After the first initial plans for Canberra’s new Japanese restaurant KOTO were released, it got all of our fellow foodies and previous diners of The Lobby eager to see what the menu entailed.
With work well underway to present the all-encompassing experience to Canberra in June, KOTO’s renowned Sushi Master Chef Shinya Nakano has orchestrated a menu that combines Japanese art with fresh Australian ingredients.
Meticulously striving to achieve harmony in each dish, through a balance of colours, textures and flavours, Nakano’s dexterous hands and formidable knife skills lend themselves to a comprehensive menu of the sea.
And, if you wondered how this concept is translated into his food, it can best be represented through the kingfish sashimi – thinly sliced and finished with a strong punch of black truffle soy, kombu seaweed, deep-fried salt brush and spring onion.
Other menu items anticipated to steal the show include the tosazu jelly oyster with bonito flaked infused ponzu and soy-marinated salmon roe, and the beef short rib with miso mustard, corn salsa, crispy parsnip, smoke eggplant puree and pickled cherry tomatoes.
The century old tradition of Japanese pickling, known as tsukemono is also a prominent part of the menu and will act as a palate cleanser between bites of sushi and other rich dishes.
While his craftsmanship and work ethic stems from his intense training as a Sushi Master in Kyoto, Nakano says the Australian dining scene has been the force that finessed his style.
“My initial training emphasised extreme precision and discipline, however, my experience here in Australia has opened my eyes to the fact that there are multiple ways of working,” he says.
“With the concept I am presenting at KOTO, I have integrated my traditional learnings while also incorporating adaptability and dynamism, which I have learned from my Australian audience.”
Set to revolutionise Japanese food culture in Canberra, KOTO will feature a luxurious 15-seat sushi bar, a main dining area and two private interlinking dining rooms for exclusive diners and business meetings.
