Review of Kisume restaurant

Updated October 12, 2026,first published October 27, 2025

You have reached your maximum number of saved items.

Remove items from your saved list to add more.

You've used all of your gift articles. 3 more will become available on the 1st of every month.

It’s been nearly a decade since this three-storey celebration of sushi was created inside a vintage Melbourne office block. While a lucky few diners trot upstairs to splash out on an omakase or chablis bar experience, staying at street level is hardly slumming it, with precision knife work and crisp service on full display at the main sushi bar.

Diced chutoro tuna is capped by oscietra caviar and gold leaf. Thick ribbons of raw salmon come gently folded in a fennel-spiked ponzu. Octopus karaage is like the bougiest of bar snacks: crunchy, salty and spicy. Lobes of toothfish have spent quality time with white miso and are sweeter for the experience, though not necessarily more tender.

The fitout is moody, minimal and opulent, as though an industrial nightclub started offering wagyu. Between the foie gras, the lobster and the optional caviar upgrades, this is definitely a place to indulge, celebrate and forget about the small stuff.

Good to know: Make time to thumb through the entirety of the drinks list – it’s a wonder.

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.

Pitch-perfect culinary ambition meets high-octane energy.

Reliable food, interesting drinks and a few bougie twists on a classic format.

A pioneer of high-end sushi.