Choose to sit at the 12-seater hinoki-wood sushi counter and witness chef Masaaki Sakashita’s deft knife skills as he prepares sushi and sashimi using produce sourced from Tokyo’s Tsukiji market and regional Japanese markets in Kyushu, Osaka and Hokkaido. Not only does ISHI serve omakase meals consisting of dainty pieces of sushi such as flounder with Shizuoka tomato and Spanish mackerel with Tasmanian mustard, it also offers savoury items like A5 Miyazaki wagyu with garlic chips and shirako (cod milt) chawanmushi. If you’re in luck, chef Sakashita will also whip out unusual supplies such as yushio salt flakes pressed into ‘snow petals’ by a factory in Hiroshima.