Formerly the sous-chef at Akachochin, Hitoshi Yoshida has recently taken on the Head Chef position at the restaurant. A considerate sushi chef, he creates simple yet interesting Japanese dishes with style and flavour. An akachochin is a red lantern that hangs outside an izakaya in Japan. This former cargo shed located in South Wharf has been transformed into a modern izakaya with a welcoming atmosphere. A popular place to sit is at the sushi bar, where diners can watch Chef Yoshida at work.
The menu is designed to share, with a mixture of traditional dishes and contemporary offerings. Salmon skin salad features a beautifully cooked fish with the skin separated and fried to crispiness. It is served on a bed of palm heart and red onion, while the yuzu dressing is bursting with tangy citrus flavours. Akachochin gourmet chawan mushi is a piping hot steamed egg custard packed with chunky pieces of prawn, scallop, fish and chicken. A surprising but appealing addition is kikuna (edible chrysanthemum leaves).
PSST! On Monday nights, enjoy the special six-course degustation – with a matching sake for every course – for just $66 per person.