Two-hatted Japanese chef leads the first restaurant of The Lawns of The Lobby precinct
Koto was introduced by OutInCanberra as the first dining venture of the new Lawns of The Lobby precinct, highlighting the restaurant’s Japanese culinary direction and the experience of Executive Chef and sushi master Shinya Nakano.
With a background that includes training in Kyoto under a fifth-generation sushi master and experience at Melbourne’s Nobu and Kisumé, Nakano brings a strong connection to traditional Japanese cuisine to Koto. The article also highlights his two-hat recognition from the Good Food Guide for his 18-course omakase-style menu at Kisumé.
At the heart of Koto’s menu is a Japanese kaiseki philosophy, bringing together Japanese techniques with Australian ingredients and a strong emphasis on seasonality and locality. Ingredients highlighted in the feature include Tasmanian sea urchin, Fremantle octopus, NSW bluefin tuna, finger lime and saltbush.
The experience extends beyond the food, with the restaurant and surrounding landscape designed to complement the Japanese dining philosophy. The feature explores the influence of Japanese aesthetics, including wabi-sabi, as well as a garden inspired by Tokyo’s Hama-Rikyu garden and designed to symbolise Lake Burley Griffin.
The article offers an early look at the ideas behind Koto and the way its food, architecture and landscape were brought together to create a distinctly Japanese dining experience in Canberra.
