The beautiful new interior offers a feast for the eyes with a wall dedicated to Manga and the bar has been extended both inside and out. Lilotang closed as a result of social distancing restrictions at the start of April and at that point in time management weren't sure if it would reopen.

DOMA Hotels director of food and beverage Thomas Craigie said he thinks loyal clientele will think the delay will be well worth the wait.

"I think the option for outdoor dining will be warmly embraced," he said. "Canberrans love to socialise outside and we are really pleased we have been able to expand LiloTang to offer this choice.

"LiloTang has built a reputation as one of our city's most innovative Japanese eateries. Along with the new interior, the revitalised LiloTang has a brand new menu full of exciting and original dishes."

The extensive makeover has been led by Capezio Copeland, the design firm also responsible for restaurants and cafes such as Morning Glory, XO, The Duxton, Eighty-Six and Badger & Co.

There's also been some reinvention of the menu, Craigie said. "Our chefs took our invitation to be inventive and ran with it," he says.

Think dishes such as pork and prawn potstickers with ginger and shallot; braised Wagyu beef brisket on a bao with lettuce and ssamjung; and sand whiting tempura, sansho pepper amazu, spicy ponzu; reflecting the heritage LiloTang has established while offering new combinations to tempt the palate.

"Desserts will include creations such as barrel Japanese whiskey chocolate fondant, peanut and chocolate crumble with cherry ice cream; or black sesame meringue with yuzu curd and mango ice cream.

"We have 'feed me' options also, which will allow customers to try a variety of dishes when dining with us at lunch or dinner all for a set price."

At Lilobar, enjoy a drink and bar snacks, with a drinks menu that includes tap beers, cocktails and an extensive selection of wine, Sake and whiskey.

We've also heard good things about the lunch-time takeaway options. There's a range of bento options, try the chicken katsu with sweet gochujang sauce, sashimi, sushi roll, salad and steamed Koshihikari rice; or a poke bowl of salmon and kingfish sashimi, brown rice, cucumber, dashi slaw, wakame, edamame, carrots, kimchi, nori, pickled ginger, wasabi crunch, coriander, shallots and gochujang sauce.

"Take away will also still be available, with sushi, bento boxes and poke bowls ready to go whether you're keen for a quick lunch or a luxurious dining experience in the comfort of your home," Craigie said.