TEN OMAKASES TO TRY

SYDNEY

Yoshii’s Omakase

“Yoshii’s is probably the best sushi in Australia,” says Dan Hong. “I’ve been four times now, it is definitely worth what you pay: $350. Every time I go, he [Ryuichi Yoshii] just blows my mind, it is that good.”

Sushi Oe

“With Sushi Oe, you literally have to enter a lottery to get a booking,” says Michael Shen. That doesn’t stop thousands from trying their luck each month, and for good reason: Toshihiko Oe’s fans follow him wherever he goes because he’s one of the finest omakase chefs in Sydney.

Sokyo

Few restaurants have done more for omakase’s standing in Sydney than Sokyo, so the departure of chef Takashi Sano – a legend in Sydney sushi circles – was a blow. But Sokyo is still as difficult to book as ever and it’s only a matter of time before new chef Sanghyeop Kim has his own legion of fans.

Gold Class Daruma

A high-quality, well-priced omakase with one key difference: three separate chefs, each with their own omakase service (there’s also a new sake omakase dégustation). Gold Class is open for lunch and dinner, which perhaps make it the easiest to book omakase in town.

MELBOURNE

Minamishima

Chef Koichi Minamishima refuses to step off his perch at the summit of Australian sushi. Minamishima has long set the standard for omakase in this country, and that’s not changing any time soon.

Warabi

The final piece in the W hotel’s dining puzzle was worth the wait. More than six months in, this fine diner by Tokyobased Wa Creations lives up to its international counterparts, and chef Jun Oya has brought with him a loyal following won from his time presiding over South Yarra’s Shinoki.

Komeyui

A quiet and understated Japanese restaurant that has only gotten better since its move from Port Melbourne to South Melbourne. The serene interiors are an apt companion to the delicate and delightful omakase experience available here.

BRISBANE

Sushi Room

Simon Gloftis’ successful collaboration with The Calile Hotel continues with this sleek new diner. Head chef Shimpei Raikuni was the former sous chef at Chase Kojima’s Kiyomi on the Gold Coast – Sokyo’s northern counterpart. Expect this to become a new Brisbane favourite.

Takashiya

With a 12-seat counter, this South Bank stalwart is a larger than normal omakase. But what you lose in intimacy, you gain in bookability. Takashiya will face stiff competition now that the Sushi Room is open, but when it comes to omakase, the chef’s experience is everything.

PERTH

Marumo

Perth is yet to experience the east coast’s omakase boom, but Marumo is a local favourite. And, like its eastern state counterparts, it’s very difficult to book.

If you can nab a reservation you’ll be treated to an excellent and high-value experience.