A sneak peek inside KOTO, one of Canberra’s most exciting openings of 2023

Posted on 21 April, 2023

Another week, another sneak peek of the elevated experience awaiting us when KOTO opens its doors in June.

Set to be one of Canberra’s most exciting openings of 2023—and another reminder that Canberra and fine dining go hand in hand—foodies were abuzz when we shared the first insight into this culturally rich restaurant last month.

Taking over the venue formerly known as The Lobby, KOTO will be helmed by Adam Elchakak of INKA fame, and Executive Chef and Sushi Master, Shinya Nakano who trained in Kyoto with a fifth-generation sushi Master, later working his magic at Nobu and Kisume in Melbourne where he was awarded two-hats from Good Food Guide for his 18-course omakase-style menu.

Now, we’ve been given a sneak peek at both the KOTO menu and the interior fit-out—both of which will have jaws dropping across the city—ahead of their June opening.

KOTO Omakase Platter. Credit: Jason Loucas.

With a menu orchestrated by Chef Nakano, who will fuse Japanese art with fresh Australian ingredients using formidable knife skills and an equally talented team, diners at KOTO can expect a “comprehensive menu of the sea”.

Think: Kingfish prepared usuzukuri (thin) style and presented in a fan shape; delicate sashimi finished with a strong punch of black truffle soy, kombu seaweed, deep-fried saltbush; and tosazu jelly oyster with bonito flake-infused ponzu and vibrant soy marinated salmon roe.

KOTO’s Kingfish. Credit: Jason Loucas.

For those looking to eat from the land, order the beef short rib with miso mustard, corn salsa, crispy parsnip, smoke eggplant puree, and pickled cherry tomatoes.

“My initial training emphasised extreme precision and discipline, however, my experience here in Australia has opened my eyes to the fact that there are multiple ways of working,” explains Chef Nakano.

“With the concept I am presenting to KOTO, I have integrated my traditional learnings while also incorporating adaptability and dynamism, which I have learned from my Australian audience.”

KOTO’s Tosazu jelly oyster. Credit: Jason Loucas.

We’ve also been given a sneak peek into KOTO’s stunning interiors, with a render promising a moody and luxurious slice of Japan in the heart of Canberra.

While the 15-seat sushi bar, main dining area and two private interlinking dining rooms remain a surprise, one thing is certain: Canberra is excited for KOTO.

Photography: Jason Loucas