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Restaurant

ANEKAWA

C4/50/54 Railway St, Mudgeeraba QLD 4213, Australia

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Find ANEKAWA

C4/50/54 Railway St, Mudgeeraba QLD 4213, Australia

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+61 7 5645 6462
HoursMonday: Closed Tuesday: 5:00 – 9:00 PM Wednesday: 5:00 – 9:00 PM Thursday: 5:00 – 9:00 PM Friday: 5:00 – 9:00 PM Saturday: 5:00 – 9:00 PM Sunday: Closed

*Opening hours may differ during holidays.

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About ANEKAWA

Mudgeeraba’s ANEKAWA bypasses standard sushi rolls for focused dining with genuine depth. Past the door, it’s pale timber carpentry, low jazz, and counter stools overlooking the kitchen. Discerning diners celebrating milestones steer straight toward the eight-course omakase—a seasonal run moving from fresh cobia and house-made seasonings to a steaming wagyu and mushroom rice clay pot that reliably wins over seafood skeptics.

  • Seasonal Omakase: Chef Koki guides a rotating eight-course tasting menu spotlighting daily fresh catch and seasonal Australian produce.
  • Clay Pot Wagyu: Guests consistently highlight the rich wagyu beef and mushroom rice clay pot as an essential centerpiece.
  • Intimate Atmosphere: Clean Japanese woodwork, soft jazz, and bar seating overlooking the prep line create a transportive dining room.
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What's On at ANEKAWA

Upcoming events, special menus and other reasons to plan a visit.

No events or specials listed right now.

Why Choose Anekawa

Six validated reasons discerning diners trust Anekawa for transportive omakase—reserve your counter seats early.

  • Carefully Sequenced Multi-Course Omakase

    Paced over eight seasonal courses, each sequence pairs market-fresh seafood and Australian produce with deliberate dish-by-dish progression designed for celebratory dining.

    Each dish is beautifully presented, the sauces are delicate and well balanced, and the timing of every course is carefully considered, allowing you to relax and enjoy the entire dining experience from start to finish.

    Aki A

  • Front-Row Culinary Craftsmanship

    Bar seating places guests immediately opposite Chef Kouki, turning knife work and plating into an intimate, interactive focal point of the meal.

    Whilst at the bar, the opportunities to watch Chef Koki in action had me salivating for the dishes to come.

    Ben Sheppard

  • Scratch-Crafted Ferments and Condiments

    The kitchen ferments and produces its own condiments and refreshments from scratch, highlighting house chickpea miso butter sauces, calamansi ponzu, and habanero kosho.

    Many items on the menu are house made, including the chickpea miso used in the butter sauce, habanero kosho, calamansi ponzu, and even a yuzu cola, truly such an experience!

    Yoon In Jeong

  • Informed Tableside Dish Explanations

    Staff guide diners through unfamiliar traditional preparations and regional ingredients, ensuring every nuanced flavor profile is clearly contextualized.

    They provide detailed explanations of each dish and its ingredients, enhancing the dining experience.

    Amy

  • Immersive Japanese Timber Aesthetics

    Passing through traditional noren curtains leads into an authentic, calm space anchored by Japanese timber carpentry and minimalist finishes that evoke traditional dining halls.

    From the moment you walk in through the decorative Japanese curtains, you are immersed in a little timber Japanese carpentry restaurant with beautiful concrete floors, the layout, the atmosphere and the vibe were all banging!

    Nicky Sheldon

  • Acoustic Intimacy for Milestone Evenings

    Despite the compact dining footprint, soft acoustic balance and gentle background jazz ensure private, unhurried milestone conversations without room echo.

    Even in such small room, it was quiet without much echoing even at almost capacity and can carry on proper convo.

    Vicky Xan

Signature dishes and tasting menus praised across customer reviews.

  • 8-Course Omakase

    The 8 course omakase is an absolute must-try.

    Yoon In Jeong

  • Wagyu and Mushroom Rice Clay Pot

    For the main we had the wagyu and mushroom rice clay pot, and we were in heaven the whole time.

    J H

  • Potato Mochi

    The standout dish for me was the potato mochi with macadamia nut butter, broccoli, and Jerusalem artichoke — absolutely sublime.

    antony P

  • Gotofu

    The gotofu was so silky, delicate, and satisfying with every bite.

    Lana

Other favorites

Handcrafted cocktails, bespoke desserts, and house-made refreshments

  • Cashew Coffee Dessert

    their cashew coffee dessert left the Italian affogato for dead.

    Marie Sheehy

  • Lychee Martini

    We also had the lychee martini and cherry sour which were amongst the best cocktails we've ever tried.

    Kala_Gaming

  • Honey Dessert

    The honey dessert at the end had layers of sweetness and texture that made every bite a little moment to savour.

    Lana

  • House Yuzu Cola

    Many items on the menu are house made, including the chickpea miso used in the butter sauce, habanero kosho, calamansi ponzu, and even a yuzu cola, truly such an experience!

    Yoon In Jeong

Beyond the menu

Thoughtful hospitality nuances and kitchen details that elevate your meal. Book early to secure an intimate evening at the counter.

  • Bar-Side Chef Counter

    Bar seating provides an up-close perspective of the open preparation station, giving diners a direct view of Chef Koki crafting each course.

  • Scratch-Made Condiments and Sodas

    The kitchen crafts specialty menu elements from scratch, including house-fermented chickpea miso butter sauce, habanero kosho, calamansi ponzu, and house-made yuzu cola.

  • Responsive Dietary Adjustments

    Staff proactively adapt omakase dishes for guests with complex medical and physical needs, adjusting textures and solid ingredients without disrupting the flow of the meal.

  • Table-Side Course Storytelling

    Waitstaff present each dish with detailed walkthroughs of unfamiliar Japanese ingredients and culinary techniques, pairing dish explanations with tailored beverage guidance.

Before you head over

Practical guidance on timing, seating, and menus to make the most of your evening. Reserve your table early to experience it firsthand.

  • Time Your Arrival to Your Reservation

    Because the entrance is compact and foyer space is limited when tables are turning over, arrive promptly at your booking time rather than early to avoid waiting outside.

  • Request Counter Seating for Kitchen Views

    Dining tables sit close together across the intimate floor; reserve bar seats if you want a front-row view of Chef Kouki preparing dishes.

  • Opt for the 8-Course Omakase

    The multi-course tasting menu provides the best value and pacing over à la carte, and staff readily adjust courses for dietary restrictions. Book your table in advance to secure a sitting.

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