The Richmond space is minimalistic with paper placemats, light-wood benches and dark walls. Counter seating provides a front-row view of the sushi masters’ melodic moves. Pair the experience with sake, wine, cocktails or whisky from a bumper list.

Everything about Minamishima is meticulous – wait staff move effortlessly between guests adjusting settings as courses seamlessly evolve. The nigiri is shaped, torched, brushed with soy or wasabi, and placed into your hand to eat, while cooked courses honour traditional techniques. A showstopping gold-leaf maguro maki (tuna sushi roll) is optional – if you have $100 to spare for four pieces.

Indulge in rare ingredients flown in from across Australia and Tokyo’s Toyosu fish market, including a poisonous puffer fish made safe by expert chefs for the fugu chawanmushi (egg custard).

End on a high note with a trio of Japanese green tea chocolate squares that evolve from bitter to sweet. Minamishima lets head chef Koichi Minamishima take you on an explorative journey of Japan, while marvelling at his art and indulging in the spoils.

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