Visionary chef Chase Kojima and chef patron Adam Lane have worked together to create a menu that takes Japanese cuisine to daring new heights in this stylish and contemporary restaurant with a fit-out inspired by the ancient principles of Japanese minimalism.

Textured timber walls are emblazed with large Japanese motifs, smart timber wall panels reference traditional Japanese shoji doors, and minimalist chairs and tables are set with black napkins, quality earthenware and amber glassware. At the sushi bar, backlit paper is suspended in glass panels along the counter while feature pendants inspired by Japanese parasols along with ceramic wall lights illuminate the restaurant.

A fluorescent large-scale art installation by Japanese street artist Houxo Que (aka Questa) measuring 6m x 2.6m is a stunning contemporary addition to the space designed by award-winning Sydney firm Luchetti Krelle;also responsible for Momofuku Sieobo and Adriano Zumbo at The Star Sydney and Fat Noodle at Treasury Brisbane.

In the kitchen, exquisite attention to detail is evident in every delicately prepared and immaculately plated dish. A selection of sashimi arrives in individual bowls within a larger bowl as fog unfurls down the sides. A dessert arrives with a stroke of chocolate sauce on the plate as beautiful as calligraphy.

The menu includes sashimi (raw), izakaya (small plates), tempura (fried), binchotan (grill), sushi, salad, soup and dessert as well as degustation and set menu options.

Since opening at the end of 2014, Kiyomi has earned high accolades in the food industry including a Chef’s Hat in the 2016 and 2017 Brisbane Times Good Food Guide.

Executive chef of The Star Gold Coast, Dustin Osuch, says Kiyomi’s menu is a celebration of the taste “umami” through unique yet simple combinations that bring the natural flavours of the produce to life.

“They bring a very simple but very upscale approach to each and every one of their dishes, so when you’re eating it you can taste the flavours of the fish, you can taste the flavours of the ocean. They don’t try to mask any of their dishes, they try to bring through the natural flavours of the ingredients they’re using,” he says.

“When people come here you’re sharing a number of different smaller dishes, all which have been prepared fresh. You’re experiencing some great seafood that comes from right around here as well as down south, that was all flown in on the day. It’s an exceptional experience and people really seem to enjoy it.”

Kiyomi is named after a rare Japanese citrus fruit – a hybrid of mandarin and sweet orange – and highlights the use of fresh, citrus flavours throughout the menu. Dishes include scampi with foie gras, chirashi salad, binchotan duck breast with ume boshi and witlof sancho, and dengakuman toothfish with caramelised miso and tomato shiso.

Osuch says while all of the dishes are popular, the hiramasa king fish is a standout. “It’s a signature dish and it’s one that will probably never leave the menu because people love it so much. It has a little bit of sweetness and acid coupled with some fresh red onion and a little bit of chilli just to add some heat, and then for crunch we’ve put some crispy potato on top that looks a little bit like a bird’s nest,” he says.

The kitchen is run by chef patron Adam Lane, formerly of world renowned Japanese-inspired restaurants Tetsuya’s, Nobu London and Sake.

“It’s a very well trained team who all have terrific skill sets and provide a great quality cuisine,” Osuch says.

Chef Kojima worked with his father, Sachio Kojima, of the famous Kabuto Sushi Restaurant in San Francisco, USA, before travelling the world taking in the food, people and different cultures that would influence his food. He spent four years in Las Vegas working under Nobu Matsuhisa before leading kitchens all over the world for the Nobu restaurant group including in Dubai, London, Los Angeles and the Bahamas. But his extensive knowledge of seafood comes from more humble roots, with Kojima learning from his grandfather, a fisherman in Hokkaido, Japan.

Dishes at Kiyomi are designed for sharing while the drinks list includes an impressive selection of Japanese beers both bottled and on tap as well as sake, shochu cocktails and Japanese whiskies.

Kiyomi is Chef Kojima’s second restaurant in Australia, following Sokyo at The Star Sydney which opened in 2011. Kiyomi seats 120 guests and forms part of The Star Gold Coast’s investment of up to $850 million to upgrade and expand the iconic property to create a world-class integrated resort.

The milestone project, currently underway, includes the refurbishment of the existing facilities, construction of a new luxury six-star tower ahead of the Gold Coast 2018 Commonwealth Games, and a joint venture with Hong Kong based partners Chow Tai Fook and Far East Consortium to build an additional 200-metre hotel and apartment tower on the Broadbeach Island site.