Akaiito

Akaiito Akaiito is an Authentic Modern Japanese Influenced Fine Dining Restaurant.

15/07/2026

Every course at Akaiito is shaped by fire, timing and intention.

From the first plate to the last, our chefs work over open charcoal, reading the heat, adjusting by hand, building each moment of your evening with care.

This is robatayaki degustation. Ten courses, one sitting, no detail left to chance.

Our cocktail list is built the same way as our menu. Each one is designed to sit alongside the degustation.Ask our team ...
14/07/2026

Our cocktail list is built the same way as our menu.

Each one is designed to sit alongside the degustation.

Ask our team what pairs with the course you're on.

08/07/2026

Episode 3 of Behind the Craft. Winston breaks down the king prawn course, from the source to the unique cooking method on the robata charcoal. Crispy skin and maximum flavour.

Book our 10-course robatayaki degustation at the link in bio.

Ox tongue, slow rendered and finished over robata coals. The charcoal does what no pan can.It pulls richness to the surf...
06/07/2026

Ox tongue, slow rendered and finished over robata coals. The charcoal does what no pan can.

It pulls richness to the surface, crisps the edges, and leaves a smokiness that sits with you long after the plate is cleared.

This is course seven. There are still three to go.

02/07/2026

Behind the Craft Episode 2: Miso Chicken Yakitori.

Winston talks us through his passion for yakitori and why he had to have a yakitori style dish on the seasonal robatayaki degustation menu.

Our cocktail list is built to sit alongside the menu.Whether you're settling in before the first course or continuing th...
30/06/2026

Our cocktail list is built to sit alongside the menu.

Whether you're settling in before the first course or continuing the night downstairs at Ototo, there's intention in every glass.

Queensland prawns, cooked over the robata chargrill, finished with a prawn bisque that is made in-house and topped with ...
25/06/2026

Queensland prawns, cooked over the robata chargrill, finished with a prawn bisque that is made in-house and topped with a secret seasoning of shio kombu.

Come and experience our 10-course robatayaki degustation menu.

23/06/2026

Welcome to Episode 1 of Behind the Craft.

Winston talks us through the process, unique flavours and finishing touches of the Miso Toothfish, which is on our 10-course robatayaki degustation menu.

Smoked ocean trout, piped into a beetroot rose waffle, finished with yuzu gel.
18/06/2026

Smoked ocean trout, piped into a beetroot rose waffle, finished with yuzu gel.

Octopus over charcoal.Tender through the centre, finished with a light edge of smoke.Book upstairs via the link in bio.
16/06/2026

Octopus over charcoal.

Tender through the centre, finished with a light edge of smoke.

Book upstairs via the link in bio.

There's always room for dessert...
12/06/2026

There's always room for dessert...

10/06/2026

Craft in every course.

Charcoal, knife work and timing, built in sequence upstairs.

Oxtail with mushroom risotto, finished over robata heat.You’ll feel the charcoal first, then everything else.
04/06/2026

Oxtail with mushroom risotto, finished over robata heat.

You’ll feel the charcoal first, then everything else.

Saké pours chosen around the progression.Lighter to lift, deeper when the charcoal comes through.Ask the team when you a...
02/06/2026

Saké pours chosen around the progression.

Lighter to lift, deeper when the charcoal comes through.

Ask the team when you arrive.

Oysters to start.Cold, clean, finished with a bright hit that sets up the next course.
28/05/2026

Oysters to start.

Cold, clean, finished with a bright hit that sets up the next course.

Address

349-351 Flinders Lane
Melbourne, VIC
3000

Telephone

+61 3 9620 1343

Website

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