This ‘bargain’ rice bowl is one of the best ways to get a fancy − but not too formal − sushi fix

Sydney Morning Herald

by Besha Rodell

February 23, 2026

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This ‘bargain’ rice bowl is one of the best ways to get a fancy − but not too formal − sushi fix

This article highlights Sachi, a Melbourne restaurant that offers high-quality sushi in the form of seafood-topped donburi bowls at an accessible price point. Priced starting at $35, these bowls feature premium raw fish like salmon, tuna, and scallop, making them a standout option for those seeking delicious yet affordable dining experiences. The restaurant emphasizes a relaxed atmosphere where diners can enjoy sushi without the formalities of fine dining omakase. Sachi’s sleek Queen Street location features a vibrant bar area where guests can watch chefs craft their creations while sipping on sake or cocktails. The menu includes various options, from sashimi starters and savory egg custard to nigiri sets and elaborate donburi bowls. While the $125 option with luxurious toppings like sea urchin and tuna belly caters to those willing to splurge, it’s the $35 bowls that truly shine for their balance of quality and value. The rice is seasoned with red vinegar and topped with raw egg yolk, enhancing the overall flavor. The restaurant was founded by a team passionate about bringing Tokyo-style casual dining to Melbourne. While some dishes, like uni rosti, may not fully showcase the depth of the ingredients, Sachi’s focus on fresh, high-quality fish ensures that even the more budget-friendly options are satisfying. The rice, however, can be overpowering due to its seasoning, which could benefit from a touch more restraint. For those who love raw fish but prefer not to break the bank, Sachi offers one of the best deals in town. Its unique blend of casual ambiance and premium ingredients makes it a must-visit for sushi enthusiasts. While there is room for improvement in areas like drink service, the restaurant’s commitment to affordability and quality sets it apart as a standout dining option in Melbourne’s culinary scene.

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Originally published on Sydney Morning Herald on 2/23/2026