Imagine this: you're walking along Coogee Beach, the waves whispering secrets to the shore, the sun kissing your skin, and suddenly— there it is— GetSashimi. A bright beacon of seafood glory standing proudly on the main strip, like a pearl nestled in the shell of Coogee’s bustling heart. Behind its glass counter, a skilled itamae wields his knife like a painter with a brush, ready to transform the ocean’s finest offerings into edible art. It’s fast, fresh, and impossibly satisfying— a gastronomic pitstop where the sea meets your plate in record time.
GetSashimi isn’t just a place to grab a quick bite; it’s more like a beachside altar where the ocean’s bounty is honored. Picture rows of shimmering fish fillets laid out like precious jewels in hues of coral, ruby, and ivory.
The bright orange of salmon catches your eye, nestled beside the blush-pink tuna and pearlescent hiramasa kingfish.
Each fillet is a love letter from the sea, and the chef, with a flick of his wrist, becomes the messenger— delivering slices so pristine, you’d swear Poseidon himself had a hand in their creation.
Antonio Muollo, the seafood whisperer behind GetSashimi, knows a thing or two about taming the wild ocean. With his family’s fish market legacy in his blood, he’s the modern-day fisherman casting a digital net. After revolutionizing home-delivered seafood with Get Fish, he saw the opportunity to create something unique— a sashimi bar that captures the salty, sun-drenched vibe of Sydney’s beach culture. Coogee, with its endless parade of sandy feet and surf-tousled hair, was the perfect stage for his next culinary act.
Walking into GetSashimi feels like stepping into an aquatic gallery. Here, it’s not just about grabbing some sushi and bolting back to the sand. No, this is where the art of raw fish takes center stage. The fish? A cast of characters from both near and far seas. There’s Tasmanian salmon— fat, rich, and almost decadent. The kind of salmon that would wear velvet if it were human. Then there’s the bluefin tuna belly, a cut so luxurious it might as well come with a crown. And let’s not forget the surf clams from New Caledonia— tiny treasure chests of the sea, arranged with the precision of a jeweler setting gemstones.
When you order, the ritual begins. The chef’s knife glides through the fish with the grace of a ballerina’s pirouette— swift, elegant, and deliberate. In moments, your pick is sliced to order and plated with the finesse of a Michelin-starred chef, served with your choice of a velvety sesame sauce or a bright soy-wasabi-yuzu concoction that zings on the tongue. It’s like nature’s candy, and before you know it, you're back on the beach, savoring the fruits of the ocean as the sun sets in a blaze of gold.
But don’t think GetSashimi is just for the sashimi purists.
Oh no, this spot is a playground for all kinds of seafood lovers. Sushi hand rolls, nigiri, and poke bowls round out the menu, making it a choose-your-own-adventure of flavors.
There are oysters topped with caviar— tiny orbs of briny joy— and gunkan rolls that wrap raw tuna like a prized gift.
Even the simplest hand roll becomes a revelation here, with just the right balance of rice, raw tuna, and a final flourish of tobiko that makes your taste buds sing.
And for those who think sashimi begins and ends with tuna, salmon, and kingfish, prepare to have your horizons expanded. At GetSashimi, variety is the name of the game. Ora King salmon, with its silky texture and buttery mouthfeel, will spoil you for any other salmon. Hokkaido scallops, sweet and plump, feel like a kiss from the sea. And the Arctic surf clam, with its striking orange tips, tastes like the ocean in its purest form— briny, clean, and utterly refreshing.
Muollo’s vision for GetSashimi goes beyond just serving fresh seafood— it’s about crafting an experience. He’s taken the fast-paced demands of modern life and paired them with the slow, deliberate art of sashimi preparation. In minutes, you’re holding a piece of the ocean in your hand, a sensory reminder that the best things in life are often the simplest— as long as they’re done well.
At its core, GetSashimi is a testament to the beauty of the raw and the unadorned. It’s an ode to the ocean, where each slice of fish is a chapter in a larger story of waves, salt, and the delicate balance of nature. As you stand in line, watching the chef work, you can’t help but feel a part of that story— a fleeting connection between sea and land, man and fish, knife and flesh.
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Words by AW.
Photos courtesy of GetSashimi.