About Us

Brunswick’s Modern Japanese Restaurant

“Kura” means cellar in Japanese and it’s all in the name - a treasure love a saké awaits guests as the perfect compliment to Robata-yaki dishes.

The Food

The Food

What is Robata-yaki?

Flame-grilled, flavour-packed dishes inspired by traditional methods of cooking over binchōtan (Japanese charcoal).

ZFT50241.jpg
A plate of sashimi garnished with greens and small orange spheres, with a glass of red beverage containing a lemon wedge in the background on a dining table.
A black plate with a serving of creamy white spread topped with cherry tomatoes and garnished with herbs.
Close-up of several sake bottles on a table, with labels featuring Japanese characters and decorative designs, including one with a dragon illustration.
Close-up of a bowl filled with a dark, savory dish topped with sliced green onions and sesame seeds.
A tall glass of pale pink lemonade with ice cubes and a dried lime slice on top, placed on a wooden table next to a smaller glass of pink cocktail with ice and a lemon wedge.
Raw fish with sliced onions and herbs on a white plate.
A person pours sauce over a plated steak garnished with greens and onion slices, with a side of wasabi.

 Robata-yaki was originally created by Japanese fishermen who needed a way to cook while at sea; while away from land for extended periods of time simple food could be cooked over a pit of smouldering binchōtan encased in stone. KURA alludes to these traditions by using the best quality ingredients without over complication, particularly local seafood including kingfish and scallops.

The People

The People

Ken Ibuki

Co-Owner and Executive chef Ken Ibuki offers a skillful, modern take on Japanese flavours with neoteric flavour pairings and artistic style. Expect butterflied local fish dressed with fiery yuzu kosho butter and capers, exquisitely scorched skewers of premium proteins and stunning sashimi treated with the upmost care and finesse.