I know a few who think sashimi is overrated and never fail to tell me when I suggest ordering any variety of raw fish at a restaurant.

Despite strong opinions from those who prefer a medium-well rump steak over the Japanese delicacy, I couldn’t forget my upbringing as a fisherman’s granddaughter.

However, I was pleasantly surprised visiting Broome’s only fine-dining Japanese restaurant nestled in the Cable Beach Resort, Ikigai.

Walking into the restaurant, my first impression of the sleek, intimate space was that it was amplified by the blend of modern and traditional Japanese interior design with a stunning bar displaying a range of Japanese spirits.

The friendly staff explained the concept of Kaiseki – a traditional multi-course Japanese dinner – which included my favourites; sashimi, paired wines and anything on a Hibachi grill.

The set menu has two options; four courses ($80pp) or five ($90pp) courses, which can also cater to vegetarians. While two options might be too limited for some, it was ideal for an indecisive person like myself who wants to try a bit of everything.

After ordering a cosmopolitan with a Japanese twist, the Zensai (appetiser) started strong with an Atlantic salmon nigiri and a bowl of miso soup. A delicious introduction to the night.

The first course – three tasting plates consisting of pickled octopus and okra, spicy tuna and sesame green beans – brought a burst of colour and flavour to the table. The spicy tuna mixed in with the citrus chunks was definitely a highlight to my palate.

The highly anticipated sashimi was presented alongside three more servings of nigiri. Paired with a glass of crisp Stella Bella sauvignon blanc ($14 a glass), the nigiri featured Shark Bay scampi, Shark Bay scallop with truffle paste and Spanish mackerel. Divine.

As someone who is open to trying new things all the time, I was reluctant to eat a whole prawn – head and tail included. But for the third course of tempura prawns, after finding out the head is a delicacy in Japan, I drenched it in the salty den dashi sauce and avoided its eyes looking directly at me. Surprisingly not too bad (but very crunchy).

The options for course four had my mouth watering before it even arrived.

As an avid lover of Hibachi-grilled dishes, the Yakinuku beef and teriyaki duck breast stood out from the beginning.

The Yakiniku beef was juicy and flavoursome; made from high-quality beef and paired with a glass of Levantine Hill Estate pinot noir ($15 a glass). The teriyaki duck breast was cooked to perfection. Pink in the middle and charred on the outside, it was a crowd-pleaser.

After finishing the course, I started getting full.

“But there’s always room for dessert,” I told the staff. They laughed, but I wasn’t joking. My sweet tooth will never discriminate – even if I’m not the biggest fan of banana. I saw banana pudding on the menu and was a bit sceptical. But of course, you have to try new things.

Oh my. This was good. Very good. The warm pudding on a bed of sticky butterscotch sauce topped with a quenelle of sesame ice cream and crunchy toffee was a perfect example of “finishing off strong with something sweet”.

Another dessert on the menu – the Umezu Kakigori granita – was another one of my favourites. Served in a lowball glass topped with ume jelly cubes, the icy dessert is a combination of Japanese plum liquor with kiwi, pineapple, cucumber and mint flavours; a refreshing dish on a humid Broome night.

THE VERDICT: 17/20

Sorry haters of raw fish, but if I can eat a whole prawn head then you can try the sashimi and nigiri Ikigai offers. The skills and expertise of Chef de Cuisine Sean Kim are superb and the experience at Ikigai has left me wanting more.

Located on the west side of Cable Beach Resort, Ikigai is the perfect restaurant for a romantic dinner, special occasion or something new to try. Chef Sean Kim – who spent 20 years working in restaurants throughout South Korea and Australia – has embodied the Ikigai meaning of “sense of being” by celebrating life through the joy of food.

“Each dish is carefully crafted to highlight the perfect balance of flavours, textures and colours, in a beautifully presented way,” he said.

“Our culinary philosophy is rooted in combining traditional Japanese cooking methods and sourcing only the freshest local seafood and meat and highest quality Western Australian produce to create a premium dining experience.”

The restaurant will be open until the end of the year, closing during the wet season.

Open Saturday to Wednesday, 6pm till 10pm; bookings can be made until Saturday, December 30 2023.

Contact Book online at [email protected]