Broadsheet has featured Koto as a Japanese fine diner in Canberra’s Parkes precinct, highlighting its thoughtful approach to Japanese dining and its transformation of the former Lobby Restaurant site into a contemporary dining destination.

Located on King George Terrace, Koto combines a minimalist, mid-century-inspired interior with dramatic details, including a large bonsai suspended above an indoor pond. Broadsheet notes the same attention to design and detail found across Adam Elchakak’s venues, creating an atmosphere that complements the dining experience.

At the heart of Koto’s menu is the Japanese kaiseki philosophy, with seasonality, skill and a strong sense of place guiding the offering. Head Chef Shinya Nakano brings his own interpretation to the cuisine, drawing on his experience at Nobu and Melbourne’s Kisumé while introducing contemporary touches to traditional dishes.

Broadsheet highlights Koto’s sashimi and nigiri, including a 21-piece omakase platter featuring selections finished with truffle or lightly torched. The menu also includes robata dishes such as miso-glazed beef short rib and cauliflower with blue cheese and pepperberry shichimi.

The feature also explores Koto’s drinks offering, from Japanese whisky, sake, shochu and umeshu to a seasonal cocktail list inspired by traditional Japanese tattoo designs. One example is the Hannya Mask, a cocktail combining yellow capsicum, mandarin, yuzu kosho, lime and tequila.

We’re delighted to see Koto featured by Broadsheet and recognised for bringing a considered Japanese dining experience to Canberra, where thoughtful food, design and a strong sense of place come together.

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