AOI TSUKI

South Yarra's Two Hat omakase counter. chef-led courses and standout sake pairings.

Small, dark and intimate. counter seating around the chefs, jazz playing low, with theatrical tableside preparation that turns dinner into a two-hour performance.

Counter-only seating built around chef interaction, tableside knife work and fish-slicing, an extensive sake pairing program, and a seasonal menu that changes several times a year.

Diners who dine regularly in Japan describe the omakase as on par with the best there, while the kitchen also showcases distinctly Australian ingredients like King George whiting and Tasmanian sea urchin within traditional technique.

Dinner tasting menus run $200+ per person with optional $30-40 add-ons for uni or wagyu, but reviewers overwhelmingly say the quality justifies the spend. this reads as splurge territory, not a value play.

Summary drafted with AI from public reviews.