WELCOME TO KIYOMI

October 27, 2016

Nestled on the lobby level of Jupiters Gold Coast, the chefs of cutting-edge Japanese restaurant Kiyomi are busily working away in the kitchen preparing for what is sure to be another busy service tonight. Surrounded by seasonal vegetables and fresh-off-the-trawler seafood, the team works quietly, determined and focussed on the job at hand.

 


The restaurant opened in December 2014 under the guidance of internationally renowned Restaurant Executive Chef Chase Kojima and Chef de Cuisine Adam Lane. Kiyomi has gone from strength to strength winning its first Brisbane Times Good Guide Chef’s Hat after only being opened for six months, an accolade which it retained at the 2017 awards, announced in July of this year.
Chuffed to have received the award for the second year in a row, Chef Chase believes it’s the innovative style of the menu that sets it apart from other restaurants.
“At our heart, Kiyomi is a Japanese restaurant, but what we deliver is a delicious twist on traditional delicacies which challenge the palates of our diners while still keeping the integrity of the restaurant intact,” he says. The menu has been designed around the delicious flavour Umami that celebrates unique yet simple combinations, which bring the natural flavours of the produce to life while showcasing the talent and diversity of its two head chefs.

 


Born and raised in San Francisco, Chef Chase grew up in the kitchen with his father, Sachio Kojima owning one of the first sushi restaurants in the region. Slowly but surely developing a love for the techniques and methods behind creating the food, Chef Chase went on to lead kitchens for Nobu in Las Vegas, Dubai, London, Los Angeles and the Bahamas before founding his own restaurant Sokyo at The Star in Sydney in 2011. Looking for the next challenge, he found himself drawn to the burgeoning foodie scene on the Gold Coast and with the help of an exceptional shared dining ‘Izakaya-style’ menu and experience, Kiyomi was born.
At the restaurant since day one, Chef Adam sharpened his knives at world renowned Japanese-inspired restaurants including Tetsuya’s, Nobu London, and Sydney’s Sake before taking up the position at Kiyomi where his passion for pursuing unique flavour combinations has made for an unforgettable dining experience resulting in remarkable reviews from industry, local and international guests who know they are going to get a five-star experience each time they visit.

 


“We are constantly evolving the menu and experimenting with new flavours and dish ideas while remaining distinctly Japanese,” says Chef Adam. “We explore new avenues by offering special one night only menus or month long items as something different from the normal.”
Amongst these special menus has been “Champagne and Caviar”, “Bento Boxes”, and more recently a menu that revolved around cherry blossoms, and a month long tribute to truffles.
Bringing the Japanese springtime celebration of cherry blossoms or sakura across the ocean, the chefs created an eight-course degustation menu expertly paired with a range of cocktails, mocktails and sakes.

 


“We really wanted to showcase the delicate flavours of the sakura while balancing between being respectful to the traditional Japanese techniques while also modernising them. Across the courses we incorporated French and Thai flavours which fused with the Japanese ingredients and created a beautiful flavour experience for the palate,” says Chef Adam.
A decadent winter menu saw the team highlight one of the world’s finest – and rarest – foodstuffs by incorporating fresh West Australian truffles into their dishes including Queensland spanner crab with crispy rice and fresh sliced black truffles, and Wagyu toban with fresh sliced black truffles Asian mushrooms and baby corn.

 


“If only Truffle season was longer!” Chef Chase says of the strictly seasonal produce. “Pushing the boundaries of flavour and our diners’ perception of Japanese food is what we are all about and it’s amazing to work with such high quality ingredients.”
Sending off an extremely successful second year of operation, the final special menu to come out of the Kiyomi kitchen will be for New Year’s Eve and will deliver a mouth-watering eight-course journey.

 


“We’ve bought back some favourites for this celebration as well as some new dishes – seeing how people respond to our flavour combinations and creations is one of my favourite parts of the job, it pushes me to keep thinking outside the box and makes me excited every time I step into the kitchen,” says Chef Adam.
Add it to your list, visit Kiyomi at Jupiters Gold Coast and let the world-class and award-winning chefs open your mind to the amazing flavours of Japanese cuisine.  

 

 

Breakout

NEW YEAR’S EVE OMAKASE MENU

ZENSAI

SEARED SCALLOP AND SALMON, AVOCADO, TOSAZU, TRUFFLE

SCAMPI – SEARED, FOIE GRAS, APPLE AND SHISO LEAF

HIRAMASA KINGFISH, MISO CEVICHE, CRISPY POTATO

 

SASHIMI

MORIAWASE (8PCS)

TUNA (2PCS), SALMON (2PCS), SNAPPER (2PCS), KINGFISH (2PCS)

 

IZAKAYA

SPICY QLD SPANNER CRAB, CRISPY RICE

 

KOJI CHICKEN, CHARRED LEEK, SESAME PONZU

 

PORK JOWL, UME TERIYAKI, PICKLED DAIKON

 

TEMPURA

ALASKAN KING CRAB, DILL, PINK PEPPERCORNS, TOSAZU

 

BINCHOTAN

DENGAKUMEN, TOOTHFISH, CARAMELISED MISO, TOMATO SALSA

 

WAGYU +7 TENDERLOIN, CHARRED BABY GEM, WASABI BUTTER

 

DESSERT PLATTER

 

$180 PER PERSON SHARED FOR 2

GLASS OF CHAMPAGNE ON ARRIVAL

 

 

 

                         

      

 

 

 

Please reload

People Also Like
Please reload

Search By Tags
Search By Categories

1/1