KOTO’s sushi master reveals a sneak peek into his menu concept
Koto’s upcoming menu was given an early look by OutInCanberra, offering a glimpse into the ideas behind Chef Shinya Nakano’s approach to Japanese dining in Canberra.
Drawing on his intensive training as a Sushi Master in Kyoto, Nakano has developed a menu that brings together traditional Japanese craftsmanship with fresh Australian ingredients. The feature highlights his focus on creating harmony between colour, texture and flavour, with each dish carefully constructed to balance these elements.
Among the dishes highlighted is the kingfish sashimi, combining thinly sliced kingfish with black truffle soy, kombu seaweed, deep-fried saltbush and spring onion. Other standouts include a tosazu jelly oyster with bonito-infused ponzu and soy-marinated salmon roe, alongside beef short rib served with miso mustard, corn salsa, crispy parsnip, smoked eggplant purée and pickled cherry tomatoes.
The article also explores the role of tsukemono, the traditional Japanese art of pickling, which forms an important part of the menu by providing a palate cleanser between sushi and richer dishes.
What makes Nakano’s approach particularly distinctive is the way his traditional training has been shaped by his experience in Australia. Rather than following one fixed style, he combines the precision and discipline of Japanese cuisine with the adaptability he has developed through working with Australian diners.
With a 15-seat sushi bar, main dining area and private dining rooms, Koto was set to offer Canberra diners an experience where traditional Japanese technique and contemporary Australian influences come together.
