The Best Japanese Restaurants in Melbourne

Tokyo Tina has been holding its own on chaotic Chapel Street for many years now. The subtle entrance, signed only by graphics, is a nice hint at what’s to come when you enter. A busy yet well-designed space that is both intriguing and welcoming at once. Located on the vibrant Windsor end of Chapel Street, Tokyo Tina is an energetic and modern Japanese restaurant, serving consistently top-quality food from its kitchen.

In line with its good-times offering, Tokyo Tina also features a private dining room with its own karaoke machine, which is an ideal spot for some footloose and fancy-free fun. Speaking of good times, next time the group chat is looking for something to do on the weekend, head in for Bingo Academy held on Saturday lunchtime, hosted by Drag Queen Valerie Hex. The fresh and vibrant menu includes a few staple items that have been around as long as regulars can remember, such as the crispy corn fritters with sansho mayo, the salmon tartare with yuzu and sesame crackers, and the miso-baked cauliflower with edamame. You may find options like an open spicy tuna roll, a sweet potato bao with tonkatsu sauce, or a hearty bowl of mixed mushroom udon with shiitake dashi broth. Vibrant cocktails such as a lychee spritz with umeshu and plum bitters, a cucumber yuzu sour, or a Toki Highball with whisky, lemon, orange and orgeat syrup are not only a lip-puckering addition to the meal, but also ensure that the karaoke session is boosted by plenty of liquid confidence.

This sleek CBD restaurant offers Melburnians a refined interpretation of the traditional and treasured Japanese dish oden, a hot pot dish of various ingredients such as vegetables and fish cakes simmered gently in a light broth. Executive Chef Katsuji Yoshino explains, “Oden is deeply rooted in Japanese history and offers unparalleled comfort, especially suited to Melbourne’s cool winters.” Yoshino will follow the lead of traditional oden establishments in Japan and take inspiration from locally sourced, seasonal ingredients.  

Yoshino’s menu includes individual oden pots, appetisers, and grilled skewers. The incredible list of ingredients available to add to the oden pots includes prawn balls, octopus cakes, avocado, abalone, sausage, fish cake, fried tofu patties and enoki mushrooms. There are also luxe signature add-ins on offer, such as a half-boiled egg with truffle, a caviar tomato and an eel omelette. 

The Melbourne cafe scene reeled when Carlton’s Ima Project Cafe closed at the beginning of 2023 — but this spot was not down for long. A few months later, it respawned in Brunswick under the new name Ima Asa Yoru. And the Japanese cafe only came back bigger and better.

The new spot not only serves up breakfast and lunch, but heroes izakaya eats for dinner. It’s even created its own Japanese grocer next door, Ima Pantry. Fans of the old spot will be glad to know the signature teishoku (a Japanese set meal of rice, miso soup, pickles and your choice of either fish or eggplant) still lives on in Brunswick, alongside a whole host of new dishes.

From the mind of Chris Lucas (Chin Chin, Hawker Hall, Kisume, Grill Americano, Society) comes Yakimono — a two-storey Japanese diner with a street food menu that’s fuelled by fire. An ode to the late-night izakayas of Tokyo, Yakimono serves a fresh riff on Japanese street eats, melding classic flavours with a touch of Melbourne flair.

Our favourite spot is up by the kitchen, watching the grill masters do their thing, or upstairs in the semi-private dining room surrounded by iridescent windows. Crowd-favourite dishes include the Yaki mixed sashi i with ginger and finger lime, the Yaki hot dog with mustard and grilled jalapeños, the barbecue octopus with whipped cream cheese, and the chicken katsu spiced katsu curry and togarashi.

Some may be surprised to learn that the venue is split across two levels, with Tamura’s original saké-focused digs in the middle. Downstairs is the lively little sibling, with Japanese pub vibes complemented by regular live music. The edible offering is concentrated around ramen and daily specials like all night happy hour on Mondays and $1 JFC when purchasing a drink on Wednesdays.

