We’ve said it before and we’ll say it again, Japanese dishes are an (absolutely delicious) art form and one that we are happy to indulge in every single day of our lives. Particularly when they are created by someone who has been perfecting said art form for many moons.
Which is exactly what is happening in Mudgeeraba of late due to the opening of Anekawa – an exceptional new Japanese eatery you are going to want to sample at the earliest available opportunity.
It’s an intimate space, perfectly fitted out with light wooden furniture, earthy textures, raw slabs of stone for tabletops and a light sprinkling of draped greenery. You’ll recognise the work of Owen Thompson who has designed and created interiors for the likes of Project Tokyo, Baked at Ancora and Double Barrel Kitchen (to name a few).
The bar is the feature of Anekawa, again made of a huge piece of stone with a few bottles stocked on the wall behind and piles of ceramics perfectly placed to create a cosy, homey vibe that we could absolutely never recreate at home. It’s perfection. As is everything about Anekawa honestly.
Owner and Chef Koki have gone above and beyond to develop a menu that’s quite unlike anything we’ve ever seen with unusual dishes and cooking techniques designed to get you to step outside of your comfort zone.
The focus is on local produce sourced from growers and suppliers with ethical practices and using organic ingredients as much as possible. Koki is very mindful of where everything is grown and how it’s harvested and the high quality produce is the driver behind a menu that changes often, depending on availability.
For example, at the moment there’s a dish involving a Long Spined Sea Urchin because it’s in season and Apellation Oysters are sourced from premium leases in areas where there are native wetlands and are not mass harvested. How good.
One of a couple of the staples on the menu is the Organic Gotofu with sesame soy and cherry granola, which is probably not a dish we’d usually try but was one of the most delicious combinations of flavours we’ve tasted. Absolutely next-level.
Rice Clay Pots are another staple and you can order those in combinations like beef, coddled egg & chives, snow peas & school prawns or sweet corn & butter.
Chargrilled Fish Heads with Umedare and Chives and Pan Fried Petuna Ocean Trout with green pepper kosho and chargrilled capsicum are dishes that are currently on the menu and ones you won’t want to miss out on.
Chef Koki uses cooking techniques unique to his birthplace of Saga in Japan and they’re not often used across the rest of the country, let alone here.
There’s also a tightly curated cocktail list and of course, sakes, whiskey’s and beers.
Exceptional, in a word. It’s been a minute since we’ve seen an addition to the Gold Coast dining scene as unique and exciting as Anekawa and we are quite thrilled about it. Go see and sample for yourself.
LOCATION: Cnr Swan Lane and Railway Street, Mudgeeraba
HOURS: 5.30pm until 9pm (last orders) Tuesday to Saturday
Words and photos by Kirra Smith