Akaiito presents a new era of dining on Flinders Lane. Our Omakase at Your Table degustation offers a seasonal 10-course journey, crafted in the open show kitchen and blending Japanese culinary traditions with contemporary French technique.
For a more personalised experience, explore our à la carte menu featuring signature canapés, seasonal mains and robata-grilled dishes. Vegetarian options are available on request.
Akaiito lunch has also returned, offering a two- or three-course menu from Monday to Friday, 12pm–3pm, showcasing highlights from the current season.
Explore the sample menus below.
AKAIITO A LA CARTE MENU*
Sydney Rock Oyster | lemon granita, finger lime, sea herbs – 8ea
Beetroot Waffle| smoked ocean trout, yuzu gel – 9ea
Miso Brioche | kombu butter – 26
Caviar bump 3g | with a glass of Champagne – 55pp
ENTREE
Akaiito Beef Tartare | yuzu emotion, crispy sourdough – 26
Smoked Kingfish | kizami wasabi, truffle ponzu – 28
Scallops| grilled broccolini, buttermilk, tarragon – 26
Heirloom Tomato | cucumber verjus, white peach – 24
FROM THE ROBATA GRILL
Octopus | heirloom tomato salad, smoked sour cream, tomato ponzu – 36
Sugarloaf Cabbage |whipped tofu, seaweed butter, rice vinegar butter sauce – 28
Patagonian Toothfish | white zucchini, diamond clams, beurre blanc – 42
Japanese Pumpkin | dashi cream, broccoli flower, furikake – 26
King Prawn (2pcs) | seaweed butter, shio kombu, prawn bisque – 38
Miso Chicken Skewers (2pcs) | yuzu kosha, tare glaze — 32
MAIN COURSE
King Salmon | new season asparagus, mussel cream, rye — 46
Ox Tongue | akitakomachi rice, chanterelle dashi — 48
Dry Aged Duck Breast | apple, pear, duck red wine jus — 55
Beef Pithivier | mushroom duxelles, spinach, micro lettuce, red wine jus — 59
36hrs Short Ribs 600gm | black truffle reduction — 68
DESSERT
Earl Grey Ice Cream | chocolate mousse, hazelnut praline, feuilletine – 28
Guava Sorbet | pear, hibiscus, raspberry meringue, strawberry consommé – 26
Soft Serve of the week | only available Friday and Saturday – 18
SEASONAL WINTER MENU
THE FULL AKAIITO SIGNATURE EXPERIENCE: ‘OMAKASE AT YOUR TABLE’ SAMPLE 10-COURSE MENU*
Akaiito Beef Tartare | yuzu emulsion, crispy sougough
Smoked Ocean Trout | Beetroot Rose Waffle, Yuzu Gel
Light Smoked Kingfish | Kizami wasabi, truffle ponzu
Patagonian Toothfish | White zucchini, Diamond Clams, Beurre Blanc
Miso Chicken | Yuzu kosha, tare glaze
King Prawn | seaweed butter, shio kombu, prawn bisque
Dry Aged Duck | Apple, duck jus
Miso Brioche Bread | Kombu Butter
Wagyu Ox Tongue Steak | akitakomachi rice, frost mushroom, chanterelle dashi
Earl Grey Ice Cream | Chocolate Mousse, Hazelnut Praline, Lemon Zest
Pâte de Fruit | Chef’s Selection
$188pp*
Supplements
Add-on Oysters Each: $7 Half Dozen: $42 One Dozen: $80
Caviar bump 3g | with a glass of Champagne — $55pp
Pairing Wine and Sake Pairing – $149pp
*Please note that dishes & prices are subject to change due to seasonal produce. Vegetarian & Vegan menu available upon request.
Akaiito Restaurant
349-351 Flinders Lane, Melbourne VIC 3000
(03) 9813 5010 | booking@akaiitorestaurant.com.au
349-351 Flinders Lane, Melbourne VIC 3000
Ph: 03 9620 1343
MON-FRI
LUNCH Service 12:00 – 15:00
MON-Sun
DINNER Service 18:00 – LATE
