Taste of Japan – Akachochin | Japan in Melbourne

Akachochin means red paper lantern, which is often seen hanging at the entrance of an izakaya in Japan. This is an izakaya as hinted by its name, only, they do things different here. Better.

Akachochin provides some exclusive contemporary izakaya dishes like Hiramasa Namerou with Rice Crackers. Hiramasa Namerou is Japanese tartar originated in Ibaraki (northeast part of the Kanto region). Instead of using mackerel, the common misconception of this authentic dish even in Japan, chopped kingfish is used and mixed with spring onion, mori-miso, kizami-wasabi and olive oil. As for the delicate rice crackers, steamed rice is first made into congee and then blended in a blender. It is then deep fried when completely dried.

Hiramasa Namerou with Rice Crackers $15

Chicken Wing Dumplings $15

Akachochin Set Lunch Menu $20 (Available: Mon-Fri 12pm-3pm)

After working in Japan for 14 years, Kengo Hiromatsu came to Melbourne in 2005 for patisserie training and English learning. On top of that, his long experience at Nobu, Taxi Dining Room, Chocolate Buddha, Misuzu and many more, makes him a true all-rounder head chef; from sushi and sashimi, to appetisers, main and even desserts!

"I was quite shocked when I first dined out at a Japanese restaurant here in Australia, wondering why the flavour is so strong! In order to know more about what Australians like, I even worked at a local restaurant for a year to learn some basics like how to grill steaks and of course, most importantly, to learn more about the preferences of Australians. Now I know how to balance Australian and Japanese tastes. Generally it’s still quite Australian but leaning more towards the Japanese side and I am happy with it. You can also call that ‘My Taste’."

To Kengo, gastronomy is his career and his hobby at the same time. At work, he is constantly thinking about food and his customers; in private, he is used to eating out at different restaurants once a week just to get inspirations on food and restaurant ambience.

On one hand, Kengo sincerely hopes that he could work together with other restaurants and importers to bring in more quality ingredients and sake from Japan, on the other, he uses fresh local produce like lobsters and pipi for best results. According to Kengo, sea urchins from Tasmania sometimes taste better than Japanese ones!

extensive range of matching sake available

Green Tea Soba with Steamed Fish and Mushrooms

Sharing many dishes among the table with matching sake is what he longs to see. Not only do they sell food, but they also sell happiness here. To add on to the already extensive menu (around 50 different dishes), Kengo is starting on the autumn-only menu now, in which the freshest in season produce are used.

Each dining experience at Akachochin will be a different one and let’s wait with much anticipation.
And there was light. May Akachochin shed some light and sophisticate your Japanese dining experience.