Despite a lack of real walls separating it from the gambling action, diners are transported to Tokyo on arrival thanks to moody lighting and an abundance of dark wood and leather, alongside professional but relaxed staff, with an endearing fondness for the menu.

And the food here showcases the best produce Australia has to offer. Chef Chase Kojima and his team (armed with the precise knife skills) serve up brave pairings like scampi with foie gras and apple or seared octopus with watermelon and feta.

With a focus on small plates, you can turn dinner into whatever you fancy. Opt for silken hiramasa kingfish sashimi crowned with citrusy, crisp potato strands or simple but brilliantly executed plates like charred prawns with salty-yet-creamy nori butter. Exotic mushrooms and chilli ribbons lend an intense savoury note to the otherwise sweet agedashi tofu broth, while edamame and sunflower seeds offer a welcome pop and crunch.

The menu tempts meatlovers to try the exclusive-to-Kiyomi wagyu skirt, but it’s hard to look past the tenderloin with classic Japanese elements alongside roast potatoes.

It’s all paired to a tome-like drinks list with sophisticated international wines, cocktails using indigenous and seasonal fruits and herbs, Japanese beers on tap and by the bottle and an extensive sake menu.