ISHI

The Japanese restaurant is known for using the freshest produce, which you’ll taste in the smoked Spanish mackerel nigiri, enhanced with a bit of Tasmanian mustard, and the deep sea bass with ponzu sauce, which has a pleasantly firm texture. Angel prawns wrapped in shiso leaf leave a lasting impression, too, with the delicate brininess complemented by a minty taste. An enticing ocean aroma is evident with the serving of sea urchin and salmon roe, atop a bowl of rice.