It’s unfortunate that Brisbane does not have a good foods system because there are some fantastic hidden gems up in the sunshine coast. One of them being Fumiki’s Sushi Kappo, a small 8-seater omakase restaurant run by Chef Fumiki Hayashi, an experience chef from Japan/Melbourne who frequents back to Japan every 3 months to refresh his skills and import unique ingredients for his patrons.
It was $270 per person. We ended up spending another $500 on drinks so this was our first $1000+ bill 😂.
It was $270 per person. We ended up spending another $500 on drinks so this was our first $1000+ bill 😂.
Making a reservation
The reservation system felt a little dodgey as we received a text message asking for the $140 deposit to be transferred over after making a reservation. The text itself looked scam-like and we only had 24 hours to submit the deposit so it felt like we didn’t have enough time to do a cyber check. Luckily our friends went a month ago and reassured us they also did the same process.
Omakase
We started with a sweet crab and sakura jelly dish, filled with an array of flavours like aromatic sesame, capsicum, parsnip and other crunchy and earthy veggies. It was refreshing, and unlike anything we had before. The sakura jelly was sweet with a fruity flavour.
The kobachi was a beautiful display of green and yellow. In the centre was a type of mollusk with mung fish sauce. The stick was tofu with grilled miso sauce. The green jelly is yomogi, a green grass grown by the Chef himself, with sakura jelly. The jelly cube at the top is made from mountain jelly. Next to it is a sea snail from Tasmania that was simmered for 3 hour.
Next was a different spin on the chawanmushi. This was a tamago egg with prawn, taro and pea soup. The egg was wobbly, with the smoothest texture. The combination of flavours was mild, with hints of umami and earthiness. It was a cold dish.
Next was the sashimi platter. There was two types of tuna: akami and chuutoro, alfonsino (Tasmania) and white fish coral trout (Queensland). The wasabi is imported from Japan, freshly grated.
This was a miso toothfish.
We started drinking some heavy wallet-hitting sakes at this point so I stopped writing down the ingredients of the rest of the dinner. I hope you enjoy the photos hahahaha.
This was sea urchin with soy-sauce-infused salmon roe and rice.
A white fish
This was an oily fish.
This was akami, not in season but tasted amazing due to the knifework of the chef.
This was chutoro.
This was otoro – again, not in season but thanks to the chef’s refined cutting skills, it tasted very tender.
A delicious prawn nigiri.
This was sea urchin with blue scampi roe.
We were very impressed with these handrolls because of the SEAWEED! It was the most refined, delicate yet flavourful seaweed we have ever tasted. The chef flew these personally in his carry on from Japan 😂.
This was one of the nicest chawannmushis we had.
Finishing with a miso soup.
This was sakura mochi with a leaf the chef grew himself, and freshly whisked matcha.
Service
Overall we really enjoyed the service.
Chef Fumiki spent a lot of the beginning chatting to a Japanese student and that was when we realised Japanese people are racist / snobbish about their food. It’s very normal for Japanese chefs to be secretive of their cooking ingredients and skills, like another experience we had in Sydney IYKYK 🤫, but after ordering our 4th sake (and clearly spending a lot 😂), Chef Fumiki was more than happy to explain his process.
Overall it was a great conversation with really attentive service.
Chef Fumiki spent a lot of the beginning chatting to a Japanese student and that was when we realised Japanese people are racist / snobbish about their food. It’s very normal for Japanese chefs to be secretive of their cooking ingredients and skills, like another experience we had in Sydney IYKYK 🤫, but after ordering our 4th sake (and clearly spending a lot 😂), Chef Fumiki was more than happy to explain his process.
Overall it was a great conversation with really attentive service.
Review
This was one of the best omakases we’ve had in Australia, on par with Chef Sano’s omakase (LINK). The choice of ingredients to craftsmanship really shows and hopefully Chef Fumiki gets more recognition for his hustle.
We would definitely return next time we visit Brisbane.
Thanks for reading. Happy eating!
We would definitely return next time we visit Brisbane.
Thanks for reading. Happy eating!
