Fish Lane’s Latest Addition Is An Unconventional Japanese Grill By The Clarence Team
serving something different
By Olivia Middleton | 6th November 2026From the team behind Fish Lane favourite, Clarence, comes an innovative twist on authentic Japanese fine dining. Meet Nitō, a fresh take on Japanese fine dining that trades formality for warmth, playfulness, and a deep respect for local produce.
Located just a few doors down from Clarence at 51 Fish Lane, Nitō isn’t another izakaya or high-end sushi bar. Instead of that flashy and dramatic vibe we tend to associate with fine dining, the team is bringing us a uniquely Brisbane take on Japanese craftsmanship with their love of local produce.
Nitō itself translates to “two lights”, paying homage to the restaurant in London where culinary experts and restaurant co-owners Ben McShane, Matt Kuhnemann, Max Burns and Zoe O’Mahoney all met. Together, they bring experience from some of the world’s leading kitchens with a shared appreciation for Japanese dining traditions and Australian ingredients.
We chat to Nitō’s head chef and co-owner Ben McShane to discover the new direction the masterminds behind Clarence are taking, and the inspiration behind Fish Lane’s most anticipated new restaurant.
What’s on the menu
At the heart of Nitō is a produce-driven menu that seamlessly blends Japanese technique with Queensland’s best seasonal ingredients. Cooked primarily over charcoal, the menu offers a selection of expertly grilled meats, pristine raw seafood, high-impact textures and street-food-inspired bites.
“At Nitō, it’s about exploring that produce through a Japanese lens, using Japanese flavours and techniques to highlight the ingredients rather than overshadow them,” Ben says, on the balance between Japanese tradition and Queensland produce.
Image: Markus Ravik
Each dish is designed to be shared, inviting you to linger and discover something new with every bite. To accompany your food, you can delight in a curated selection of Japanese spirits, sake, and cocktails that are the perfect refreshments alongside the kitchen’s bold yet refined approach.
For Ben, the Gooralie pork chop is a personal favourite.
“We age it in koji, which gives it this incredible sweetness and almost yeasty quality. Cooked over charcoal, it’s pretty special,” says Ben. “The eel on somen noodle rösti is also a bit of a banger,” he added.
Tradition meets innovation at the bar
The bar serves an important role at Nitō, bringing a dark 1970s atmosphere and a laid-back identity to the restaurant. The strong Japanese influence in the spirits, sake, and cocktails grounds the venue in its identity, while the space encourages guests to settle in, stay a while, and enjoy the vibe.
Ben explained to us that his goal is to avoid leaning into the theatrics and pretense often associated with fine dining. Instead, the team has embraced restraint, craftsmanship, and a genuine connection with local producers to create drinks that feel uniquely Brisbane.
“I’m not particularly interested in innovation for its own sake. Traditional techniques exist because they work, but that doesn’t mean they can’t be explored through a different perspective.
“For me, it’s about understanding why something works and then deciding how it fits into what we’re trying to create,” says Ben about his creative process. Underlying the menu is a genuine commitment to culinary quality. This fusion of nostalgic locality with fun, foreign flavours is what makes Nitō so special.
“I think you need to understand the foundations of something before you can meaningfully reinterpret it,” he says.
The design philosophy
Nitō is designed to feel loose, loud, and spontaneous, while balancing a certain level of sophistication and technicality.
“Clarence is a very direct expression of who I am as a cook. Nitō is probably more an expression of my personality beyond the kitchen,” says Ben, explaining the new direction of his second Fish Lane fixture.
There is something very personal about the design. Nitō doesn’t fall into the trap of attempting to replicate a Japanese restaurant. Rather, it is shaped by the team’s experiences, interpretations, and perspectives of fine dining that are informed by a history in Japanese kitchens, but inspired by the freedom and spontaneity of the Australian landscape.
This, Ben explained, is how Nitō differs from Clarence. He opened Clarence at the age of twenty-eight, when cooking was his biggest focus. Now, he’s bringing newfound knowledge from years of expertise in the restaurant industry to create something completely different.
“Over time, I’ve developed a much deeper appreciation for what makes a restaurant work beyond the food. How a dining room feels, how people interact with a space, and how all those details contribute to the experience,” explained Ben.
The restaurant seats up to 68 people within its dark timber walls, with vintage furniture illuminated by warm lighting. The open kitchen creates an energetic yet intimate dining room, allowing you to watch the masters at work. A soundtrack played on vinyl ties that vintage vibe together, as you enjoy your meal alongside carefully curated tunes.
At every step, Nitō has been deliberately crafted to feel bold, generous, and a little unconventional.
The experience
Nitō is a fine dining experience you’ll want to revisit over and over again. For those who are fans of Clarence, you can expect the same respect for local ingredients and a quality menu, but understand that Nitō stands alone as an elevated experience.
“I want people to feel that difference as soon as they walk in. The music, lighting, drinks, and energy of the room are just as important as the food,” says Ben.
Every detail has been considered, from the lighting and soundtrack to the drinks and service. It’s an opportunity to experience something brand new, yet comfortingly familiar.
Nitō officially opens on November 4, with bookings already available through the official Nitō website. Whether you’re settling in for a long dinner, stopping by for pre-theatre cocktails, or catching up with friends over charcoal-fired plates, Nitō is set to become one of Fish Lane’s most iconic new foodie hotspots.
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