One Eighty

When a guest in Japan entrusts their meal to the chef, it is a gesture of confidence known as omakase. This invitation to be guided through a bespoke procession of dishes is the foundation of One Eighty in Labrador, channelled through the focused art of yakitori. The involvement is in a specific craft, where the variables of seasonality and prime ingredients are shaped by the heat of charcoal. The kitchen’s work centres on precisely prepared skewers, with a particular mastery of chicken, grilled to perfection. This seemingly simple act is a complex discipline and forms the core around which the rest of the bill of fare is built. Beyond the grilled offerings, the curated selections can feature pristine sashimi or wagyu beef sukiyaki. A recurring creation that has captured attention is the kitchen’s signature eye fillet sandwich, a testament to its ability to elevate classic forms. Located on the Gold Coast, the restaurant brings a style of dining more commonly associated with Tokyo's discerning culinary scene to the region. This dedicated philosophy has earned the restaurant recognition from the Michelin Guide, a nod to the kitchen's refined technique and clear vision. Diners are typically presented with a choice of two daily set courses, each a carefully composed journey designed to showcase the best produce available. While the offering is built on this principle of chef curation, an à la carte selection has also been introduced, allowing for a different kind of exploration. One Eighty provides a direct and personal encounter with Japanese culinary craft.