Iki Dining has opened in Potts Point, setting out to redefine Japanese casual dining. The venue is led by Michelin-starred chef Masahiko Yomoda, a 25-year hospitality veteran known for appearances on MasterChef and Iron Chef, alongside founder Eddy Lee.
Vibe: Michelin-honed expertise meets laidback izakaya dining in a Potts Point laneway.
Menu Highlights: Iki Sushi Roll, koji chicken karaage, saikyo miso barramundi, kaisen bisque lobster ramen, Iki mochi parfait.
Price: $40 – $70pp, depending on ramen or izakaya experience, plus drinks.
Dietary Considerations: Vegetarian and Gluten Free options available. Limited vegan options.
Lee, whose parents migrated to Australia and opened a family restaurant more than 40 years ago, grew up in hospitality.
“My after-school care wasn’t the park; it was a corner table for homework, then straight to washing dishes,” Lee shares. “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.”
The menu
The concept splits into two experiences: Ramen by Iki, built around broths simmered for 48 hours, and Iki Izakaya, a more intimate space for sharing small plates and sake. A raw bar anchors the menu, showcasing Australian seafood through sashimi specials, seasonal oysters with Japanese dressings and sashimi-inspired plates.
Sushi includes the signature Iki Sushi Roll ($28) and vegetarian options like the Garden Roll ($22). Izakaya plates cover spicy nori crisp, koji chicken karaage and gyoza, while larger dishes range from crispy aged duck to saikyo miso barramundi and wagyu steak (200g).
The ramen line-up features Yomo’s chintan ramen (clear chicken broth, chashu pork, chicken, soft-boiled egg), kaisen bisque lobster ramen with lobster tail and niboshi ramen with crispy cod fillets. A vegetarian ramen is also offered, alongside condiments like Yomoda’s family chilli oil. Yomoda has spoken of Iki as the culmination of his career, combining decades of craft into one venue.
“For Eddy and I, this is our life’s work built into one venue. What you experience here is everything we know, and more. It is my final opportunity to share the craft and philosophy I have carried for decades. With IKI, we’re offering Sydney the very best of what we do and who we are,” he said.
Desserts run from sweet potato brûlée to hojicha ice cream and the Iki mochi parfait with seasonal fruit, warabi mochi, kuromitsu syrup and ice cream.
Behind the bar, award-winning bartender Sam Liao serves cocktails such as the Yuzu Margarita and Toki Old Fashioned made with Suntory Toki Whisky. Japanese whiskies and alcohol-free drinks are also designed to complement seafood and small plates.
The verdict
Sydney creator @foodsofchar applauded the joint in a post on Instagram, referring to the sashimi platter as one of the best she’s ever had, owing to its freshness and variety.
“The food, drinks and vibes were truly immaculate from fun canapes to their amazing signature cocktails and tea-based mocktails,” she said.
Giving the niboshi ramen a pointed shoutout, she added: “The broths are lighter and clearer yet still such comforting refined bowls of deliciousness.”
Another Sydney food blogger, @foodiesofsyd, also praised the ramen, saying, “The broth is simmered for 48 hours so the flavours are rich and deep but still really clean and not too heavy.”
Iki Dining is located at 42 Llankelly Place, Potts Point. It is open Wednesday to Thursday from 5pm to 10pm, Friday to Saturday from 12pm to 11pm and Sundays from 12pm to 9pm.
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