Sushi Oe and other Japanese heavyweights head to Sydney Fish Market
After years of delays and tenant disputes, Sydney Fish Market’s $836 million redevelopment is finally getting some big culinary names – and Japanese food lovers are set to be spoiled.
Cammeray’s tiny fine-diner Sushi Oe, one of only two Japanese restaurants to hold two hats in the latest Good Food Guide, will make the move across the harbour. The six-seat counter, described by one critic as a “small, singular seafood odyssey captained by a master of the craft,” will grow slightly to eight stools in its new Pyrmont home.
Owner-chef Toshihiko Oe, who has been honing his sushi for more than 30 years, says his style won’t change with the move. “I want to make sushi for more people,” Oe said. “It won’t change, same style,” he told Good Food.
Oe’s venue will sit within a large tenancy run by premium seafood supplier GetFish, which is also rolling out its GetSashimi concept, complete with a huge sushi train.
He won’t be the only Japanese chef joining the precinct. Restaurant 16’s Toru Ryu will offer a traditional multi-course kaiseki menu, while a separate 176-seat restaurant, Ichie, will debut Sydney’s first coastal-style hamayaki seafood barbecue. “It’ll be the only Japanese restaurant in Sydney focusing on [coastal-style] hamayaki seafood barbecue, and we’ll do ramen as well,” chef Hide Tsuboi said.
With fitouts underway, some operators are eyeing late 2025 openings, but many expect the doors to open properly in early 2026.
Jonathan Jackson, 9th September 2025
