Disuko

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Unrecognisable after a significant refit, the former Madame Brussels site has reopened as Disuko, a multifaceted Japanese venue with room for more than 150 people across a restaurant with an eight-seat omakase counter, a cocktail bar, a rooftop terrace and a private dining “penthouse”.

Leading the kitchen is former Kisume head chef Hung Hoa Duong alongside group culinary director Michael Stolley. There’s a playfulness to much of the menu. Two dishes were inspired by McDonald’s in Japan: the Filet-O-Ebi sando, with a panko-crumbed prawn (and prawn mousse) patty and house-made tartare; and the wagyu katsu sando, Stolley’s Japanese take on a cheeseburger with bulldog sauce.

The miso-y udon carbonara is “creamy but not overly cheesy”, toeing the line between Japanese and Italian, with a shoyuzuke (soy-sauce pickled) egg yolk. In the restaurant, you can order a la carte or choose five dishes for $65 per person. The sushi-centric omakase experience is 12 courses. Dishes might include chawanmushi (Japanese savoury egg custard) with fried-chicken-skin furikake, with tiered sake pairings.

An abridged rooftop snack menu adds curry-spiced fries and nuggets channelling tsukune (Japanese chicken meatballs) to the mix. But drinking is the main event out here, with a list focused on all sorts of sake and highballs, starring sodas made in-house. One pairs whisky infused with shichimi (a Japanese spice blend) with jalapeno soda.

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