What are the opening hours?

Monday 5pm - 10pm Tuesday 5pm - 10pm Wednesday 5pm - 10pm Thursday 5pm - 10pm Friday 12pm - 10pm Saturday 12pm - 10pm Sunday 12pm - 10pm

http://izyaki.com.au/, https://bit.ly/izyAKI

Izy.Aki, 362 Oxford Street, Sydney (2026)

13/06/2026

There are dinners you forget by the next morning.

🌌And then there’re evenings like this—where every flavour, every conversation, and every quiet glance at the performance across from the marble table stays with you long after the night ends. 🥂✨

Experience it as part of Izyaki omakase:
✨ 6 courses — $125
✨ 10 courses — $210
📅 Tuesday to Saturday | 5PM–10PM
📍Limited seats. Book ahead — we fill up fast.

Hit the 🔗 in bio to reserve your seat.

11/06/2026

The evening began with hunger, but it ended with something more.

A favourite dish discovered. A deeper conversation shared. A moment that felt almost cinematic.

Experience it as part of our omakase:
✨ 6 courses — $125
✨ 10 courses — $210
📅 Tuesday to Saturday | 5PM–10PM
📍Limited seats. Book ahead — we fill up fast.

Hit the 🔗 in bio to reserve your seat.

That’s what we hope you leave with at Izyaki.

08/06/2026

18 seats at a marble counter. No curtain between you and the kitchen.

Watch the hands that feed you — precise, unhurried, certain. There is theatre here, but none of it is performance. At Izyaki in Paddington, every movement is intention. 🥂

Experience it as part of our omakase:
✨ 6 courses — $125
✨ 10 courses — $210
📅 Tuesday to Saturday | 5PM–10PM
📍Limited seats. Book ahead — we fill up fast.

Hit the 🔗 in bio to reserve your seat.

05/06/2026

In Japan, the persimmon is known as the fruit of the gods.

Our Kaki Sour draws from that story, transforming its sweetness and symbolism into something layered, textural, and deeply expressive. A meeting of Nikka From The Barrel, Katsura Touge shochu, lacto-fermented persimmon, Yellow Chartreuse, and egg white.

A collaboration between IzyAki and Mètafora.
A glass raised to good fortune. 🍊🥃✨

Now pouring in IZY.AKI Paddington,Sydney.

Experience it as part of our omakase:
✨ 6 courses — $125
✨ 10 courses — $210
📅 Tuesday to Saturday | 5PM–10PM
📍Limited seats. Book ahead — we fill up fast.

Hit the 🔗 in bio to reserve your seat.

03/06/2026

The menu changes before it can become familiar.

A fish reaches its peak. A season quietly turns. An ingredient arrives and, before long, is gone again.

At Izy.Aki in Paddington, there’s no menu to follow. Only 18 seats facing the counter and a nightly expression of what we believe is worth serving that day.🥂❤️

No 2 visits are ever quite the same. 😉

The best ingredients rarely wait.

Experience it as part of our omakase:
✨ 6 courses — $125
✨ 10 courses — $210
📅 Tuesday to Saturday | 5PM–10PM
📍Limited seats. Book ahead — we fill up fast.

Hit the 🔗 in bio to reserve your seat.

01/06/2026

A cocktail menu rarely begins with a recipe.
It’s sometimes it begins with a conversation.

Over the past months, we’ve been working alongside Métafora, exploring flavours, memories, and the spaces between Japanese precision and modern cocktail craftsmanship.

The result is a collection of drinks created exclusively for the counter at IZY.AKI.

Together with our dishes, they’re designed to accompany the journey that happens across the counter every night.

Introducing the new IZY.AKI × Métafora cocktail collection.

Now pouring in IZY.AKI Paddington,Sydney.

Experience it as part of our omakase:
✨ 6 courses — $125
✨ 10 courses — $210
📅 Tuesday to Saturday | 5PM–10PM
📍Limited seats. Book ahead — we fill up fast.

Hit the 🔗 in bio to reserve your seat.

