Yamagen, a hero of the Gold Coast dining scene for over 30 years, is about to open the doors on a new chapter, with an all-star culinary team at the helm.
Blending old school kitchen samurai skills with new school chef invention, Yamagen reinvents a traditional Japanese izakaya with a stylish and innovative twist. Spanning three unique spaces Yamagen’s culinary journey has been carefully crafted with some of the finest Japanese chefs.
The Yamagen team is spearheaded by Executive Chef, Adam Lane with a resume steeped in the art of Asian cuisine. From his time in Sydney at Sake, Sushi E and Tetsuya’s, to cooking alongside Nobu Matsuhisa at the starred Nobu and with David Thompson at London’s Nahm. Lane will be leading the culinary team along with two of Japan’s sharpest chefs.
“I love the lightness and delicacy of Japanese cuisine, and I really enjoy the challenge of mixing ingredients that you wouldn’t usually think of putting together – finding the perfect balance of flavours is what keeps our work exciting,” said Adam Lane. “I am thrilled to be bringing this to Yamagen and we will constantly be innovating to bring new and exciting dishes to the menu – Yamagen will always excite and challenge the palate.”
Adam is supported by QT Gold Coast’s Executive Sous Chef, Perry Fuller who held Executive Chef roles at Zuma in both London and Hong Kong, and most recently Sake in Brisbane and Sous Chef Shintaro Kosugi (Kyomi, Gold Coast) will be the delivering their combined passion for Izakaya cuisine, leaving Yamagen in very safe hands.
Seating up 76 guests, the innovative menu includes Sashimi Tacos and Ura Maki Rolls. Table-seki is the restaurant’s main dining area and the best place to take advantage of the full Yamagen experience. With dishes such as Terryaki Chicken with crispy skin, local warrigal greens, charcoal roasted leeks in a house made teriyaki glaze to Crispy Pork Belly with nashi pear, wasabi, watermelon radish and smoked vinegar.
Adding to the experience is Yamagen’s exclusive sushi counter, led by Mitsuo Yoshino. Here, guests experience an authentic omakase – a stream of market fresh sashimi and sushi, as well as delicate share plates, like Yellowfin Tuna Tartare – expertly selected by the chef.
The dining experience also extends to the bar, where Yamagen melds classic cocktails with modern Japanese inspiration, using unique Japanese ingredients such as sudachi (Japanese citrus fruit), gyokuro (shaded green tea), yuzu bitters (citrus), shiso leaf (Japanese style mint), matcha (ground green tea)and Sake.
Jordan Melling, QT Gold Coast’s Bars Manager, has also curated one of the most extensive range of Japanese Whisky in Queensland (65 – including Yamazaki 25 Y.O., Hibiki 30 Y.O. and Hakushu 25 Y.O.) and adds to the whisky drinkers experience through hand-chiselling ice blocks ensuring premium purity and a slower melt time.
Yamagen has been carefully designed to ensure the overall dining experience is more than just a culinary journey. Designer Nic Graham was tasked with reimagining a traditional Japanese izakaya – or casual eating house – with the added objective of ‘upping the ante’ on an expanded bar component in keeping with the hotel’s upbeat holiday vibe.
Naturally, QT’s design DNA of quirky contemporary fusion became the defining road map, and the result is an invigorating blend of “east meets west” urban street style, pop-culture kitsch, and Japanese fishing village charm.
“What is great about QT is that it allows us to play within the boundaries of what is a strong cultural eating style and aesthetic deeply rooted in tradition to a dramatic and somewhat irreverent effect while still honouring its history,” said Graham.
Yamagen is about to deliver boisterous welcomes, smoking kushiyaki grills and the electric vibe of downtown Toyko to Surfers Paradise from Thursday July 28.
This is stylish and innovative Izakaya dining that will transport you to the vibrant back alleys of Tokyo, so get ready for the hustle and bustle.