Akaiito
Episode 3 of Behind the Craft. Winston breaks down the king prawn course, from the source to the unique cooking method on the robata charcoal. Crispy skin and maximum flavour.
Book our 10-course robatayaki degustation at the link in bio.
30/06/2026
Our cocktail list is built to sit alongside the menu.
Whether you're settling in before the first course or continuing the night downstairs at Ototo, there's intention in every glass.
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.
04/06/2026
Oxtail with mushroom risotto, finished over robata heat.
You’ll feel the charcoal first, then everything else.
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349-351 Flinders Lane
Melbourne, VIC
3000
