Brisbane’s newest Japanese restaurant opens with big drinks list and premium food

Yuzu margaritas, food cooked over straw and coal grills and massive murals are on the menu at Brisbane’s newest Japanese restaurant.

Izakaya Publico sashimi. Picture: Mitch Lowe

Yuzu margaritas, Mooloolaba prawns cooked over coal and truffle and egg sandwiches are on the menu at Brisbane’s newest Japanese restaurant, Izakaya Publico, which opens for dinner on Wednesday night.

Executive sous chef Chris Jang holding a Robata grilled teriyaki chicken in new restaurant Izakaya Publico, in Hotel Indigo. Picture: Steve Pohlner

In the new Hotel Indigo at 35 Turbot Street in the CBD, the modern take on the izakya, a traditional casual drinking establishment that also serves food, diners will be able to tuck into raw dishes such as sashimi, oysters or hay-seared market fish from what is beleived to be Australia’s only warayaki grill.

There’ll also be skewers including pork belly with yuzu miso and wagyu with koji glaze and fried onion. On the coal grill the lineup includes salmon with black garlic teriyaki, and there’ll also be noodles, fried dishes such as karaage chicken, chicken wings with miso and chilli sauce and panko camembert. Tempura seafood or vegetables are available, as are sandos of karage chicken with salted slaw and, for dessert, cheese tarts as well as a choux bun sando.

Executive sous chef Chris Jang with executive chef Sumit Batra, Picture: Steve Pohlner

Executive group chef (Hotel Indigo and Voco Hotel) Sumit Batra curated the menu with the restaurant’s executive sous chef Chris Jang (ex-Melbourne’s Nobu before stints at Brisbane establishments including Stanley at Howard Smith Wharves and Treasury Brisbane).

Some of the food at Izakaya Publico. Picture: Mitch Lowe

The restaurant seats up to 90 diners, with standard tables, booths and high tables with the space enlivened by dramtic, large-scale murals.

The drinks list includes plum wine, Japanese whisky, highballs, sake, shochu, six beers on tap including three from Japan, traditional cocktails, a clipped list of Australian wines, mostly available in 150 and 250ml pours and by the bottle and an array of spirits.

The accompanying Bar 1603 on the upper level serves traditional sake, Japanese whisky and a traditional izakaya bar menu.

A katsu sando at Izakaya Publico Picture: Mitch Lowe

Future plans include special Japanese guest chef collaborations, Japanese whisky dinners, and origami classes. It will be open for dinner Wednesdays to Saturdays from 5.30pm and will open for lunch from Tuesday November 22.