About Get Sushi / Sushi Oe
1 Bridge Rd, Glebe NSW 2037
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1 Bridge Rd, Glebe NSW 2037
Tucked inside the Sydney Fish Market, behind one shared entrance, are two very different omakase experiences connected by the same thing: an uncompromising approach to quality.
Get Sushi is led by Narito Ishii, whose expertise starts with the fish itself. He sources the fish for both stores, working behind the scenes to secure the best possible catch while his team of chefs takes care of the kitchen.
Right next door is Sushi Oe, an intimate omakase counter led by chef Toshihiko Oe. Here, Oe prepares each course himself alongside his assistant chefs, working with fish sourced directly by Narito. By the time an ingredient reaches Oe's counter, the attention to quality has already begun.
Besides a 15-year friendship, the two are connected in more ways than one: Narito co-founded Gyokuu with Tony Muollo, the name behind well-known brands like - Get Sashimi and Get Fish, with both Get Sushi and Sushi Oe's omakase spaces sitting within Gyokuu.
So while the two restaurants offer distinctly different experiences, what connects them runs deeper than a shared entrance: the same fish, the same standard, and a shared belief that quality starts long before it reaches the plate. Get Sushi and Sushi Oe each have their own identity, they share the same entrance, the same fish sourcing, and the same commitment to quality behind them.
Every morning before dawn, Narito Ishii is already at the Sydney Fish Market inspecting the day's catch. After more than 25 years as a fish supplier in Sydney, he knows what to look for, and what to leave behind.
"I educate the chef, now I educate the restaurant's customer."
His day starts around 4:30am, before the auction begins - a daily wholesale event where suppliers present the morning's catch and buyers bid for the best of it. Narito checks the quality of the day's seafood, speaks with suppliers, and buys according to what the market has delivered, not according to a menu planned weeks in advance.
"The menu starts at the fish market in the morning. I don't decide it a week ahead because seafood changes daily. I go early, check the fish myself, and choose based on condition, season, fat and quality. Sometimes something special appears and the menu shifts. It’s hard work, but I still get excited seeing great fish."
The fish is steps away - and that proximity is part of what sets Get Sushi and Sushi Oe apart. By the time the first guest takes a seat at the eight-seat omakase counter for the evening's first 5:30/6:00pm sitting, every piece has been selected, prepared, and composed, distinct to each night. The menu isn't written on paper, it's written in the quality of the fish that arrives that morning.
"I don't tell the fish what I want. The fish tells me what I should serve."
Chef Toshihiko Oe's approach to omakase was shaped long before Sushi Oe opened its doors. Across 35 years in the sushi restaurants of Tokyo and Osaka, technique became instinct, knowing when to intervene, when to hold back, and how to bring out the best in what is in front of him.
But bringing that experience to Australia hasn't meant recreating Japan in Sydney.
One of the biggest surprises has been the diners themselves.
"They've become very knowledgeable about Japanese food. They know fish, omakase, tuna, uni, sake — and ask detailed questions. But they're also open-minded. If I recommend something unfamiliar, they often trust me and try it. That's true omakase."
That openness gives Oe room to work beyond what guests might expect from a traditional Japanese omakase. Sometimes, the ingredient that leaves the biggest impression isn't one flown in from Japan at all.
"Sometimes a local fish becomes the best dish of the night,"
- a reminder that great omakase in Sydney doesn't have to look exactly like it does in Tokyo.
Most people see sashimi on rice and think that's the whole story. It isn't.
"Sometimes customers think it's just the sashimi and the rice placed on top of each other. But there's so much more - the temperature of the rice, how we prepare and cut the fish, how each piece is presented."
A typical service at Sushi Oe features 20 pieces of different fish or different cuts of tuna, each one shaped by the chef and handed across the counter at the moment it's meant to be eaten. With just eight seats and two sittings at Get Sushi (5:30pm and 8:00pm) and only one at Sushi Oe at 6:00pm, each about two hours, the pace is unhurried.
"We don't rush people. They can eat, drink, talk, and enjoy. It's serious quality, but a relaxed atmosphere. We want to stay small, personal, and focused on fish. That's our strength - but every detail matters."
And perhaps the most important detail isn't something you can see on the plate at all. It's trust.
"In a normal restaurant, you choose. In omakase, you trust the chef. That means we must understand both the fish and the customer. At eight seats, you can read everyone - what they like, how they react, whether they want to learn or just enjoy quietly. You have to read the room. That's what makes it special."
For Chef Oe, the motivation today is exactly what it was at the beginning.
"Every day is exciting — different customers come in, I make nice sushi, and the customer is happy. That makes me happy."
Three and a half decades in, that simple joy — a new face at the counter, a beautiful piece of sushi, a satisfied guest — is still what drives the restaurant. It's the kind of dedication that makes Sushi Oe stand out among omakase restaurants in Sydney, and it's the reason guests keep coming back.
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