Consistency is the key to Sake’s continuing success. It’s one of four restaurants overseen by executive chef Shaun Presland; Melbourne also has one, and Sydney is home to two.

In Brisbane, head chef Daisuke Sakai uses traditional ingredients and gives them a contemporary spin, such as the Hervey Bay scallops seared in a miso cream reduction.

The staff is well equipped to answer questions and will even choose dishes if you ask nicely. Sake sommelier Miriam Gibson is on hand to pair more than 30 sake choices too. Shochu (a Japanese liquor distilled from barley), cocktails, wine and Japanese and Australian beers round out the drinks menu.

The interior is contemporary with classic references – dark wood, soft lighting and a wall of sake barrels. The space seats a whopping 150 people, but dining feels intimate thanks to the welcoming staff and seating that’s split between the restaurant, sushi bar, private dining rooms and terrace bar.