The recently opened Hotel Indigo in Brisbane has welcomed restaurant Izakaya Publico and Bar 1603.
The new dining and drinking experiences are based off traditional Japanese izakaya concepts, which are typically local and casual spaces where patrons can gather for food and drinks.
Executive Group Chef Sumit Batra is leading the culinary direction at Izakaya Publico and is joined by ex-Nobu chef and Executive Sous Chef Chris Jang.
The 90-seat restaurant is home to the country’s only warayaki grill, with a menu encompassing raw items, skewers, coal grilled dishes, noodles, fried food, tempura, sandos and sweets.
The raw section covers oyster with tosazu jelly and chives (kaki), seared market fish (warayaki tataki), tuna sashimi with wasabi and ginger and kingfish with jalapeno salsa.
Skewers include everything from chicken meatballs (tsukune) to Wagyu rump with a koji glaze and fried onions.
Grilled items include fried tofu with butter and negi, salmon fillets with black garlic teriyaki, Japanese mackerel with miso butter and more.
Other highlights include chicken kaarage, chicken wings with miso and chilli (tebasaki), deep-fried panko camembert, vegetable and seafood tempura, a katsu sando and a tamago sando.
Guests can opt for the superior or premium set menu where they can sample a selection of different dishes.
The beverage list is avaliable across the bar and restaurant with drinks such as a yuzu margarita and the Japanese Slipper, which consists of Midori, Cointreau and lemon.
Classic cocktails are also available in addition to a range of sake and shochu.
Izakaya Publico is open for dinner from Wednesday to Saturday and lunch from Tuesday to Friday.
