Akaiito

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

23/06/2026

Welcome to Episode 1 of Behind the Craft.

Winston talks us through the process, unique flavours and finishing touches of the Miso Toothfish, which is on our 10-course robatayaki degustation menu.

Smoked ocean trout, piped into a beetroot rose waffle, finished with yuzu gel.
18/06/2026

Smoked ocean trout, piped into a beetroot rose waffle, finished with yuzu gel.

Octopus over charcoal.Tender through the centre, finished with a light edge of smoke.Book upstairs via the link in bio.
16/06/2026

Octopus over charcoal.

Tender through the centre, finished with a light edge of smoke.

Book upstairs via the link in bio.

There's always room for dessert...
12/06/2026

There's always room for dessert...

10/06/2026

Craft in every course.

Charcoal, knife work and timing, built in sequence upstairs.

Oxtail with mushroom risotto, finished over robata heat.You’ll feel the charcoal first, then everything else.
04/06/2026

Oxtail with mushroom risotto, finished over robata heat.

You’ll feel the charcoal first, then everything else.

Saké pours chosen around the progression.Lighter to lift, deeper when the charcoal comes through.Ask the team when you a...
02/06/2026

Saké pours chosen around the progression.

Lighter to lift, deeper when the charcoal comes through.

Ask the team when you arrive.

Oysters to start.Cold, clean, finished with a bright hit that sets up the next course.
28/05/2026

Oysters to start.

Cold, clean, finished with a bright hit that sets up the next course.

Cocktails that keep pace with the menu.Clean builds, sharp finishes, nothing extra.
26/05/2026

Cocktails that keep pace with the menu.

Clean builds, sharp finishes, nothing extra.

The room runs quietly because the team does.From the pass to the floor, every course lands with intent.Book upstairs via...
20/05/2026

The room runs quietly because the team does.

From the pass to the floor, every course lands with intent.

Book upstairs via the link in bio.

Address

349-351 Flinders Lane
Melbourne, VIC
3000

Telephone

+61 3 9620 1343

Website

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