"We like to play around with different techniques
and flavours and mix ingredients you wouldn’t usually think
of putting together."
There has been a lot of buzz surrounding this izakaya-style establishment and it certainly disappoint with Executive Chef Chase Kojima of Sydney’s Sokyo, and chef de cuisine Adam Lane, serving a succession of creative dishes for a nine-course degustation.
|Chef Chase Kojima of Sydney’s Sokyo, and chef de cuisine Adam Lane at Kiyomi|
To start, Kiyomi’s award-winning head bartender Tom Angel, recently voted in the top 100 bartenders in Australia, served a Purple Rain cocktail in honour of Prince. Angel’s passion for his craft is infectious and just as inspiring as his gin and sake creation, which was served with a palate-cleansing lemon sorbet.
|Seared scampi at Kiyomi, Jupiters|
Dinner began with zensai of seared salmon, kingfish sashimi and seared scampi, the latter proving to
be one of the highlights of the night. A work of art, the combination of the sweet scampi with rich foie gras and tart apple was absolutely wonderful.
The prawn ravioli, prepared exclusively for the evening, was another highlight and was so well received, Lane is considering adding it to existing menu along with the barramundi with buckwheat cherry tomato salsa ponzu.
Wagyu toban, asian mushroom, daikon, asparagus, yakiniku at Kiyomi
The Alaskan king crab with a dipping sauce of dill, tosazu and hazelnut is Lane’s signature and personal favourite dish - for good reason, but my pick was the trio of sushi which was the last of the savoury dishes and the crispy rice tuna with caviar.
Zensai - Seared salmon tartare, tosazu, truffle, ikura; snapper sashimi, goma dressing, finger lime; scampi – seared, foie gras, apple and shiso leaf.
Although almost too pretty to eat, the dessert platter (pictured top) was too good to resist. I’m glad I did indulge, though as their famed Goma Street - caramelised white chocolate mousse sandwiched between discs of tempered dark chocolate and served with black sesame ice cream - was one of the most beautiful desserts I have had in a very long time.
Having worked at Michelin star restaurants such as Nobu and Nahm in London and Tetsuya’s and Sake in Sydney, Lane has mastered the art of flavour fusions and showcases that creative flair at Kiyomi.
"We like to play around with different techniques and flavours and mix ingredients you wouldn’t usually think of putting together," says Lane. "We like to use local produce as much as we can which is important for freshness and for supporting local producers. The barramundi comes from Bowen, which has just won an award in Sydney."
A bold and modern addition to the Gold Coast dining scene, Kiyomi may be confronting for traditionalists, however, the adventurous and lovers of modern Japanese will no doubt return time and time again to enjoy this style of unpretentious Japanese fine dining at its best.
Ed+bK Gold Coast contributor Amy Mills is a respected freelance journalist and travel writer, specialising in profile features, social issues, pop culture, lifestyle, travel, celebrity, health and entertainment. Amy has worked in newspapers and magazines in Australia and the United Kingdom for the past 15 years and has had features published in Sunday Life, the Collective, Jetstar Magazine, Virgin Australia's Voyeur, Green Magazine, New Idea, Woman's Day and Hello! UK.
She is the co-founder of popular new site More Than A Pretty Face and family travel Instagram guide, The Travelling Tribe.
Disclaimer: Ed+bK was a guest of Kiyomi.