The details
Let’s all thank the food gods for Mitch and Nerissa. The talented duo first gave us Commune, then Etsu Izakaya, Aloha Bar & Dining (which they’ve now sold), numerous Feast Under a Tipi events, and now there’s Iku. The pair have travelled extensively across Japan and when they returned from their latest trip earlier this year, they turned their attention to creating a venue that would offer a similar experience to the bustling eateries and bars that they stumbled across in hidden laneways of Japanese villages. Think of Iku as an authentic Japanese yakitori bar, with a splash of that eclectic vibe and dimly lit atmosphere that we’ve all come to love from Etsu. Whilst the origin of the cuisine is the same at both venues, Iku certainly holds its own identity. The menu here is authentic and adventurous, yet still approachable – expect to be well educated about what’s on offer by the Iku team.

The space
Iku is as close as you’ll get to sitting in a traditional izakaya-style bar deep in the midst of Japan. The fit out is heavy on the recycled timber, with simple and minimalist styling. There are 50 seats, with the option to sit at the glass-trimmed yakitori bar in the heat of the robata-grill action, or if you’re feeling nimble you can opt for the traditional Japanese tatami-style booths. Yep, you’ll be crossing your legs, but don’t stress  – it’s totally comfortable and makes the experience all the more authentic. The cobblestone floor, inspired by the hidden alleyways and backstreets of Japan, was hand-laid by Mitch himself and creates a unique walkway that leads through to Iku’s back bar. With no sign out the front (intentional), you’ll have to look for the iron-clad doors along the Gold Coast Highway, or you can be a backdoor bandit and enter via Justin’s Lane … you know where Lockwood bar is? Iku’s back entrance is right next door.

The food
As the name suggests, Iku is all about skewered meats. Yakitori basically means skewered chicken – so, the humble chook is the unique hero of the menu here. There’s much more to these birds than just breasts and thighs – a reality that has inspired Iku’s philosophy to use all parts of the (free-range) chickens so there is minimal wastage. With sustainability a driver, the menu sees everything from chicken’s wings, skin, hearts, tail and cartilage all delicately placed onto skewers and grilled to perfection. The chicken livers are also used to create a mousse, which is served as a starter with sourdough wafers. The yakitori is all served in sets of two, so you’ll be able to easily work your way through the adventurous line up. There are also bigger share plates to devour, like the wagyu rump cap, the kingfish collar, and shio koji fried chicken with pepper aioli. Seafood lovers can direct their eyes to the raw section of the menu, featuring ocean trout and kingfish sashimi, plus beef tataki with mushroom ponzu and parmesan. Every great menu is underscored by top-notch beverages – and you can expect nothing less than perfection from the bar’s head Adam Bastow. There are more than 85 different Japanese whiskies on offer (that’s the biggest collection in the region), ranging from affordable drops to $420-a-nip whiskies (treat yo’self). The cocktail list will shine bright with seven different offerings, which will rotate every single week. Oh, and there’s sake – lots and lots of sake.

Jump over to our Stumble Guide for Iku’s opening hours and location.