Just a stone’s throw from South Yarra station, Yakikami offers an elevated Japanese fine dining experience, with refinement in every detail.
The restaurant features two distinct dining options under one roof. The main dining room provides a sleek, intimate atmosphere paired with an à la carte menu focused on traditional Binchotan yakitori, robatayaki, and seasonal Japanese dishes crafted from premium Australian ingredients. For an immersive experience, diners can choose front-row seating at the Yakitori chef’s counter where certified chefs skillfully prepare each skewer over glowing white charcoal, revealing the depth of flavour that only Japanese charcoal grilling can achieve. For those seeking something more exclusive, the hidden Josper Room accommodates just 18 guests and presents a curated Wagyu-focused menu. Here, premium cuts including Kobe and Omi A5 Wagyu, David Blackmore, and Sher M9+ are grilled at 600°C in the Josper charcoal oven, elevating the dining experience to new heights.
Visiting on a lively Monday evening, we found the restaurant buzzing, a testament to its well-deserved acclaim. Passing through the warmly lit interior and the flickering flames at the Yakitori counter where skewers sizzled over white charcoal embers, we were shown to one of several intimate booths framed by sheer curtains. These charcoal-toned, suede-lined enclaves offered a cosy refuge with dark wooden walls, polished timber tables, and delicate brass mushroom lamps casting a soft, ambient glow. The atmosphere struck a perfect balance between elegance and relaxation, with service that was attentive yet unobtrusive throughout the evening.
We started with cocktails that were as visually striking as they were expertly balanced. The inventive cocktail menu featured fresh, Asian-inspired flavours and liquors. The Apple Crumble combined rum with fresh apple juice, cinnamon, lime, and vanilla, tasting of a lightly spiced, tart apple. The Rokutini, a delicate mix of Roku gin, Dassai sake, elderflower, cucumber, and lemon, was a delight topped with a perfectly crafted layer of foam and delicate flowers.
Our food journey began with the Wagyu Bresaola, a dish that perfectly encapsulated Yakikami’s strengths. The paper-thin slices of cured M9+ chuck tender melted effortlessly on the palate, paired beautifully with creamy stracciatella and fresh fig. Each bite was light, decadent, and thoughtfully composed. Next came the Tasting Tempura Sushi, almost too beautiful to eat. Adorned with jewel-like cubes of tuna, kingfish, and roe, the lightly battered sushi delivered a harmonious interplay of textures and flavours.
Following that was the A5 Wagyu Foie Gras Nigiri with Yukku sauce, which melted luxuriously on the tongue, then the Wasabi King Prawn. This was plump and juicy, coated in lightly toasted coconut and paired with a crisp apple wasabi slaw. The dish was fresh and vibrant, with the wasabi providing a gentle kick that enhanced rather than overwhelmed.
Lastly came the Yakitori skewers, pork, chicken, and beef, each infused with the smoky aroma of Japanese Binchotan charcoal. Tender, juicy, and bursting with flavour, they were irresistible and moorish.
As Melbourne’s dining scene continues to evolve, Yakikami stands out as a refined destination that honours Japanese culinary tradition while embracing contemporary sophistication. Situated in the heart of South Yarra, the restaurant is the latest vision of the Wagyu Ya Group, renowned for acclaimed venues such as Wagyu Ya, Niku Ou, and Wagyu Ya Teppanyaki, bringing over 50 years of combined expertise to the table.
Craving next-level yakitori and Wagyu? Yakikami awaits. Book your experience here to indulge in something truly special.