There’s an impeccable selection of ramen, ranging from classic shio, miso and shoyu ramen, to less expected options such as pork kimchi, chilli prawn and pork cha-shu, and dashi curry sauce ramen. Drinks are flexible, with a generous happy hour on offer daily in the downstairs space from 4-6pm, with the likes of saké, rosé and whisky highballs bringing refreshment to wash down those scrumptious snacks.

Richmond’s izakaya-style restaurant Eazy Peazy champions yakitori and kushiyaki eats cooked over the hibachi grill. Here, you can fill up on skewers alone — think wagyu beef, yellowfin tuna, king mushrooms and squid — but you can also save room for the wagyu rump cap with nori salt and wasabi pickle, the panko-crusted eggplant with Japanese curry and fried with truffle mayo.

The 100-seat site on Swan Street has a stacked drinks menu featuring ample sakes, beers, whiskies, wines and Japanese-inspired cocktails. Either drop by Eazy Peazy for chill drinks and snacks with mates or for a blow-out feast.

If you’ve ever ventured down Collingwood’s Wellington Street, you have probably been intrigued by a certain eye-catching corner building, decked out with a bold black and white façade. You’d be looking at Chotto Motto, one of the best Japanese restaurants in Melbourne.

At this lively Japanese haunt, the humble gyoza reigns supreme, specifically crisp-based Hamamatsu-style dumplings that are served as a group and flipped upside down. You know the ones. Japanese-inspired cocktails, plum wine, sake and beer also feature on the stacked drinks list. A very good time with a simple concept done well.

Either sit up on the ground floor overlooking the Yarra River or head down to the wood-clad basement dining room where you’ll also find the sushi bar full of master sushi makers crafting elaborate platters full of sashimi, nigiri and maki.

Already a popular Japanese dining destination at the QT Hotel on the Gold Coast, Yamagen has finally made its Melbourne debut, with a stellar team leading the charge. From impeccably fresh sashimi to an enviable rare whisky collection, Yamagen is taking Japanese dining to new heights within the popular Russell Street Hotel. 

Loyal customers of the Gold Coast Yamagen will be thrilled to see certain menu favourites making an appearance in Melbourne. The paper-thin snapper sashimi with truffled tosazu, shio kombu, and ume boshi, as well as the sashimi tacos with warm sushi rice, yuzu avocado, and spicy mayo, are sure to become crowd favourites in Melbourne, too. The sushi and sashimi platter, aburi tasting set, and specialty sushi rolls, including a soft-shell crab roll with wasabi mayonnaise and a kingfish and jalapeño ceviche creation with miso caramel, allow the chefs to show off their impeccable knife skills and the quality of their produce.  Dedicated sommeliers tend to an extensive wine list that sits alongside a sake selection of over 45 varieties. And those with a nose for whisky will be delighted with a list spanning more than 120 labels, including once-in-a-generation bottlings such as Yamazaki 25-Year-Old.

W Melbourne‘s omakase offering, Warabi, entered a new era when Chef Hajime Horiguchi took the lead after an extensive three-year search. Hailing from Kyoto, Horiguchi brings a decorated resume from top-tier Japanese restaurants across Australia and Asia.

His philosophy? Fresh local produce meets time-honoured Japanese techniques. This manifests in a dynamic menu, changing at the whim of Horiguchi to reflect the top market finds and the narrative of the current season. We also highly recommend either adding on the sake and wine pairing when dining at this top-tier Melbourne Japanese restaurant.

Tucked away in Flinders Lane is one of the most striking dining rooms in all of Melbourne. Black granite, soft lighting, sleek leather furniture and a dazzling, illuminated red ribbon streaking across the room from the ceiling set the scene at Akaiito.

Here you can dine on elaborate Japanese eats from the à la carte menu or opt for either the five- or seven-course omakase experience (with a vegetarian option too). It’s also home to one of the best private dining rooms in Melbourne, equipped with projectors that shine down scenes of nature onto the table and surrounding walls. A true feast for all the senses.

