Our donburi is created by Chef Toshihiko Oe of Sushi Oe, a highly respected sushi master whose restaurant has been awarded Two Hats by the Good Food Guide for five consecutive years.

Working alongside Narito Ishii, a renowned seafood specialist with over 25 years of experience selecting the finest fish at Sydney Fish Market, Chef Oe brings together two worlds of expertise — the art of Japanese sushi and the knowledge of exceptional seafood.

Every bowl is thoughtfully created to honour the traditions of Japanese cuisine, where simplicity, balance, and respect for ingredients are everything. From premium tuna and seasonal seafood to carefully prepared traditional Japanese flavours, each donburi is designed to showcase the natural beauty, freshness, and true taste of the fish.

We believe that extraordinary food begins with extraordinary ingredients. No unnecessary complications, no shortcuts — just the finest seafood, expertly selected and prepared with passion.

Two Masters. One Philosophy. Exceptional Seafood.