Sip sake and feast on fine fare at Beun Modern Japanese in Mermaid Waters
Sip sake and feast on fine fare at Beun Modern Japanese in Mermaid Waters
Sip sake and feast on fine fare at Beun Modern Japanese in Mermaid Waters
Sip sake and feast on fine fare at Beun Modern Japanese in Mermaid Waters
Sip sake and feast on fine fare at Beun Modern Japanese in Mermaid Waters
Sip sake and feast on fine fare at Beun Modern Japanese in Mermaid Waters
Sip sake and feast on fine fare at Beun Modern Japanese in Mermaid Waters
Sip sake and feast on fine fare at Beun Modern Japanese in Mermaid Waters
Sip sake and feast on fine fare at Beun Modern Japanese in Mermaid Waters
Sip sake and feast on fine fare at Beun Modern Japanese in Mermaid Waters

Sip sake and feast on fine fare at Beun Modern Japanese in Mermaid Waters

Next door to a a 7-Eleven and a petrol station may not be the first location that springs to mind when you think of fine dining, but that’s precisely what makes Beun Modern Japanese a little bit different from the norm. The quaint venue quietly opened its doors earlier this year and is dishing up an unexpected combination of tastes, techniques and flavours from around the world – a nod to chef Yusuke Ito’s diverse culinary experience.

Beun Modern Japanese is the epitome of unassuming. It would be easy to walk past the unremarkable white facade none the wiser, but friends, that would be a mistake. As the old adage goes, you should never judge a book by its cover because Beun boasts some serious culinary credentials with Yusuke Ito behind the grills and his partner Yayoi Lovern welcoming diners from front-of-house. Yusuke’s love of food began helping out in his parent’s bakery in Akita, Japan, before honing his skills as an Italian-style chef in Tokyo. Since arriving in Australia, the talented chef has held positions at some of the city’s most celebrated Japanese restaurants including the former Restaurant Ten in Broadbeach and Burleigh’s Iku Yakitori Bar. Beun Modern Japanese is Yusuke and Yayoi’s first solo venture and brings together elements of his past experiences to create a modern Japanese menu that utilises ingredients and cooking methods from Japan, Italy and France whilst honouring the heart and traditions of his homeland.

Start your fanciful feast with a selection of cold appetisers such as the venue’s curious (and delicious) spin on salmon sashimi accompanied by avocado puree and semi-dried tomato soy, and scallop aburi with truffle-soy butter. Slurp down a steamy bowl of soul-warming ramen, which is made in-house from scratch (no soup stocks here) before moving on to mains of Japanese marinara loaded with clam, bugs and Hokkaido scallop, or wagyu steak served with wasabi, salt and soy butter. Finish with a scoop of mango sorbet or, for the sweet tooths, there’s a decadent Belgian chocolate mousse that promises to hit the spot. Thirsty? Beun offers Suntory on tap alongside Asahi by the bottle. For a truly authentic Japanese experience, there’s a selection of chilled sake for your sipping pleasure as well as red, white and sparkling wine.

Ready to feast? Head over to our Stumble Guide for opening times and booking details.

The Stumble Guide is our comprehensive Gold Coast dining guide with more than 870 places to eat, drink, shop and play.

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