Soon after closing down its Daylesford location in 2018, Kazuki’s brought its Japanese fine dining to Carlton. And this spot has been kicking goals ever since it decided to make Melbourne home.

The beautiful spare design of the space emits a calm, serene feeling for diners — but the food will definitely excite you. The menu continues the fusion of Japanese and European flavours that Kazuki’s is known for, paying tribute to the chef’s heritage as well as his French training. The tasting menus will treat you to the likes of Toothfish with eggplant and buckwheat, duck with nectarine and wild rice, and chiffon cake with kumquat and black sesame.

For the red meat-obsessed, add this Japanese fine-diner to your hit list. The hospitality crew behind it, Wagyu Ya Group, has the only Japanese restaurants in the state that are certified to use Kobe wagyu beef. As well as life-altering wagyu, Yakikami does excellent yakitori degustations and a wagyu- and seafood-filled omakase.

We are particularly big fans of the yakitori, especially if you nab one of the seats at the counter. Here, you can watch the art of grilling over coals, as the bandana-clad chefs cook up a mighty selection of skewered goodies. Pair it all with sake, Japanese beers and cocktails to make a proper night of it.

A pop-up turned perennial favourite, Supernormal first opened the doors to its current Flinders Lane digs in early 2014 and has been earning fans ever since for its crafty fusion fare — including the famous signature lobster roll. While not solely Japanese, it has strong enough Japanese influence to maintain its spot on this list.

Not only is Supernormal serving up some of the best Asian food in town, but it is undoubtedly one of the best and most enduring restaurants in Melbourne. And with Chef Andrew McConnell at the helm (Cumulus, Cutler & Co, Builders Arms, Marion, Gimlet), it’s no surprise.

KIRISHIMA, a new 12-seat omakase experience, has opened its doors in Camberwell, with a chef who has over 20 years of experience. Here, the intimate atmosphere is shaped by the close interaction between the diners and the chef. 

Led by owner and chef Junha Park, KIRISHIMA focuses on rare ingredients and pristine flavours. Park brings several decades of experience working in respected Japanese restaurants, such as Nobu, to his latest venture. The omakase menu evolves each day, based on sourcing the finest seasonal ingredients, and is left in the chef’s trustworthy hands to create precise, technique-driven dishes. The experience gradually unfolds, taking the lucky diner on a journey through the likes of the freshest sashimi, signature tempura, torched nigiri, and claypot rice with wagyu. 

In a two-level subterranean space beneath sibling Yugen Tea Bar sits the luxurious Japanese restaurant Yugen Dining. It’s a multi-faceted drinking and dining destination with a dramatic aesthetic and an impressive commitment to detail.

Downstairs is home to a lofty, open restaurant space and adjacent bar area with soaring ceilings and a majestic chandelier cascading from one corner. Meanwhile, the mezzanine above plays host to Yugen’s six-seat omakase bar and a series of private dining rooms — including the eight-person Golden Orb that’s suspended in mid-air. If you’re looking for total luxury, this Melbourne Japanese restaurant has it in spades.

Head to Lincoln Square in Carlton to taste Osakan-style delicacies in a minimalist, yet upbeat space slinging inventive highballs and Japanese set meals. The airy, light dining room suits a quick lunch as well as a slow-paced dinner over several courses and rounds of highballs. 

At the core of the menu is the Japanese speciality dish katsu, a breaded deep-fried cutlet of meat or seafood. At Atsu, each protein is brined, dried, coated, and fried to order, using specific panko crumbs to achieve the ideal texture. If you visit for lunch, try a traditional katsu donburi bowl with a rich, soft egg and onion simmered in dashi broth. Atsu’s signature katsu is the menchi wagyu cutlet, which combines wagyu and pork mince with melted cheese. Once darkness falls, it’s all about the Osakan speciality of kushikatsu, which features skewered ingredients coated in crumbs and deep-fried, traditionally enjoyed alongside cool drinks. For an immersive experience, nab a seat at the chef’s counter to dine on an omakase-style kushikatsu menu, where skewers may be loaded with anything from tsukune with schichimi to menchi katsu Scotch egg to Wagyu with leek and onion jam. 