28/05/2026

There’s always one course that does it.

The room goes quiet for Izyaki’s wagyu— the dish that arrives mid-journey and warms the temperature of the whole evening.

The part we love most about the counter at Izy.Aki, Paddington: even after 4 years, with no menu on table, guests still sit down not knowing what’s coming. Somehow, something surprises them—yet there’s always that one dish they’ve been waiting for.

Experience it as part of our omakase:
✨ 6 courses — $125
✨ 10 courses — $210
📅 Tuesday to Saturday | 5PM–10PM
📍Limited seats. Book ahead — we fill up fast.

Hit the 🔗 in bio to reserve your seat.

27/05/2026

One of the best dining experiences in Sydney. It is incredible value for money, but I’m just not one to gatekeep.
Darren and his team serve what I’d describe as phenomenal Australian produce with a French and Asian influence. Every single dish is absolutely delicious. Darren is a true master of his craft; you can taste the pure passion, precision, and intention behind everything he creates. His ability to elevate ingredients into plates that are both comforting and incredibly sophisticated is unparalleled. The creativity, attention to detail, and balance of flavors are unmatched. Dining here isn’t just a meal—it’s an exceptional experience that stays with you long after the last bite.

25/05/2026

The first dish arrives before you’ve said much.

You’re still settling in. Still reading the room. And then this — bluefin tuna chutoro beneath miso-roasted cherry tomato and sour cucumber. Wintering on top with shaved foie gras. ❄️🍣

It’s the quietest possible way to say: pay attention.

Every counter seat at Izy.Aki begins here. With something cold, precise, and a little unexpected. The rest of the night follows from this moment.

Experience it as part of our omakase:
✨ 6 courses — $125
✨ 10 courses — $210
📅 Tuesday to Saturday | 5PM–10PM
📍Limited seats. Book ahead — we fill up fast.

Hit the 🔗 in bio to reserve your seat.

22/05/2026

This speaks directly to the omakase philosophy— surrender, trust, and the reward of being taken care of.

It ties the luxury lifestyle feeling to the actual Izy•Aki experience, making it aspirational and specific. No generic luxury vibes—this is our world.🥂

Experience it as part of our omakase:
✨ 6 courses — $125
✨ 10 courses — $210
📅 Tuesday to Saturday | 5PM–10PM
📍Limited seats. Book ahead — we fill up fast.

Hit the 🔗 in bio to reserve your seat.

19/05/2026

“It arrives and the table goes quiet.

Not because it’s loud. Because it isn’t. ❤️

Izyaki’s chawanmushi, steamed egg custard, set so softly it trembles when you touch the bowl.🫕 Alaskan crab folded through, a sliver of pomelo for something bright, and on top with oscietra caviar, because some things deserve the best possible ending.🥂

It’s the course people don’t expect to be the one they remember. But, that’s always been the point of this dish— restraint as a form of confidence.

A few seats left at the Izy.Aki omakase counter in Paddington, Sydney before June begins.

Experience it as part of our omakase:
✨ 6 courses — $125
✨ 10 courses — $210
📅 Tuesday to Saturday | 5PM–10PM
📍Limited seats. Book ahead — we fill up fast.

Hit the 🔗 in bio to reserve your seat.

17/05/2026

MB9+ is the highest marble score in Australian wagyu grading. 🥩🥂

What that means in practice: fat so finely threaded through the meat that it begins to melt before the grill gets to work. What surprises people isn’t the wagyu. It’s what it comes with— house white kimchi, made in-kitchen, fermented slow. Something cooler, more acidic, that cuts through the richness in a way that makes you reach for more of both.

This is the final savoury course at the Izy.Aki counter in Paddington. The one people talk about on the drive home. ❤️

Experience it as part of our omakase:
✨ 6 courses — $125
✨ 10 courses — $210
📅 Tuesday to Saturday | 5PM–10PM
📍Limited seats. Book ahead — we fill up fast.

Hit the 🔗 in bio to reserve your seat.

14/05/2026

The restaurant started in a bar in Osaka.

