SUSHI on 鮨温 Melbourne

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SUSHI on 鮨温 Melbourne High-End Sushi Omakase

Ogawa uni from Hokkaido.Clean, sweet, and just coming into season.Not all uni is the same, which is why we pay close att...
26/05/2026

Ogawa uni from Hokkaido.

Clean, sweet, and just coming into season.

Not all uni is the same, which is why we pay close attention to where ours comes from.

Reserve your seat at Sushi On

20/05/2026

“If you are not genki, you cannot do omakase.” -

After 15 years as a sushi chef, from training in Tokyo to working in Melbourne restaurants including Komeyui and Kisumé, Chef Yong has had the privilege of learning from many talented chefs along the way.

One thing he realised is that knife skills and making good sushi alone do not make a great omakase chef.

It is the ability to connect with guests, read the atmosphere, and create an experience where people feel welcomed, comfortable, and cared for at the counter.

Reserve a seat at Sushi On

Nitsuke is a traditional Japanese cooking method where fish is gently simmered in a savoury-sweet broth of soy, sake and...
12/05/2026

Nitsuke is a traditional Japanese cooking method where fish is gently simmered in a savoury-sweet broth of soy, sake and mirin, then served immediately while delicate and tender.

Our kingfish is paired with braised daikon and broccolini, allowing the depth of the broth and natural texture of the fish to take centre stage.

Now serving at Sushi On. Reserve a seat

08/05/2026

The menu starts here.

We order a day before each delivery. It keeps us close to what is actually available and what is at its best that week.

Our suppliers know our standard, and they know when something seasonal is worth a call.

What arrives shapes what you eat. That is how omakase is supposed to work.

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29/04/2026

Most people have never tasted uni at its best.

Appearance, smell, and texture. Three things we check before it ever reaches the counter at Sushi On.

Available as an optional add-on at the end of the omakase.

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We’re excited to introduce Aramasa from Akita Prefecture.One of Japan’s most progressive breweries, known for its high-a...
23/04/2026

We’re excited to introduce Aramasa from Akita Prefecture.

One of Japan’s most progressive breweries, known for its high-acidity, modern style.

Led by Yusuke Sato, the approach is grounded in tradition, refined through precision and innovation.

Now available on our sake menu.

Reserve your seat at Sushi On.

21/04/2026

Two new dishes for autumn.

Nitsuke Kingfish, soy braised with daikon. And Taro Fries with Tasmanian uni foam, our take on Japanese chips and gravy.

One rooted in tradition. One a little more playful.

Both on the menu now.

Open as usual this ANZAC Day.Saturday, 25 April. Join us for lunch or dinner omakase at the counter, or settle in at one...
18/04/2026

Open as usual this ANZAC Day.
Saturday, 25 April.

Join us for lunch or dinner omakase at the counter, or settle in at one of our tables.

10% surcharge applies.

Reserve your seat at Sushi On.

15/04/2026

Three things you should look for at an omakase.�
Most people focus on the fish. But the details that stay with you are harder to see.�
How the chef makes you feel welcome. Whether the pacing feels intentional. And the rice.
�Reserve your seat at Sushi On.

15/04/2026

Three things you should always look for at an omakase.

Most people focus on the fish. But the details that stay with you are harder to see.

Connection. Timing. Rice.

Address

1135 Burke Rd

3101

Opening Hours

Wednesday 19:00 - 21:30
Thursday 19:00 - 21:30
Friday 12:00 - 14:00
19:00 - 21:30
Saturday 12:00 - 14:00
19:00 - 21:30
Sunday 12:00 - 14:00
18:00 - 20:30

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