Another kitchen creative who hopped through Asia to land in Australia is Oshin’s Malaysian born chef, who mastered the art of Japanese cooking in his home country before immigrating to Australia in the 1990s. His prowess includes the delicate slicing of fresh sashimi, which sits under a glass counter for patrons’ perusal. Choose from teeth-sinking-soft kingfish, prawns, salmon and tuna sourced from local suppliers and eat it au naturel or bundled into sushi. Scope options on the daily lunch special.
