Kōl Izakhaya

Izakaya (居酒屋) is a Japanese word [izakaja] that comes from the vibrant, informal Japanese taverns where drinks and small, tasty dishes are shared and enjoyed amongst friends and colleagues.

‘Robata,’ short for ‘robatayaki,’ translates as ‘fireside cooking’ in Japanese cuisine. Robata originates from the coastal shores of Japan, where fisherman coal-grilled their catch on board, sharing their bounty by passing it to each other on their oars, making sure they do not rock the boat! Whilst the cooking method has remained a constant, the menu is a creatively curated interpretation of Japan’s signatures, old and new, accompanied by an appreciation of our local fare.

Precision sushi art is crafted at the ice-clad sushi bars by their Japanese Executive Chef and his team of supremely skilled knifemen, all trained, mentored and have mastered their trade in some of the world’s most well-known Japanese restaurants. 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.