A few months ago, I had the best Omakase* I have ever had (outside of Japan) in Melbourne’s Minamishima. It was a treat by Fafa, who had received some good news from work. And all I can say is thank you Universe (and Fafa), for one of the best meals in my life.
Minamishima occupied the ground floor of a residential building in the Richmond neighbourhood, one of the hipsters’ pockets of Melbourne. We waited outside the entrance with four other couples until the manager opened the door at exact 5.59 PM.
Minamishima 2022 Summer Menu
Shiraga Soumen
The first plate served was a bowl of somen, which was rather unusual but delightful for an Omakase experience. Somen is a Japanese noodle made from wheat flour that looks and tastes close to vermicelli. It is popular in Japan during the summer, served chilled and accompanied by the dipping sauce. I was pleasantly surprised the one I had in Minamishima was the warm version of somen served in a delicate yet flavourful soup base.
Daio Gisu ━ King George Whiting
Kurage ━Jellyfish
Hasuimo no Kuki ━ Taro Stem
Also, my first time eating taro (vegetable) sushi. Though the sushi itself wasn’t anything to write home about, the preparation of Hasuimo no Kuki by the Minamishima chef was akin to an art performance.
Hotate ━ Scallop
Awabi Chawanmushi
Ebi ━ Paradise Prawn
Engawa Aburi ━ Seared Flounder Fin
Saba ━ Mackerel
Saba was Fafa’s favourite, I liked it too, though it was a bit too fishy for my taste.
A5 Kagoshima Wagyu
Shiso Gin ━ Sorbet
Akami ━ Flower Roll Tuna
Otoro ━ Blue Fin Tuna Belly
Toro Aburi ━ Seared Blue Fin Tuna
Tamagoyaki ━ Japanese Omelette
Kani ━ Ebi Shinjo Broth
Iyokan Mizu-Shingen Mochi & Japanese Tea Chocolate
On the way home, as per our little post-Omakase tradition, we discussed the food, the restaurant, and the service, started rating our favourite pieces from the best to the least. This time, we had a hard time as we love so many of them.
I would say this though, they topped the non-sushi-main experience for me – with many side courses equally as good and beautiful as the sushi served.
Another thing I have been reflecting on while writing this piece, I enjoy the Omakase experience as it teaches me to appreciate food in a completely different way compared to the culture I was brought up in and therefore most used to.
Omakase taught me to learn to appreciate food in a more singular and intimate sense. To take note of the effort and care shown in preparing it (since it’s happening right in front of me); to appreciate the beauty and the taste of the single or several bite food item served right in front of me; to patiently wait in between – trusting that I will be satiated and satisfied at the end of the course.
*Loosely translated Omakase (pronounced oh-mah-kah- seh) means the chef’s choice ━ as they know what’s best and usually seasonal. It’s a multi-course meal where we let the chef choose our food for us. Also, unlike most restaurants, the chefs take time to have a conversation and explain each dish they choose for us. It also allows the patrons to different kinds of food which they otherwise won’t usually order.
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