Best Known For
Char Siu Pork Bo Ssam: char-grilled char siu-style pork neck, kimchi, ginger and shallot sauce, lettuce cups and ssamjang sauce.
A dazzling Red Thread of Fate light fixture twists its way across the dining room pointing guests in the direction of the hidden underground bar, at Akaiito restaurant on Flinders Lane in the heart of Melbourne city. A moody vibe of black marble, dark granite and plush grey banquette seating awaits discerning diners, while the overhead red luminous thread is mirrored in the red plates on the tables. The interior is beautifully designed with Japanese elements throughout, ideal for perusing a Sentaku menu with small plates of Wagyu tataki, spicy ponzu, leek, egg yolk and garlic chips to start. Larger dishes such as Robata char-grilled kingfish collar, with apple ponzu and chives may entice, alongside sushi, sashimi and nigiri choices like salmon ceviche and soft-shell crab maki rolls.
349-351 Flinders Lane, Melbourne CBD 3000 VIC - See Map
Akaiito Robata Scallops - Chef Recipe by Winston Zhang
‘Oishi!’ – this signature scallop recipe from Akaiito restaurant is simple but so good.