Fumiki's 鮨割烹ふみき

Fumiki's occupies a small shopfront in Robertson, Brisbane, with just eight counter seats and a private room for two to four guests. Chef Fumiki Hayashi built his career over more than 30 years, including a stint at Kyoto's Sumiya Ryokan, a kaiseki-focused traditional inn founded in 1903, as well as roles in Melbourne and Brisbane restaurants such as Nobu, Koko, Oshin and the Hilton Brisbane.

The menu is a single, seasonally changing course of around 18 dishes that blends Kyoto-style kaiseki with Edomae sushi, served only over the counter. Dinner runs AUD 360 per person, excluding drinks, with a 10% surcharge on weekends. Full payment is required upfront to secure a booking, and the restaurant does not offer a la carte options.

Service runs one seating from 6:30 to 9:30 PM, with food served from 6:45 PM or earlier once all guests have arrived; latecomers risk missing part of the course. Smart casual dress is required, with no shorts, sandals or thongs permitted, and strong fragrances are discouraged. The restaurant does not cater to children aged 12 or under, nor to seafood, shellfish or gluten allergies, given the seafood-heavy menu. BYO is not allowed, and no takeaway is offered. Diners who do not eat raw fish are advised the menu may not suit them, as the kitchen specialises in Edomae-style sushi and sashimi. Cancellations within two days of a booking are refunded at 50%, and same-day changes are not refunded. Single-seat bookings may need to be arranged by email rather than through the website directly.