Channelling the frenetic fun of Tokyo’s laneway eateries and karaoke bars, Jonathan Barthelmess’ new izakaya, Yoko Dining, is set to bring the good times to Brisbane’s Howard Smith Wharves. “We’re wanting to create a space that’s laid-back, interactive and fun – Tokyo meets Brisbane,” says Yoko Dining head chef, Kitak Lee.

The heritage-listed space has been given a retro-futuristic fit-out by Barthelmess’ go-to studio George Livissianis. The 60’s-inspired palette combines concrete and oak timbers with pops of neon pink and yolk-hued yellow. Head upstairs and you’ll find a cheeky vinyl bar spinning Tokyo tunes. “The space has been designed so diners can really make the most of their evenings,” Kitak says.

Former Momofuku Seiōbo and Calile Hotel chef, Kitak Lee, has put together a sake-soaking menu, prepared over the kitchen’s hibachi charcoal grill. Premium wagyu and whole reef fish will be given the charred treatment, served alongside bar bites like okra tempura, beef tartare with fried bread and pork katsu steamed buns. The venue will boast its own dedicated raw bar which will see freshly sliced and scored seafood make its way onto glistening sashimi platters to share.

Like Barthelmess’ Sydney restaurant Cho Cho San, Yoko Dining will be equipped with a soft-serve machine that will pump out dreamy matcha whips and swirls of mango sorbet. Other iced treats include ice cream mochis and a shaved milk iced sundae topped with caramelised pistachios and roasted soybean powder.

Embrace the salaryman culture with a few rowdy rounds of cherry blossom daiquiris or boozy pina colada slushies, followed by a Japanese beer or whiskey. A selection of housemade sodas – including a yuzu and green tea soda and a raspberry and shiso soda – can be ordered au naturel or with a shot of vodka or whiskey added.

Yoko Dining is located at 2/5 Boundary Street, Brisbane City. It opens Mon–Fri 12pm–late, Sat–Sun 11:30am–late. For more details, head to yokodining.com.au.