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.


Get our pick of the best news, features and events delivered twice a week