Seasonal Kojin Degustation Menu | Omakase At Your Table

THE SEASONAL DEGUSTATION MENU

For the first time, Akaiito invites you to experience a new level of dining. Our new ‘Omakase at Your Table’ offers a 10-course journey celebrating the season’s finest ingredients, thoughtfully crafted to honour Japanese culinary tradition with a contemporary French touch—prepared by our chefs in the open show kitchen and presented at your table.

For a more personalised experience, our carefully curated à la carte menu features all of our signature dishes, allowing you to choose your favourites at your own pace. Vegetarian and vegan menus are available on request.

We’re also delighted to welcome back our lunch menu, offering a 2-course or 3-course option, available Monday to Friday, 12pm – 3pm, featuring seasonal highlights from our latest menu.

Explore the sample menus below.

AKAIITO ‘OMAKASE AT YOUR TABLE’ SAMPLE 10-COURSE MENU*

Amai Ebi | Antonius Siberian caviar No.6.

Wagyu | Potato gratin, lardo, horseradish

NZ King Salmon | Beetroot Waffle, Yuzu

Yellowtail Kingfish | Daikon, Kizami wasabi, truffle ponzu.

Patagonian Toothfish | Beurre blanc, New Zealand Diamond clams

Chawanmushi | Robata firefly squid, Yarra Valley salmon roe, kombu dashi

Queensland King Prawn | Akitakomachi rice, white truffle, bouillabaisse.

Miso Brioche | Kombu Butter

Aurum Poultry Co. Duck | Sweet potato, lardo, duck jus.

Dessert | Guava Sorbet, pear, hibiscus, raspberry meringue, strawberry consomé

Daily Chef Selected Petie four

ADDITIONS & SUPPLEMENTS

SYDney ROCK OYSTER + $7EA HALF DOZ. $36 DOZ. $70

Black Kaviari sturgeon Caviar SERVICE 10GM + $38

Signature 450gm Akaiito 24-hour Short Ribs on the Bone + $50

Signature 800gm Akaiito 24-hour Short Ribs on the Bone + $80

(COOKED OVER ROBATA GRILL, SERVED WITH SWEET TARE SAUCE, KIZAMI WASABI)

$165pp*

*Please note, that dishes & prices are subject to change due to seasonal produce. Vegetarian & Vegan menu available upon request.

AKAIITO A LA CARTE SAMPLE MENU*

APPETISERS

OYSTERS Sydney Rock | ½ Dozen, verjus, ikura – 42

AMAI EBI Sweet Prawn | finger lime, toasted sourdough – 9EA

Hand cut STEAK TARTARE | porato gratin, leck, ege solk emulsion – 13EA

New Zealand KING SALMON | beetroot rose waffle, yuzu gel – 12ea

DUCK CROQUTTE | terriyaki, aged parmasean – 9ea

CAVIAR Siberian No.6 30g | cream French, potato crisp, miso brioche – 110

ENTREES

Yellowtail KINGFISH | daikon, grapefruit, spicy ponzu – 34

WAGYU Tataki | truffle emulsion, chantrelle, ponzu, aged cheese – 32

Semi-smoked KING SALMON | Local asparagus, English peas, beure blanc – 38

CAULI Blossom | miso hazelNUt, zucchini flower, TROPICAL foam – 32

AKAIITO CLASSIC PLATES

AURUM POULTRY CO. DUCK | apple and ginger compote, duck katsu jus – 68 / 136

Signature akaiito miso brioche bread | seaweed butter – 68 / 136

ROBATA COURSES

QUEENSLAND KING PRAWN | Akitakomachi rice, chanterelle, bouillabaisse – 48

TEYS black angus EYE FILLET | potato dauphinoise, miso spinach, seaweed butter, tare – 68

PATAGONIAN TOOTHFISH 200g | miso beurre blanc, seasonal asparagus – 58

600g O’Connor SHORT RIBS | red wine jus, served with lettuce salad – 78

DRY AGED SQUID | red miso, Japanese spicy chimichurri – 68

PITHIVIER | braised mushroom, potato, leek, tomato dashi – 48

ACCOMPANIMENTS

House Green Salad – 16

French Truffle Fries – 12

Edamame, Yukari, Smoked salt – 12

DESSERTS

GUAVA SORBET | pear, hibiscus, raspberry meringue, strawberry consommé – 21

CHOCOLATE FONDANT | vanilla ice cream, salted caramel, fairy floss – 20