With more than 25 years of experience across Japan and Australia, Kenji Hiroto brings precision and restraint to Japanese cooking, with a particular mastery of hibachi and charcoal. Traditional technique sits at the foundation, while Sunshine Coast seafood and produce give his food a distinctly regional expression.
5 venues in sunshine_coast
Kenji’s is the long-lunch guide: crêpes in Noosa, Italian by the beach, French dining, Honeysuckle and the destination-worthy Spirit House. Save room.
Cnr Bokarina Boulevard and Longboard Parade, Bokarina Queensland
2/216 David Low Way, Peregian Beach Queensland
20 Ninderry Rd, Yandina Queensland
8/4 Ballinger Rd, Buderim Queensland
5/4 Sunshine Beach Rd, Noosa Heads Queensland
Cnr Bokarina Boulevard and Longboard Parade, Bokarina Queensland
2/216 David Low Way, Peregian Beach Queensland
20 Ninderry Rd, Yandina Queensland
8/4 Ballinger Rd, Buderim Queensland
5/4 Sunshine Beach Rd, Noosa Heads Queensland
See what diners are saving, sharing, and talking across the city.
Chef Ben Shewry, the mind behind Melbourne institution Attica, is drawn to places that are completely “dialled in.” Talking about sandwich shops leads him to Japan, where people dedicate their lives to repeating the same craft over and over until they become exceptional at it. That’s what connects his picks here: roast shops, schnitzel counters and steak sandwich spots focused on doing one thing properly — no funny business, no endless options, just deeply satisfying food made with total conviction.
See what diners are saving, sharing, and talking across the city.
Chef Ben Shewry, the mind behind Melbourne institution Attica, is drawn to places that are completely “dialled in.” Talking about sandwich shops leads him to Japan, where people dedicate their lives to repeating the same craft over and over until they become exceptional at it. That’s what connects his picks here: roast shops, schnitzel counters and steak sandwich spots focused on doing one thing properly — no funny business, no endless options, just deeply satisfying food made with total conviction.
Former aerospace engineer turned pastry phenomenon, Kate Reid has helped shape Melbourne’s obsession with precision pastries and great coffee. When the “butter queen” isn’t perfecting croissants at Lune Croissanterie, she’s visiting a tight rotation of cafés across the city. From the produce-driven kitchen at Morning Market to CBD institutions like Patricia Coffee Brewers and Good Measure. These are the Melbourne cafés she swears by.
Thai Ho, founder of MAMAS Dining Group, has built a reputation on bold, high-energy takes on Vietnamese food. But it all starts in Springvale. This is where the standards are set, shaped by community, tradition and generations of pride. From crispy bánh mì to slow-simmered broths and street-side iced coffee, this is his Springvale circuit.
Former aerospace engineer turned pastry phenomenon, Kate Reid has helped shape Melbourne’s obsession with precision pastries and great coffee. When the “butter queen” isn’t perfecting croissants at Lune Croissanterie, she’s visiting a tight rotation of cafés across the city. From the produce-driven kitchen at Morning Market to CBD institutions like Patricia Coffee Brewers and Good Measure. These are the Melbourne cafés she swears by.
Thai Ho, founder of MAMAS Dining Group, has built a reputation on bold, high-energy takes on Vietnamese food. But it all starts in Springvale. This is where the standards are set, shaped by community, tradition and generations of pride. From crispy bánh mì to slow-simmered broths and street-side iced coffee, this is his Springvale circuit.
