Japanese, but make it haute soy-ciety.
Japanese, but make it haute soy-ciety.
If there’s one thing better than a perfectly plated piece of sashimi, it’s knowing exactly where to find it. We’ve done the hard yards (you’re welcome – it’s a tough job…) and we always land on Yamagen at QT Gold Coast. Sleek, ahead of the game, and effortlessly cool, it’s one of those rare spots that nails the balance between tradition, trend, and award-winning food without overplaying it. And did we mention it boasts the Japanese whisky menu of your dreams? #BowDown.
Long loved by a devoted GC flock of foodie folk, Yamagen is sleek, moody, and always humming with the quiet confidence of a venue that knows it’s at the top of its game. And with a few shiny new menu additions, it’s giving locals and visitors alike even more reasons to revisit this fan fave, with a few delicious new surprises.
Steering this finely tuned ship is Executive Chef Adam Lane, whose culinary credentials include a roll call of heavy-hitters like Sake, Sushi E and Tetsuya’s, as well as time spent alongside the legendary Nobu Matsuhisa at Michelin-starred Nobu. He’s a master of technique, a stickler for detail, and has a knack for creating food that will spoil your palette for life when you visit any other Japanese restaurant. His dishes are restrained, beautifully balanced, and full of intent – nothing lands on the plate by accident.
So just what does this extra inventive new menu deliver? Seafood lovers are in for an absolute treat, with the new Thinly Sliced Red Emperor. It’s light, bright, and laced with a house-preserved yuzu that’s been resting patiently for a year. Paired with white soy, chive and arare, it’s fresh, citrusy, and entirely addictive. And if that’s not enough to hook you, there’s the Hokkaido Scallop Sashimi with wakame, karkalua, pink pepper, and a ginger and lime dressing that’ll hit harder than your first teenage heartbreak.
Beyond the ocean, think Dry-Aged Duck Breast with beetroot purée, witlof, sansho and orange – rich, balanced, and pure quacking perfection. There’s also the Charred Shio Koji Chicken Thigh that arrives dressed to impress in asparagus, goma ponzu and sunflower seeds. Chicken, but make it couture.
No visit is complete without paying homage to Yamagen’s iconic signature dish which remains on high rotation: the Thinly Sliced Snapper. Lovingly dressed in truffled tosazu, shio kombu, ume boshi and yuzu sesame, quite frankly it deserves its own national holiday.
And because no elevated Japanese experience is complete without something smooth in a short glass, Yamagen also boasts one of the most impressive Japanese whisky collections in the country. Rare, aged, and often hard to find, these pours are best enjoyed slowly – especially when you’re dealing with the likes of a Yamazaki 25-year-old or a Hibiki 30. It’s the kind of list that makes connoisseurs giddy and your tastebuds go full stage five clinger.
Now let’s talk about the vibe and fit out. Polished, but not precious, with cool factor in spades, think glossy enamel black finishes frame eye-catching details. It’s a space where locals and visitors alike come to graze, sip, linger, and repeat. And with an extra night of trade now on offer (hello, six nights a week, plus Friday lunches), there’s really no excuse not to squeeze Yamagen into your weekly calendar.
So, whether you’re chasing high-end date night energy, trying to impress out-of-towners, or just really, really into Japanese food, Yamagen delivers. Every time.
For bookings and more information, go here, or check out Yamagen’s Instagram.
Where: QT Gold Coast, 7 Staghorn Ave, Surfers Paradise
When: 5:30pm – late, Tuesday to Sunday and Fridays, 12pm till 3pm
Words by Bianca Trathen
STORY SPONSORED BY YAMAGEN, QT GOLD COAST