By Marie-Antoinette Issa.
While it’s historically often sat in the neon, Coca-Cola-sign lit shadows of neighbouring King’s Cross, lately, Sydney’s Potts Point has continued to establish its own culinary identity - with the suburb's dining venues set against a backdrop of leafy streets and heritage architecture, creating a relaxed yet sophisticated atmosphere with a knack for luring adventurous diners.
This September, Iki Dining is really raising the stakes, with the newly opened 80-seat eatery bringing Michelin-starred Chef Masahiko Yomoda’s vision of Japanese dining to the Harbour City in a way that feels both bold and effortlessly elegant.
For those who have followed Masahiko from MasterChef and Iron Chef, his name promises precision, flair and a touch of theatre. For everyone else, it delivers an unmissable culinary invitation.
The dual personality of Iki’s space is immediately evident upon stepping inside. Vie Studios has created an interior where warm timber and stone finishes are accented with subtle Japanese calligraphy references, giving a nod to Tokyo’s hidden laneways while embracing contemporary Australian minimalism.
The restaurant splits naturally into two distinct zones: a cosy izakaya-style bar for small plates and cocktails and a dedicated ramen dining area that puts the kitchen on full display. Adjustable lighting shifts from energetic to intimate as the night unfolds, embodying the philosophy of ‘Iki’ - refined simplicity and effortless charm - in every detail.
The menu is equally considered, balancing tradition and modernity with a rare finesse. On one side, there is Ramen by Iki, offering broths that simmer for 48 hours without MSG and ramen that feels like the kind of soul-soothing bowl you dream about.
On the other hand, Iki Izakaya focuses on shareable plates and sake, giving groups a space to explore both classic and inventive Japanese flavours. European-influenced techniques honed across Japan, France and Australia appear throughout, creating dishes that are precise yet approachable and beautifully balanced in flavour.
At the heart of Iki Dining is its raw bar, a showpiece seafood counter, where seasonal oysters dressed in Japanese flavours sit alongside sashimi specials that change with the tides.
Other highlights include shibumi crudo, a delicate trio of ocean treasures, hikari scallop paired with fresh kiwi and the signature kaisen bisque lobster ramen, which is a testament to the Chef’s ability to merge depth of flavour with elegance.
The drinks menu showcases similarly inventive sips. Standout cocktails that balance Japanese creativity with classic familiarity include options like the Yuzu Margarita and the Toki Old Fashioned made with Suntory Toki Whisky.
There are also mocktails that feel purposeful rather than perfunctory, crafted and curated to harmonise with the seafood and small plates rather than compete with them.
What makes Iki Dining stand out in Sydney’s ever-competitive Japanese scene is this dual-concept approach. It is not a ramen-only spot. It is not a raw bar that only focuses on the theatrics of tuna cutting. Instead, it sits comfortably in the space between, where casual dining meets refined technique, where small plates encourage sharing and where seafood is both fresh and elevated.
For diners keen to make Potts Point their preferred playground, Iki is a place where playfulness meets tradition, precision meets accessibility and where King’s Cross’s cool cousin gets a fresh pulse of Japanese charm that’s all its own.
