Relaunched last week, Yamagen at QT Gold Coast has had a funky makeover across a trio of connected spaces. Now there’s a Tokyo backstreet-pub izakaya vibe and brigade of chefs with a deep knowledge of Japanese cuisine. Executive chef Adam Lane has worked in Sydney at Sake, Sushi E and Tetsuya’s and cooked alongside Nobu Matsuhisa and David Thompson. Executive sous chef Perry Fuller has had roles at Zuma in London and Hong Kong, plus Sake in Brisbane while sous-chef Shintaro Kosugi is late of Kyomi on the Gold Coast. The restaurant seats 76 and serves new-generation Japanese fare such as sashimi tacos and teriyaki chicken with crispy skin, local warrigal greens and charcoal roasted leeks in a house-made teriyaki glaze. The sushi counter is helmed by Gold Coast legend Mitsuo Yoshino and also serves share plates of sashimi, perhaps washed down with cocktails featuring elemental Japanese ingredients such as matcha and sake and citrus finishes of yuzu and sudachi (lime). There’s a sumosized range of Japanese whisky, touted as one of Queensland’s most extensive, including 25-year-old Yamazaki and Hakushu and 30-year-old Hibiki. Open for dinner from 5pm; closed Monday. More: qthotelsandresorts.com/gold-coast/eat-drink/.