KOTO set to bring a touch of Japan to the Parliamentary Triangle

Posted on 9 March, 2023

The Lobby’s reputation as an upscale restaurant and iconic wedding venue came to an end in 2016. Now, seven years later, another restaurant will take on the legacy of this Parkes location.

Opening in May, KOTO will be an integral part of the National Triangle’s new precinct, The Lawns of The Lobby and 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.

Cue big excitement from Canberra foodies.

KOTO Executive Chef and Sushi Master, Shinya Nakano.

Executive Chef Nakano explains the menu will be fusion of Western and Japanese ingredients, informed by Japanese kaiseki philosophy.

“Kaiseki is one of the most prestigious dining experiences, following a deep-rooted set of guidelines including that your food must represent the area that surrounds you,” he says, adding that he’s excited to feature some of his favourite Australian ingredients like Tasmanian sea urchin, Fremantle Octopus, Bluefin Tuna, finger lime and saltbush on the KOTO menu.

The name KOTO was derived from Japan’s Kyoto, the chefs’ hometown, a choice that will flow through into the building’s new design.

The fresh take on this 50-year-old, Commonwealth Heritage-listed icon was led by Keizo Okamoto, co-founder, Odd Design, who says that KOTO’s design will pay homage to The Lobby’s heritage and character.

“To preserve and revitalise this half-a-century-old, Japan-heritage architecture, we took advantage of the strength and symmetry of the original plan,” he explains. “The step-by-step access from the entrance leads to a multiple layered wood screen to create privacy and form a dynamic front entrance.”

“The decorative design language is derived from the phenomena of nature such as water flow and the flicker of fire. The juxtaposition of the processed and raw materials expresses Japanese aesthetics Wabi-Sabi; the acceptance of transience and imperfection.”

KOTO’s Japanese influence will also be felt in the restaurant’s grounds, with second-generation Master Gardner Shinya Ueda commissioned to expand the Japanese dining experience.

“The Lobby reminded me of the Hama-Rikyu garden in Tokyo, which has a teahouse perched on a lake with bridge access similarly to Capital Hill,” says Shinya Ueda. “These two pictures guided me to designing a KareSanSui (dry gravel garden) to symbolize Lake Burley Griffin.”

“In the culinary world, choosing the right ingredient is step number one. Similarly, the deciding factor for a great Japanese garden is choosing the right materials,” he says.

No expense has been spared in the creation of these materials, with black granite boulders shipped from Black Hill, South Australia, alongside eight tonnes of light-reflecting gravel from Wagga Wagga, which will form a unique exterior for KOTO>

“I could see the restaurant glowing at night,” explains Shinya Ueda of his design choice. “The architecture resembled the shape of a stone lantern you would find in a Japanese garden.”

Striking design choices for what could become Canberra’s most striking restaurant. The countdown to May is on.