Ishi promises a top-quality sushi experience using only the freshest seasonal ingredients flown in from Japan four times weekly. The omakase meal opens with a series of appetising light bites: grilled anago (sea water eel) and sea bream tempura with a surprise karasumi (mullet roe) centre. Sushi here comes in the perfect rice-to-fish ratio, with a light dab of wasabi. The chef doles out suzuki (sea bass), akami (lean tuna), kamasu (barracuda), and an incredibly rare and expensive seasonal varietal of salmon known as keiji (young chum salmon) that’s sweet and fatty with melt-in-mouth tenderness. The chef ups the ante with freshly shelled and formed botan ebi sushi which is intensely sweet, creamy, and bursting with umami. As with all omakase meals at Ishi, a serving of the signature ikura rice bowl signals the end of the meal. Opt for the upgraded special bowl that’s served with extra chopped fatty tuna with leek and hand-picked seasonal crab for a flourishing finish.