This summer, Akaiito, the fine dining Japanese restaurant in the heart of Melbourne’s CBD, unveils its new dining concept, ‘Omakase at Your Table’ – a chef led experience from a team of expert Robatayaki & Sushi Chefs. The offering will be brought to life with two new menus, an ‘Aka’ five-course degustation ($178pp), and a seven-course signature ‘Kojin’ experience ($228pp); showcasing expertly prepared dishes of high-end Japanese cuisine, using native Australian ingredients.
Literally translating as ‘I leave it up to you’, the omakase experience has fast become a popular choice for the sophisticated diner in Melbourne, as guests are guided by the chef and invited to observe the inner workings of the kitchen, served atop a counter. Akaiito’s Head Chef Winston Zhang, however, has elevated the usual omakase experience, and his concept will bring the venue’s expert kitchen team tableside. With a maximum of 30 patrons per evening, diners will embark on an incredibly intimate culinary journey, with each course served and intricately explained by the chefs, bringing the heart and soul of the menu to the forefront.
Stepping off the bustling Flinders Lane, guests enter through the restaurant’s surreptitious facade and into Akaiito’s newly created lounge where introductions to the chef (and server) will be made. With a drink in hand, diners will commence their culinary journey on the plush banquet seating with a selection of seasonal snacks such as:
- Botan ebi, beef tartare, dry-aged beef, sake marinated ikura, smoked ocean trout, panko aged duck
After the lounge, diners are guided by the ‘red thread of destiny’ – symbolic of the ancient Japanese legend, stating that those connected by the thread are predestined to have an important story – into the dining room to continue their journey, seated in full view of the open kitchen where the assiduous chefs will be crafting their creations. Here, the chef introduces the evening’s ingredient box of seasonal Australian produce, giving diners visibility on the make-up of each degustation course. Summer menu items currently include:
- Smoked Spanish mackerel, daikon, kizami wasabi, truffle ponzu
- Spanner Crab chawanmushi, aged pork dashi, and foie gras
- Kinmedai served with white asparagus, black garlic and tarragon emulsion, beurre blanc and dill oil
- Appellation oyster, watermelon, native sea herbs
- Western Australian marron with tomato cooked three ways, and finished with a marron oil
- Seven day dry-aged duck, beetroot, pickled mushroom, duck jus
- MB9+ Wagyu, turnip, water dropwort, smoked kombu tallow jus
- Guava sorbet, fermented strawberry, quince, nashi pear, raspberry meringue
Head Chef, Winston Zhang says, “Our seasonal menus are a blend of traditional Japanese and French cooking techniques, always placing seasonality at the forefront of our creations. We take pride in our relationships with local farmers and suppliers, allowing us to access premium, locally sourced ingredients.”
“This summer we are fortunate to have an abundance of stunning produce to hand and we are able to showcase the diversity of each ingredient through using them in our menus in distinct ways, highlighting their versatility, textures and flavour profiles.”
Following the table side omakase experience, patrons are then invited to end the evening in the lounge and enjoy a selection of petit fours and digestifs.
Throughout the dining experience a thoughtfully curated selection of wine, sake and cocktails are offered, with a seasonal focus and regular updates. The wine list was created in consultation with expert sommelier Grant Van Every, with sakes selected by Owner and Front of House Manager Christine Chen. Her recommended summer tipples include:
- Recommended on arrival is a glass of Imada Fukucho ‘Seaside Sparkling’ Junmai, which pairs beautifully with seafood canapes and the oysters offered as an optional add-on snack
- The Western Australian marron with tomato cooked three-ways, is matched with Lagoon Sho-ku “Ascend” SAKE Margherita R403, a basil and tomato infused sake
- To finish, Tete Japanese Botanical Liquor, a limited release Japanese organic botanical liquor
Chen says, “All of our customers love the concept and their consistent feedback is that from start to finish the experience is incredibly personal. Introducing the diner to the intimate host-to-chef relationship sets the tone for an immersive dining experience.”
