Chef Koichi Minamishima trained in his native Japan and worked in a number of Japanese restaurants in Melbourne before opening Minamishima, where he and Chef Yoshiki Tano create their magic.
Hidden away in a side street in Richmond, the restaurant is understated and elegant in decor, with a classy, minimalist feel. The attentive maître d’ leads the staff to offer near-perfect service: always there, but unnoticed unless you engage.
An 11-course omakase menu takes you on an adventurous tour of authentic high-quality Japanese dining, starting with edamame tofu. Baby abalone is perfectly cooked to highlight its distinct flavour, and beautifully presented with asparagus and salmon caviar; tosazu jelly adds a slightly contrasting crisp texture and delicate acidity. Quail chawanmushi presents delicate egg custard in a quail broth, with two slices of perfect quail breast, hints of dashi, mirin and soy, and is followed by a great selection of sushi served in three courses and produced using only the freshest of ingredients.
PSST! The best way to enjoy the journey is at the counter, watching the master chefs applying their skills in front of you.