This dark izakaya-style dining room, within arms reach of the Brisbane River, is just like you’d find in the backstreets of Japan. Contemporary Japanese fare is the order of the day here – with the generous, share-style menu rooted in flavours from the Asian country, but modernised with influences from around the world. Take a stunning Peruvian-Japanese Nikkei ceviche with both nori and potato chips ready to pile high with yuzu and yellow pepper-soaked Queensland spangled emperor; or a riff on spaghetti bolognese with slippery udon noodles interlaced with a Korean chilli-infused pork mince ragu. It’s the raw dishes that are perhaps the star, however, with the likes of thickly cut kingfish in a goma dressing of sesame, soy, miso and rice vinegar. They are effortlessly complemented by the restaurant’s range of citrusy and easy-drinking cocktails and solid selection of sake and Japanese spirits. 2/5 Boundary St, Brisbane City; yokodining.com.au.

Order the edamame. You won’t regret it. Lacquered in a salty, spicy, umami-rich fermented chilli paste, it’s frighteningly addictive. The interior is plush, hthe staff attentive, and the drinks list carefully crafted. The menu has fun with Japanese flavours, adding European technique in parts across the share-style menu. Think excellent wagyu beef tartare with tonburi and fried lotus chips for scooping, or perfectly pink lamb rump sliced over a viscous king brown mushroom and koji miso emulsion. Unforgettable for dessert is the salty, not-too-sweet nitrogen-frozen miso chocolate mousse with dulce de leche atop blueberries and mini malt balls that arrives at the table under a dramatic white cloud. This is Japanese with a theatrical twist. 49 Elizabeth St, Brisbane City; theboomboomroom.com.au.

Entered through a door that looks like the back entrance to a seedy nightclub, this is one of Brisbane’s coolest restaurants. Just as clandestine as its exterior is the interior at Japanese eatery Honto, where the fit-out is murder-mystery dark, with only a muted glow from a handful of chandeliers. Interior and a fun and creative drinks ist are all thoughtfully curated to complement the food – a sharestyle offering of contemporary Japanese, moving from raw dishes and sushi to snacks, salads and items from the grill. The aburi salmon sushi is a must – the fish glazed in a sweet soy and the sticky rice laced with nuggets of tempura batter for unexpected crunch, while the lobster katsu sando is like the up-market adult’s version of a Filet-o-Fish. Alden St, Fortitude Valley; honto.com.au.

Along a street saturated with Japanese eateries, Bird’s Nest Yakitori commands attention. In the dark fug of the barbecue eatery, staff bring tiny plates of skewers just like what you’d find in the streets of Osaka. The generous, well-priced menu is divided into favourites, premium, Japanese traditional and vegetable skewers, alongside deep-fried dishes, nibbles, salads and rice specialties. For a true taste of the Asian nation, there are sticks threaded with the likes of gizzards, livers and sweet, fibrous, little chicken hearts, as well as plates of crunchy nankotsu – soft cartilage rolled in spices before being fried, ready to be dipped into one of three salts. The zaru tofu served simply with salt, olive oil, soy and sliced spring onions is a must, good enough to even turn haters of the soy product into advocates. Shop 4/702 Ann St, Fortitude Valley; birdsnestrestaurant.com.au.

This tiny 10-seater is tucked away down the end of Bakery Lane in Fortitude Valley. Patrons sit along a bench facing the kitchen, where chefs Tim and Sarah Scott prepare your choice of a “short” five-course or “long” eight-course menu. The couple – who both did their apprenticeships in Brisbane before heading for Sydney and the kitchens of fine dining restaurants such as Automata and Sepia – have 6pm and 8.30pm sittings, with matched drinks available by the glass or carafe/bottle. The set menu might include corn chawanmushi with smoked Yarra Valley caviar or perhaps black vinegar-glazed sous vide Cape Grim short rib teamed with gingered cucumber and salted daikon. Shop 7/690 Ann St, Fortitude Valley; joyrestaurant.com.au.

Sitting off the lobby of the Calile Hotel, Sushi Room is a 60-seater with a Mad Men-goes-to-Tokyo vibe. There’s a long, changing line-up of sashimi and nigiri, the fingers of glistening rice topped mainly with slivers of vibrantly fresh seafood, as well as sushi rolls and rice, sashimi, tempura and several grilled yakimono dishes including toothfish, duck and smoky wagyu tenderloin. Vegetable tempura wears its batter lightly, while seafood futomaki rolls are a more filling option. While you can eat there for a reasonable price if you choose carefully, it’s probably not the right place if expenditure is a concern. Single nigiri cost from $7-$28 and tempura ranges from $21 for the vegetable version, through king crab and abalone up to possibly $320 (MP) for a whole lobster. Set menus and omakase are also on offer. The Calile Hotel, 48 James St, Fortitude Valley; sushiroom.com.au.

This pocket-rocket restaurant is every bit the hidden gem. With just 18 seats, it delivers high-quality, authentic Japanese food, beautifully presented in lacquered bento boxes. Of the six set menus, the most elaborate is the wagyu, which includes slices of the marbled beef piled high and accompanied with charred asparagus, zucchini and ponzu sauce. The bento itself contains an appetiser, sashimi, a deep-fried dish and a simmered dish. Inclusions change monthly and may include raw kingfish and coral trout, chicken karaage, steamed black cod, wagyu croquettes, conger eel, pickled eggplant, and bonito and seaweed fish soup with chicken mince dumpling. All come with steamed rice and dessert. t5/45 Wellington Rd, East Brisbane; shunsai.com.au.

With four eponymous Japanese eateries across Brisbane, owner Taro Akimoto has become known as the city’s king of ramen. Each of his venues boasts its own unique look, from the completely no-frills to authentically Japanese with warm blond wood, but all deliver some of the best ramen in the state – arguably the country – made with top-notch ingredients such as Bangalow Sweet Pork. While the classic tonkotsu is the most popular, it’s the fire version that will truly light up your world. Taro’s also does some seriously good karaage, which can be ordered on its own as an appetiser or to top the chicken curry. Ascot, South Brisbane, Stones Corner & Brisbane City; taros-ramen.myshopify.com.

Born in Fukuoka, Japan, this ramen shop has taken the globe by storm, with outlets in more than 35 locations around the world. Now with six stores across Queensland, Ramen Danbo has gained popularity thanks to its signature creamy tonkotsu broth, which, they say, is made using the highest quality pork bones. Diners can choose from eight varieties of ramen, with the option to select the noodle’s firmness, plus the soup’s richness, spiciness and saltiness. For the broth in its most pure form, choose the classic with nitamago, while those who like it hot should order the rekka variety in spicy. South Brisbane, Sunnybank Hills & Brisbane City; ramendanbo.com.au.