Sokyo Sydney’s Chase Kojima is the latest chef to get amongst the Gold Coast’s growing brood of sophisticated foodie haunts. Kojima is overseeing Jupiter’s latest venture Kiyomi, a modern Japanese izakaya-style restaurant. Now that I’m living in Byron Bay, I get to check out what’s happening over the border a lot more often!

In Japan, izakaya’s are places you go to for after work drinks, serving food to accompany beer and sake rather than the other way around. So at Kiyomi, there’s focus on share plates and excellent bar snacks that compliment the sake, wines and cocktails.

Binchotan duck breast with wasabi and beetroot (Photo: Alan Richardson).

How would I describe the menu? It’s Sokyo’s innovative and sophisticated contemporary Japanese cuisine served up with Queensland’s relaxed feel and excellent Gold Coast produce. I sampled some tasting plates at the restaurant’s opening and I’ve got to say, they’ve nailed late night dining. Something we could do with a lot more of.

Some of the dishes I tried were Binchotan duck roasted over charcoal with with beetroot and wasabi, salmon robata with ssamjang miso and watercress, scampi with foie gras, and hiramasu kingfish. The dishes were refined, creative and delicious- the sort of food you want to eat on a tropical, sultry evening.

(Clockwise from left): Salmon robata with ssamjang miso and watercress (Photo: Alan Richardson); “Chasing Kiyomi” signature cocktail (Photo: Remco), Hiramasu kingfish, miso ceviche, crispy potato and lime (Photo: Remco).

The signature cocktail “Chasing Kiyomi” is inspired by the kiyomi, a rare Japanese citrus fruit or love-child of the mandarin and sweet orange. So it’s a blend of Tanqueray gin and the sweet orange elements of Cointreau with San Pellegrino sparkling water and finished with a wedge of orange.

The space, designed by the interior peeps behind Momfuku Seiobo and Acme, has a hand-crafted Japanese feel yet it’s moody and sexy. Yep, dining in the tropics just got hotter.


Disclaimer: I was a guest of Kiyomi and Jupiter’s Casino for the restaurant’s opening, but opinions and reviews are always genuine and my own.