OKO OKO, a new Japanese micro-restaurant at Eat Street Northshore in neighbouring Hamilton, is serving what its founders describe as the world’s first wagyu kare pan — a panko-crusted, deep-fried Japanese curry bun built around Queensland wagyu from the Darling Downs.
For Ascot residents who already make the short trip to Eat Street on a Friday or Saturday night, the new addition gives a compelling reason to visit. OKO OKO on 12 June behind a Shinjuku-styled pagoda facade, at 221D MacArthur Avenue, Hamilton, one of the most distinctive new fit-outs in the precinct’s history.
The kare pan — Japan’s beloved deep-fried curry bun, invented in Tokyo in 1927 and now the subject of its own annual national grand prix and a 50,000-member enthusiast association — has never previously been made with wagyu at its centre.
OKO OKO’s version uses Darling Downs wagyu from Sandalwood Feedlot, one of Australia’s oldest and most awarded producers, combined with a cheesy curry filling, panko-crusted and cooked to order.
Six months on a single dish
Founder Michael Otway says the kare pan took six months of development before the team was satisfied. “The dough, the curry, the wagyu, the cheese, the fry,” he said. “Queensland wagyu changes the dish. No kitchen in Japan or anywhere else has done it this way.”
The global head chef behind the menu previously worked at Nobu London and Yoko Brisbane. The full menu extends into okonomiyaki, yakisoba, yakisoba pan and other Japanese street food staples, all built to the same level of care as the hero dish.
OKO OKO is open at Eat Street Northshore every Friday and Saturday from 4pm to 10pm and Sunday from 4pm to 9pm. Entry to Eat Street is $6 per person. Drive or take the CityCat to Northshore Hamilton, a 250-metre walk from the gate.
Published 13-June-2026
