South Brisbane is preparing to welcome a new Japanese restaurant where no expense is spared for luxury ingredients.
The ultimate Japanese dining experience arrives in Brisbane, with a new restaurant shipping tuna and wagyu from Japan.
Takashiya will be launched at the base of the Emporium Hotel in South Brisbane, with an Omakase VIP room for just 12 guests, as well as a Japanese bar and restaurant for 20-24 guests.
Led by revered chef Takashi Nami (ex-Shishou, Fortitude Valley), both locations will focus on using the highest quality ingredients including premium bluefin tuna and wagyu which will be processed and packaged under empty in Japan before being transported to Brisbane.
“We really, really want the best quality [ingredients]”Mr. Nami said.” The fish will change depending on the season and what is available in Japan. “
The chef will also use local fish from Tasmania, New South Wales and Victoria, which have a rich, oily texture and flavor best suited to sashimi and sushi.
The bar and restaurant will be the most casual offering on site, specializing in some of the finest Japanese whiskeys and sake served under a beautiful cherry blossom canopy around a dark horseshoe-shaped bar.
His menu will be a tight but thoughtful and refined affair of around 12 courses, ranging from a chateaubriand of fried wagyu and a vinaigrette of foie gras with stuffed crab and Oscietra caviar served with thinly sliced ââsashimi and leaves. of shiso.
âThese will be Japanese appetizers but a little fancy,â Mr. Nami said.
While the VIP room will be protected by silk doors and feature a dramatic curved light wood bar where the chef will prepare dishes in front of diners.
Customers can choose between two nightly sessions: an early and short omakase (10-12 courses) or a late and long omakase (15-20 courses) with prices around $ 230 per person, plus the option of wine and of assorted sake for an additional $ 70.
The Japanese version of a tasting will include two starters, a sushi dish, main courses, dessert and more, with luxurious dishes such as Tasmanian sea urchin, miso-glazed 51 toothfish and signature wagyu. of M. Nami garnished with foie gras and truffle.
Development will begin at the site soon, with Takashiya scheduled to open in mid-August.