Koichi Minamishima is a sushi master with more than 25 years of experience. His knife skills are breathtaking. His restaurant, Minamishima, is one of Melbourne’s very best. It is an intimate, 40-seat space where guests make their way through a 15-course sushi omasake (chef’s selection). Each course is expertly prepared and crafted like a work of art.
While Minamishima uses rare ingredients such as engawa (sea flounder fin), torigai (Japanese cockle) or even uni (sea-urchin roe), emphasis is placed on minimalism. The stars are the dishes prepared in front of you; everything else takes a back seat.
Watch the video above to see Minamishima prepare his sushi and hear how movement and flow plays an important role.
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