Though it’s best known for steaming bowls of ramen, this upscale spot run by Genki Sushi founder Shozo Ikeda also does a mean line in sushi. The menu makes it clear where all the fish is sourced from and highlights seasonality as well as location (Port Lincoln Bluefin is perfectly marbled with fat over the winter months, while Japanese blackfin provides a better flavour over summer). Options like swordfish, snapper or kingfish and jalapeno tataki go well beyond the classics, and the impeccably presented chirashi bowls are among Adelaide’s most attractive meals. 22 Grote St, Adelaide; ramenizakaya-himeji.com.

If you don’t know your chu-toro from your o-toro, sign up for a seat by the bar at this stylish Eastern suburbs spot and watch closely as the highly trained sushi chefs get to work. The premium sashimi moriawase (selection) is the city’s most indulgent sushi experience and changes regularly depending on what’s fresh. On any given day, it might include melt-in-your-mouth bluefin belly (o-toro) and slightly leaner chu-toro, along with delicate cuts of King George whiting, salmon, snapper and even wagyu. 548 Portrush Rd, Glen Osmond; yukiburnside.com.

Freshness is everything when it comes to sashimi, so it makes sense to go straight to the source when you want the best quality fish. This Central Market stall caters to home chefs with fillets of crimson yellowfin tuna, light orange salmon and pale kingfish ready to be taken home and sliced up. And if you’re after lunch on the run, they also have sashimi platters and colourful poke bowls filled with wakame, edamame, radish and thick slabs of flavour-filled sashimi. Stall 5, 44-60 Gouger St, Adelaide; angelakis.com.au.

Down a small side road off Gouger Street, this longstanding favourite has been slicing up raw fish since before many Australians knew what sushi was. The kitchen is only open from 5:30-9, but a menu of Japanese classics including exceptional sushi means it’s almost always busy. Skip past the individual rolls and put yourself in the chef’s hands, then feast on sashimi platters of fresh tuna, sea urchin and scallops or the signature boat packed with sushi, sashimi, nigiri and seared aburi. 9/15 Field St, Adelaide; @wasai_japanese.

The delivery car with a giant prawn on top is eye-catching, but the menu featuring almost 100 sushi items is even more impressive. That variety means there’s something for everyone, including vegetarians who can enjoy a range of plant-based sushi, nigiri and tempura options. The rest of the menu includes a few unusual fusion dishes like scallops kataifi with flying fish roe and miso aioli alongside mainstays like soft-shell cab roll, seared tuna tataki in ponzu and slivers of kingfish carpaccio. 1/60 West Terrace; sushiplanet.com.au.