GetSushi Omakase

14.5/20Critics' PickUpdated October 26, 2026,first published 7:00pmGetSushi OmakaseJapanese$$$A blitz of an omakase at the new Fish Market.Now this is refreshing. An omakase menu, run by the guy who supplies fish to the best omakase restaurants in Sydney, that’s capped at around two hours and costs under $200 a head. That guy is the guy, Narito Ishii, who oversees the room in a “No Tuna No Life” T-shirt while his chef (he actually employs a couple) theatrically claps around 15 courses of nigiri together, placing each distinct piece squarely in front of each diner at the eight-seat counter. Chances are if you’ve eaten otoro, chutoro or akami in Sydney, the tuna passed through Ishii’s hands first. But those prized cuts are just the beginning. More compelling is the latchet, a little-known fish sourced direct and cured in kombu. Or mackerel, handled ike jime-style, that has no hint of oily funk. Or swordfish belly, iced down like tuna on their own boat, gloriously fatty. Chic Japanese aunties and cute first-timers bump elbows, Ishii pops sake bottles, and the size of the hand roll to finish has to be seen to be believed. Curious about the genre and want a way in, or just want the fish without the fuss? Start here.Good to know: The menu changes daily depending on the catch, so it’s a restaurant built for repeat visits.Good Food reviews are booked anonymously and paid independently. A restaurant can’t pay for a review or inclusion in the Good Food Guide.Restaurant reviews, news and the hottest openings served to your inbox.Sign upLast visited: August 2026More:GlebeGetSushi OmakaseSydneyJapaneseLicensedPrix fixeAccepts bookingsSpecial occasionDate nightRestaurantReviewsGood Food GuideCritics’ PickFrom our partners