You don’t even need to lift your chopsticks off the table to know Yoko Dining is an izakaya with a difference. Owner Jonathan Barthelmess’s background is Greek-Australian. Head chef, Kitak Lee, is Korean. And those sun-drenched river and Story Bridge views? Distinctly Brisbane. But then, Yoko was never intended to be a flatpack rehash of some notional Tokyo muse. It’s something far fresher. And more fun.
Yoko sits alongside Greca, Barthelmess’s breezy ode to the Greek taverna, which opened at Howard Smith Wharves in 2019. It’s been a big couple of years for the chef-restaurateur, who also has Sydney’s Cho Cho San, The Apollo and its sister restaurant in Ginza. But it’s been smoother sailing up north this time around. “It’s such a different experience opening a second restaurant – we’ve got great relationships with suppliers now,” says Barthelmess. “And we’ve got an amazing team (which includes Ben Russell, former Aria Brisbane head chef as executive chef across Greca and Yoko). There have been a few surprises along the way, but they’ve been controlled surprises.”
Longtime collaborator designer George Livissianis is again on board. He’s created a spirited yet pared-back fit-out, paying tribute to the industrial heritage of Yoko’s former warehouse digs, while conjuring Japan with pops of canary yellow, clever lighting and subtle nods to Nippon, such as noren curtains. Upstairs is a secret vinyl lounge and plans are afoot for late-night instant ramen, Japanese hotdogs and artist collaborations.
Denne historien er fra May 2020-utgaven av Gourmet Traveller.
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Denne historien er fra May 2020-utgaven av Gourmet Traveller.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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HEART AND SOUL
Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
