Kiy­omi of The Star Gold Coast清‧墨‧鶴‧酒

of The Star, Gold Coast

Vision Magazine - - Contents - ENGLISH TEXT BY JANITA CHI­NESE TEXT BY GERO­GIA XIA

Kiy­omi has fa­mously brought Tokyo to the Gold Coast where din­ers can ex­pe­ri­ence au­then­tic Ja­panese

avours with a mod­ern air. Vi­sion­ary chef Chase Ko­jima and chef pa­tron Adam Lane have worked to­gether to cre­ate a menu that takes Ja­panese cui­sine to dar­ing new heights. The in­gre­di­ents are cre­atively com­bined to al­low din­ers to taste “umami”, the nat­u­ral, unique avours of each food. 日式料理走入黃金海岸的星城,摩登娛所嵌入東亞島國的禪意。Kiy­omi以嶄新的面貌對古老飲食作出另一番詮釋,吃的是美食,感受的是文化。

This award-win­ning restau­rant is named af­ter a rare Ja­panese cit­rus fruit, a hy­brid be­tween a man­darin and sweet orange. Like its name sug­gests, fresh cit­rusy flavours are sub­tly in­fused in their unique menu. 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. From the del­i­cate prepa­ra­tions to the im­mac­u­late plat­ing of the dish, din­ers will be left in awe by the chef’s ex­quis­ite at­ten­tion to de­tail.

“The va­ri­ety of prepa­ra­tion, ser­vice and cook­ing styles caters for ev­ery need, with the op­tion to choose from bin­chotan (char­coal), con­fit, grilled, sashimi, sushi, and tem­pura,” Ex­ec­u­tive Chef Ko­jima said.

Along with a mouth-wa­ter­ing menu, Kiy­omi also serves an ex­ten­sive bev­er­age se­lec­tion.

“Kiy­omi’s cock­tails are Ja­panese in­spired with the mix­ture of sake, sochu and Ja­panese whiskies. An ex­ten­sive se­lec­tion of Sakes has been cus­tom­ized for Kiy­omi to com­ple­ment guests’ din­ing se­lec­tions,” he added.

Din­ers will also be im­pressed by the restau­rant’s in­te­rior de­sign. Tak­ing in­spi­ra­tion from an­cient Ja­panese prin­ci­ples, Kiy­omi com­bines lay­ers of cul­tural cues and con­tem­po­rary de­tail­ing to give it a stylish yet con­tem­po­rary feel. The chic black in­te­rior is com­ple­mented by tex­tured tim­ber walls and large Ja­panese mo­tifs. It is fur­ther em­bel­lished with a largescale mod­ern art in­stal­la­tion by Toky­obased street artist Houxo Que, who is fa­mously known as Questa. Questa made a spe­cial visit to the Gold Coast and cre­ated the piece over four nights ahead of the restau­rant’s open­ing.

Kiy­omi’s ele­gant din­ing am­bi­ence is fur­ther en­hanced by the ex­cep­tional ser­vice. Ev­ery mi­nor de­tail demon­strates the pas­sion to de­liver a unique and en­joy­able culi­nary ex­pe­ri­ence.

“A lot of this can be cred­ited to the Kiy­omi team, both front of house and back of house who have a great pas­sion for culi­nary ex­cel­lence and con­sis­tently de­liver ex­cep­tional ser­vice to our guests,” Ko­jima said. “Kiy­omi is con­sis­tently re­ceiv­ing re­mark­able re­views from in­dus­try and lo­cal and in­ter­na­tional guests who know they are go­ing to get a five-star ex­pe­ri­ence each time they visit.”

It is no won­der the restau­rant has earned high ac­co­lades in the food in­dus­try in­clud­ing a Chef’s Hat in the 2016 and 2017 Bris­bane Times Good Food Guide.

Tak­ing in­spi­ra­tion from an­cient Ja­panese prin­ci­ples, Kiy­omi’s in­te­rior de­sign com­bines lay­ers of cul­tural cues and con­tem­po­rary de­tail­ing to give it a stylish yet con­tem­po­rary feel.

KIY­OMI 享有澳洲頂級廚師帽的榮譽,得到業內,本地和國際的高度評價!那是五星級的體驗!

紋路清晰的木牆、耀眼的日本圖騰、屏風式的原木隔板,內部設計講究的不是奢華,簡約間點出日本人的樸實特性。雖然室內空間的利用以現代風格呈現,但以粗曠的線條配上細緻的打磨,散發著濃郁的日式古風。

木箸、陶瓷盤,以及墨色手巾都選自傳統日式色調,悠悠間彷彿進入『和室』的臆想空間。「KIYOMI所有的陶瓷器皿都是日本製造,訪客能從室內的裝飾擺設和餐具,追尋到日本文化的蹤影,」 KIYOMI餐廳主廚 Chase Ko­jima 說。

KIYOMI字義原指日本罕見的橘桔類水果,「寓意為日本與澳洲風味的混合創意,藉以強調食材的 新鮮和創意風格。 烹飪手法簡單,著重天然以及原汁原味的獨特呈現」 Ko­jima 說。

味道是生活的體現,KIYOMI的調酒來自日本人生活的靈感,他說,「餐廳的服務、口味和烹飪風格為每一位賓客服務,健康的理念貫穿飲食。而特調日式雞尾酒使用日本酒墊底,為不同的食物調出適合的搭配。」

室內整體用色簡樸似偏暮沉,但置入了日本街頭藝術家Houxo Que的大型藝術品,顯得特別光彩與亮麗,把街頭『居酒屋』自然地融入壽司吧台中,傳統、時尚、原始美味和精緻體驗成為 Kiy­omi 餐廳極著名的特色。

-- Chase Ko­jima

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