Seasonal Kojin Degustation Menu | Omakase At Your Table

THE SEASONAL DEGUSTATION MENU

Akaiito’s new ‘Omakase at Your Table’ Menu has arrived – a curated journey of flavours crafted to celebrate the season. Our 8-course ‘Omakase’ experience showcases premium ingredients, each dish thoughtfully designed to highlight Japanese culinary tradition with a modern twist. We can cater to vegetarian and vegan dietary preferences upon request.

To celebrate the launch of our new degustation menu with a special midweek $118pp menu, available exclusively throughout April every Tuesday, Wednesday Thursday evening.

Explore the sample menu below.

AKAIITO ‘OMAKASE AT YOUR TABLE’ SAMPLE 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.

SIGNATURE ‘KOJIN’ 7-COURSE SAMPLE MENU*

AVAILABLE UPON REQUEST IN OUR TSUKIYO PRIVATE DINING ROOM

ADD OYSTER OF THE DAY + 6EA

AMA Ebi, DUCK KATSU, duck katsu, sake cured ikura, smoked ocean trout

SMOKED SPANISH MACKEREL | WASABI Kizami | DAIKON | TRUFFLE PONZU

Spanner Crab chawanmushi | Aged pork dashi | foie gras

SAIKYO GLACIER 51 TOOTHFISH | White WALNUTS | Buerre Blanc | NZ DIAMOND CLAMS | BLACK CAVIAR

APPELLATION OYSTER | WATERMELON | NATIVE SEA HERBS

WESTERN AUSTRALIAN MARRON | HEIRLOOM TOMATO SALAD | DASHI VINAIGRETTE

7-Day dry aged duck | beetroot | DRY MUSHROOM | LARDO | duck Jus

MB9+ WAGYU | turnip | water dropwort | BLACK GARLIC TARE

GUAVA SORBET | fermented strawberry | PECKHAM PEAR | HIBISCUS | raspberry Meringue

PETIT FOUR | Daily chef’s selection

$248pp*

*Please note, that dishes & prices are subject to change due to seasonal producE.