As one of Fortitude Valley’s most respected chefs, Sushi Room’s Shimpei Raikuni heads back to the Australian Open in 2026 for a second serve of culinary cool. He brings the buzz from Brisbane’s Calile Hotel precinct to the AO with a menu that has garnered him plenty of praise – an equal balance of quality and respect for Japanese tradition.
He has been invited to create an on-court omakase dining experience for the tournament’s AO Reserve offering.
Shimpei Raikuni spoke to The Write Drop for our At The Bar series.
MY CITY
There are so many opportunities here in Brisbane and with the Olympics on the horizon, you can feel the momentum building. It’s also a wonderful place to raise a family – great weather, great people and a real sense of community.
FAVOURITE FOOD MEMORY
I still think about the smoked bonito and the nigiri from Sushi Anamoto in Japan – so pure, so balanced and so respectful of the ingredients. It is a true demonstration of how powerful simplicity can be when every element is treated with absolute care.
FAVOURITE BAR
I don’t drink much, but when I do, it’s usually a G&T. Clean, crisp and uncomplicated.
BEST INTERSTATE BAR
Embla in Melbourne, VIC. It doesn’t try to be flashy or pretentious – it’s warm, it’s comfortable and it’s got the foundations nailed.
OVERSEAS BAR
If you’re in Singapore, ATLAS is unmissable.
FAVOURITE WINE
Kusuda is a standout. The wines are made with an obsessive level of detail and you can feel the dedication behind every bottle. It’s absolutely worth visiting.
FAVOURITE WINERY
Kusuda – Martinborough, New Zealand.
NEXT DESTINATION
Hong Kong – specifically, The Chairman.
TELL US ABOUT YOUR COLLABORATION WITH THE AUSTRALIAN OPEN FOR 2026
This is our second year doing the AO collaboration and the first year was a real success. The energy of the event is incredible – from the audience to the players to the staff, everyone contributes to creating something special.
WHAT DO YOUR DISHES REFLECT OF WHAT YOU DO IN THE KITCHEN
My dishes reflect the way I work – precise, exacting and deeply focused on produce. I believe in using only the best ingredients and treating them with respect. That philosophy sits at the heart of everything I do.
WHAT YOU’RE MOST LOOKING FORWARD TO AT THE AUSTRALIAN OPEN 2026
Shake Shack. We don’t have it in Australia, so this will be my first time trying it – I’m excited to see what all the hype is about.