Not a famous one. A backstreet place — 8 seats, a chef who never looked up, food that made Darren put down his chopsticks and just sit there.

He flew home to Sydney and started drawing plans.

That was the beginning of Izy.Aki, Sydney’s only kappo yakiniku omakase, now at the counter in Paddington. Still 8-seats-deep in philosophy. A little bigger in reality.

Come and sit where it all landed. 🥂

Experience it as part of our omakase:
✨ 6 courses — $125
✨ 10 courses — $210
📅 Tuesday to Saturday | 5PM–10PM
📍Limited seats. Book ahead — we fill up fast.

Hit the 🔗 in bio to reserve your seat.

06/05/2026

First time at an omakase in Sydney? Here’s what actually happens at Izy.Aki.

You sit at the counter and don’t need to choose anything. Darren writes the menu each morning based on what’s best in his hands. It’s often different the next day—that’s the point.👨‍🍳🍽️

Over your journey, you’ll move through 10 courses — some you’ll recognise, some you won’t. A few will surprise you, and ones will stop the conversation entirely.

The signatures — The Egg, the wagyu, the matcha soufflé — are always there. Everything around them changes.

Dietary requirements? Tell us when you book.

Experience it as part of our omakase:
✨ 6 courses — $125
✨ 10 courses — $210
📅 Tuesday to Saturday | 5PM–10PM
📍Limited seats. Book ahead — we fill up fast.

Hit the 🔗 in bio to reserve your seat.

01/05/2026

The curtain at Izyaki falls with sweet.

It falls with this—a Homemade Hokkaido matcha cheesecake soufflé, warm and impossibly light, served with vanilla mascapone ice cream and a yuzushu on the side.

This is the last thing we send you home with—the particular happiness of a dinner you didn’t want to end.

April’s gone. Our seats are waiting for you.

Experience it as part of our omakase:
✨ 6 courses — $125
✨ 10 courses — $210
📅 Tuesday to Saturday | 5PM–10PM
📍Limited seats. Book ahead — we fill up fast.

Hit the 🔗 in bio to reserve your seat.

28/04/2026

In April, the nights finally cool down enough to deserve this—Australian full-blood wagyu, marble score 9, from Queensland’s western plains. Grass-fed, unhurried, extraordinary. 🥩😋

Bonnie brings it to the grill at exactly the right moment. The fat renders slowly. The room goes a little quiet.

It arrives with umeboshi, Yuzukosho, Fresh Japanese wasabi. You choose your path.❤️✨

And, that’s the last savoury note of the night. The one you’ll still be thinking about on the drive home. 🥂

Experience it as part of our omakase:
✨ 6 courses — $125
✨ 10 courses — $210
📅 Tuesday to Saturday | 5PM–10PM
📍Limited seats. Book ahead — we fill up fast.

Hit the 🔗 in bio to reserve your seat.

26/04/2026

Because the right pairing changes what you taste. Deepens it. Finds a flavour the chef didn’t even know was in there. ✨🍽️

Darren’s been building this bar program since the beginning, sake lists that read like they were written for that specific evening, cocktails made with Australian botanicals, Japanese whisky poured with patience.

Because the right pairing changes what you taste. Deepens it. Finds a flavour the you didn’t even know was in there.

That’s the counter. That’s the conversation.🥂

Experience it as part of our omakase:
✨ 6 courses — $125
✨ 10 courses — $210
📅 Tuesday to Saturday | 5PM–10PM
📍Limited seats. Book ahead — we fill up fast.

Hit the 🔗 in bio to reserve your seat.

23/04/2026

Every dish has a beginning.💖

This one started with a question: what if the first bite of the night felt like a secret?

🍽️💖A free-range shell. White onion purée, slow and silky. Smoked eel. A breath of foie gras. Golden trout roe, set on top like punctuation.

You don’t eat The Egg, you open your journey. ✨

Experience it as part of our omakase:
✨ 6 courses — $125
✨ 10 courses — $210
📅 Tuesday to Saturday | 5PM–10PM
📍Limited seats. Book ahead — we fill up fast.

