admin May 29, 2026
Aizome Bar Launches New Menus: Award‑winning Aizome Bar, named Gourmet Traveller Bar of the Year 2025, has unveiled new tasting and à la carte menus at its intimate 10‑seat venue in Brisbane’s West End – offering a more flexible and approachable way to experience the +81 dining philosophy.
Positioned as an entry point into the world of +81, Aizome Bar delivers the same precision, seasonality and craftsmanship found at adjoining omakase restaurant Sushi Kappo, but in a relaxed bar setting that seats 10 and allows guests to engage at their own pace – whether through drinks alone, or a full dining experience.
The menus are led by Chef Ikuo Kobayashi, the chef behind Sushi Kappo, whose career includes time in some of Japan’s most prestigious Michelin‑starred kitchens. At Aizome Bar, his approach translates the discipline of kappo‑style dining into a format designed for flexibility, spontaneity and repeat visits.
The tasting menu offers a concise progression across six dishes – three starters, two mains and dessert – while the à la carte selection allows guests to curate their experience, from light bites alongside cocktails to a more substantial meal.
The food reflects a modern Japanese philosophy rooted in clarity and intention. In keeping with the +81 approach, dishes are created without gluten, dairy or nuts, allowing premium ingredients such as Marble King Wagyu and Tasmanian Ocean Trout to take centre stage. These choices are not framed as restriction, but as a deliberate philosophy – one that reinforces purity, balance and precision.
Guests opting for à la carte can choose from bar snacks and dishes designed to pair seamlessly with Aizome Bar’s drinks menus, offering versatility across different occasions and appetites.
While the food offering provides a compelling reason to visit, it is Aizome Bar’s beverage program that defines the experience.
At its centre are the Neo cocktails, developed by Tony Huang and Tim Pope – a globally unique concept not found anywhere else. Each cocktail is crafted over multiple days using freeze‑integration techniques and unconventional ingredients, then served in a wine‑style format, challenging traditional perceptions of how cocktails are made and enjoyed.
The broader drinks offering spans wine, sake and spirits, with an emphasis on balance, pairing and progression. For those wishing to explore the Neo concept in depth, the Cocktail Experience offers a curated flight of six 60ml cocktails, each aged over five days.
Aizome Bar sits alongside Sushi Kappo under the +81 brand – named after Japan’s international dialling code – together representing a unified vision of contemporary Japanese dining and drinking, defined by craftsmanship, seasonality and a considered approach to hospitality.
+81 Aizome Bar
259 Montague Road, West End, Qld, 4101
Reservations available via the website https://www.plus81.com.au/
Aizome Bar Launches New Menus
Aizome Bar’s New Tasting Menu, $90pp
Starters
牛たたき ブロッコリー トマト 豆乳クリームチーズ
Seared Beef Tataki, broccoli, tomato, soy milk cream ‘cheese’
胡麻醤油の刺身
Sashimi of the Day
茶碗むし
Chawanmushi
Japanese savoury egg custard with Canadian Snow Crab
⸻
Main
すき焼き
Marble King Wagyu Sirloin MS9+ Sukiyaki
seasonal vegetables, free range egg yolk
サーモンアボカド巻き
Salmon Avocado Roll
⸻
Dessert
デザート
Sweet Finale
New À La Carte Menu
季節の枝豆
Edamame – 8
トマトカプレーゼ
Tomato Caprese, soy cream ‘cheese’ – 18
胡麻醤油の刺身
Sashimi of the Day – 12
鶏の唐揚げ
Chicken Karaage – 20
「マーブルキング」アイフィレ（MS9+）角切りステーキ
Diced ‘Marble King’ Wagyu Fillet (MS 9+) – 20
裏巻き
Uramaki Sushi Roll (6pc)
• Tasmanian Ocean Trout & Avocado – 12
• Ebi & Avocado – 12
稲荷寿司
Inarizushi (2pc) – 8
和牛カレーライス
Wagyu Curry Rice – 19
酒粕とチョコレートの豆乳アイスクリーム
Sake-lees and Chocolate Soy Ice Cream – 8
