Ever since he started Sachi as a pop-up in 2024, chef Reki Reinantha has wanted it to feel like the sushi counters and izakaya he loved in Tokyo: exact in execution, but casual and approachable in spirit.

Lunch is casual, inviting walk-ins for nigiri and teishoku sets built around the signature chirashi. Evenings are more refined, with a five-course set menu that shifts with the seasons.

Most of the seafood is sourced from Australian supplier Oceania, with specialty products imported from Japan, then dry-aged in-house for three to seven days to concentrate flavour.

That technique comes through most clearly in the chirashi don, the anchor of the menu from Sachi’s early pop-up days, served with a variety of aged seafood over red vinegar rice.

The drinks list is equally considered. Saké supplier Heigo curated a selection of bottles, and manager Kaiya Yamaguchi built a short cocktail list to match the food.

The 60-seat venue is anchored by clean lines and a gleaming silver sushi counter, lit from beneath with red neon. A speckled red floor made of recycled plastic creates a look reminiscent of Japanese city pop album covers.