Newcastle's first Yakitori Bar celebrates fire and Hunter produce
Since launching in 2022, Âpé [pronounced Ar-Pay] Chilean Nikkei Restaurant has introduced Newcastle diners to a unique dining experience via the restaurants purpose-built yakitori grill.
Three years on, co-owner Taiyo Namba (of Susuru and Nagisa) together with Head Chef Nicolas Pedemonte have given the menu a significant edit, with Taiyo explaining Âpé now has an extensive meat offering, which has enabled the team to reconnect with some quality Hunter producers,
“We source our beef predominantly from Binnie Beef who are based in the Upper Hunter, and specialise in producing premium wagyu meat. The quality of the meat is of huge importance to us, but equally so being able to work with a producer in our region.”
These fine cuts of meat are then cooked entirely over charcoal, with Head Chef Nicolas Pedemonte using the yakitori techniques he and his team have spent years perfecting.
The menu now offers a comprehensive range of cuts, including Rib Eye, Flank, Picanha, and the almighty 800g T-Bone Steak.
Head Chef Nicolas Pedemonte
For meat lovers looking to indulge, the nine-course Butcher’s Feast is the perfect way to try the range.
There is still a strong showing of seafood including oysters, king prawns, octopus, and the catch of the day, along with the range of skewers which Âpé is so well known for.
An ambitious project from the outset, but one that was important to Taiyo, he explains,
“I’d been wanting to open a Yakitori bar for a long time, there’s something special about just being able to only concentrate on cooking over charcoal.”
“There’s nothing to dress it up or down and luckily the concept of Yakitori aligns well with working together with good produce. Creating a restaurant that showcases only Hunter produce, which isn’t always easy to do, has been something I've been working towards for a long time, and I am really happy we got there.”
“Much of the ethos behind the restaurant and its name is derived from the Ainu language - the indigenous people of Hokkaido and the northern islands of Japan."
"In Ainu language Âpé means fire so having a fire/charcoal element in the heart of Âpé celebrates that.”
Taiyo went onto explain, “I found a PHD written about the Ainu people and it was based on fire being at the centre of their culture and fire being considered a god. Similar to many early civilizations, fire was at the heart of their existence, it's where you did your cooking, it kept you warm, it protected your family and it was never turned off."
“Everything on the menu is cooked over charcoal, except for a few sides and sauces, which can prove challenging and we have had to make adjustments along the way, but this style of cooking allows us to celebrate the seasons which isn’t always easy to do, but it’s what we should be doing.”
Like Nagisa, right next door, Âpé offers a dark moody interior with bench style seating, or for those who enjoy being amongst the kitchen action, take a seat front row to the Yakitori grill to experience all the kitchen theatre.
In addition to the dining area, Âpé has a small but dedicated bar space which lends beautifully to pre and/or post dinner drinks with the extensive menu of whisky, wine and beers more than likely extending your stay.
The team have taken the drinks menu as equally serious with the Japanese inspired cocktail menu curated by The Koutetsu’s Chris Wilson, and is best described by Taiyo as a “smashing one”.
As with all the restaurants Taiyo and his team produce, the fitout and interior selections tell a story, and are equally as important as what is served on your plate. Working again with Ben Berwick from Prevalent Architecture, Âpé brings a fusion of industrial nightclub vibes into the once space.
The low wattage, overhead lighting gently lifts guests from the darkness providing an intimate but edgy dining experience and merges Âpé's central theme of fire being heat and light.
If you’re familiar with the flavours of Âpé, this new menu is a welcome reason to revisit, for those yet to experience, what are you waiting for?
