Welcome to the gentle art of fine dining, where sublime sushi and a ringside seat to watch its creation provides an almost otherworldly experience. It’s something special to pull up an armchair at the bar as Koichi Minamishima and his chefs handcraft rice and dazzlingly fresh fish from Australian and Japanese waters into Melbourne’s best sushi.

You’re encouraged to use fingers to eat each exquisite morsel as it’s presented one piece at a time, be it John Dory with the citrus buzz of yuzu pepper, creamy octopus, luminescent calamari or meltingly good o-toro (tuna belly) gently torched to unlock its rich oiliness.

The $185 omakase-only menu also includes a seasonal entree and after 15 rounds of sushi, closes with sweetened omelette, broth and a traditional dessert. Those in for the full extravaganza can up the luxe by including specials such as fugu (pufferfish) with foie gras.

The wine list complements the cuisine, but why mess with tradition when we know sushi calls for sake? Be guided by a team whose service is formal but never stuffy in a room that’s austere yet warm.

Dining here is serene, surreal and stunning on every level.

Must eat dish: O-toro sushi (nigiri)
Instagram: @minamishimamelbourne