Sumi Open Kitchen is a Japanese kappo charcoal grill tucked away in the corner of the Pavilion in Noosa Junction. As the name suggests, Sumi Open Kitchen has nothing to hide, offering a space to escape the everyday grind where one can feel welcome and resolved.
Owner and Chef Giles Hohnen says, “It’s our answer to growing interest in Japanese food, and it all starts with design, clean lines integrating comfort and function”.
The menu is updated according to seasonality and availability of fresh local produce. They offer “trust the chef” two set menus, with four and six courses to choose from, and you can select organic sake pairing with each course.
The menu features a delicious scallop umeboshi shiso, swordfish namban, octopus and karashi sumiso. Or the amazing Koji black Angus sirloin, mushroom, mitsuba eggplant, potato and miso butter.
Sumi Open Kitchen’s sake is all Junmai style, which means ‘Pure Rice’ as the sake can legally only be made with four ingredients: rice, water, yeast and koji-kin. Most of the breweries are family-owned and operated, many of which have been handed down through generations of the same family.
Their sake is handcrafted with traditional brewing techniques. In terms of quality and rarity, the brewers and sake you’ll experience at Sumi Open Kitchen represent the top 1-2% of sake brewing in Japan.
Sumi Open Kitchen is available for intimate private events and catering for up to 30 guests. Fully licenced, and BYO wine is welcome with corkage, open Wednesday to Saturday, 5.30 pm -10 pm.
