Armed with a massive library of sake sourced from across Japan, four local hospitality veterans have transformed a former Albion wine bar into Kizuna, an educational izakaya designed to completely change how Brisbane locals view traditional pub food and drink.
The Bond Behind the Bar
The Japanese word ‘kizuna’ translates to a bond or connection forged through shared experiences. This concept sits at the very heart of Sandgate Road’s newest dining spot. Taking over the space previously held by Adela Wine Bar, four friends with deep roots in the hospitality industry decided to pool their talents to create a welcoming environment for the neighbourhood.
Sommelier Jenny, chef Jason, marketing manager Mathew, and venue supervisor Wing spent a long time planning this collaborative project, waiting for the perfect moment to launch their shared dream.
Demystifying Sake for the Community
The venue goes far beyond standard drink service by operating with a clear educational purpose. Jenny, whose impressive resume spans venues across Hong Kong, Europe, and Brisbane, studied under award-winning Japanese bartender Masahiko Endo. She uses this expertise to help grow the developing sake market in the area. The team wants to take the mystery out of the beverage, offering a huge selection that covers most provinces in Japan.
Mathew noted that this extensive range ensures there is a drink to suit every palate, whether a guest is a complete beginner or a seasoned expert. Beyond sake, the bar pours Orion beer and more than 120 whiskies, alongside creative drinks like the Nashi’O Fashioned.
Elevating Pub Classics
To complement the extensive drink options, the kitchen focuses on delivering a highly polished version of classic izakaya bites. Chef Jason uses refined techniques to elevate standard Japanese pub food, creating dishes specifically designed to balance and enhance the sake. Jenny explained that a proper sake experience requires high-quality, flavourful food.
Locals can expect beautifully presented dishes such as wagyu beef tataki paired with crispy enoki mushrooms, tempura-battered camembert, and salmon usuzukuri finished with a shiso ponzu dressing.
When to Visit
For those looking to explore this new addition to the neighbourhood, the venue operates six days a week. The team welcomes guests from Tuesday to Thursday between 4 p.m. and 10 p.m. On Friday and Saturday, the hours extend from 4 p.m. until 11:30 p.m., while Sundays offer an earlier daytime service running from 12 p.m. to 8 p.m. The space remains closed on Mondays to give the hard-working crew a rest.
Published Date 12-June-2026