The crew who brought us some of Melbourne’s most influential cafes (Higher Ground, Top Paddock and The Kettle Black) opened Token in early 2024, a 150-seat Japanese restaurant on Toorak Road in South Yarra, which is strongly inspired by the delightfully chaotic beer-and-bar snack culture of Japanese izakayas. Said to be “crafted by fire and chilled on ice,” the experience at Token is layered and distinctly Melbourne, a place where tradition is carefully dissected and rebuilt with consideration.

Coal-fired grilled meats are contrasted with freshly cut, clean sashimi, and wok-tossed noodles are juxtaposed against seafood served raw on ice. Snack on Tokyo street corn with kombu butter, crispy eggplant with miso caramel, and prawn and scallop toast with kosho mayo. Savour raw dishes such as kingfish with sesame dressing, tuna tataki with spring onion ponzu, beef tartare with shiso chimichurri and shucked oysters with tosazu. Move slowly into mains with a round of dim sums, such as pork gyoza and chilli prawn wontons, and a selection of specialty handrolls for the table. For mains, you must sample the delights of the charcoal grill, such as charcoal chicken with red yuzu kosho, crispy pork belly with yakiniku glaze, or miso lamb shoulder with smashed cucumbers.

When you take an iconic Melbourne venue that has been reimagined by an experienced hospitality group, and pair it with a talented chef and an ultra-cool, eighties-inspired fit-out, you’ve got a pretty foolproof recipe for success.  This multi-faceted venue, designed to transport diners to the energetic era of 1980s Tokyo, is the MAMAS Dining Group’s most ambitious to date. Taking its name from the Japanese word for ‘disco’, it’s no surprise that party tunes and feel-good vibes are at the heart of this venture.

Head Chef Hoa, who earned his stripes across kitchens such as Nobu and Kisumé, now brings his expertise to the Disuko kitchen. Along with MAMAS Dining Group’s Creative Culinary Director, Stolley, they have created a fun and fresh menu that includes everything from chargrilled bites from the hibachi grill to expertly crafted nigiri. A nostalgic, Japanese McDonald’s-inspired Fillet-O-Ebi Sando is a moreish mix of crumbed prawns, prawn mousse, tartare, chopped eggs and tonkatsu sauce. Chewy udon noodles are topped with dashi smoked bacon lardo, shoyuzuke yolk and miso sauce to create a take on carbonara. For a special occasion, venture to the red, glowy, eight-seat omakase bar, and be transfixed by master sushi chefs as they create a refined, 12-course menu right before your eyes. And for warm summer nights, the terracotta terrace, which takes advantage of those city views, is poised to be an ultimate after-work hang-out spot. 

Armadale’s High Street is best known for its antique stores, cafes, art galleries, fashion boutiques and furniture showrooms. Once the sun sets though, things are generally a little quieter. But Japanese-French diner Bansho is happy to stand out as one of the few after-dark restaurants on the strip, joining the likes of nearby Amaru.

Larry Xie and Mira Wu opened Bansho in September 2023, and it is easily one of the area’s best dinner spots. Much of this is thanks to Chef Tomotaka Ishizuka (ex-Ishizuka, Kisume, Koko), whose menu expertly marries Japanese and French cuisines. You might snack on salmon tartare with umeboshi and yukari, braised woodland mushrooms with truffle and tapioca, and beef croquettes, before moving on to sushi and sashimi, and mains such as koji-marinated duck with smoked eggplant and black garlic puree, and herb-crusted lamb with sesame cauliflower and dashi reduction.