Expert chefs served our food directly to our plates. Minamishima served some of the freshest sushi I have ever had. The tempura batter was delicate and light in texture. The raindrop dessert was a beautiful piece to end a fantastic experience. 5/5.

Top notch first class sushiya. This sushi restaurant is by no means overrated or hyped up, it is genuinely very very good.
The place is owned & operated by the chef who was in charge of the sushi at a more widely known and established melbourne establishment - Kenzan - for many years.
The place is understated, located in a fairly nondescript part of Bridge Rd. The dining room is just like a sushi-ya in Japan. Diners are seated along a wooden counter (12 seats) and get to watch the 2 sushi chefs meticulously prepare each piece. There are also a few tables at the back for groups.
There is no menu, but rather a $150 sushi degustation with the option of sake pairings for an additional $70. The omakase degustation features an appetiser, 15 pieces of nigiri sushi, shinjo-wan (fish dumpling in clear broth) and a dessert at the end. It seems pricey, but have faith and you will be rewarded, it is worth the investment. The items which you are treated to are really unique, difficult to procure, premium produce and expertly treated. Take for example: lightly seared tairagai, gingered torigai/cockle, Engawa/Flounder fin, Osaka style pressed mackerel sushi, Cucumber topped with creamy Bafun uni from Hokkaido. Delights not available on japanese sushi menus in Australia, even at the reputedly established sushiya.
They are recently opened, and I would suggest going for a visit asap, before the general public latches on.