New Albion izakaya Kizuna is on a mission to grow Brisbane’s sake culture
A new Japanese-inspired eatery and sake bar has opened in Albion, bringing contemporary izakaya-style fare, crafted cocktails and one of Brisbane’s most diverse sake selections to Sandgate Road. The passion project of four hospitality professionals united by a shared love of food and drink, Kizuna is a place where connection is just as important as cuisine. Come and take a look inside …
When translated to English, the Japanese word ‘kizuna’ means ‘bond’ or ‘connection’ or, more specifically, the close relationships that form between people through shared experiences. These time-forged links sit at the core of Albion’s newest culinary destination, Kizuna – a Japanese-inspired izakaya and sake bar owned and operated by four friends.
Nestled on Sandgate Road in the space previously occupied by Adela Wine Bar, Kizuna is the brainchild of sommelier Jenny, chef Jason, marketing and operations manager Mathew and venue supervisor Wing. Together, they have crafted a venue that offers a refined dining and drinking experience – one anchored by a top-tier sake program.
“We kept saying we should open something, so we just kept planning until the timing was right,” says Jenny, whose career has taken her across Hong Kong and Europe, as well as Brisbane venues like Sokyo and Sono.
“Kizuna is about our hopes and dreams – it’s a collaboration.”
For Jenny, who was guided into the realm of sake, mixology and hospitality by her mentor – award-winning Japanese bartender Masahiko Endo – Kizuna presents an opportunity to help grow Brisbane’s nascent sake market, educating the public on the craftsmanship and inherent magic of the beverage.
“If you look at the current venues around Brisbane, you don’t really get many venues that offer such a wide selection of sake,” says Mathew. “[Our range] covers most provinces in Japan. Whether you’re into sake or not, Kizuna will always have something to offer that suits our guests’ palates.”
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“We needed to create something new – a new style of eating with sake,” adds Jenny. “Without good food, you can’t pair sake. It needs to be tasty and balanced.”
Currently, Kizuna stocks 22 sakes, sourced from across the width and breadth of Japan. Bone-dry savoury numbers are available alongside drops with a hint of sweetness. While there’s something to fit most tastes, Jenny admits that sometimes a bit of help is required to find the right sake.
“Normally, I will ask what kind of wine someone would start with, because I can guess the flavour profile according to their wine preference,” says Jenny. “Sometimes, I will also ask them how they’re feeling. Maybe they’re tired and don’t want to drink something too heavy, or they might want something light or sweet.”
Kizuna’s selection features sake from labels such as Kubota, Dassai and Gassan, to name a few. There’s also a clutch of Japanese liqueurs and Australian wines available, as well as suds from Okinawa beer brand Orion. Kizuna also stocks a solid whiskey collection, with more than 120 bottles on hand.
A seasonally shifting cocktail list features a number of crafted signatures, including the Nashi’O Fashioned (a bold and complex concoction blending coconut-washed spiced rum, salted nashi pear and smoke) and the Kanpai Kagami (a herbaceous and savoury sip with vodka, yuzu, kosho aojiso, strawberry, honey and lemon).
Subscribe for updatesWhen it comes to the food, chef Jason is applying a contemporary lens to izakaya-inspired eats, delivering dishes that score high marks in both flavour and presentation.
“It’s a refined take on izakaya-style food,” explains Mathew. “We also want to do sashimi and other popular Japanese dishes, but our karaage and tempura – fried food that pairs well with a beverage – are presented in a polished way.”
Menu highlights include takowasa (fresh octopus with wasabi marinade), salmon usuzukuri with shiso ponzu, wagyu beef tataki with crispy enoki, binchotan skewers, tempura-battered camembert, karaage-style chicken Maryland, miso-grilled salmon and wagyu striploin.
Looking ahead, the Kizuna crew hope to nurture the venue into a leading voice in Brisbane’s sake scene, one that pushes the cause forward by altering the consumption habits of Brisbane’s populace.
“We definitely want to be seen as a good venue for Japanese food, as well as one of the key contributors to pioneering Brisbane’s sake market,” says Mathew. “In the future, we’re also aiming to do more events – like wine and sake tastings, cocktail masterclasses and sake masterclasses.”
But for the Kizuna team, the venue’s role extends beyond pure hospitality. At its heart, the restaurant is envisioned as a place of discovery, where guests can deepen their appreciation of Japanese food, drink and culture in an approachable setting.
“Kizuna is more like a destination for people to gather, to make memories, enjoy good food and learn about the theory and stories behind what they are tasting,” says Mathew. “We want to be like a classroom that teaches the public about what they enjoy and then helps them find more of what they love, whether it’s food or drinks or even a lifestyle.”
Kizuna is now open to the public – operating hours and contact details can be found in The Directory.
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