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Seating just six diners, Kisuke isn’t much bigger than a bento box, but it sure does pack in a lot of flavour. Shikoku-born Yusuke Morita once headed Sydney’s prestigious Suntory Restaurant in the CBD, but this is a more personal experience, as he and his wife Izumi, dressed in a traditional kimono, care for guests as if in their own home.

Morita-san prepares everything before your eyes, starting with a royal miyagi oyster with yuzu soy, and trembling chawanmushi crowned by Siberian caviar.

There might be grilled Ora King salmon or thinly sliced wagyu, but there will definitely be course after course of hand-crafted nigiri showcasing the best available fish – bass grouper, John dory, three different cuts of tuna – in the best possible light.

Here diners can bond over the privilege of such a direct connection to craft and showmanship.