Minamishima

Minamishima is a Japanese restaurant that serves the omakase of Chef Koichi Minamishima. The Chef Patience was the first lesson Chef Koichi Minamishima learnt in a Japanese kitchen. His appreciation of produce was ignited the first time he visited the local fish market, but it took two years washing rice at a restaurant in the Aichi prefecture, Nagoya, before he was permitted to prepare food beside the sushi master. Five years later Chef Minamishima stepped behind the sushi bar, eventually making his way to Melbourne to become head chef at one of the city's most lauded Japanese restaurants. Eager to share the authentic, sushi-ya experience with the city he's called home for 15 years, Chef Minamishima set out to establish his own restaurant. Following a year reconnecting with his Japanese roots, Minamishima opened in 2014 with one, simple goal: to fill each customer with joy through the art of sushi. The Experience Tucked down a one-way street in Richmond is Minamishima, the most intimate Japanese dining experience in Melbourne. Omakase involves placing faith in the integrity of the chef. There is no a la carte menu; this is a journey through a progression of courses with the utmost focus on texture, balance and appearance - as decided by the chef. Minamishima's omakase is produce-driven, focusing on raw ingredients as they come into season. There are two dining options. At the sushi bar a seasonal entree is served to whet the appetite, followed by sushi presented to the diner one piece at a time. Broth and a traditional dessert follow. In the dining room and private area that can accommodate up to eight people, the focus extends to the cooking method, from steamed through to grilled. Sushi is also presented but in harmonious groupings, via traditional table service. Sake and wine pairings are also available. The Produce Local ingredients arrive daily from boutique farmers and visits to seafood markets. Chef Minamishima not only showcases the best of Australia, but also that of Japan, seasonally importing fresh seafood from Tokyo's Tsukiji Market such as toro, kinki and sea eel, as well as shellfish like bafun uni from an island near Hokkaido and geoduck and Japanese cockle from his home in Aichi. Each piece of sushi is created so that the inherent characteristics of the key ingredient shine. Open Minamishima is open from 6pm to 10.30pm, Tuesday to Saturday. We offer two seatings at the sushi counter: 1st session: 6pm to 8pm 2nd session: 8.30pm to 10.30pm Sushi counter seats are for reservations of 1-2 guests. Reservations with more than 2 guests are seated in our dining room. We also have three private dining rooms for up to eight guests. Reservations Reservations are essential and taken one month in advance via phone. We open reservations from 12pm on the first day of each month. To make your reservation, please call us on +61 3 9429 5180 or 0466 333 915 between 12pm and 5pm, Tuesday to Saturday. We do not accept SMS reservations sent to our mobile. Review | Good Food Guide 3 HATS | 18 / 20 Critics' Pick: Minamishima The outright leader in an increasingly crowded scene. After 11 years, Koichi Minamishima remains Melbourne's omakase king. His privileged tribe of regulars suffer no jaded palates, thanks to a bold commitment to evolution evidenced across 15-odd courses. Masterfully dainty coral trout with persimmon is dramatically revealed from under a smoky cloche. Supple flags of wagyu grilled on magnolia leaves betray an earthy aroma. Comforting chawanmushi comes luxed with lobes of foie gras. The simple timber counter showcases the chefs' graceful movements - all the better to spotlight the exquisite nigiri sushi: the rich hit of torched flounder fin, the meaty heft of king crab. Randolph Cheung runs the floor with warm efficiency and proffers a drinks list bursting with sake and wine choices that match the food's ambition. If you're lucky, you've visited Minamishima more than once. If you haven't yet been, it's time to go. Best for: An intimate and splashy night out with someone special.