Kadota Daylesford

Kadota Daylesford Omotenashi, meaning honest service and honest food, is at the heart of everything we do.

Kadota is a warm & inviting restaurant in picturesque Daylesford, where lovingly crafted Japanese flavours are carefully produced using seasonal local ingredients.

Still buzzing from last week.We attended the 2026 Restaurant & Catering Hostplus Awards for Excellence in Melbourne — Au...
24/09/2026

Still buzzing from last week.

We attended the 2026 Restaurant & Catering Hostplus Awards for Excellence in Melbourne — Australia's peak industry recognition for restaurants and caterers — and walked away with three awards: Victorian Best Asian Restaurant, Vic & Tas Best Premium Dining, and Victorian Restaurant of the Year.

To be in a room full of people who understand what this industry actually takes, and to share that moment with our team, was something we won't forget.

Thank you to everyone who has come through our doors and cheered us on. To the team who were there with us on the night: we couldn't be prouder.

Next stop, Sydney in October for the National Awards. Wish us luck!

Images via Twin Social

http://kadotarestaurant.com.au

22/09/2026

Sher Wagyu, Fullblood MS9+, from Ballan in central Victoria. A herd with Japanese bloodlines, raised on their farms in Victoria and Sth New South Wales as the produce it arrives alongside. The marbling at this grade keeps the meat rich through a proper sear — we serve it as a cut, not the thin slices you'd find in Japan.

Sher Wagyu

http://kadotarestaurant.com.au/menu

On Sunday night, Kadota won three awards at the 2026 Restaurant & Catering Hostplus Awards for Excellence, Australia's p...
18/09/2026

On Sunday night, Kadota won three awards at the 2026 Restaurant & Catering Hostplus Awards for Excellence, Australia's peak industry recognition for restaurants and caterers:

Victorian Best Asian Restaurant
Vic & Tas Best Premium Dining
Victorian Restaurant of the Year

Victorian Restaurant of the Year isn't a category that can be entered into. The judges give it to the highest-scoring restaurant across all categories on the night, so the award was a complete surprise!

For Kadota to be recognised at this level, competing against restaurants from across the state and beyond, means more than we can say.

To our whole team: this is yours.

Looking ahead to October, Kadota is heading to the National Awards in Sydney. Wish us luck!

Restaurant & Catering Australia

http://kadotarestaurant.com.au

If you’ve spent some time in Kyoto, you would have passed one of these incredible umbrellas.Each umbrella is handmade us...
17/09/2026

If you’ve spent some time in Kyoto, you would have passed one of these incredible umbrellas.

Each umbrella is handmade using centuries-old techniques and traditional Japanese craftsmanship. They are crafted from washi paper that’s been waterproofed with linseed oil and dried, then combined with bamboo and high-grade silk.

You will spot our Habutae Wagasa (umbrella) in our garden this summer.

https://www.kadotarestaurant.com.au/reservations

15/09/2026

King Oyster Mushroom & Seasonal Vegetables - a previous final course of the vegetarian menu that rivals any other hero dish for flavour, texture and vibrancy.

Shio Koji is commonly used as a marinade for meats, however the flavour it imparts on the oyster mushroom is undeniably delicious, there’s no need to be a vegetarian to fall in love with this dish!

https://www.kadotarestaurant.com.au/menu

The richness of Sher Wagyu MS9+ sirloin is revealed in its detail; The marbling, the seasoning, the way it holds the smo...
10/09/2026

The richness of Sher Wagyu MS9+ sirloin is revealed in its detail; The marbling, the seasoning, the way it holds the smoke. This cut is constant across our Standard Wagyu Menu, while the accompaniments change with the seasons.

It’s a dish built around patience, respect for the ingredient, and the simple truth that great wagyu speaks for itself.

https://www.kadotarestaurant.com.au/reservations

09/09/2026

The menu at Kadota doesn't start in the kitchen. It starts with what's happening outside: which trees are in blossom, what's come through from the farms, what the season is insisting on this week. Aaron listens to that before he does anything else.

If you visited in summer, autumn or winter, there are some spring surprises in store for you!

http://kadotarestaurant.com.au/reservations

03/09/2026

As we head into spring, we look forward to a harvest of Daikon, central to previous menus whenever available from local growers Wombat Forest Farm in Trentham.

Versatile, textural, and an excellent representation of our mantra: Australian produce, imagined through a Japanese lens.

http://kadotarestaurant.com.au/reservations

The label reads 愛国 (Aikoku), meaning "love of country." It's an apt name for a sake built around Tochigi Aikoku No. 3, a...
01/09/2026

The label reads 愛国 (Aikoku), meaning "love of country." It's an apt name for a sake built around Tochigi Aikoku No. 3, an ancient rice variety that had to be revived before it could be brewed.

This is a collaboration between Kobayashi Shuzo (Houou Biden) and Senkin, two breweries from the same Tochigi prefecture, using that reclaimed grain. Limited edition, and on the sake list now.

http://kadotarestaurant.com.au/menu

27/08/2026

Creative inspiration can come at any time. The important step is capturing it, even at all hours of the night. The dish that arrives at your table likely started in the most unexpected moment of Aaron's day.

http://kadotarestaurant.com.au/reservations

Address

1 Camp Street
Daylesford, VIC
3460

Opening Hours

Monday 5pm - 10pm
Tuesday 5pm - 10pm
Friday 12:30pm - 3pm
5pm - 10pm
Saturday 12:30pm - 3pm
5pm - 10pm

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