Summer Dishes
- By Akachochin
- •
- 18 Dec, 2018
- •
Our Summer Menu
Akachochin continuously
looks to improve their menu and variety when we can. With the coming of summer
and seasonal changes locally and nationally, it opens up a whole new selection
when shopping.
Somethings are refreshing from the sushi bar, others are true Japanese BBQ style. Check out what we are bringing to you this summer:
At the Sushi Bar
Sunomono salade
This vegetarian dish is a treat and a half! Fresh toss salad of seaweed with cherry tomatoes, baby carrot, baby cos and cauliflower. An amazu dressing adds another level of flavour both sweet and sour throughout. Amazu is a Japanese sweet vinegar made of plain, unseasoned rice vinegar, water and sugar that is brought to a low boil while stirring to dissolve sugar. The vinegar brings the sour while the sugar has the sweet. This summer salad is sure to be a great hit with all!
Smoked Duck Salad
The duck breast is smoked in house, in true Japanese style with roast green tea. When it is cooked up on your order, the chefs prepare it with a sake marinade. Served with a fresh seasonal salad, grilled capsicum and baby corn. A dressing of garlic and mustard perfectly balances out the smoky flavours for a must-try dish this summer!
Hotate Usuzukuri
This is an ideal refreshing plate for any hot day sharing (or not!). Hokkaido scallops are slightly bigger than the standard fish deli scallop which have been thinly sliced sashimi style so that each one can be appreciated fully. The Hokkaido has a sweet and creamy texture so you are sure to enjoy it!
From the Kitchen
Yaki Zakana
Yaki-zakana is fresh fish that has been grilled over an open flame. Accompanying the grilled fish is “hajikami,” the bulb of the ginger plant marinated in sweet vinegar. This is served with the fish to enrich the colour of the dish and also serves as a palate cleanser. After finishing the fish, a side of sweet den miso soup helps to calm the palate.
Ika yaki
This is a popular fast food in Japan. Usually, the name refers to a dish of simple grilled squid topped with teriyaki soy sauce. The marinade is a combination of mirin, soy sauce, sake, sugar and other ingredients to which is gives so much flavour. A dip of Japanese mayonnaise is just the cream to the plate. This makes a great side dish on sharing tables, or try as a main with an accompanying sake.
If they were any fresher, they would still be swimming!
Come on down to Akachochin this weekend and sample some of Australia’s finest produce prepared by some of the Australia’s most innovative chefs.-
Spicy Rock Lobster roll with tenkasu, black
sesame, red onion, cucumber and spicy lobster mayo $25
- Tasmanian Rock lobster salad with pickled daikon, cucumber, radish, mixed greens, fresh wasabi and yuzu dressing $49
While stocks last…..
Ring in to New
Year’s Eve with the restaurant’s Melbourne riverside location, views to the
city and fireworks and of course, an enchanting menu.
Akachochin’s modern approach to Japanese cuisine
incorporates traditional methods with modern flavours and textures, to create
delicious dishes for everyone to enjoy. Given a
modern look, Akachochin presents our NYE sitting for another year running back due
to popular demand for a great spot to bring in the New Year!
With two sitting times available, this event can be enjoyed by kids and parents alike.
Tuesday 31st December,
2019
Sitting One:
5pm-7pm
Adults $95 for 5 courses | Kids $49
Sitting Two:
8:00pm-12am
$149 Inside, 7 courses with 4 hour beverage
package
$189 Terrace, 7 courses with 4 hour beverage
package & free flowing G.H Mumm Petit Cordon
Sitting 1 is best suited for those looking for great food to end the year before heading on to somewhere for the rest of the night. Be it heading in to wander the city in search of your firework spot, or heading on to a party to celebrate, let us provide a wonderful selection of dishes for the best meal to end 2019. Kids welcome to join for a specialised menu!
Sitting 2 suits those looking for a charming evening of food, fun, drinks and excellent service, knowing that you will be looked after well, throughout the night. Sitting includes 4 hour beverage package of free-flowing options of wine, beers and soft drinks.
Dine with us inside our spacious, high-roofed dock shed venue. Head onto the promenade for 11.59pm ready for the firework show!
