Contact detailsThe MIKADO Japanese restaurant, located on the the third level of Imperial Plaza, is undoubtedly the Gold Coast's finest.
Only premium ingredients are used to create sushi, including top-grade tuna, salmon, octopus, mackerel, scallop, prawn and freshwater eel. It's sashimi is also to-die-for, with coral trout, tuna, salmon, abalone and lobster sashimi certain to satisfy the most discerning con... Read more
The MIKADO Japanese restaurant, located on the the third level of Imperial Plaza, is undoubtedly the Gold Coast's finest.
Only premium ingredients are used to create sushi, including top-grade tuna, salmon, octopus, mackerel, scallop, prawn and freshwater eel. It's sashimi is also to-die-for, with coral trout, tuna, salmon, abalone and lobster sashimi certain to satisfy the most discerning connoisseurs of Japanese cuisine.
Why not enjoy the art of the Japanese Barbecue, where seafood, prime beef and chicken is cooked to your liking right in front of your eyes ....
My husband dined at Mikardo which is centerally located in Surfers Paradise. We were impressed with the ambience, service and food. We dined on shashimi which was fresh and value for money. We will...
More detailsKatsuaki Oka - Chef Oka’s quiet and refined persona disguise the uncompromising manner in which he prepares arguably the Gold Coast’s finest Sushi & Sashimi. dishes. Born in Tokyo And trained in the Edo Mae Style, Chef Oka’s Sushi is praised by the most discerning international pallet.
Nakamatsu - It is said that Japanese food is like an almanac, skillfully gathering in knowledge of the four seasons. To understand this is to know the changing of the seasons. Our Master chef brings years of experience to your table with each dish he creates
Nao - Chef Nao brings a further 20 years experience to the Mikado Kitchen team. Chef Nao applies his craft to the formidable array of Tempura and grilled dishes featured in the Grand Menu with meticulous skill.
| Area | Capacity Seated | Capacity Standing |
|---|---|---|
| Entire Restaurant | 100 | n/a |
