First Look: SHŌTŌ Is Burleigh’s New Japanese Restaurant From The Etsu Izakaya Team

The Gold Coast hospitality scene has been quietly buzzing, and now we know why.

Nathan Horwood—the name behind one of the Gold Coast's most iconic Japanese restaurants, Etsu Izakaya—is bringing something new to Burleigh Heads. And if Etsu is anything to go by, it's going to be worth the wait.

Meet SHŌTŌ.

Sliding into the former home of Kin along the Gold Coast Highway, the concept carries a name with two meanings—'lights out', the moment a room shifts and the night takes on a life of its own, and the short samurai blade. The duality appears to be something of a guiding philosophy: precision alongside atmosphere, discipline alongside pleasure.

Finding it is part of the experience. If you’ve been to Etsu, you’ll know that’s not always straightforward. The signature red lantern hangs outside a sleek gold door sign, quietly marking the entry point before you’re drawn through the refined sliding door.

Inside, the space holds the same dark, moody vibe Etsu is known for, but elevated with a slick redesign, warm ambient lighting and a soundscape of clinking glasses and the low hum of conversation that makes you forget the Gold Coast Highway is just outside the door.

A long bar spans the length of the cobblestone-floored space and backlit shelves are stacked with a curated selection of bottles (and two katanas) to keep you busy for a very long time. Pendant lights throw a honeyed glow over dark tabletops, while reclaimed timber panelling partially lines the wall and rooftop. Yes, it’s polished and yes, it’s damn sexy.

Seating is varied and considered, intentionally for different occasions. Slip into one of the leather booths for something intimate, watch the bartenders in action at the bartop seating, snag a table in the rear dining room wrapped in bold manga-style wallpaper, or claim one of the back booths tucked slightly out of sight. The entire space fits 56 patrons and is available for private hire.

At the helm in the kitchen is Executive Chef Leo Militao, who also leads the pass at Etsu. Returning from Japan with a sharpened perspective and a suitcase full of ideas, what he's bringing to SHŌTŌ feels like a natural evolution, deeply rooted in Japanese technique and flavours but hungry for something new.

The concept centres on yakitori and hand rolls, inspired by the trending hand roll bars Horwood discovered while travelling through Canada, and further refined by Militao’s recent research trip through Japan. Designed as a Japanese snack bar with a strong focus on sharing, the menu is built around small bites that hit the table fast and keep the night flowing.

Dig into skewers (kushiyaki) ranging from crowd-pleasing teriyaki chicken through to more ambitious territory: bay lobster, miso-glazed toothfish and A5 wagyu sourced directly from Japan. You can expect only the highest quality, with local seafood and produce arriving from Gold Coast and Brisbane suppliers almost daily.

Temakis (hand rolls) are made fresh to order, with Militao reimagining some Etsu signatures (aburi salmon fans, take note) alongside new creations inspired by what's currently emerging in Japan right now. 

We can’t go past the smoked wagyu cigar temaki and spicy yellow fin tuna temaki with crispy rice and yuzu sesame. Much like nigiri meets taco, the hand rolls are designed for mixing, matching and ordering throughout the evening, whether you're just settling in for cocktails or working your way across the entire menu.

Expect familiar Etsu touchpoints to reappear in evolved form: the 12-hour slow-cooked wagyu sando, Hamachi carpaccio with yuzu ponzu, and A5 Japanese wagyu tartare served over grilled bone marrow with crispy taro. And as hard as it may be to pace yourself, the miso crème caramel is non-negotiable.

On the drinks side, the same considered approach applies. Horwood says the team wanted to create “a more refined drinks space” where guests can settle in post-dinner for well-made cocktails, smaller bites and an intimate atmosphere. And undoubtedly, they’ve succeeded. 

The compact cocktail list features six drinks, each inspired by key regions of Japan and shaped by the ingredients tied to their namesake cities. For us, the ‘Tokyo’ cocktail with vodka, coffee liquor, cold brew from Wyld Coffee, miso caramel foam and topped with dark chocolate was our standout. We love SHŌTŌ’s clear passion for championing local Gold Coast businesses, and championing them well.

There’s also a creative line-up of smaller serves called SHŌTŌ'S that already have our attention—inspired by the samurai’s short blade, these miniature cocktails are “sharp, balanced and made with intent”. You’ll just have to order one to find out more....You’ll also find an extensive array of Japanese whiskies, sake, umeshu, beers and wines on the drinks list. 

If Etsu set the benchmark, SHŌTŌ feels like the evolution. 

THE DETAILS

What: SHŌTŌ
Where: 5/1730 Gold Coast Hwy, Burleigh Heads QLD 4220
When: Open from Thursday 21 May
Open Thursday-Monday, 5pm to late
For more information and bookings, click here.

Main image credit: SHŌTŌ | Clayten Fowler Photography