After attracting a coveted Chef's Hat and loyal fan base following a successful first year in Sydney, Saké Restaurant & Bar is now serving up contemporary Japanese cuisine at Brisbane's iconic Eagle Street Pier. Along with a chic designer setting modelled on its Sydney sibling and an outstanding à la carte menu created by Executive Chef Shaun Presland, Saké Brisbane has a distinct local flavour, with Head Chef Shinichi Maeda drawing on his extensive knowledge of regional produce to deliver a sensational bar menu and seasonal additions to the main menu.

With a relaxed vibe and a variety of dining options, Saké Brisbane is ideal for solo diners, couples or groups looking for a stylish venue in which to celebrate special occasions. You can entertain, party or conference privately in one of five private dining rooms, enjoy communal banquet dining, or kick back with friends at a traditional Japanese sunken table. Loose tables for two or four put you at the heart of the restaurant floor, while booth seating provides a more intimate option. If you like the idea of watching th talented chefs at work, sit up at the sushi counter, or head outdoors and soak up the buzzy Eagle Street Pier atmosphere.

Diners can order à la carte or from Saké's range of set banquet menus. Vegetarian and ‘no raw' dishes are also available, and Saké Bar serves up a new-concept ‘Otsumami' food menu created especially for Brisbane by Shinichi Maeda - it's a fabulously fast but deliciously healthy option for those on the run!

Designed to be a destination in itself, Saké Bar presents a premium range of Japanese sake and shochu varieties, with Saké Sommelier Miriam McLachlan and Bar Manager Patrick White combining their expertise to provide a unique drinks menu. Saké Bar is where you can also sample Head Chef Shinichi Maeda's Otsumami menu. Literally translated to mean ‘snacks to go with alcohol', Otsumami is a traditional Japanese concept and Shinichi has given it a Brisbane twist by focusing on local ingredients.

The Saké Brisbane menu has been paired with a selection of shochu varieties and ‘Kozaemon' sakes - a premium range from a 300-year-old boutique brewery in Japan and exclusive to the two Saké venues. As in Japan, sake is treated like wine at our restaurants. All staff have been trained in sake appreciation and will be more than happy to guide you. There are also plans to open a Sake Academy in 2011.

Sake tasting glasses (served in delicate ‘O'-shaped glassware) are available from just $4.50-$6, allowing diners to relish the sake and food-matching experience (Might I say I was pleasantly suprised - yummo!). There's even a ‘limoncello' equivalent called Yuzu - it's ideal for before or after dinner!

There are numerous mouth-watering sake and shochu-based cocktails on the Saké Brisbane drinks menu, ranging from the uplifting ‘Springtime in Tokyo' (Kumesan sake fat-washed with roasted coconut, Appleton Reserve and fresh pineapple juice)to Manga-inspired creations such as ‘Astro Boy' (Tantakatan shochu, plum wine, plum purée, pink grapefruit and peach bitters).

Shinichi Meada - Head Chef
When Shinichi Maeda headed to Australia from Japan in 2003, his intention was to make his mark as a chef by drawing on his skill, confidence and absolute passion
for Japanese cuisine. This goal was achieved at Wasabi Restaurant & Bar, the lauded Japanese restaurant located on Queensland's Sunshine Coast.

"I finished studying engineering in March 1999 and in April the same year began an apprenticeship as a sushi chef," he explains. "I then trained in Japan for four years before arriving in Queensland."

In his new role - as Head Chef at Saké Restaurant & Bar, Brisbane - Shinichi is drawing on the strong relationship he already has with local suppliers.
"At Saké Brisbane our goal is to use as much local produce as possible. In the leadup to the restaurant opening I worked closely with [owner] John Szangolies and
[Executive Chef] Shaun Presland to ensure that the menu stays true to Saké Sydney but has a distinct local flavour," he explains.

Other key team members at Sake include executive chef Shaun Presland, restaurant manager Robert Gibson, bar manager Patrick White and sake sommelier Miriam McLachlan (who is very knowledgeable on all things sake and is fantastic at recommending matches).

The design of the restaurant is also worth noting with indoor and outdoor seating options and great views over the Brisbane River. The restaurant features five private function dining areas as well as a well-stocked bar.

Sake is open 7 days for lunch and dinner. For more information check out the website www.sakerestaurant.com.au