The Sushi Sho Story
At Sushi Sho, omakase is shaped as sushi kaiseki, bringing together seasonal cooked dishes and sushi in one considered progression. Each course is selected by the chef and served in sequence, allowing the menu to unfold with purpose from beginning to end.
Our menus change with the seasons and the ingredients available at the time. Rather than recreating Japan exactly, Sushi Sho explores how traditional Japanese technique can respond to Australian produce, with ageing, curing, grilling and preparation used only when they serve the ingredient.
Led by Executive Chef Toaki Kyo, who trained in Japan before joining the founding team at Michelin starred aBuri Hana in Toronto, Sushi Sho is defined by his curiosity as much as his training. At the counter, guests experience that thinking firsthand, watching each course take shape directly in front of them.
The Omakase Experience
Counter vs Table
The counter offers the closest view of the experience, with Chef Toaki and the team preparing and presenting each course directly in front of you.
Our table experience follows the same seasonal menu through a different style of service.
Menu & Chef
Chef Toaki built Sushi Sho around sushi kaiseki, where the cooked dishes are just as important as the nigiri.
The menu changes with the seasons and reflects his approach to Japanese cooking in Australia, using technique only where it serves the ingredient.
Bookings
Sushi Sho operates through set omakase sittings for lunch and dinner.
Reservations are essential. Please select your preferred seating option, provide dietary requirements in advance and arrive on time for your sitting.
Meet the Team
