Dinner at chef Toshihiko Oe’s sublime eight-seater at the Sydney Fish Market is as close as you can get to authentic Japanese sushi omakase without leaving Australia.

The details are exquisite. The way Oe deftly moulds the nigiri in his palms; the glide of his knife as he slices uniform pieces of tuna, exposing fine, striated lines of fat; the reflection of his hand on an ebony platter as he positions a piece of lobster sashimi in the centre.

But this isn’t just about precision, flavour or even the 30-course menu that shifts daily to capitalise on the best produce. From the moment you take your place at one of the coveted seats, Oe’s artistry creates an immersive experience.