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Restaurant

Fumiki's 鮨割烹ふみき

Shop 6/17 Barrett St, Robertson QLD 4109, Australia

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Find Fumiki's 鮨割烹ふみき

Shop 6/17 Barrett St, Robertson QLD 4109, Australia

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HoursMonday: 6:30 PM – 10:30 PM Tuesday: Closed Wednesday: 6:30 PM – 10:30 PM Thursday: Closed Friday: 6:30 PM – 10:30 PM Saturday: 6:30 PM – 10:30 PM Sunday: 6:30 PM – 10:30 PM

*Opening hours may differ during holidays.

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About Fumiki's 鮨割烹ふみき

Brisbane sushi purists head straight for an unassuming Barrett Street doorway. Behind it sits an eight-seat counter dedicated to unhurried kappo dining. Chef Fumiki Hayashi works through roughly eighteen seasonal courses with steady precision—no blowtorches, no shaved truffle gimmicks, just knife technique honed over decades in Kyoto. Diners talk about feeling halfway to Japan as courses shift from four-day miso-marinated toothfish to nigiri pressed right at the wood. Rare Senkin sake pours accompany ceramics brought over from Japan.

  • Intimate Eight-Seat Counter: Chef Fumiki Hayashi prepares an eighteen-course seasonal menu directly in front of just eight diners at the counter.
  • Uncompromising Tradition: A steadfast focus on Kyoto and Edomae techniques that skips fusion shortcuts and social-media theatrics.
  • Curated Sake Cellar: Special-order bottles and rare allocations paired with cultural storytelling from the chef.
RestaurantJapaneseRestaurant

What's On at Fumiki's 鮨割烹ふみき

Upcoming events, special menus and other reasons to plan a visit.

No events or specials listed right now.

Why Connoisseurs Choose Fumiki's

Explore what makes Chef Fumiki’s seasonal omakase an unmatched dining journey—visit the website to plan your meal.

  • Kyoto Kaiseki & Edomae Precision

    Chef Fumiki draws on decades of training to unite traditional Kyoto Kaiseki techniques with Tokyo Edomae sushi, deliberately avoiding modern fusion gimmicks in favor of pure seasonal discipline.

    What makes this experience unique is how he uses his knowledge of Kaiseki from Kyoto (my favourite) and Edomae Sushi from Tokyo creating a rare and really special experience.

    Mitchell R

  • An Intimate Eight-Seat Counter

    With seating limited to just eight guests, diners enjoy an intimate, unobstructed view as the chef meticulously shapes shari and slices seasonal seafood right before their eyes.

    The food is amazing, but even more you see the chef preparing the food in front of you. It's like your own personal food show with just 7 others.

    Al We

  • Milestone Birthday Celebrations

    For birthdays and milestone occasions, an eighteen-course menu unfolds with rhythmic elegance, delivering deep storytelling and thoughtful hospitality that honors the moment.

    We were celebrating my wife’s birthday, and the entire experience made the occasion truly special. The attention to detail was remarkable, from the delicate balance of flavours to the impeccable presentation.

    Steven Sze

  • Anniversaries Centered on True Craft

    Couples celebrating anniversaries experience a refined, unhurried atmosphere where every course demonstrates exacting craftsmanship, authentic tableware, and culinary care.

    If you’re looking for an exceptional meal for a special occasion, this place delivers on quality and experience.

    N M

  • Rare, Direct-Import Sake Lists

    The beverage program features exclusive, specially ordered Japanese sakes sourced through personal brewery relationships that cannot be bought at standard retail shops.

    The sake collection is also out of this world. You cannot buy his selection without being extremely well connected.

    Matt

  • Educational Brewery Storytelling

    Beyond simple pairings, the chef guides diners through the terroir, water profiles, and cultural heritage behind artisanal breweries like Senkin for a genuinely illuminating tasting.

    The guidance, knowledge and passion behind the sake program transformed lunch into a memorable educational experience as well as a wonderful meal.

    Roberto Mioli

Highlights from Chef Fumiki's traditional kappo and Edomae dining journey.

  • 18-Course Seasonal Omakase

    Across roughly 18 courses each dish flows naturally into the next. The whole evening feels intimate and thoughtful, less like a typical dinner and more like being guided through a crafted Japanese fine-dining journey.

    Mitchell R

  • Curated Sake Selection

    The sake selection is remarkable. We had the opportunity to explore several styles and producers, each expressing completely different aromas, textures and personalities.

    Roberto Mioli

  • Miso-Marinated Toothfish

    The 4 day marinated toothfish was so special, buttery, roasty, nutty, just unbelievable.

    Kristen Power

  • Otoro Nigiri

    Additionally the otoro nigiri was so decadent and rich.

    Ming Zhang

Other favorites

Complement your omakase journey with rare artisanal pours, house specialty refreshments, and traditional sides; visit the website to plan your seasonal dining experience.

  • Senkin “Kakumei Urara” Sake

    “Kakumei Urara” from Senkin, a brewery that masterfully blends traditional Edo-era techniques with a modern twist.

    Ngoc Tien Nguyen

  • Yuzu Soda

    the drinks were just as impressive as the food, the yuzu soda was beautiful.

    Jacqueline

  • Curated Sake Pairing

    We also did the sake pairing — they have an excellent selection of sake that complemented the food perfectly.

    Ethel Chan

  • Aka Miso Soup

    Highlight dishes for me were all the nigiri sushi, cod saikoyaki and the aka miso soup. All expertly handled.

    Juan Carlos Chen Xu

Beyond the menu

From commemorative birthday gestures to handcrafted seasonal elements, explore the thoughtful details of Chef Fumiki’s counter—then visit the website to plan your omakase.

  • Commemorative Celebration Gifts

    Guests celebrating birthdays receive personal mementos from the team, including a commemorative polaroid photo taken at the table to capture the milestone.

  • Unhurried Direct Chef Interaction

    Beyond preparing shari and slicing sashimi directly in front of the counter, Chef Fumiki takes unhurried time to converse with diners about ingredient provenance, culinary philosophy, and technique.

  • Hand-Selected Japanese Crockery

    Every ceramic plate and dish used throughout the omakase is personally hand-selected by Chef Fumiki and imported directly from Japan to complement each delicate course.

  • Artisanal In-House Preparations

    Chef Fumiki crafts intricate course elements entirely by hand from scratch, from custom aging fish and pounding fresh mochi to harvesting homegrown herbs and pickling sakura leaves.

Before you head over

Practical advice to maximize your intimate kappo omakase experience. Visit the website to explore upcoming seasonal menus and secure your counter seats.

  • Plan Ahead or Aim for Weekdays

    With only eight seats at the counter per service, intimate sittings fill quickly. Guests recommend targeting weekday seatings to secure a reservation more easily.

  • Inquire About Sake Selections and Pricing Upfront

    The beverage list features rare, special-ordered bottles rarely found in retail shops. Guests advise communicating openly with Chef Fumiki about recommendations and glass pricing upfront to match your preferences and budget.

  • Embrace Traditional Omakase Etiquette

    The experience follows an authentic, deliberate 17-to-18-course Kyoto Kaiseki and Edomae rhythm with zero flashy theatrics. Relax, trust the chef's craft, and visit their website to explore the seasonal menu and reserve your meal.

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