SAVOUR STREET STYLE

Transport your tastebuds to Tokyo at Mermaid Waters’ new Japanese restaurant, writes Amber Macpherson

WE SPECIALISE IN THE FRESH ASPECT OF THINGS, IT’S ALL MADE TO ORDER

ANYONE who’s been to Japan knows what it is to be transported. Its cityscapes are futuristic, its natural wonders are breathtaking and its food is unforgettable.

Mermaid Waters’ new restaurant Project Tokyo is hoping to emulate that allure, executing the same care and attention to hospitality the Japanese have become renowned for.

Project Tokyo manager Josh McArthur says the new diner offers an intimate izakaya experience with an Australian flavour.

“We wanted to bring all the uniqueness and freshness of Japanese dining with a really simple, affordable, funky dining concept,” Josh says.

“The owner, Franz, he’s basically obsessed with Japanese culture and food. He thought there was a gap in the market in Mermaid Waters for a Japanese restaurant.

“(Project Tokyo) is a little modern take on izakaya.

“There are only 37 seats, but it’s a bit more modernised with all the fresh and traditional tastes of Tokyo.

“We want to make it a fun atmosphere with music for people to enjoy and experience what the Gold Coast has to offer.”

Josh says Project Tokyo captures the pride taken by food and drink vendors in Japan’s city centres, where there’s a new culinary experience on every corner.

“In Tokyo and any of the urban centres there’s a lot of love put into the food,” Josh says. “Tokyo is such a mammoth city, no matter where you go there’s this amazing culture of food that is very unique. We’re trying really hard to reflect that — the attention and kind demeanour they all have, and giving it a modern twist with the additions to the menu, a Peruvian influence, a little dash of Australian influence in there as well.”

On the menu is classic Japanese fare at reasonable prices, with sushi, seafood and tempura featuring heavily. “The chicken karaage bowl is a really good recipe that’s been

passed down through one of the chef’s families,” Josh says.

“We have a full sushi and sashimi bar. We specialise in the fresh aspect of things, it’s all made to order. We also have a huge tempura section, donburis or rice bowls, all the little smaller plates.

“You can’t go passed fried chicken with wasabi mayonnaise as well.

“Everything’s made inhouse as much as possible.

“The prices are realistic, so you can order lots of share plates without spending too much.”

The fit-out was completed by OJ Thompson, who is behind some of the Gold Coast’s slickest restaurants including Iku Yakatori Bar, Etsu Izakaya and Ally Chow.

“The owners gave him complete creative freedom to initialise it and he nailed it,” Josh says.

“All the stylings are very quintessentially Japanese — there’s sliding paper wooden doors out the front, imported slate tiles, timber detailing.”

The restaurant is BYO while the owners wait on liquor licence approval, however, Josh is working on a refreshment list highlighting Japanese cocktails, sake and Asian beer on tap.

Josh says the experience will

leave diners inspired to book a holiday — but in the meantime they can escape to Mermaid Waters for a taste of the island state.

“I love everything about Japan — I’m going back in the next month with my tax return,” Josh says.

Project Tokyo is open Wednesday to Monday for dinner and lunch on weekends at 10a/90 Markeri St, Mermaid Waters