REVIEW
The quiet, spot-lit room may look spartan at first, but subtle luxury is writ large at Minamishima. It's there in the smoothness of the American oak counter; the thin stems of the glassware; the solicitousness of the skinny-tied waitstaff, who top waters up at the slightest of sips. Even in the kitchen door's near-silent glide and, yes, the treasures that come from behind it: impossibly delicate chawanmushi, say, or buttery kerchiefs of Kagoshima wagyu beef. The 10 or so pieces of sushi are the real draw, though, of a quality that can leave you breathless. A bluefin belly temaki laden with sea grapes makes a strong case for over-the-top indulgence, while torched Spanish mackerel nigiri is a study in delicate complexity, brushed in Japanese olive oil and sprinkled with seaweed salt. The pricey omakase tide may be rising in Melbourne, but this one occupies a level all its own.
ABOUT
Chefs Koichi Minamishima & Yoshiki Tano
Price guide $$$$
Bookings Essential
Wheelchair access Yes
Open Dinner Tue-Sat
Price guide $$$$
Bookings Essential
Wheelchair access Yes
Open Dinner Tue-Sat
This review was written independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way. To learn more about the process, head over here.
