Sachi, a contemporary Japanese seafood restaurant on Queen Street, is bringing the treasures of the sea—or umi no sachi—to the city, pairing meticulously prepared seafood with premium sake, Japanese-inspired cocktails and a relaxed approach to sushi.
The restaurant opened in late 2025, following a journey that began as a Hawthorn pop-up before moving into a Carlton residency. It is the work of owner Reki Rei and Executive Chef Jin, formerly of Kisumé, with Head Chef Shinwoo Hong and Venue Manager Kaiya Yamaguchi—also Kisumé alumni—helping shape the restaurant’s food and hospitality.
The food is thoughtful and technically sharp, but the room feels easy to settle into. “Sachi is about bringing a little piece of Japan to Melbourne,” says Executive Chef Jin.
“The best seafood experiences there aren’t always formal or exclusive and that’s what we’ve tried to recreate here: exceptional ingredients, refined technique and genuine hospitality in a space that feels relaxed and welcoming.”
Dry-aged seafood takes centre stage
At Sachi, the kitchen builds its menu around seafood, with fish dry-aged in-house to deepen its flavour and alter its texture.
The à la carte menu moves between small and larger plates, sushi and sashimi, giving diners plenty of ways into the restaurant. Favourites include uni toro rosti, chawanmushi with snow crab, kinoko and kombu oil, prawn katsu with ebi chilli sauce, calamari tempura and triple toro hakozushi.
Bluefin tuna is one of the stars of Sachi’s winter menu. As the fish moves through Australian and New Zealand waters during its peak season, Sachi is showcasing it across an evolving selection of specials.
An accessible nigiri counter
For those who’d rather let the chef take the reins, Sachi’s sushi counter offers an intimate nigiri experience.
The restaurant keeps the format relatively affordable, with an 11-course menu priced at $78.50 per person and a 15-course option at $128.50. Both are hosted by the itamae, or sushi chef, on the day.
Elsewhere, Sachi’s signature chirashi don arrives like a jewel box, layering seasoned rice with precisely prepared seafood. Diners can choose from combinations including salmon, tuna, snow crab and scallop, uni, toro and scampi.
Sake, cocktails and Tokyo-after-dark
Sake takes pride of place, with classic and fruit-driven styles available by the glass or carafe, alongside a selection of namazake—unpasteurised sake—and an extensive wine list spanning Australian and international bottles.
The cocktail menu takes Japanese flavours in a more playful direction, folding ingredients such as green tea, yuzu and miso into drinks including the Momo Chan, made with peach, genmaicha and lime; the Yabai Martini, with jasmine and Shine Muscat; and the Miso Cloud, combining nigori, sakekasu and miso.
There’s also a Hojicha Tiramisu made with fortified wine and dark chocolate, while non-drinkers can order the Gogo Tea, with Earl Grey, strawberry and yuzu, or Umino Cola, a house-made cola cordial finished with salted yuzu.
Sachi is also one of four Melbourne venues selected to pour Asahi’s Master Pour, brewed in Japan.
A bite of Tokyo in the CBD
Inside, Sachi swaps the traditional formalism often associated with fine Japanese dining for something moodier and more contemporary.
Moreover, stainless steel, exposed brick and metal finishes meet rich orange and red tones inspired by Tokyo’s glowing evening skyline. Leather corset chairs and an open sushi counter add theatre, putting diners close to the precision of the kitchen.
It works just as well for a quick city lunch as it does for after-work drinks, a seat at the sushi counter or dinner with friends. And that versatility sits at the heart of Sachi’s proposition, bringing the precision of high-end Japanese seafood into a restaurant that wants Melbourne diners to feel comfortable dropping in.
Sachi is at 179 Queen Street, Melbourne. It is open for lunch Tuesday to Sunday from 11.30am to 2.30pm, and dinner Tuesday to Saturday from 5.30pm to 9.30pm.
