Luxury rooftop restaurant, Yakisan, has officially opened – redefining culinary mastery.

A restaurant that uses fire as philosophy, this unique dining experience comes to the much anticipated $355m development, the largest private development in the City of Adelaide.
Heading the location’s new chapter is respected Adelaide business leader, Jamie McClurg, Executive Chairman of Commercial & General Group. Jamie says Yakisan’s inclusion in the 88 O’Connell development is world class.

“Yakisan is positioned as a new dining icon for Adelaide,” says Jamie. “For me, this is about more than just food. It’s about bravery in business, creating experiences that inspire, and setting a new standard for what Adelaide has to offer. It is such a fantastic space to add to what is a brilliant inner-city development, which will attract local and tourists alike.”

Yakisan is the product of a powerful partnership between Executive Chef, Adam Liston, and hospitality entrepreneur, Nate Scutter, in collaboration with Jamie McClurg. Together, they have combined culinary innovation, business acumen and design ambition to deliver a venue that celebrates Adelaide’s growing sophistication on the national stage. The trio share a vision of creating destinations that blend artistry, community and experience, and Yakisan stands as the first flame in that legacy.

Yakisan derives from two words, the first being yaki, describing the primal art of cooking over direct heat. The other word, san, is a common honorific suffix used to show respect when addressing someone. Deliberately combining Japanese and Korean influences, Yakisan is a bold, immersive and uncompromising addition to Adelaide’s exceptional food scene. The restaurant reflects values of mastery, theatre, and reverence for flavour.

Adam Liston brings experience as a culinary innovator from Shanghai’s T8 restaurant and Shobosho/Shosho/Shomen in Adelaide. He now feels at home among three open kitchens captivating diners within a meticulously designed 200-seat space, witnessing finesse among the flames.

The raw/sushi bar, yaki grill (wood fire) and wok kitchen together creates a fortress of dishes ablaze with character. From raw plates that whisper restraint to yakitori that speak with fire, each creation is a study in contrast – elemental yet refined, rooted in tradition but fiercely contemporary.
Menu items include-

• Smoky Bay oyster, fire water, fried wakame, ginger
• Devilled ramen egg, miso cream cheese, fried leek, kizami nori
• Chicken and ginger potsticker, yaki soy
• Sir Henry citrus fed ms9+ wagu ribeye, red onion pickle, house made onion mustard, yaki soy
• ‘Not cheese and crackers’

Chef’s selections sit alongside a la carte options, all to tantalise the senses.

“Yakisan represents everything we love about hospitality – connection, craft, and courage. It’s about creating something that feels alive, where fire becomes both the ingredient and the experience. We wanted to build a place that feels unapologetically Adelaide yet world-class in every sense,” says Nate Scutter.

Open seven days a week, Yakisan is joined by sister bakehouse, SANI, and its unique house-made Shokupan (Japanese milk bread), artisanal breads and pastries crafted daily for Yakisan. Together, the two venues bring a new rhythm to North Adelaide, from morning through to late-night dining.

The mix of French and Korean influence comes from head pastry chef Lux Hoang, who established herself in Adelaide’s culinary scene through Hindley Street patisserie Love, Stephy. Without formal training she successfully ran Love, Stephy before expanding into wholesale catering, supplying handcrafted desserts to major South Australian hotels, A-list eventsand luxury weddings. Later guidance from well-respected executive chefs at Maxwell Wines honed her discipline and precision in fine dining kitchen environments.

Lux says, “French craft. Asian soul. Australian heart. That’s SANI!” 

SANI has take-away and dine-in options (terrace seating) and caters to the North Adelaide community, uniquely positioned with its offering of Asian- inspired French baked goods. SANI Bakehouse is open 7am to 3pm, daily, and officially open this Thursday, 9th October 2025.

With over 40 staff on board, Yakisan caters to intimate encounters at the chef’s counter, private enclaves for special moments, or the vibrant energy of the main dining room. The venue also holds events for up to 700 guests and is now officially open at Level 2, 88 O’Connell Street, North Adelaide.

WHERE: Level 2, 88 O’Connell Street, North Adelaide