Saké as defined by Merrriam-Webster is a ‘Japanese alcoholic beverage made from fermented rice. Often mistakenly called a wine, sake is closer in its method of manufacture to beer.. In Japan, where it is the national beverage and the traditional drink of the Shinto gods … Saké Brisbane however, is a contemporary Japanese restaurant presenting traditional Japanese cuisine with inventive touches.
Awarded a hat in each Brisbane Times Good Food Guide since opening, Brisbane diners have embraced Saké’s fine dining experience. If first impressions count, the serene ambience and considered, elegant Japanese aesthetic score perfect 10’s.
The handmade earthenware plates indicate it’s not only the food that matters here. The exacting attention to detail is evident in how the plump but delicate sashimi sits atop perfectly arranged leaves with of a shard hand-crafted green ice. This ice shimmers like sea glass and demonstrates an overall commitment to delight all the senses.
At Saké, they also know how to have fun. In September, the restaurant will celebrate the month-long Cherry Blossom (sakura) Festival with fairy-lit cherry blossom trees and special seasonal menus.
Executive Chef, Shaun Presland said, “A lot of thought and care gets put into Cherry Blossom Festival offerings to highlight how the magic of saké matching with our food can come to life. Cherry Blossom is a great opportunity to work closely with my teams doing something fresh and extraordinary.”
The Cherry Blossom Spring Offers options include Shaun Presland’s Signature Spring Menu of 7 share plates including salmon sashimi in sesame oil seared with ponzu, ginger and chives; wagyu beef tataki seared wagyu strip loin, garlic chips, snow pea sprouts and ginger soy dressing; salt & pepper bug-tails crispy fried pieces tossed in seasoning with a side of yuzu kosho mayonnaise and anticucho chili sauce.
There is also a Chef’s Spring Lunch menu that gets the TML stamp of approval. Starting with a very substantial sashimi appetizer of 6 slices of market fresh tuna, salmon and kingfish served with wasabi and soy that is fresh and incredibly crafted. This is followed by Beef Brisket that has been cooked three times low and slow with sweet spring vegetables, a ‘crisp on top’ miso cream potato pave and sweet soy reduction. The sakura strawberry tart is light with seasonal pressed fruits again shows the expert knife skills of the talented chefs. This menu also includes a non-alcoholic beverage, which as you can see will brighten your day.
On Friday, September 5 Saké will become little Harajuku with a fun night with a bar menu of sakura-inspired exclusive cocktails, izakaya style food and a live DJ all night. And that includes the quirky Agemono – a crunchy fried ‘cheeseburger’ gyoza with special sauce and a dessert of crispy warm waffles and chilled sweet fruit and cream.
September is not only Cherry Blossom Festival but also brings new Head Chef Daisuke Sakai to Saké Brisbane. Shaun is very excited to introduce Daisuke to Saké Brisbane’s faithful following. If you aren’t one of the converted and haven’t yet been seduced by the simple yet complex cuisine of Saké, Spring is the time to take the plunge. Be prepared to be dazzled. http://www.sakerestaurant.com.au