Tradition, ethics and innovation collide at new Japanese dining spot Anekawa
Carefully selected, high-quality local produce. A sustainable, ethical and thoughtful approach to each and every dish. Traditional cooking methods that date back through the centuries. These are the elements that are the driving force behind the Gold Coast’s intimate new Japanese dining space, Anekawa.
The namesake restaurant of chef Koki Anekawa is intentionally off the beaten track, tucked in along Railway Street in Mudgeeraba Village. Following his tenure at high-end dining spaces like Rick Shores, Quintessence in Tokyo and Sydney’s Bistro Moncur, Koki set out to create a culinary concept that applies traditional techniques from his hometown of Saga (a prefecture in Japan’s south) to ethically sourced local and Australian produce – and he goes to great lengths to ensure each and every element in all of his dishes are of high quality, are at peak freshness and are traceable. There are plenty of variables, from what fisherman Chris Bolton has hand-caught overnight to whether the bamboo shoots grown in Eumundi will sprout in time (they did, phew), that determine Anekawa’s menu – so expect to see new and innovative dishes on high rotation.Curious folk can sate their adventurous appetites with small plates like ocean trout with sesame-soy, avocado and rice-bran-pickled cucumbers, konnyaku sashimi with sumiso vinaigrette, bonito-crusted bamboo shoots with lemon aspen and sancho salt, and one of Anekawa’s signatures – housemade organic gotofu with sesame-soy and cherry granola. There’s also a small selection of mains (which will change regularly) like char-grilled Cape Grim hanger steak with onion tare and sansho-spiced kipflers, and pan-fried ocean trout with green-pepper kosho.
A visit to Anekawa won’t be complete without experiencing one of Koki’s rice dishes, prepared and served in clay pots – an age-old method that gives a passionate (and mouth-watering) nod to Koki’s native Saga. The rice, which eventually develops a delicious crispy base, is cooked to order in a dashi broth (it takes around 30 minutes to prepare) and is accompanied by a series of combinations like school prawns with snow peas, sweetcorn and butter, and beef with coddled egg. Then, you can finish on a high with seasonal Japanese desserts like taiyaki filled with mango and young ginger, and poached peach with a wasabi-peach puree. If you’re searching for sips, there’s Japanese whisky, sake and a small series of cocktails, joined by a cellar list of mostly low-interventional wines.
Ready to experience Anekawa? You’ll find its opening hours, address and contact details over in our Stumble Guide.
The Stumble Guide is our comprehensive Gold Coast dining guide with more than 870 places to eat, drink, shop and play.