Oyama Japanese Restaurant

Overview

Chef and owner of Oyama, Da Shan Wang, arrived in Brisbane way back in 1983 and took a job as a dish hand in the local Chinese restaurant. Eventually, he was handed the role of apprentice chef and was such a standout that he was headhunted within a year to become a sous chef in a Japanese restaurant (in Japan, the rule is that you need five years experience before being a sous chef, but Da Shan was just that good).

Eventually he saved enough to open his own restaurant, and in 1991 Oyama was born. Oyama means ' Big Mountain' in Japanese, and if there's one mountain to climb in Brisbane, it's this one. Da Shan has now employed his children in the business, making sure that Oyama continues offering some of the finest Japanese cuisine in Brisbane for many years to come.

The menu at Oyama is elaborate, featuring sushi and sashimi, teppanyaki, a la carte and banquets. The sushi is prepared by Da Shan himself, so you know what you're getting is legit. Highlights include the Japanese bluefin tuna hand roll, the octopus nigiri, and the yellowfin kingfish belly. There are sashimi platters too, that come loaded with Da Shan's daily selection.

If you're after teppanyaki, you'll have to order from a set menu, with five options available. The premium option features tempura prawns, scallops in garlic butter, South Australian lobster and grass fed eye fillet. The dessert is a macha panna cotta with whipped cream. It's a mega feast.

The a la carte menu is also as long as your arm, so be sure to browse it ahead of time, or just order a banquet and kick back. Some of the hits include Moreton Bay bugs sautéed in fresh ginger and chilli, the special fried rice with pork belly, deep fried panko crumbed pork cutlets with tonkatsu sauce and everyone's favourite — salmon teriyaki (well my favourite, anyhow).

There are also two-hour drinks packages available to those wanting a big night, so be sure you give yourself plenty of time. The wine list is small but well thought out, while they have both Asahi and Kirin on tap. The drinks simply complement the food — which is the star of the show at Oyama.