Divine - Made a purchase for a takeaway sashimi platter on a friday evening right before the omakase service. When we opened the door to the unpretentious eatery, my partner and i were overwhelmed by the intense aromas of various different seafoods preparing to be served. We called 10 days ahead for a $150 platter - split $40 sushi and $110 sashimi/Aburi (aburi was specifically requested). All fish/shellfish is chef's choice (omakase) - pictures will be posted for those who would like a reference. Please note: * Wasabi not present in nigiri sushi. * Wasabi is grated and not of the usual powdered varietal * Pickled ginger provided Sushi - 12 pieces ($40) 5 pieces aburi - 2x Salmon Belly, 1x Kingfish, 2x Anago (freshwater eel) 7 pieces nigiri - 1x Scampi, 1x Uni, 1x Snapper, 1x Aji (Mackerel), 1x Scallop, 1x Chutoro/Otoro, 1x kingfish Fish is the star, rice portion leans towards the small side; balanced with vinegar. Would request wasabi in the sushi for my future orders. Salmon belly was divine; anago was sweet and delicate. Would recommend eating lighter flavoured pieces before moving onto more heavily flavoured items. Sashimi/Aburi - xx pieces ($110) Chutoro: 5+ pieces (can't go wrong - aged to perfection; melt in your mouth) Salmon: 7+ pieces (texture was firm, cut expertly, incredible) Ika (Squid): Sliced thinly (think julienne) 16+ pieces (amazingly sweet - initial texture; almost crunchy then melts away - highly recommended with soy and wasabi; seperately) Scampi: 4 pieces (divine; summer is the season for this, creamy and sweet; drop of soy with lemon/wasabi if you want your palate to pop) Spotted sweet shrimp: 8+ pieces (name says all; pull the tail off and suck for all you're worth) Scallop: 8+ pieces (soft - sweet - screamy; i mean creamy) Kingfish: 6+ pieces (aged to perfection; the most masculine fish on the platter; strong in texture and taste; firm and confronting strong flavoured fish - my partner argued otherwise; but this is what it is now!) Kingfish aburi: 6+ pieces (taste and texture firms up even more with the char of a blowtouch, subdues the fattiness; drop of lemon elevates the experience) Akami (lean tuna; the red stuff): 4+ pieces (brilliant - an item which really tests the chef; from fish selection to fine tuning the aging process to serving it. Best akami i have had ANYWHERE; so much character in a bite, texture is sublime; firm on arrival melts on first bite, you can taste the care given to this lean cut; a mirage of flavours - my pick of best item on the platter) Snapper belly aburi: 5+ pieces (Torching takes away the sticky texture from the fat; none of the chewiness you can get from leaner cuts of snapper) Snapper: 6 pieces (Great for a change of pace; considering the ample amount of heavy flavours on the platter; subdued fish flavour) Scampi Aburi: 1 piece (awesome - <3 my girlfriend) Otoro: 4 pieces (decadent - "cook it on your tongue" Aji: 4 pieces (fat and strong - definitely cleanse your palate with the provided pickled ginger before eating anything else) Uni: 1 portion (4 serves) - ridiculous...ly delicious. Sweet; Salty creamy, treated and cleaned very well after taken from the shell I would just like to extend my thanks and gratitude to Matsui-san and his wife; the meal was decadent and nothing else compares in terms of flavour, technical expertise; produce selection, treatment and service. Umami was everywhere. We will definitely be back, whether that be an omakase offering or a takeaway platter; only luck will tell. There is a reason why Sashimi Shinsengumi is the most sought after japanese omakase in Sydney; and we should really all be grateful they are honourable enough to charge you a no-frills price on their offerings. Gochisosama!! David

So fresh and delicious. Can’t rate it highly enough. Personal service and the chef even remembered who in the group didn’t like wasabi and didn’t apply it to any course. Fabulous!!!!