Terrace sports exclusive seating to a limited capacity in our intimate terrace. In addition, the beverage package also includes free flowing G.H.Mumm Petit Cordon. Uninterrupted views to the Yarra River, also known for being a prime location to view the city and docklands fireworks.
We very much look forward to celebrating
this special occasion with you.
Tickets available here.
Watch this space for the menu!
Maybe the first thing that comes to mind with Japanese is sushi and sashimi, but if we said a few other names you may just remember those extra famous dishes. Dishes like udon, edamame, avocado sushi rolls. Japan was at one time, decidedly vegetarian as encouraged by the numerous Buddhist monks, calling for a style of cuisine that ‘have the goodness and keep away evils’ as translating as ‘shōjin-ryōri’.
See below or dine in for a selection of our Japanese vegetarian meals for sharing or alone, at Akachochin.
YASAI MAKI SUSHI ROLL
Japanese style pickled radish (takuan) for tang, crunchy and fresh cucumber sticks and soft avocado rolled within the sushi rice and rolled again in roast sesame seeds.
EDAMAME
Lightly steamed young soybeans, served with a sprinkle of sea salt. Presented fresh and as is for classic style snacks.
AGE DASHI TOFU
Homemade egg tofu with a wonderful delicate softness, given a quick deep-fry for texture and warmth. Served with wild mountain vegetable sauce, certainly a dish to keep to yourself…
VEGETABLES CHIPS
Classic hot chips of lotus, burdock and sweet potato.
GARDEN SALAD
Our house salad is a fresh mix that style keeps that Japanese touch. Mixed leaves, carrot, radish and cucumber are served with a sweet and tangy sesame dressing.
ZUCCHINI MUSTARD YAKI
A well house favourite! Deep-fried zucchini strips are served with a mixed mayo-miso-mustard gratin. There are certainly lots of flavours and elements to the dish that should be savoured and enjoyed.
UDON NOODLES WITH WILD MOUNTAIN VEGETABLE
Classic thick udon noodles are served in dashi broth. With a mix of wild mountain vegetables and a topping of spinach and spring onion.
Our friendly servers are here to ensure this is the best Japanese dining experience.
Please let us know if you want to know more about the options or ask for Feed Me menu for chef special dishes made just for you.
Our fish market selection is bought from the market daily.
Using the freshest fish ensure that the quality is as high as possible before it is skillfully sliced and served to you.
With our new menu launched for the summer months,
let us introduce the platter.
Shake Salmon
Shiozake (shortened to shake) otherwise translates as salted salmon is a staple on the Japanese breakfast table. The main ingredient can be both main and side dishes in egg rolls or seared and served with soy sauce and rice. Take a moment to notice the salt enhancing the sea flavour.
Hiramasa Kingfish
Kingfihs holds a high regard in Japan with its delicate meat a popular choice when looking for variety from salmon or tuna. Providing a great balance between slightly oily but firm texture along with its sweet rich flavour kingfish is well sought after for sushi, sashimi and other recipes
Hotate scallop
The best thing about fresh scallop is the extra moment to appreciate the exquisite sweetness and the softness of flesh. Enjoy.
Maguro yellowfin tuna
Tuna being low in fat and easy to fish, is one of the oldest for sushi, even regarded by many as the icon of sushi and sashimi. You might notice the extra ‘fishy taste’ that comes from its firm texture. Yellowfin specifically is found in tropical and subtropical waters, bring the sea to the plate.
Unagi eel
Our latest addition to the fish market is this Japanese eel found in the warm pacific water? Around Japan, China, Taiwan and Vietnam. With the eels life story including both in salt water and fresh water, this Japanese luxury has a deep rich flavour that comes instantly to the palate.
Ebi prawn
Ebi is a preparation style of the prawn popular in Japan, especially for the sushi. Following on from nigari preparation the extra care to the shrimp and combination with mirin rice creates this well recognised sushi piece. Pure prawn juiciness with that cool touch.
Platter Specials :
Wagyu
With the wagyu beef, you can be sure to receive that tender buttery flavour accompanied with slight tang from a yuzu miso topping.
Shiromi White fish
Depending on the season the white fish options change to meet the freshest produce standard as we withhold on our fish market.
AKACHOCHIN
(03) 9245 9900
Address
33 South Wharf Promenade, South Wharf 3006
info@akachochin.com.au
Book A Table
