MEET THE TEAM
IKUO KOBAYASHI – HEAD CHEF
Chef Ikuo Kobayashi is a quiet, soft-spoken presence whose work reflects clarity shaped by decades inside Tokyo’s most respected kitchens. His foundations lie in Kyubei, one of Japan’s most prestigious Michelin-starred sushi restaurants and the origin of the culinary lineage behind Sushi Kanesaka, Sushi Saito, and Sushi Iwa.
Kobayashi apprenticed at Kyubei, later joined the founding team of Sushi Kanesaka under Shinji Kanesaka, and went on to work alongside the masters behind Sushi Saito and Sushi Iwa — a generational chain of apprenticeship that continues to define modern sushi craftsmanship.
Kobayashi’s philosophy deepened during a self-led culinary pilgrimage across Japan, from the cold coasts of Hokkaido to the subtropical regions of Kyushu. Immersing himself in regional craftsmanship, micro-seasonal rhythms, and cultural traditions, he refined a personal style that blends traditional Edomae foundations with a modern, understated elegance.
His quiet approach to kappo reflects a belief that expression comes not through words, but through movement — in the rhythm of preparation, the harmony of temperature and texture, and the purity of technique.
Before joining +81, Kobayashi opened and led multiple restaurants in Ginza, including Syou and Koiku, each known for their meticulous craftsmanship and deeply personal dining style. Most recently, he conceptualised and launched Sushi Kappo Sekkatei at Rusutsu Resort in Hokkaido, where his work received acclaim from Japanese and international guests for its refined expression of omotenashi – thoughtful hospitality without expectation.
At +81 Sushi Kappo, Chef Kobayashi brings this lifetime of discipline, cultural immersion, and craftsmanship to Brisbane. His omakase is shaped by local micro-seasons and complemented by select Japanese specialty ingredients, presented through a kappo experience defined by restraint, precision, and an unwavering dedication to technique. Guests are invited into a dining journey guided by intention, stillness, and deep respect for both the ingredients and the moment.
Toshio Haniu – Sous Chef
Toshio Haniu’s relationship with fish began early, working part-time at a supermarket fishmonger while still in high school. It was there that he learned the fundamentals of preparation – repetition, care, and respect for ingredients – and discovered the quiet satisfaction of working with his hands.
Drawn toward sushi through family connections, Haniu moved to Tokyo after graduating, where he spent over 13 years refining his craft in Nihonbashi and Ginza. These formative years shaped his discipline and precision, grounding his approach in consistency and attention to detail – qualities that continue to guide his work today.
His career later took him beyond Japan, with extended periods in Sydney followed by kitchens in Malaysia, Macau, and Brisbane. Across nearly two decades abroad, Haniu’s practice remained steady and unembellished, defined by reliability, focus, and a deep understanding of service flow behind the counter.
At +81 Sushi Kappo, Haniu works closely alongside Chef Kobayashi, supporting both the technical execution and the rhythm of the evening. His presence at the counter is attentive and grounded – observing guests, responding quietly, and helping shape an experience that feels seamless and personal. For Haniu, the greatest reward lies in witnessing the subtle reactions of guests as the meal unfolds – a connection that continues to anchor his dedication to the craft.
Sean Lam – Venue Manager & Head Sommelier
Sean Lam leads the dining room at +81 Sushi Kappo with calm authority and considered judgment, ensuring each evening unfolds with clarity, balance, and care. His role bridges service, beverage, and guest experience – guiding pace, supporting the kitchen, and creating a sense of ease throughout the room.
Sean began his career at Melbourne’s iconic Flower Drum under Jason Lui, where discipline, precision, and consistency were foundational. It was here that he developed an appreciation for restraint and the importance of small details – lessons that continue to inform his approach to service and hospitality. He later spent four formative years at Ryne with award-winning chef Donovan Cooke, working closely with the kitchen as menus evolved weekly.
During this time, Sean refined his pairing philosophy, favouring harmony and progression over statement, and developed a sensitivity to guest needs – when to guide, when to step back, and when to simply observe.
Most recently, Sean led the beverage program at The Ritz-Carlton, Melbourne, where he helped establish an internationally recognised beverage offering defined by balance, elegance, and global perspective. His work contributed to a new benchmark in Australian luxury hospitality, grounded not in excess, but in judgment and execution.
At +81, Sean brings this experience to the floor each night. As Head Sommelier, he curates pairings that move in step with the cuisine. As Venue Manager, he sets the tone of the room – quietly shaping tempo, supporting guests without intrusion, and ensuring the experience feels composed and personal. His presence is felt not through assertion, but through assurance – allowing food, drink, and connection to combine naturally.
Tony Huang –
Head Bartender, Aizome Bar
Tony Huang leads Aizome Bar with a philosophy rooted in restraint, authorship, and quiet confidence. His work resists immediacy and spectacle, favouring clarity, balance, and experiences that unfold over time. At Aizome, the bar is not a stage – it is a place of focus, dialogue, and return.
Tony is widely recognised as one of the pioneers of Australia’s neo-cocktail movement – an approach that rethinks how drinks are conceived, prepared, and received. Drawing inspiration from fine wine service and Japanese sensibility, neo-cocktails are developed patiently, often over several days, and served to evolve slowly in the glass. Rather than delivering instant impact, they reward attention, revealing nuance through temperature, aroma, and texture as the moment unfolds.
This approach reflects Tony’s belief that drinks, like food, should have duration. Technique is present but never foregrounded; innovation is purposeful rather than performative.
Each cocktail is built with structure and intent, allowing flavour to settle, open, and breathe. The result is an experience that feels composed and generous, without excess.
At Aizome Bar, Tony’s role extends beyond what is poured into the glass. Working directly at the counter, he reads pace and mood instinctively – knowing when to guide, when to pause, and when to allow silence. Hospitality here is not scripted; it is responsive. The success of an evening is measured not by attention drawn, but by how naturally guests settle into the space.
Tony’s leadership has shaped Aizome Bar into a destination defined by consistency and care, recognised nationally with accolades including Gourmet Traveller Australia’s Bar of the Year, 2025. Yet recognition remains secondary to the daily practice: showing up with discipline, curiosity, and respect for the guest.
Within the +81 ecosystem, Tony’s work stands as a parallel expression of the same philosophy that guides Sushi Kappo – one that values presence over performance, depth over display, and connection over assertion.