Sachi

About Us

Former Kisume sushi chef Reki Reinantha’s permanent Queen Street home after Hawthorn and Carlton pop-ups — a 60-seat room with red-neon sushi counter, dry-age cabinet on display and “Tokyo at sunset” city-pop styling. Umi no sachi (“treasures of the sea”) frames a seafood-first menu: in-house dry-aged fish (three to seven days), chirashi and teishoku at lunch, counter nigiri served one-by-one, and evening set menus plus 11- or 15-course sushi courses hosted by head chef Shinwoo Hong with fish-bone broth and sake pairings. Most seafood from Oceania with Japanese specialty imports; Heigo-curated sake and a short cocktail list from manager Kaiya Yamaguchi. Book via SevenRooms; mention omakase when reserving — eight counter seats fill quickly.