Renowned chefs Yoshihiro Yamazaki, Mitsuo Yoshino, Kei Sato and Shintaro Kosugi have combined their talents to introduce the spirit of Japanese omotenashi hospitality and the intimate izakaya small-plate tradition to QT Gold Coast, the flagship property in the QT Hotels & Resorts designer collection. International designer Nic Graham oversaw the stylish reinvention of Yamagen at the beachside Queensland hotel, creating a warm, contemporary setting centered on kushiyaki grills and three distinct dining areas: a bar, the Table-seki dining room and a sushi counter.
The main dining room, a 76-seat Table-seki, offers a full menu of flavorful options that showcase skillful grilling and premium ingredients. Highlights include sashimi tacos and the Master Kobe Wagyu MS9+ prepared on the kushiyaki grill. Guests who choose the sushi counter can enjoy a steady presentation of market-fresh sashimi and sushi, plus shared plates such as yellowfin tuna tartare. At the bar, the beverage program complements the menu with craft beers, premium sake selections, Japanese whiskies and inventive cocktails.
Cocktail offerings feature balanced, distinctive combinations—try the Dragon Ball, blended with shochu, pomegranate liqueur, yuzu, lime and egg white, or the Utsumi Sour, crafted with Tanqueray gin, peach liqueur, aomomo peach and lemon. Yamagen welcomes diners for dinner nightly, with service beginning at 5 p.m.