A collision of ritual and art, Kiyomi seamlessly melds Japanese culinary tradition with modern innovation to deliver a truly memorable dining experience. The new culinary chapter is being spearheaded by head chef Winson Law, who has been at the helm of Kiyomi for seven years. “It is a really exciting time for Kiyomi. We have created a new menu that leans into the umami-rich flavours of miso and soy sauce, as well as the delicate nuances of dashi, which are becoming some of the most requested flavours on the Gold Coast,” Winson says.

“We are fortunate in Australia to have some of the best ingredients and freshest seafood, which complements our Japanese-inspired dishes. One of our most popular dishes is because of the quality of Australian wagyu beef. Its exquisite marbling and melt-in-your-mouth texture really brings a meal to life. It’s these exceptional ingredients and a new level of finesse that forms the culinary philosophy at Kiyomi. We really try to create memorable dining experiences that celebrate the best of both Japanese and Australian cuisine.”

Among the stand-out new dishes are red snapper, sashimi and kombujime amaebi with pickled daikon and ginger-lime dressing, Mooloolaba prawn toast with karashi miso, spanner crab and cabbage alongside an aged pork tomahawk with apple wasabi, pork jus with Okinawa black sugar.

The new private dining space will also be offering an exclusive Omakase experience, featuring a delectable menu and a sophisticated beverage selection boasting a comprehensive collection of sakes, Japanese whiskies, world-class wine and champagne, and cocktails. The new private-dining space will be open for lunch, offering a selection of set menus and a sushi and sashimi grazing table, while for dinner, guests can choose from a 10-course Omakase menu or the premium Omakase menu, featuring a chef demonstration.

Head to our Stumble Guide for opening times.

Image credit: Luke Marsden