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Steamed blue eye, yuzu braised fennel, cod roe, pine oil, herbs and lime.

About Kadota

Lovingly crafted Japanese flavours are on the plate at Kadota restaurant on Camp Street in picturesque Daylesford. This warm and inviting venue is the passion project of owners Aaron Schembri and Risa Kadota, whom the restaurant is named after, who met while working at some of Japan’s finest restaurants. They have brought their passion for captivating food, drinks and hospitality from Risa’s hometown of Okayama to Aaron’s hometown of Daylesford; expect to be blown away by quality, taste and presentation. Try scallop sashimi to start with konbu, wasabi, chive and yuzu pressed radish, along with pearl meat, daikon, horse radish and mari gold. Move onto mains of chicken breast, eggplant, shiso, mushroom and stuffed wing, or Wagyu sirloin, broccoli, ponzu, mushroom, ancient grain and kohlrabi.

Kadota Menus/Downloads

Location & Map

1 Camp Street, Daylesford 3460 VIC - See Map

Features & Facilities

Payments Accepted: Visa, Mastercard, Amex, Eftpos

Seats: 40   Chef: Aaron Schembri   Sommelier: Risa Kadota


Opening Hours

Mon  5:30:PM - 10:00:PM
Tue  5:30:PM - 10:00:PM
Wed  Closed
Thu  Closed
Fri  5:00:PM - 10:00:PM
Sat  5:00:PM - 10:00:PM
Sun  Closed

Leave a Review

Member Reviews (11)


Best Japanese food and service!!
Kadota Restaurant is the best restaurant I have ever visited. Not only is it the most authentic culinary experience I have had, but the staff are such professionals. They are friendly, and passionate about their jobs. Aaron proves his dedication and care into his food by activating all my senses with his food. The food is aesthetically pleasing and melts on my tongue. Risa and Aaron should be so proud of what they have created!!


A devine celebration.
A devine celebration of Natures gifts crafted with artist flare and a passion for clean, natural and high quality ingredients. Not to mention the expert knowledge and pairing of accompanying beverages. The owners, staff and the restaurant itself offer's a calming, humble, warm reception and experience. It was sublime. Have returned and shall again.


Exquisite creativity and flavours
A journey of flavours with the finest produce crafted into an incredible food journey from a creative, humble and progressive Chef.


A worthy third stop
Opening a restaurant in the same town as Sault and the iconic Lake House would be a challenge for any fine dining restaurant but Kadota is worth a third stop. Service is warm and inviting as if you have stepped into their home. The drink list features local and Japanese flavours and has something for all tastes. The décor is kept minimal and features a striking Shou Sugi Ban burnt black wall.
A regularly changing degustation menu from Aaron Schembri starts at a reasonable $99 dollars per person.
The menu itself is an evolution from classic Japanese techniques and presentation to modern western influence over the service without losing the Japanese flavours.
Osuimono starts and it is light, clean, and deeply savoury from the wakame and roasted nori, without the heavy hand of salt. It is a winning start to the meal. Second is an artistic display of sashimi. They are seriously considered flavours that complement one another but nothing feels lost or misplaced.
The poached salmon was delicate and pillowy soft. The punch of the wasabi in the small disks resting on the fish was fun. However, the dish did lack the salty crunch of the fish skin which could have been served as a side element.
The meal kicks up the stronger flavours with a wagyu fat rice served with furikake, pickled vegetable, and an addictively moreish XO sauce. The final savoury dish is a Western styled roasted chicken which is heavily influenced by Western ingredients and techniques fused with Japanese inspired flavours. We conclude the meal with a well harmonised dessert of earthy Daintree pumpkin which is perfectly balanced by the sweetened mugicha ice cream, slightly tart pickled prunes, and a crisp of meringue.
Kadota may not be pushing the limits of fusion cuisine but my palate was never bored and there was a real excitement for each new well considered and flavour balanced course. This is a serious contender in the Daylesford food scene for a chef’s hat.


Outstaning Japanese
Kadota Restaurant was the undeniable highlight of our weekend in Daylesford. The delicious 7 course degustation was sublime, each infused with delicately subtle flavours. The ridiculously tender Wagyu is amazing. As were the oysters, sashimi, pork belly dumplings and more. Paired with Okayama sake and finished off with 12yo Yamazaki whisky. Absolutely perfect service and ambience. Thank you ??


Outstanding regional restaurant
Certainly superior to some ranked above it. Worth 2 hats. Very interesting menu with a delightful range of dishes. Service excellent and good uncluttered dining area. Overall very good value. Will visit whenever we are in Daylesford.


What a truly delicious experience! Excellent service, amazing flavours, especially the scallop ceviche and the quail dish. Will be back again for sure


Our family special birthday dinner couldn't have been better. The waiter was more of a skilled but subtle consultant. She knew all about the restaurant concept, and how we could get the best from the menu and wine list. An ideal mix of warmth and expertise. So many new tastes and textures to marvel at.


If you're expecting yet another jaded rendition of the sushi/sashimi/yakatori regime then you shouldn't be at Kazuki's. If you are after a dining experience that challenges your concepts of Japanese food, you will be rewarded.


This was our first visit to this restaurant and we weren't disappointed. A table near the open fire was lovely, decor is light and inviting.Lots of local faces, which is always a good sign. The service was very good. The food is amazing. I would highly recommend a visit to this restaurant.


I saw this restaurant recently on the Australian Good Food Guide and when visiting the area decided to give it a try. We were not disappointed; the food was amazing and we will definitely return.