Best Known For
Seasonal Kojin degustation menu, highlighting the best fresh produce and ingredients from land and sea.
A dazzling Red Thread of Fate light fixture twists its way across the dining room welcoming guests to Akaiito on Flinders Lane in 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 seasonal Kojin menu with small plates of smoked Spanish mackerel, kuzami wasabi, daikon and truffle ponzu, or squid, sea urchin and saffron. Larger dishes such as dry-aged duck, caramelised fig, oyster mushroom, smoked butter and plum jus may entice, alongside Wagyu striploin, baked turnip, water dropwort and truffle jus; finish with guava sorbet and raspberry meringue.
349-351 Flinders Lane, Melbourne CBD 3000 VIC - See Map
A refreshing floral cocktail with a Japanese twist.
“We have evolved this dish to reflect age-old Japanese techniques with premium Australian produce. By using fresh Western Australian produce and Japanese cooking, we want to combine the best of both worlds.” – Winston Zhang.
‘Oishi!’ – this signature scallop recipe from Akaiito restaurant is simple but so good.
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Seats: 52 Chef: Winston Zhang