The glitter strip welcomes Kiyomi

The glitter strip welcomes Kiyomi

Adventure awaits (but not as you expect) at Jupiter Casino's Kiyomi.

By Lucy Stephens | 9th March 2015

I’ve long been a fan of Japanese culture. Nothing’s done by halves, and just about everything they do is considered an art form – whether it’s drinking tea or writing their name.

The same can be said for their cuisine. It’s some of the tastiest stuff one can get and I can’t say I ever had a bad Japanese meal.

But for the most part, Japanese cuisine has a set format and taste, so when something comes along that challenges the norm, it’s guaranteed to garner some interest.

Kiyomi at Jupiters Hotel & Casino is the brainchild of Chase Kijoma, the head chef of the revered Sokyo in Sydney and ex-chef of various Nobus, whose adventurous approach to life is reflected in his food.

Being the food-loving, FOMO-inflicted (fear of missing out) journo that I am – I was pumped when invited to the GC to put Kiyomi’s offerings to the test.

The space itself is quite small, but feels a world away from the casino that houses it. A moodly-lit interior is made up of traditional-style booth seating and smaller tables, which lead you up to a back-lit contemporary piece of street art in a neon palette at the back of the restaurant.

This mix of traditional and contemporary isn't just in the interior. Chase’s unique methodology translates to a menu where traditional ingredients and techniques and modern flavours collide, with contemporary combos that surprise and delight the palate.

After settling into our booth seating (and a flight of premium Sakes and a cocktail) it was time to get serious, with the first round of shared dishes arriving at the table.

To start it was the phenomenal scampi with foie gras, white soy and a lime, apple and mizuna salad, and the Hiramasa kingfish, miso ceviche, and crispy potato – both which were faves for the evening.

From the food that followed, standouts included the faultlessly Queensland-inspired tempura Moreton Bay Bug with grapefruit, sambal mayo and vinegar, and the tuna tataki with asparagus, enoki, tosazu and leek sauce.

The drinks menu is expansive and adventurous too, with premium sakes, Australian and imported wines and beers along with innovative cocktail selections – Chasing Kiyomi with Tanqueray Gin, Grand Marnier, San Pellegrino Mandarin, and Orange Bitters one of the population combinations.

The dessert menu is just as entertaining, with meals that for me, were arguably my picks for the night – despite considering myself more of a savoury girl. The Goma, with tempered dark chocolate, caramelised white chocolate mousse and black sesame ice cream was a sublime taste experience from first to last bite.

And the same can be said about the entire experience at Kiyomi. It’s a seriously fun food adventure worth embarking on, adding a touch of sophistication to the Gold Coast dining scene.

www.jupitersgoldcoast.com.au

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Article by Lucy Stephens

Lucy Stephens is a Senior Digital Journalist and Content Strategist at Style Magazines. She's a travel addict, considers gelato an appropriate meal for breakfast, lunch and dinner (salted caramel, preferably), and suffers from a moderate to severe case of FOMO (fear of missing out).

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