With the Noosa River almost lapping at its full-length wall of windows, Japanese favourite Wasabi boasts one of the most envied locations on the Sunshine Coast.

While the position may be unquestionably Queensland, the fit-out blends the breezy Aussie lifestyle with Japanese tradition, and results in a tatami room featuring sunken seating and rice paper screens alongside minimalist white-clothed tables and banquet seating.

Regardless of where diners sit, eloquent, informed waitstaff will make the meal a seamless affair as guests indulge in either the seven or nine-course omakase degustation menu, or the more restrained three-course oshinagaki a la carte offering.

Diners may wish to start light with the daily-changing selection of expertly prepared sashimi, or perhaps the nigiri moriawase – a collection of five seasonal precisely formed nigiri sushi arranged like a masterpiece on handmade plateware.

Seafood has a heavy presence on the menu, balanced by a trio of red meat-based dishes including fall apart-tender braised lamb belly, sweet and salty from a marinade of soy and black sugar.

For dessert, try the mellifluous chocolate sorbet, contrasted by tart cherries, or finish with a nip of Japanese whisky or glass of sake from the expansive, top-notch drinks list.

The menu showcases the bounty of Wasabi’s farm at Honeysuckle Hill, and by combining local produce with the elegant sensibility of Japanese cuisine, chef Zeb Gilbert manages a synergy that is as zen as the Japanese-Aussie dining room.

Must-eat dish: Braised lamb belly
Instagram: @wasabi_noosa