Iki Dining has opened in Potts Point, setting out to redefine Japanese casual dining in Australia through its offerings “built with time and technique”.
Helmed by Michelin-starred Chef Masahiko Yomoda, a 25-year hospitality veteran known for his appearances on MasterChef and Iron Chef, the venue is also the brainchild of Eddy Lee.
Lee’s parent’s migrated to Australia and opened their family restaurant more than 40 years ago.
“My after-school care wasn’t the park; it was a corner table for homework, then straight to washing dishes,” says Lee.
“Back then, I didn’t love it; but now I realise it gave me three things I carry into Iki: grit, an archive of core memories, and a simple philosophy: serve good, honest food.”
This means there’s no smoke and mirrors, says Lee.
“No shortcuts. Just food that tastes clean, feels balanced, and is built with time and technique, not additives. That simple philosophy has kept my family’s restaurants thriving for four decades, and now we carry it into Iki.”
Iki’s concept allows diners to pick between two experiences; Ramen by Iki, which includes broths simmered for 48 hours, and Iki Izakaya, a cozy space designed for sharing premium small plates and sake.
Chef Yomoda, who draws on European-influenced techniques, honed across Japan, France and Australia, brings world-class precision to the food, but at affordable prices.
“For Eddy and I, this is our life’s work built into one venue. What you experience here is everything we know, and more,” says Yomoda.
“It is my final opportunity to share the craft and philosophy I have carried for decades.”
At the heart of Iki Dining’s menu, lies its signature raw bar which showcases premium Australian seafood prepared with Japanese precision. Guests can expect unique sashimi specials, seasonal oysters with Japanese dressings, and creative sashimi-inspired plates.
Sushi offerings range from the signature Iki Sushi Roll ($28) to vegetarian options like the garden roll ($22). The izakaya menu features small plates such as spicy nori crisp, koji chicken karaage, and Iki’s signature juicy gyoza, alongside larger plates like crispy aged duck, saikyo miso barramundi, and wagyu steak (200g).
Ramen dishes include Yomo’s chintan ramen (clear chicken broth, chashu pork, chicken, soft-boiled egg), kaisen bisque lobster ramen (seafood bisque with lobster tail), and niboshi ramen (dashi and bonito broth with crispy cod fillets). A vegetarian ramen and condiments are also available, including Yomo’s signature chilli oil which is a family recipe.
Creative desserts are also on offer, including sweet potato brûlée, hojicha ice cream, and the Iki mochi parfait, made with seasonal fruit, warabi mochi, kuromitsu syrup, and ice cream.
Award-winning bartender Sam Liao looks after the large counter bar as you walk-in to the venue.
The drinks menu features hero cocktails like the Yuzu Margarita and Toki Old Fashioned made with Suntory Toki Whisky. It complements the raw bar experience with yuzu-forward cocktails, Japanese whiskies, and creative mocktails designed to pair naturally with fresh seafood and bold small plates.
Iki Dining at 42 Llankelly Place is open Wednesday to Thursday from 5pm to 10pm, Friday to Saturday from 12pm to 11pm and on Sundays from 12pm to 9pm.
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