Join us around the fire.
Book now for a sensory experience where you will find yourself literally, in your element.
Izakhaya
THE KōL TRILOGY
Three elements that effortlessly intertwine to create a space that brings you into a vibrant theatre of coal-mastery, sushi artistry and masterful mixology.
Robata
Sushi
Mixology
Robata
Robata
‘Robata’, short for ‘robatayaki’, translates as ‘fireside cooking’ in Japanese cuisine. This unique cooking style refers to a method of cooking over hot charcoal on a wide and flat open fireplace, similar to barbecuing. Robata originates from the coastal shores of Japan, where fisherman coal-grilled their catch onboard, sharing their bounty by passing it to each other on their oars, making sure they don’t rock the boat!
The charcoal, however, is not your average carbon clump. Robata grilling generates its unique profile from flavour-enhancing Binchō-Tan coals, an ancient, natural, artisanal charcoal. It is the fuel that fires our flavours and fragrances, the burning centre of all we do, and that which sustains the heat which brings us together around the fire.
Sushi
Sushi
Precision sushi art crafted at our ice-clad sushi bars, KōL compromises nothing when it comes to freshness and authentic Japanese ingredients, going to extreme lengths to do so. With elevated craftsmanship, we prepare for your eyes’ and appetites’ indulgence, a true sushi experience.
Spearheaded by our Japanese Executive Chef and his team of supremely skilled knifemen, all trained, mentored and have applied trade in some of the worlds most well-known Japanese restaurants, our goal is to deliver a truly World Class sushi experience.
Mixology
Mixology
In true Izakaya-style, the KōL trilogy is completed by the vibrant ‘KōL-as-Ice’ bar, a celebration and expression of old and new cocktail cultures, performing mixology like never before.
KōL-as-Ice will feature seasonal produce, impossibly clear hand-chipped ice, and the precise, fluid movements of bartenders who elevate the creation of cocktails to a fine art. With a perfectionist approach, KōL-as-Ice ‘raises the bar’ in pre-dinner drinks and food pairings, focusing on multiple areas of expertise such as rare whiskeys and brandy, unparalleled sake and shochu collections, and seasonal Asian ingredients in fresh wasabi, yuzu, shiso, ume and Sakura.
Leaving you with some wonderfully tough decisions to make.
Robata
Sushi
Mixology
Robata
Robata
‘Robata’, short for ‘robatayaki’, translates as ‘fireside cooking’ in Japanese cuisine. This unique cooking style refers to a method of cooking over hot charcoal on a wide and flat open fireplace, similar to barbecuing. Robata originates from the coastal shores of Japan, where fisherman coal-grilled their catch onboard, sharing their bounty by passing it to each other on their oars, making sure they don’t rock the boat!
The charcoal, however, is not your average carbon clump. Robata grilling generates its unique profile from flavour-enhancing Binchō-Tan coals, an ancient, natural, artisanal charcoal. It is the fuel that fires our flavours and fragrances, the burning centre of all we do, and that which sustains the heat which brings us together around the fire.
Sushi
Sushi
Precision sushi art crafted at our ice-clad sushi bars, KōL compromises nothing when it comes to freshness and authentic Japanese ingredients, going to extreme lengths to do so. With elevated craftsmanship, we prepare for your eyes’ and appetites’ indulgence, a true sushi experience.
Spearheaded by our Japanese Executive Chef and his team of supremely skilled knifemen, all trained, mentored and have applied trade in some of the worlds most well-known Japanese restaurants, our goal is to deliver a truly World Class sushi experience.
Mixology
Mixology
In true Izakaya-style, the KōL trilogy is completed by the vibrant ‘KōL-as-Ice’ bar, a celebration and expression of old and new cocktail cultures, performing mixology like never before.
KōL-as-Ice will feature seasonal produce, impossibly clear hand-chipped ice, and the precise, fluid movements of bartenders who elevate the creation of cocktails to a fine art. With a perfectionist approach, KōL-as-Ice ‘raises the bar’ in pre-dinner drinks and food pairings, focusing on multiple areas of expertise such as rare whiskeys and brandy, unparalleled sake and shochu collections, and seasonal Asian ingredients in fresh wasabi, yuzu, shiso, ume and Sakura.
Leaving you with some wonderfully tough decisions to make.
Going back to nature is our primal need. In a world that continues to gravitate towards the unnatural, our aim is to create a space that takes you back to authenticity, returning us to an earthly connection.
This is meditative gastronomy, appealing to the conscious and subconscious.
From our store design to our menu, every element is sourced from nature in its truest possible form, in-keeping with sustainable and responsible sourcing.
Read more about our roots and we aimed to created a space that takes you back to authenticity.
