Amimoto at Surfer’s Paradise, Gold Coast

Surfer’s Paradise has lost its shine over the years, and we don’t visit often to avoid the tacky collection of clubs and strip joints it has built a reputation around. We were shocked to find so many shop spaces up for lease or left in disrepair. The tourist crowds are missing and perhaps that was due in part to the grey weather we have been here on the southeast.

Chirashi sushi

When we do make the trip down, we visit Amimoto, a little Japanese eatery in the Lido Arcade. Nestled past the tattoo and nail parlour in the middle of the arcade, Amimoto is run old school – an assortment of extendable tables and foldable chairs in the shop and along its corridor. There are 3 seats at the sushi bar in front of the chef, which are permanently reserved.

My favorite is the chirashi sushi (AUD$16), which comes with urchin roe, salmon roe, prawn roe, scallop, octopus, squid, tuna, salmon, prawn, white fish, etc. and a very sweet shiitake mushroom are served on a bed of rice. Oh, and a little knob of wasabi. The seafood’s really fresh and I love how the roe literally bursts with flavour.

Sushi combination set A

The last time we visited, the SO had the katsu don (AUD$7.50). It’s served piping hot, perfect for chilly wet weather. This time, the SO opted for the sushi combination set A, which turned out wasn’t quite enough for him.

Tuna, white fish, prawn and unagi nigiri

Each piece of nigiri was AUD$3.90, except for the unagi (eel) at AUD$4.90. The unagi was lovely, but it had what tasted like bush pepper sprinkled over it. Not a bad complement to the sweet sauce, but quite unexpected.

 

Amimoto
Shop 13 Lido Arcade, 24 Orchid Avenue
Surfers Paradise, QLD 4217
Tel: +61 (07) 5538 7816

Opening hours:
Mon-Fri 11:30am-3:00pm, 5:30pm-8:30pm;
Sat and Public Holidays 12:00pm-3:00pm, 5:30pm-8:30pm
Sunday closed

Amimoto on Urbanspoon

About Melissa Loh

Melissa likes many things other people might find a little strange. She blogs to get her love for creative expression out of her system, and spends the rest of her time either at work facilitating connections or in the kitchen monitoring chemical reactions that result in yummeh-ness. Read more about her here.