Omakase In The Home by Van

Omakase In The Home by Van Just a fun little hobby for friends and family when I'm not studying or at the hospital lol. I'll co

Platter pick up form:

https://forms.gle/2LZXfsp4Ren5Ap6x6

Toro order form:

https://forms.gle/uXXTEEND4CRW7tDq5

It is with a heavy heart to announce that we will unfortunately cease catering for the foreseeable future. This is due t...
31/01/2026

It is with a heavy heart to announce that we will unfortunately cease catering for the foreseeable future. This is due to some structural business changes from my supplier with the new fish market, which means I can no longer source the amazing seafood I’ve come to love and appreciate. It has been an incredible journey, starting as a self taught hobby business in COVID lockdown, catering 50+ private omakases along the way, and having the absolute pleasure of serving countless pick up nigiri/chirashi boxes over the last 5 years. Hopefully I am able to secure another premium sashimi supplier at some stage, but until then, I will focus on completing my medical specialisation training and hospital work. With much love and gratitude for all the support over the last few years… mum and Van ❤️


Outstanding food at . So happy there is a higher tier dining option in the heart of Western Sydney. Was a pleasure to me...
23/11/2025

Outstanding food at . So happy there is a higher tier dining option in the heart of Western Sydney. Was a pleasure to meet who was kind enough to give us a behind the scenes tour of his butchery

Express 6 day trip to Tokyo, straight back to work haha. Tried fugu sashimi (and didn’t die), over 200 pieces of sushi (...
20/10/2025

Express 6 day trip to Tokyo, straight back to work haha. Tried fugu sashimi (and didn’t die), over 200 pieces of sushi (and probably got mercury poisoning), and even did a random perfume class. The one I crafted smells like a walk through a Japanese rainforest with yuzu growing throughout. I named it Meiji Moss. 🍣🍱👃

Favourite time of the year! Short spine uni season. Super creamy without the brininess of the long spine variety. Chiras...
12/09/2025

Favourite time of the year! Short spine uni season. Super creamy without the brininess of the long spine variety. Chirashi dons on most weekends in Fairfield. Announced on stories! :)

Omakase chirashi dons are made most Saturday or Sundays for pickup from Fairfield, including this Saturday 23/8/25. The ...
20/08/2025

Omakase chirashi dons are made most Saturday or Sundays for pickup from Fairfield, including this Saturday 23/8/25. The order form is announced on stories midweek. See link in bio or message me for more information! (NB: featured includes add ons)

Off topic from sushi for a moment - this morning ends a historic 3 day strike by 5000+ NSW doctors. Here’s to hoping tha...
11/04/2025

Off topic from sushi for a moment - this morning ends a historic 3 day strike by 5000+ NSW doctors. Here’s to hoping that there are improved working conditions across NSWhealth for doctors, nurses and allied health. We need to stop the haemorrhaging of staff to other states with 30%+ better pay and safer conditions. Having a system that relies on the altruism of staff, some of who perform operations on 3 hours of sleep, working 16+ hour days (with unpaid call backs in the middle of the night as is the case for my obstetrics colleagues helping women with birthing emergencies at 3am), is completely unsafe and unsustainable. I don’t think any of us would want a tired surgeon operating on a loved one, but that is unfortunately a common reality. Please remember your pre election promises from 2022. (NB: first photo is me striking but being requested by our union to work so that the emergency department [where almost 100% of doctors at the hospitals I work at decided to strike] is safely staffed, which is fair enough)


I was meant to go to Bangkok after a family trip to Vietnam, but it was too hot so I changed to Tokyo for 4 days, and ha...
20/11/2024

I was meant to go to Bangkok after a family trip to Vietnam, but it was too hot so I changed to Tokyo for 4 days, and had some 10/10 sushi 🍣

Shibuya sushi labo (slide 2-4): amazinggggg. Such good quality, friendly staff with good English. $70 for lunch?!!!! Definitely one of the best omakases I’ve had, and happens to be the cheapest too. Wild. The Spanish mackerel smoked with cherry blossom chips is probably the best nigiri I have ever eaten. Big claim.

Mizuki (slide 5-6): beautiful al le carte spot. Shari on the softer side. $80ish

Tsujiki Itadori Bekkan (slide 7): no booking but a bit of a wait. Amazing quality fish and shari was good but not omakase grade. The vibes were great. I wish Australia had sushi for breakfast! $50.

Manten sushi Nihombashi (slide 8-9): very casual environment. Cosy seating arrangements and noisy atmosphere. Brilliant food and also around the $70 price point for lunch. So good

Sushi Rinda (slide 1, 10-12): my booking service fell through but they were still able to accomodate and give me a seat! Such amazing Shari and amazing sushi. Chef spoke great English as he lived in Canada for a while. Dessert was orange juice. Best orange juice I’ve ever had. $150 for lunch

Sushisho Masa (slide 13-16): mammoth 50 course omakase using so many fish and so many parts of the same fish I lost count. Amazing shari that chef said he uses 4 vinegars for. Extremely hard to get a spot but one opened up due to a cancellation to which alerted me to, and to which I snapped up. $340 for dinner. Mind blowing.

Omakase chirashi dons are made most Saturday or Sundays for pickup from Fairfield. The order form is announced on storie...
20/11/2024

Omakase chirashi dons are made most Saturday or Sundays for pickup from Fairfield. The order form is announced on stories midweek. See link in bio or message me for more information :)

Best time of the year! Short spine uni season. Such a creamy, buttery taste! It’s quite different to the long spine vari...
28/09/2024

Best time of the year! Short spine uni season. Such a creamy, buttery taste! It’s quite different to the long spine variation that’s available for longer periods of the year. The long spine one can be quite variable, ranging from creamy, to briny, to muddy… but the short spine one is always just oceany butter 😍 featured in the chirashis we do most weekends until the season ends!

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