ÂPÉ Chilean Nikkei Restaurant
- Liane Morris
- Jun 2
- 3 min read
Japanese cuisine and culture have seen an extraordinary rise in popularity across Australia in recent years, with more ussies than ever before travelling to Japan and embracing its rich culinary traditions. This national fascination has made a strong mark locally, and in Newcastle, the heartbeat of this cultural connection can be traced to one family whose vision and dedication have helped shape our city’s dining landscape.
At the centre of this story is the Namba family, whose influence spans three acclaimed Japanese restaurants: Nagisa, Susuru, and ÂPÉ Chilean Nikkei Restaurant. It all began with Chef Tetsuhiko Namba, a Tokyo-trained chef whose adventurous spirit took him from the kitchens of Sydney to the pastures of Gunnedah, where he raised his family on a cattle farm. In 2004, driven by passion and purpose, Tetsuhiko brought his family to Newcastle to open Nagisa at Honeysuckle—a bold step that would lay the foundation for a lasting culinary legacy.
Tetsuhiko’s sons Taiyo and Yohei joined the family business, Taiyo (formerly an architect) as business manager and Yohei as an awardwinning sommelier and restaurant manager.
“When you start out, you don’t know what people are going to want, so each of our restaurants has evolved over time, and we’re proud of what’s been achieved,” says Taiyo.
“With ÂPÉ, the space next door to Nagisa became available after Covid in 2022, and it was perfect timing. Dad had just
retired, and we wanted to do yakitori with charcoal cooking and drinks. Our Sous Chef at Nagisa was Chilean and had loads of experience cooking over charcoal flames, so we decided to nurture his talent, and we couldn’t be happier with how it’s worked out.
“Chef Nicholas Pedemonte has been influenced by the fusion of South American cuisine with Japanese, which is a big thing
in South America, following as it does from a massive Japanese migration into Peru. It’s known as Nikkei, which literally translates to ‘of Japanese lineage’. The name ÂPÉ means ‘fire’ in indigenous Japanese, highlighting our focus on cooking over open flame.
“Diners can expect a seamless blend of the bold, vibrant tastes of South America with the refined, delicate techniques of Japanese cooking, a strong focus on fresh, seasonal and local ingredients of the highest quality and Wagyu Steaks sourced from a farm in Singleton to die for.
“In addition, there’s a real art to cooking over flame. It’s honest cooking and fabulous to watch, which our diners can do, because our kitchen is in the middle of the space. You can sit facing the chef as he cooks over the flames; it’s a bit of a show and has a wonderful warm vibe for the winter season.”
The ‘vibe’ is enhanced by the moody interiors designed by architect Ben Berwick around the concept of fire. They’ve used a lot of natural elements with sustainability in mind, including mycelium wall panels and leather made from pineapples. Diners can, of course, choose to sit outside with views over the harbour, but all the action is inside!
When it comes to the food itself, there are several options for dining, including the à la carte menu, lunch service, a Butcher's Feastoption priced at $125 per person, and the Feed Me Menu for dinner at $75 per person. They accommodate dietary restrictions and can cater for vegans, people with celiac disease, and those with nut allergies.
According to Taiyo, the steaks are “next level”, and the scallops will also “take you to culinary heaven!”
The Feed Me Menu includes Charred Seasonal Beans, Dry Aged Salmon, Dutch Carrot, Wagyu Cheese Gyoza, Hunter 14 Day Dry Aged Pork Belly, Teriyaki Zucchini, Market Fish, Wagyu Flank 7+ Tataki, and Hazelnuts and Cocoa Ganache for dessert. There are options to add two local oysters and the Wagyu Picanha 9+. If you’re wondering what the numbers stand for, it’s the level of marbling in the meat, and 9+ is the highest you can find in Australia.
The drinks menu is also taken very seriously at ÂPÉ, with the bar open to walk-ins not intending to eat. From Hunter-grown wines paired with dishes to unique cocktails that use traditional, local and sustainable ingredients, the intent is to make imbibing a ritual, sensory experience. A great number of Sake options are available from the beverage menu, but perhaps the most extraordinary feature is the over 100 different types of Whisky, ranging from $11 to $156 for the Taketsuru 21 Years Pure Malt.
Whether you're drawn in by the flame-kissed flavours, the curated drinks, or the immersive dining experience, ÂPÉ offers more than a meal—it’s a celebration of culture, craft, and connection. Visit www.apeyakitoribar.com.au for more information.
