The Weekend Australian - Travel - - TRAVEL & INDULGENCE -

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/.


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