Seasonal Kojin Degustation Menu | Omakase At Your Table

THE SEASONAL DEGUSTATION MENU

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 and vegan 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 ‘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