The epitome of a traditional izakaya, a casual eatery for a drink and a tapas-style bite after work, Moga is all about shared plates including sashimi, tempura and skewered meats from the robata oak-fired grill. Sit outside, close to the bustling Rosalie dining and shopping hub, or retreat indoors for a bespoke experience reminiscent of the dimly lit eateries in the historic towns of Kyoto and Tokyo. Timber panelled walls, lined with sake bottles and plastered with magazine posters of moga – or modern girls – create a cosy hub for the sushi train. 

Possibly the best value Japanese food in Brisbane, Moga does a standout salmon negima – pretty parcels of finely sliced salmon wrapped around shallots, mayonnaise, red onion and sancho pepper and dotted with roe. Tempura soft shell crab crowns three large cubes of lightly battered tofu which are creamy inside and sweet in their dashi broth. Gyoza dumplings are delicate yet rich with pork mince, while wagyu-aburi, highly marbled striploin pieces, are dressed with ponzu, spring onion, grated daikon and chilli.

From the trio of desserts, the white sesame mousse with almonds and whisky maple glaze is a great choice. For a small restaurant, the sake options are generous and the waiters polite and efficient.

Must-eat dish: Salmon negima