Akaiito

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Akaiito Akaiito is an Authentic Modern Japanese Influenced Fine Dining Restaurant.

05/11/2026

From lunch to after dark.

See you upstairs on Flinders Lane.

Earl grey, steeped into the ice cream, with dark chocolate mousse underneath.Hazelnut praline and feuilletine bring the ...
03/11/2026

Earl grey, steeped into the ice cream, with dark chocolate mousse underneath.

Hazelnut praline and feuilletine bring the crunch.

The kind of last course that makes the decision to order dessert an easy one.

A French classic, built the Akaiito way.Beef and mushroom duxelles wrapped in pastry, baked until golden, then finished ...
29/10/2026

A French classic, built the Akaiito way.

Beef and mushroom duxelles wrapped in pastry, baked until golden, then finished with a red w**e jus reduced over hours.

Try it next time you're at Akaiito.

27/10/2026

Lunch at Akaiito.

Two courses from $58, Mon to Fri, 12 to 3pm.

Charcoal, citrus, something raw, something seared, each plate finished by hand at the pass.Small enough to share, consid...
22/10/2026

Charcoal, citrus, something raw, something seared, each plate finished by hand at the pass.

Small enough to share, considered enough that you won't want to.

Crispy rice, taken to a new level. Canapés at Akaiito.
20/10/2026

Crispy rice, taken to a new level.

Canapés at Akaiito.

Lunch at Akaiito. Two courses for $58, three for $78, four for $98, with a house w**e, b**r or soft drink included.Choos...
16/10/2026

Lunch at Akaiito. Two courses for $58, three for $78, four for $98, with a house w**e, b**r or soft drink included.

Choose your courses.

Mon to Fri, 12 to 3pm, upstairs on Flinders Lane.

Two bites to set the tone. Wagyu tartare with potato gratin and yuzu, followed by yellowfin tuna on a crisp hashbrown, l...
14/10/2026

Two bites to set the tone. Wagyu tartare with potato gratin and yuzu, followed by yellowfin tuna on a crisp hashbrown, lifted with wasabi.

Every degustation starts here.

Hokkaido scallops. Bright, seasonal, balanced. The kind of course that stays with you after the last bite.
09/10/2026

Hokkaido scallops. Bright, seasonal, balanced. The kind of course that stays with you after the last bite.

Delicate, rich, precise.The toothfish paired with diamond clams and a beurre blanc that ties everything together.French ...
07/10/2026

Delicate, rich, precise.

The toothfish paired with diamond clams and a beurre blanc that ties everything together.

French technique, Japanese restraint, one plate.

Address

349-351 Flinders Lane
Melbourne, VIC
3000

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