Source: Supplied
+81 Sushi Kappo is set to open in West End, bringing a lavish 12-seat omakase experience led by Tokyo-trained chef Ikuo Kobayashi to Brisbane.
The intimate restaurant is the latest opening from the +81 group and will officially launch on February 5, following a soft opening period. Located beside the award-winning Aizome Bar and part of the +81 space that makes up the two venues, Sushi Kappo is positioned as the group’s most refined expression of Japanese hospitality.
Chef Kobayashi
Chef Kobayashi brings decades of experience shaped inside some of Tokyo’s most respected sushi kitchens.
His career began at Kyubey, one of Japan’s most prestigious sushi restaurants, before joining the founding team at Sushi Kanesaka and later working alongside chefs from Sushi Saito and Sushi Iwa. His approach blends traditional Edomae techniques with a restrained, contemporary sensibility.
The restaurant follows the kappo tradition, meaning to cut and to cook, placing the chef’s craft at the centre of the guest experience.
Seafood-focused omakase
Each course is prepared at the counter, allowing diners to observe the rhythm and precision behind the multi-course seafood-focused omakase. The menu begins from $450 per guest and evolves with local micro-seasons, supported by select specialty ingredients sourced from Japan.
At the heart of the offering is Kobayashi’s signature sushi shari, served in only one other venue worldwide at Rusutsu Resort in Hokkaido. By removing sugar, mirin and salt, the rice has been rebuilt into two distinctive expressions: a charcoal shari and a vivid blue shari enriched with spirulina sourced exclusively from VAXA in Iceland. The spirulina is grown through a carbon-negative process and valued for its clean flavour and natural nutritional profile.
The space itself reflects Japanese minimalism, with a restrained palette of dark neutrals, soft textured metals and gentle lighting centred around a minimalist dining counter. The experience prioritises stillness and focus, with every movement and course designed to create a sense of connection between chef and guest.
A considered beverage program accompanies the omakase, featuring artisanal sake, rare Japanese whisky, champagne and a curated selection of Australian and international wines.
A 100-reference sake list spans regions from Hokkaido to Fukuoka, while rotating pairing options allow guests to explore different styles without committing to a full bottle.
Following the meal, guests can move into an adjoining lounge space dedicated to Japanese whisky and liqueurs, offering a quiet close to the experience.
The group’s name, +81, references Japan’s international dialling code and reflects its broader philosophy of bridging cultures, craftsmanship and people through food and hospitality.
Reservations are available via the +81 website.
Source: Sense Communications
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