The 14 best Japanese restaurants in Brisbane right now

You want chicken gizzards? Cartilage? Chicken tail? You want it on a stick? Grilled over charcoal and served with a frosty Asahi? This cosy little yakitori bar is the place to go, with outlets in West End, Fortitude Valley, Portside Wharf, Everton Park and Toowong. It’s also the place for all the usual skewer suspects. Favourites include the Wagyu with tare and the garlic prawns with wasabi mayo, but if you haven’t yet tried crispy golden chicken skin perfectly charred over the coals – then you really haven’t lived. 

Fans are fiercely loyal to the umami-rich pork broth and silky housemade noodles on offer in owner-chef Taro Akimoto’s ever-expanding ramen empire, which he’s perfected over the past decade. The mainstay is the creamy tonkatsu, or the ochre-hued fire tonkatsu if spicy is your thing. The busy, no-nonsense outlets also offer several vegan options. See you at Taro's Ramen shops in Queen Street, Stones Corner, Ascot and South Brisbane. 

Look for the cherry blossom branches and noren curtains and nab a table overlooking the river. Order yourself a Nashi Gimlet and some seafood from the raw bar and settle in for an izakaya experience like no other in Brisbane. Within the beautiful bones of a historic Howard Smith Wharves warehouse, both the fitout and the menus strike the perfect blend of fun and finesse. For maximum fun, finish with the miso caramel soft serve. 

True to its name – which translates to gem in Japanese – Ippin invites guests on a culinary journey inspired by the vibrant beauty of flowers. Each dish on the extensive menu is a feast for the senses, adorned with delicate herbs and blooms. Highlights include a refreshing plate of kingfish ceviche seasoned with yuzu koshu, a deluxe platter of the day’s freshest sashimi, and caviar-kissed nigiri. Don’t skip on house-made hojicha warabi mochi for dessert, or the showstopping ‘zen bonsai’ – a masterpiece of soft soy cremeux, yuzu curd, black sesame sponge and streusel.

It’s not in one of the hip dining precincts and the décor is nothing to write home about. This cheap-and-cheerful laneway sushi joint on Lytton Road is the best-kept secret when it comes to the freshest sushi around. Pop in for made-to-order rolls that include all the favourites, along with some house specialties like the salmon lion king and the double shrimp roll. If there aren’t any tables free, order takeaway and head over the road to Mowbray Park.

This low-key pub-izakaya in Teneriffe puts a spin on traditional Japanese eats, serving up tuna tacos, salmon sashimi and beef rib bao, along with larger mains like chashu pork ramen and chicken katsu curry. Keep the bevs flowing with Japanese sake, umeshu (plum wine), whisky and Aussie wines. 

Named after the Japanese words for rice (kome) and knot (yui), Komeyui sees itself more as an art gallery than a restaurant. Your dining experience at this upscale Japanese restaurant is a journey of choices: you can savour the chef’s table omakase at the sushi counter, or relax in the dining room with a bento box lunch special, the signature five-course tasting menu, or an à la carte selection. This is as premium as Japanese food gets. 

For a date night to impress, sashay off Elizabeth Street and down the staircase of the beautiful heritage-listed building, sink into velvet armchairs, and order a round of Shogun Showdown highballs. Share a few luxe bar snacks or go the whole hog with one of two omakase menus. Either way, you can experience the crumbed pressed duck leg with katsu curry sauce. The perfect nightcap beckons, in the form of more than 30 Japanese whiskies on offer.

If you have attachment issues, ten courses might seem like a serious commitment, but Shunsai is keeping traditional Japanese cuisine – known as washoku – alive and well in the Gabba. The emphasis is on seasonal produce and balanced harmonious flavours and presentation, with menus changing frequently, meaning the relationship will never get stale. With only a handful of tables, you’ll need to book in advance.

It's difficult to find, loud as hell and so dark you won’t be able to Instagram your meal. Why is it so popular? It’s the wow-factor of the chandelier-lit dining room and the audacious menu twists. This includes a Wagyu tartare with shoyu cured yolk; spicy pork katsu sando with tonkatsu and slaw; a whole baby snapper, coal roasted; and hiyashi (cold) ramen with XO eggplant. And like a Japanese himitsu-bako puzzle box, inside this hidden Valley restaurant is a secret bar. Gotta love Hôntô.

This is the bustling little South Brisbane izakaya everyone wants in their hood. You’ll always be greeted by the kimono-clad staff with a smile and an enthusiastic “irasshaimase” (welcome). There’s just a handful of tables inside and outside but the draught beer is cold and the service is spot on. Their bento boxes are the best bang for buck in the area, and karaage lovers swear by their all-you-can-eat karaage nights. 

Dining at Sono is akin to a cultural experience. Sitting cross-legged on the floor in one of their private tatami rooms overlooking the river is a very zen scenario. For a livelier atmosphere, sit at the teppanyaki bar and enjoy the spectacle. Tasting menus stick closely to tradition, like the 48-hour-saikyo miso marinated black cod, and table-grilled Wagyu, because if it ain’t broke, don’t fix it.

It’s the only sushi place in town that has a dress code, and you’ll want to have deep pockets in your ‘smart-casual attire’. But you’re in for a theatrical experience in this sleek, moodily-lit dining room in the foyer of Brisbane's Calile Hotel. Sit at the bar and watch the chefs work their magic, painstakingly preparing delicate sashimi and nigiri, and plating up their pieces of art. Make your own nigiri selection from caviar to Wagyu sirloin or foie gras or go all out with the 21-course omakase. 

Family-run and family-friendly are the vibe at this Spring Hill stalwart. For nearly 20 years, they’ve been keeping things simple with hearty cook-at-the-table Wagyu sukiyaki and shabu-shabu (hot pot) set menus, alongside satisfying staples, like nasu dengaku, katsu, karaage, tempura and sashimi.