Hit the 🔗 in bio to reserve your seat.

21/04/2026

The best part of IZY•AKI’s dinner isn’t just the food, it’s the whole experience. 🍽️✨

It’s the pause after one. The moment you look at the chefs across from you and realise you’ve both stopped checking your phones.

That’s what we build the counter for.💖

18 seats, one long night. There’s no two the same.

Experience it as part of our omakase:
✨ 6 courses — $125
✨ 10 courses — $210
📅 Tuesday to Saturday | 5PM–10PM
📍Limited seats. Book ahead — we fill up fast.

Hit the 🔗 in bio to reserve your seat.

18/04/2026

Bonnie doesn’t say much when she cooks, she doesn’t need to.

7 years✨ of culinary training in Korea.👩‍🍳 Every night at the grill, listening to the meat the way musicians listen to a room. Knowing exactly when to turn, when to rest, when to let the fire do its work.🔥

She came to Sydney with a passion. The wagyu you remember is her stage performance. The white kimchi you still think about is her music. 🎻🎵

Behind the counter at IzyAki, she’s the one who holds it all together.

📸

Experience it as part of our omakase:
✨ 6 courses — $125
✨ 10 courses — $210
📅 Tuesday to Saturday | 5PM–10PM
📍Limited seats. Book ahead — we fill up fast.

Hit the 🔗 in bio to reserve your seat.

15/04/2026

“Most restaurants write their menu weeks in advance. We write ours the morning of.” 👨‍🍳

No menu means you trust us. And, we take that seriously.

Every day Darren choose the best from our partners, building a dinner backwards from the produce. It’s not a gimmick. It’s the only honest way we know how to cook.🍣

Experience it as part of our omakase:
✨ 6 courses — $125
✨ 10 courses — $210
📅 Tuesday to Saturday | 5PM–10PM
📍Limited seats. Book ahead — we fill up fast.

Hit the 🔗 in bio to reserve your seat.

08/04/2026

Autumn arrived quietly this week.🍂🍁

With the first rain-scented mushrooms, and fish that swim deeper as the water cools—now served at your table.

At the counter, Darren and Bonnie are already reading the season. Tonight’s menu doesn’t exist yet. It will by 5pm. ✨❤️

Experience it as part of our omakase:
✨ 6 courses — $125
✨ 10 courses — $210
📅 Tuesday to Saturday | 5PM–10PM
📍Limited seats. Book ahead — we fill up fast.

Hit the 🔗 in bio to reserve your seat.

02/04/2026

At Izy.Aki, you don’t order, you surrender to the rhythm of the counter.

Japanese kappo-style dining means the chef cooks in front of you — adjusting to the season, to timing, to feeling.

It’s not just dinner in Sydney, it’s a performance and you are part of it.❤️

📌📌This Easter long weekend, Izy.Aki will be closed on Friday and will resume on SAT. Happy Easter and see you! ✨💗

📸

Experience it as part of our omakase:
✨ 6 courses — $125
✨ 10 courses — $210
📅 Tuesday to Saturday | 5PM–10PM
📍Limited seats. Book ahead — we fill up fast.

Hit the 🔗 in bio to reserve your seat.

01/04/2026

Let access be your main course 🍣✨

An exclusive dining journey awaits with Izyaki × Visa

From curated flavours to seamless privileges, elevate every bite with Visa Concierge and unlock a world of infinite indulgence.

31/03/2026

Autumn settles quickly in Sydney.🍁🍂

Thank you again for visiting us.
You can click the link in our bio to watch the full video. 👀

And, if you’ve been meaning to experience Japanese omakase at Izy.Aki, let April be the month.

The counter is intimate.
Seats are limited.
And some nights cannot be repeated.✨

Experience it as part of our omakase:
✨ 6 courses — $125
✨ 10 courses — $210
📅 Tuesday to Saturday | 5PM–10PM
📍Limited seats.

Reserve your omakase experience in Paddington now, hit the 🔗 in bio.❤️

Izy.Aki