Flash Japanese restaurant to launch in foodie hotspot

The team behind some of Brisbane’s most popular restaurants have a new project in the works that promises to deliver the best quality fare at any cost.

A fit-out worth more than the average Brisbane home, a set menu for about $300 a head, and quality produce flown in from across the country – get set for one of the River City’s most expensive restaurants.

The hugely successful team behind Fortitude Valley nosheries Hellenika, SK Steak & Oyster and the soon-to-launch Sunshine, have another venue in the works: high-end Japanese diner Sushi Room.

Moving in just a knife’s throw from the group’s existing eateries at The Calile Hotel precinct, the venture will take over the hotel’s former lobby shop, M.O.S.T, continuing through to Doggett St, and will be designed by award-winning local architecture firm Richards & Spence.

Shimpei Raikuni, Theo Kampolis, Simon Gloftis and Kelvin Andrews outside their new restaurant at Calile Hotel in Fortitude Valley. Picture: Richard Walker

Sparing no expense on the fit-out, the 80-seater will boast a dark, extremely pared back interior featuring stone detailing, booths, and a stunning timber sushi bar using wood imported from Japan costing an incredible $8000sq m. The custom-built bar will also be set with secret treasure chests hiding the bounty of seafood to be used for the sushi.

In addition, there will be a private dining room on the mezzanine level seating eight with its own sushi chef.

“It’s one of those places where we’re not being beholden to any trends. We’re going with the highest quality produce, minimal intervention and maximum flavour,” said Simon Gloftis, who co-owns the restaurant with Kelvin Andrews and Theo Kampolis.

The Fortitude Valley site where Sushi Room will open. Picture: Richard Walker

That means a traditional, sophisticated sushi and sashimi menu (read no Japanese mayonnaise) using top-notch seafood such as sea urchin, tuna, King Ora salmon, lobster, marron, scallops, kingfish, vinegar mackerel, alfonsino and more, all prepared by ex-Kiyomi, Broadbeach sushi chef Shimpei Raikuni, who trained in Japan before moving to Australia.

“I’m super excited I can finally use my traditional Japanese skills,” said Raikuni.

“We will do traditional sushi that looks simple but there will actually be a lot of work put into each piece.”

A full vegetarian offering will also be available including grilled peppers that look like tuna, as well as wagyu from Stockyard Beef, tempura, miso and more.

But the major highlight of the restaurant will be an 18-course, two-hour omakase menu for about $300 a head, where diners will be treated to chef Raikuni’s signature dishes at the 14-16-seat sushi counter using the country’s best produce.

To complement the food, there will, of course, be a cracking drinks list from group sommelier Alexandra McPherson ranging from sushi-friendly beer to the most expensive champagne for lavish celebrations, plus Japanese-inspired cocktails, sake and Japanese whisky.

The venue is set for a late February opening.