Sushi On Little Bourke: Osaka-Style Dining Anchors Melbourne’s Central Business District
Located near the Supreme Court, Sushi On Little Bourke offers high-traffic lunchtime service and specialized evening omakase. The restaurant features aged seafood and technical hako sushi as part of a casual expansion from its Kew-based predecessor.
Key takeaways
- Sushi On Little Bourke is a casual offshoot of the premium Sushi On restaurant in Kew, established by Chef Yong Hyun.
- The menu features specialized Osaka-style square-pressed sushi and fish aged for several days to enhance texture.
- The restaurant experiences significant demand during lunch but shifts to a dedicated omakase offering in the evenings.
What Happened
Sushi On Little Bourke, a casual spin-off of the Kew-based fine-dining establishment Sushi On, has established itself as a high-volume destination in Melbourne's central business district. The restaurant operates from a corner site constructed of plywood, concrete, and glass, situated between a plaza and the Supreme Court building. While the venue experiences high demand during lunch hours, resulting in wait times of approximately 20 minutes for walk-in diners, its evening service offers a different atmosphere centered around a value-focused omakase menu.
Why It Matters
The establishment represents a shift toward specialized Japanese techniques in a casual setting. By utilizing Osaka-style hako sushi—fish and rice pressed into square molds—the kitchen maintains consistency across varied staff skill levels while offering a distinct alternative to traditional nigiri. The culinary program, led by Chef Doowon Lee, formerly of Nobu Melbourne, combines Japanese methods with European influences, such as salmon and kingfish belly rillettes served on crispy rice crackers.
Background
Opened in early 2025, Sushi On Little Bourke originated as a partnership and city offshoot for Chef Yong Hyun's premium Kew restaurant. The menu emphasizes ingredient preparation, including the two-day brining of chicken ribs and the multi-day aging of tuna and kingfish to concentrate flavor and modify texture. The kitchen uses seasoned koshihikari rice and offers a gluten-free approach to fried dishes using potato starch.
Key Facts
- The restaurant is located on a corner site facing the Melbourne Supreme Court.
- Lunchtime wait times for tables can reach approximately 20 minutes on weekdays.
- Evening service features an omakase menu, which is not available during the day.
- Menu specialties include grilled-beef udon with tempura, pork sandos with yuzu Worcestershire sauce, and Osaka-style hako sushi.
- Fish such as tuna and kingfish are aged for several days before service.
- Chef Doowon Lee spent four years at Nobu Melbourne before joining the venture.
Sources reviewed
Project Chintan independently synthesized and analyzed information cross-checked across the sources listed above.
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