Gyokuu (ぎょくう)
‘To eat fish’
The name Gyokuu translates to "to eat fish." It is both a statement and a promise. Situated in the heart of the new Sydney Fish Market, we have the rare privilege of proximity to the finest catch. Our philosophy is one of restraint and reverence. Across three intimate omakase rooms, our chefs let the fish lead. There is no need to complicate what is already extraordinary. We believe in purity of ingredient, clarity of technique, and the quiet satisfaction of a meal that honors its source from ocean to plate.
Our Team
Gyokuu was born from a shared obsession with exceptional seafood.
Founder Tony Muollo has spent years supplying Australia’s highest-quality seafood to the country’s most respected restaurants and fishmongers. Through GetFish, his wholesale business, and GetSashimi, its retail arm, Tony has built a reputation for sourcing, handling, and distributing seafood at the very top end of the market.
Narito Ishii, co-founder and head of operations, is a highly decorated sushi chef with deep experience in both the art of sushi and the logistics of securing premium seafood for Japanese restaurants across Australia. His career has been defined by precision, respect for tradition, and an uncompromising approach to quality.
Their paths crossed through a mutual understanding: truly great Japanese food begins long before it reaches the knife. Gyokuu is the result of combining world-class sourcing with masterful technique, a trio of restaurants built on expertise and a shared belief.
Tony Muollo
Founder
Narito Ishii
Co-Founder & HEad of OperationsOur Chefs
Each of our rooms are led by an acclaimed chef whose craft has been shaped by years of dedication. They bring distinct perspectives to the counter, yet share a common respect for both tradition and ingredient.
Toshihiko Oe
Head Chef, Sushi Oe
Narito Ishii
Head of Operations