Akaiito

Akaiito Akaiito is an Authentic Modern Japanese Influenced Fine Dining Restaurant.

23/07/2026

Omakase at Your Table.

Ten seasonal courses, prepared over open charcoal in full view.

Japanese tradition meets contemporary French technique, course by course.

Beef wrapped in layers of mushroom duxelles and golden pastry, cut open tableside.Wild spinach and truffle jus underneat...
22/07/2026

Beef wrapped in layers of mushroom duxelles and golden pastry, cut open tableside.

Wild spinach and truffle jus underneath.

This is classical French technique filtered through a Japanese lens. Every layer deliberate, every element earning its place on the plate.

15/07/2026

Every course at Akaiito is shaped by fire, timing and intention.

From the first plate to the last, our chefs work over open charcoal, reading the heat, adjusting by hand, building each moment of your evening with care.

This is robatayaki degustation. Ten courses, one sitting, no detail left to chance.

Our cocktail list is built the same way as our menu. Each one is designed to sit alongside the degustation.Ask our team ...
14/07/2026

Our cocktail list is built the same way as our menu.

Each one is designed to sit alongside the degustation.

Ask our team what pairs with the course you're on.

08/07/2026

Episode 3 of Behind the Craft. Winston breaks down the king prawn course, from the source to the unique cooking method on the robata charcoal. Crispy skin and maximum flavour.

Book our 10-course robatayaki degustation at the link in bio.

Ox tongue, slow rendered and finished over robata coals. The charcoal does what no pan can.It pulls richness to the surf...
06/07/2026

Ox tongue, slow rendered and finished over robata coals. The charcoal does what no pan can.

It pulls richness to the surface, crisps the edges, and leaves a smokiness that sits with you long after the plate is cleared.

This is course seven. There are still three to go.

02/07/2026

Behind the Craft Episode 2: Miso Chicken Yakitori.

Winston talks us through his passion for yakitori and why he had to have a yakitori style dish on the seasonal robatayaki degustation menu.

Our cocktail list is built to sit alongside the menu.Whether you're settling in before the first course or continuing th...
30/06/2026

Our cocktail list is built to sit alongside the menu.

Whether you're settling in before the first course or continuing the night downstairs at Ototo, there's intention in every glass.

Queensland prawns, cooked over the robata chargrill, finished with a prawn bisque that is made in-house and topped with ...
25/06/2026

Queensland prawns, cooked over the robata chargrill, finished with a prawn bisque that is made in-house and topped with a secret seasoning of shio kombu.

Come and experience our 10-course robatayaki degustation menu.

23/06/2026

Welcome to Episode 1 of Behind the Craft.

Winston talks us through the process, unique flavours and finishing touches of the Miso Toothfish, which is on our 10-course robatayaki degustation menu.

Smoked ocean trout, piped into a beetroot rose waffle, finished with yuzu gel.
18/06/2026

Smoked ocean trout, piped into a beetroot rose waffle, finished with yuzu gel.

Octopus over charcoal.Tender through the centre, finished with a light edge of smoke.Book upstairs via the link in bio.
16/06/2026

Octopus over charcoal.

Tender through the centre, finished with a light edge of smoke.

Book upstairs via the link in bio.

Address

349-351 Flinders Lane
Melbourne, VIC
3000

Telephone

+61 3 9620 1343

Website

Alerts

Be the first to know and let us send you an email when Akaiito posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Akaiito:

Shortcuts

Featured

Share

Category