Owner and Master Japanese chef Shun Mori said many months had gone into preparing the venue for opening, with much thought put into all the design elements to create an authentic Japanese experience for guests. “Kaiseki is a traditional Japanese degustation menu that uses seasonal ingredients with an emphasis on bringing out the natural flavours of each ingredient, using a collection of skills and techniques,” he said. “The concept is to take customers on a journey through appreciation of Japanese cuisine by providing an experience unlike any other so they cherish each moment of dining at Shunsai. Kaiseki cooking is a way to convey respect to the food, with guests experiencing a special moment of appreciation when each dish is put in front of them.”
Shunsai is an intimate 18-seat fine dining restaurant located in the retail and dining space within the atrium courtyard on the ground floor of newly completed The Wellington. Mr Mori is a master of Japanese cuisine who has cooked at the Japanese Embassy in Switzerland, where he catered for the Swedish Royal Family, and worked at several award winning Japanese restaurants in Sydney and Brisbane before taking the big step to open his own restaurant. The restaurant name Shunsai is a combination of the Japanese words “shun” for seasons and “sai” meaning colour, as well as a pun on Mr Mori’s first name Shun.
The Wellington Marketing Manager and TOTAL Property Group Managing Director Adrian Parsons said East Brisbane had emerged as a cosmopolitan district featuring a sophisticated mix of cafes, bars and fine dining restaurants. “The Wellington is well and truly part of East Brisbane’s vibrant lifestyle culture with the already established Min & Co quickly building a reputation for excellent coffee and casual dining, and now Shunsai Japanese Restaurant to set a new standard for Japanese fine dining,” Adrian said.
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