Honto

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Selection of small nigiri. Rice shaped by hand, just warm, just holding the base of everything. Kingfish brushed with ni...
07/06/2026

Selection of small nigiri. Rice shaped by hand, just warm, just holding the base of everything. Kingfish brushed with nikiri, a sweetened soy glaze applied at the finish, and set with aka yuzu kosho, a red chilli and yuzu paste that cuts through cleanly. Aburi salmon, lightly torched, that fat just beginning to render. Then we finish with kabayaki, a reduced soy glaze, and wasabi negi. Yellowfin tuna with kizami wasabi, chopped fresh wasabi, brighter and more textured than paste.

02/06/2026

The raw bar sits at the centre of the room, sharp knives and quiet theatre. Here, Head Chef Rhys moves through plating up under the low light, with dinner unfolding in full view.

MB8+ Kiwami wagyu, sourced from Stockyard on the Darling Downs. The ribeye is seared hard, brushed with a smoked wagyu f...
24/05/2026

MB8+ Kiwami wagyu, sourced from Stockyard on the Darling Downs. The ribeye is seared hard, brushed with a smoked wagyu fat glaze, then set against braised shiitake and a chilli soy that leans savoury, sharp and slightly sweet. Underneath, an umami oroshi, a Japanese-style grated dressing of apple, onion and ginger, cuts through the richness with acidity and lift. Crispy taro over the top for texture.

The room holds back, then opens at the counter. An island set within near-total black. The walls, ceiling, seating are a...
20/05/2026

The room holds back, then opens at the counter. An island set within near-total black. The walls, ceiling, seating are all pulled down so the focus sits on the work itself. This is a deliberate Japanese approach to dining design: reduce the field, sharpen the point of attention. You’re not looking at a restaurant, you’re looking into it, at the knife work, the pass, the heat. Everything else stays quiet.

Low light, black timber, and two crystal chandeliers suspended almost out of place. Gloss against matte, light against a...
12/05/2026

Low light, black timber, and two crystal chandeliers suspended almost out of place. Gloss against matte, light against absorbent black, formality held inside a space that’s otherwise stripped back.

10/05/2026

Bay Bug Roll. Bay bug tempura, asparagus, yuzu mayo, black tobiko.⁠
Tempura batter kept light and crisp. We then wrap with asparagus, cucumber and negi, Japanese spring onion.⁠ Finished with black tobiko, flying fish roe for texture, and yuzu mayo, a sharp, aromatic citrus folded through the richness. Pick it up, cut through the crunch, then the soft centre follows.

The dining room pulled low and dark, tables set beneath the chandelier. ⁠Faces lit, surroundings receding, the room buil...
05/05/2026

The dining room pulled low and dark, tables set beneath the chandelier. ⁠
Faces lit, surroundings receding, the room built to hold focus at the table rather than the perimeter.

At the heart of the room, the raw bar anchors the experience. Fish is broken down in full view, each cut deliberate, sus...
23/04/2026

At the heart of the room, the raw bar anchors the experience. Fish is broken down in full view, each cut deliberate, sushi prepared piece by piece.

Yellowfin tuna, cut thick, set over seasoned rice. Lightly brushed with house nikiri just before it lands.
15/04/2026

Yellowfin tuna, cut thick, set over seasoned rice. Lightly brushed with house nikiri just before it lands.

Pork cutlets from Bangalow, moisture-infused so they're tender from the start. They’re panko crumb, fried to medium blus...
12/04/2026

Pork cutlets from Bangalow, moisture-infused so they're tender from the start. They’re panko crumb, fried to medium blushing centre, rested and sliced. We serve ours with smoked housemade tonkatsu, karashi carrot mustard, sesame.

Address

Alden Street
Brisbane, QLD
4006

Opening Hours

Tuesday 5:30pm - 10:30pm
Wednesday 5:30pm - 10:30pm
Thursday 5:30pm - 10:30pm
Friday 5:30pm - 11:30pm
Saturday 5:30pm - 11:30pm

Telephone

+61731937392

Website

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