Yes, it’s rare to find a night when there isn’t a queue. And no, the robot delivery service won’t be everyone’s cup of green tea. But this ridiculously popular chain restaurant does take its sushi seriously. Among the aburi salmon and prawn tempura you might find fish such as bar cod and mackerel. Other specialties – surf clam, perhaps – are available to order. 300b Anzac Hwy, Plympton; sushitrain.com.au.

Stand by, Adelaide. After closing temporarily in the middle of winter, this Japanese favourite is scheduled to return next month with a revamped dining room and updated menu. Owners Tsuyoshi and Alix Yumita promise that the highly popular sushi and sashimi boats will be back, even better than before, and more fish specials will be offered fresh from the market. 1/9–15 Field St, Adelaide.

Japanese chefs can spend years learning the art of slicing raw fish. Take a seat at Yuki’s counter for an elite sushi experience and watch these skills put into practice. Weekly deliveries from fish markets in Melbourne and Sydney provide access not only to the best tuna (from NZ and Tokyo) but also less familiar species including imperador and cuttlefish. 548 Portrush Rd, Glen Osmond; yukiburnside.com.

Adelaide’s premier Japanese all-rounder, Himeji does a commendable job of pretty much everything, from gyoza to yakitori and, naturally, ramen. That extends to the sushi, particularly the one-person selection that might include two cuts of bluefin tuna, king salmon, mackerel and yellow whiting cured and then layered with seaweed for extra umami. 22 Grote St, Adelaide; ramenizakaya-himeji.com.

Most of the bluefin tuna raised in the famed waters of Port Lincoln doesn’t get past the airport. Now a group of local fishermen are ensuring South Aussies have a chance to taste this premium product through their business Kin, which sells a range of cuts, as well as ready-to-eat sashimi and sushi, from an outlet in the Burnside Village. Burnside Village, Portrush Rd, Glenside; kinseafood.com.au.