Akachochin

The super-fine kingfish tartare tumbled with spring onions and wasabi, scooped into a gossamer fine rice crisp is a mustdo Melbourne dish. Like Akachochin itself, it’s simple and complex, refined and casual. Seared tuna tataki is teamed withtart ponzu jelly and the funk of anchovy, while lively salads might feature trout and yuzu, buckwheat and nori. Piping hot green tea is poured over a jumble of rice, sashimi and seaweed; a deboned chicken wing, full of chicken mince and fried, is the perfect izakaya-style snack. Add the riverside location, switched-on service and a jumpin’ vibe and it’s a very appealing package.