For over three decades, Chef Toshihiko Oe has devoted himself to the art of sushi. First, as the quietly brilliant force behind one of Sydney's most sought-after omakase experiences at Masuya, then at his intimate six-seat counter in Cammeray under the same name, where his two chef hat omakase became one of Sydney's most coveted dining experiences. For his next step, Chef Oe brings his carefully honed craft to the new Sydney Fish Market, at Gyokuu.

Here, the philosophy remains unchanged: impeccable seafood, selected by hand each morning; rice perfected over a lifetime; and an unwavering commitment to tradition. What changes is the stage, a world-class venue befitting a master of his art. This is Chef Oe’s omakase as it was meant to be experienced, now at the heart of Sydney's freshest address.