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Akachochin

L'avis de Gault&Millau

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. Reviewed for the 2017 guide

Adresse

33 South Wharf Promenade, South Wharf
3000 Melbourne

Contact

+61 3 9245 9900
Voir le site web

Horaires

Lundi  12:00 - 15:00 / 18:00 - 21:00
Mardi  12:00 - 15:00 / 18:00 - 21:00
Mercredi  12:00 - 15:00 / 18:00 - 21:00
Jeudi  12:00 - 15:00 / 18:00 - 21:00
Vendredi  12:00 - 15:00 / 18:00 - 21:00
Samedi  12:00 - 15:00 / 18:00 - 21:00
Dimanche  12:00 - 15:00 / 18:00 - 21:00
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