringue and fruity sheets. Beneath that was this wobbly panna cotta that was milky and creamy, the pomelo pulp on the side was quite refreshing. 

Sweet Wasabi $18

Playing on the chef's creativity, this dessert was shaped like a wasabi to recreate the look of real wasabi. A layer of white chocolate was used on the outside that acted as a shell to hold it's form. The inside was made up of a light caramel mousse and a soft creamy white chocolate. The best part was the bits of hidden wasabi in the mousse that helped to reinforce the wasabi theme.

Food: 6/10
Service: 6/10
Atmosphere: 7/10

Highlight:
  • Both desserts were impressive
Lowlight:
  • Food was on the pricey end compared to the portions
Website: http://www.lotusdining.com.au/restaurant/fujisaki/
Address: Shop 2, 100 Barangaroo Avenue, Barangaroo NSW 2000
Hours: Mon-Sun Lunch 12-3pm, Dinner 6-10pm
Phone: (02) 9052 9188


Omakase

This omakase review is based on Mr Piggy's experience, so he provided all the ratings. Fujisaki's omakase is based on Yoshii-San's "edomae" style sushi. Yoshii ran the name sake restaurant in Sydney's The Rocks area for 14 years before joining Fujisaki.

In total there are 20 pieces of sushi for $160 per person including the maki. 2 pictures are missing below, Mr Piggy ate them too quickly😵! One was king prawn made in the traditional edomae style, with fermented rice. This method of preserving seafood was commonly used in the old days in Japan before the invention of the refrigerator. Yoshii-San said the sushi could last up to 10 days! This was one of the highlights of the meal.

Amuse Bouche
Tasty and beautiful appetizers to start the night.

Duck Breast
This duck had the perfect texture and was full of flavour. The skin was smoky while the inside was still blushing.

Grape Sorbet
A refreshing palate cleanser before the sushi.

Trevally (L) & Whiting (R)
Fresh Wasabi
Salmon
Ocean Trout
Bonito
Chutoro
Squid
Yoshii-San had a special technique when preparing the squid (we won't spoil it for you), it was surely a theatrical display of his craftsmanship and this was one of the prettiest sushi we've ever had.

Tuna in Soy
Seared Swordfish
Seared Ocean Trout
Prawn
Uni
Anago (Sea Eel)
Tamago
This was hands down the best sushi of the night. The egg had a perfect blend of firmness and softness and perfect balance of sweet and savoury. Yoshii-San saved the best for the last! 

Maki
If you are still hungry after all these sushi, then you can ask for some maki. Mr Piggy wasn't actually hungry at this point, he just didn't want to miss out!

Brown Sugar Ice Cream
What a way to finish the meal, the ice cream was simple yet surprisingly enjoyable. You could really taste the subtle sweetness of the brown sugar and the roasted buckwheat gave it a nice crunch.

Food: 8/10
Service: 9/10 (the sushi was served by Yoshii-San, which gave a more personal experience compared to the a la carte that's served by the waitstaff.) 
Atmosphere: 8/10
Fujisaki Menu, Reviews, Photos, Location and Info - Zomato
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We are passionate about food and travel and believe food is the best way to learn about different cultures. We wish to share with you our food adventures around Sydney and overseas in honest and in-depth reviews.

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