Tucked in a quiet arcade off the main street of Noosa Junction, this hole-in-the-wall eatery punches well above its size.  There is a handful of pine tables plus bar seating with view of the chef at work in a kitchen so tidy Marie Kondo would be impressed. From this small charcoal grill, chef/owner Giles Hohnen serves up one of the best value degustation menus in the state.  Its four course ($55) or six course ($75) is Japanese at its best – artfully plated dishes, attention to detail, subtle umami flavours and clean seafood.

The seared tuna and Mooloolaba prawn sits in a gentle citrus jelly with a julienned beetroot and snow pea slaw. Next up, tender slices of grain-fed Angus skirt arrive on long rectangular plate with a side of soy and sesame sauce, wafer-tendrils of parsnip chips, stir fried spinach and shavings of daikon.

The surprise dish is the warm, comforting chawan-mushi (Japanese steamed egg soup) with delicate pieces of crab and shiitake mushrooms in a rich dashi. The drinks menu heroes organic wine and sake and includes Japanese-style aperitifs, such as the sweet/tart Yuzu infused sake served with soda.

Yuzu (Japanese citrus) also features in the dessert with tiny daubs of curd, soft meringue, diced strawberries on a rich white chocolate parfait.  Décor in this 25-seat restaurant is traditional and understated, and lets the food do all the talking.

Must-eat dish: grain-fed Angus skirt