FIRST LOOK: Luxury rooftop restaurant Yakisan opens, bringing world-class dining to Adelaide's newest precinct

A highly anticipated addition has hit Adelaide’s dining scene this week, as the $300 million 88 O’Connell development welcomes its first culinary icon, Yakisan. This luxury rooftop restaurant is celebrating culinary mastery, and with fire at the heart of its ethos, this is an opening that’s a long time coming.

At the helm is business leader Jamie McClurg, Executive Chairman of Commercial & General Group. Jamie is known for reshaping the city skyline with projects like the Australian Bragg Centre and Calvary Hospital, but now, for the first time, he’s turning his vision to hospitality.

“Yakisan is positioned as a new dining icon for Adelaide, combining Japanese craft with French flair,” shared Jamie. “For me, this is about more than 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 locals and tourists alike.”

The name Yakisan reflects the restaurant’s philosophy, with yaki meaning to grill over direct heat, and san, a common Japanese honorific suffix used to show respect when addressing someone. Together, they embody the tradition and mastery of craft that is fundamental to the concept.

Leading the kitchen is Executive Chef Adam Liston, whose career has seen him work at places from Shanghai’s T8 to Adelaide favourites Shobosho, Shosho and Shomen. Known for his bold yet precise cooking, Adam will thrive in Yakisan’s open, multi-kitchen layout, which offers diners front-row seats to all the action. Across a raw bar, wood-fired yaki grill, and wok kitchen, flames and finesse collide to create a spectacle in the 180-seat space. Rounding out the team is business strategist Nate Scutter, and Operations manager Enza Demicoli.

The menu draws on the flavours of Japan and Korea, with refined touches of French technique. Included in the lineup are dishes like Bluefin tuna nigiri with shiitake soy and smoked roe, Wagyu beef tataki layered with sukiyaki sauce, cured yolk and crisp potato, or yakitori kissed by flame and finished with kinome leaf. Smaller bites include devilled ramen eggs with miso cream and fried shallots, alongside a ‘100-layer’ potato cake paired with Wagyu tartare, katsuobushi cream and kizami nori. Chef’s selection menus will sit alongside à la carte offerings.

As Yakisan opens its doors, it’s also introducing a little sister called SANI Bakehouse. Open daily from 7am to 3pm, SANI will blend French craft with Asian soul in a range of pastries, artisanal breads and its signature Shokupan (Japanese milk bread). Leading the charge is pastry chef Lux Hoang, who built cult patisserie Love, Stephy on Hindley Street before expanding into fine dining and catering.

With SANI joining the lineup, the development now offers world-class dining from morning to night, all under one roof. With over 40 staff, the restaurant will be able to cater for everything from intimate dining experiences to large-scale events for up to 700 guests.