DKMashino / seafood

Part of a special omakase prepared by Chef Makoto: Pickled Abalone with Shiso Pesto and Baby Greens

Part of a special omakase prepared by Chef Makoto: Santa Barbara sea urchin (uni) with a champagne jelly and pomegranate seeds and grapefruit salsa with sudachi (Japanese citrus) air.

A seafood amuse-bouche from a special omakase prepared by Chef Makoto; each oyster with a different spicy sauce and the snow crab in its pure flavour; all served cold.

Served with chorizo and tomato confit with white wine sauce.

Here served with assorted tempura items like eggplant and green beans.

Served nigiri style (top left). That's hamachi in the bottom right corner.

Served with roasted vegetables.

Sashimi of; top row, black plate: maguro (ahi), hamachi; bottom row, salmon and side plate more hamachi.

Grilled Seabass topped with Lemon Cream Sauce and served with Leeks RISOTTO

Served atop steamed white rice, with a Kozo sauce.

A platter of maguro (tuna), two servings of hamachi (amberjack), and salmon prepared sashimi (raw) style.

Served with a wasabi aioli.

Sushi (foreground) of spicy ahi and uni (sea urchin) and sashimi of hamachi and maguro.

Sashimi of maguro (tuna), hamachi (amberjack), and tako (octopus).

Renowned Cafe Sydney didn't disappoint with this superbly fresh batch of oysters we enjoyed no the half-shell at our table.

Uni is sea urchin; this is nigiri style sushi, served atop a bed of rice, wrapped in nori (dried seaweed/seakelp)