Minamishima

This intimate, 40-seat restaurant is the first solo outing for talented Japanese sushi master, Koichi Minamishima. The restaurant serves pure, unadulterated nigiri (raw fish on seasoned rice). No hand rolls, no teriyaki, no side orders of miso. Think traditional. Think Jiro. Think delicious.

The offering is typically minimal. Option one is a 15-course sushi omakase (chef’s selection) seated at the long bar. Option two is perhaps better suited to parties of three or more and takes place in the elegantly understated, low-lit dining room. Included is a handful of shared dishes to start, followed by 10 courses of (individual) sushi, then dessert. There are three private rooms for groups of up to eight, two of which have an integrated sushi bar and come with a private sushi chef. The offering changes daily but you might find delicacies such as engawa (sea flounder fin), torigai (Japanese cockle) or even uni (sea urchin roe) from Hokkaido.

Restaurant manager and sommelier Randolph Cheung is also legendary in the industry for his encyclopaedic wine knowledge. With sake as a focus, he’s worked together with chef Minamishima to pair each course with some truly outstanding sake, beautifully showcasing the drink’s unparalleled versatility.