Sushi Room is James Street’s Luxe New Japanese Fine-Dining Experience

Celebrated Brisbane restaurateur, Simon Gloftis, this week announced that his highly anticipated new Japanese restaurant, Sushi Room will be open from June 14.

The Richards & Spence-designed 80-seat venue, will slot into the ground floor of The Calile Hotel and boasts a minimalist interior dominated by beautiful stone walls, rich carpet and booth seating. The standout feature will be a 9.3-metre bar built from hinoki, worth $8000 per square metre. “It will be beautifully, authentically Japanese but also understanding we are in Southeast Queensland, and we are at The Calile,” Gloftis said. “Richards & Spence … understand how to pare it back and this will be the most pared back of all my venues”.

In the kitchen will be former Kiyomi sous chef Shimpei Raikuni preparing a menu that’s “90 per cent” sushi or sashimi. To that end, Gloftis and co-owners Kelvin Andrews and Theo Kampolis — who, together, form STK Group — will leverage their deep connections with Australian seafood suppliers around the country. Other menu items will include lobster tempura, agemono (traditional fried dishes), yakimono (grilled dishes), and caviar and oysters that are sourced daily. There will also be omakase (chef’s choice) and enkai (set) menus.

For drinks, there will be Japanese lager on tap plus a wide selection of sake and Japanese whisky, and an internationally minded wine list that works well with the fresh seafood. (The restaurant will also draw upon the joint Hellenika and SK cellars, if you want to explore some deep cuts.) Cocktails will incorporate traditional Japanese flavours such as shiso, yuzu and wasabi.

“Sushi Room will offer diners a fresh new experience – a performance with the lead characters being the finest produce and service set within an inviting minimal space ensuring a memorable Japanese dining event,” Gloftis said in a media release today.

Find Sushi Room inside The Calile Hotel, 48 James Street, Fortitude Valley, from Tuesday, June 14 — open nightly for dinner, and for lunch from Wednesday–Sunday.

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