Saké Restaurant & Bar Eagle Street Pier

Directions Website

Saké Restaurant & Bar Eagle Street Pier Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Saké Restaurant & Bar Eagle Street Pier, Japanese Restaurant, 45 Eagle Street Level 1, Brisbane.

Slicing sashimi with precision At Saké, sashimi is cut with a yanagiba, the long, narrow Japanese knife designed to sli...
14/10/2026

Slicing sashimi with precision

At Saké, sashimi is cut with a yanagiba, the long, narrow Japanese knife designed to slice fish in one uninterrupted motion.

The yanagiba is sharpened on one side, creating a fine edge that passes cleanly through the fish rather than wedging it apart. Then the blade enters at the heel and is drawn towards the chef, finishing at the tip.

This single pull reduces pressure and tearing, leaving a smooth cut surface that holds its sheen and takes seasoning evenly.

Reserve your table via link in bio and request a seat at the counter to watch the cut.

Shun 旬 When ingredients are at their best At Saké, the spring menu changes as ingredients reach their best. The Japanese...
13/10/2026

Shun 旬
When ingredients are at their best

At Saké, the spring menu changes as ingredients reach their best. The Japanese term for that moment is shun 旬.

The same character, read differently, can also denote a ten-day period. In the kitchen, shun is about recognising the window when an ingredient is at its seasonal peak and making the most of it while it lasts.

The spring menu is changing now, guided by what is ready.

Reserve your table and see what the season has brought to Saké via link in bio.

Express Lunch Set No one wants to spend their lunch break waiting for lunch. The new Express Lunch Set at Saké The Rock...
09/10/2026

Express Lunch Set

No one wants to spend their lunch break waiting for lunch.

The new Express Lunch Set at Saké The Rocks includes hiyayakko, kingfish ceviche, pickled cucumber and seasonal tempura, with your choice of teriyaki salmon or short rib donburi. Miso soup and Nihon cheesecake are included too.

Available daily from 12pm–3pm. Reserve your table via link in bio.

08/10/2026

Seared at the edges, rare at the heart.

Our Tuna Tataki comes together from the first long pull of the yanagiba to the final drops of ponzu gel, bright with citrus and soy to lift the richness of exquisite tuna.

A new addition to our spring menu.

Make your reservation via the link in bio.

Sake in three parts The sake flight at Saké brings together three smaller pours from one brewery. Each is made with the...
07/10/2026

Sake in three parts

The sake flight at Saké brings together three smaller pours from one brewery. Each is made with the same rice, polished to a different ratio, so you can compare them side by side.

Before sake is brewed, the outer layers of each rice grain are milled away. The polishing ratio tells you how much of the original grain remains.

More polishing generally produces a lighter, smoother and more aromatic sake. Less retains more of the grain’s body and savoury character.

Reserve your table and order the sake flight via link in bio.

The story behind Saké’s barrels The sake barrels displayed at Saké are made from cedar, a material with a long history ...
06/10/2026

The story behind Saké’s barrels

The sake barrels displayed at Saké are made from cedar, a material with a long history in Japanese brewing.

Known as taru, cedar casks were traditionally used to transport sake, lending it a fresh woody aroma. Their straw coverings offered protection on the journey and later became canvases for brewery calligraphy, regional motifs and family crests.

Today, decorated barrels also appear at Shinto shrines as ceremonial offerings.

Take a closer look on your next visit. Reserve via link in bio.

Yakiniku sauce is a Japanese barbecue sauce made with soy, sake, mirin and aromatics, giving it a savoury, slightly swee...
01/10/2026

Yakiniku sauce is a Japanese barbecue sauce made with soy, sake, mirin and aromatics, giving it a savoury, slightly sweet flavour.

It’s a perfect match for wagyu, including our 200g Lockyer Valley Wagyu Striploin, where the sauce balances the richness of the marbled beef.

Make it an umami kind of night. Reserve your table via link in bio.

The sake temperature scale Sake can be served anywhere from 5°C to 55°C, with Japanese terminology marking each step al...
30/09/2026

The sake temperature scale

Sake can be served anywhere from 5°C to 55°C, with Japanese terminology marking each step along the way.

Yuki-hie is chilled to 5°C, bringing sake’s velvety texture and acidity forward. Hitohada-kan sits close to body temperature at 35°C, while atsu-kan reaches 50°C, broadening the sake on the palate and enhancing its umami.

The same sake changes as it moves through that range. Chilling restrains the aroma and tightens the palate, while warming brings forward its body, sweetness and umami.

Reserve your table via link in bio.

Irasshaimase means welcome Walk into Saké and you’ll hear ‘irasshaimase’ from the people who greet you. It is a polite...
29/09/2026

Irasshaimase means welcome

Walk into Saké and you’ll hear ‘irasshaimase’ from the people who greet you.

It is a polite service welcome, roughly meaning “welcome” or “please come in”. No reply is expected, although a nod is more than enough.

From there, the team shows you to your table, brings the menu and takes care of the first pour.

Reserve your table via link in bio and let Saké welcome you with an irasshaimase.

Yuzu sake A natural hybrid of mandarin and Ichang papeda, yuzu is highly acidic, so it is rarely eaten whole. Instead, i...
24/09/2026

Yuzu sake

A natural hybrid of mandarin and Ichang papeda, yuzu is highly acidic, so it is rarely eaten whole. Instead, its peel and juice are valued for a fragrance that combines grapefruit, mandarin and floral notes.

Blended with sake, it sits between the freshness of a citrus liqueur and the savoury character of nihonshu.

Reserve your table and ask for a pour of yuzu sake via link in bio.

Miss Wednesday Miss Wednesday is Saké’s take on a lychee caipiroska, replacing vodka with Japanese shochu. Rose, lychee...
23/09/2026

Miss Wednesday

Miss Wednesday is Saké’s take on a lychee caipiroska, replacing vodka with Japanese shochu.

Rose, lychee, vanilla and fresh lime are shaken with the shochu and poured over ice. The rose and lychee give the cocktail its floral character, while the lime brings clean acidity to the finish.

Shochu provides a softer spirit base than vodka, allowing the fruit and florals to remain distinct.

Reserve your table and ask the bar for Miss Wednesday via link in bio.

Miso Soup and Edamame There is a time-honoured way to start any Japanese meal: miso soup and edamame to share. The sou...
22/09/2026

Miso Soup and Edamame

There is a time-honoured way to start any Japanese meal: miso soup and edamame to share.

The soup gives everyone their own first course, while the salted edamame passes around the table and is eaten from the pod with your fingers. Together, they establish the balance between individual and shared dishes that carries through the meal.

Reserve your table and open the meal with miso soup and edamame via link in bio.

Address

45 Eagle Street Level 1
Brisbane, QLD
4000

Website

Alerts

Be the first to know and let us send you an email when Saké Restaurant & Bar Eagle Street Pier posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category