Sydney’s dining scene has a new star. In late August 2025, Potts Point welcomed IKI Dining, the latest venture helmed by Michelin-starred Chef Masahiko Yomoda, a familiar face from MasterChef and Iron Chef. With over 25 years in hospitality and a career spanning Japan, France, and Australia, Yomoda brings a global perspective to a restaurant built on one central philosophy: refined simplicity, effortless charm.
Two Concepts Under One Roof
IKI Dining stands out with its dual personality. Diners can choose between ‘Ramen by IKI’, where soulful broths are simmered for 48 hours, or ‘IKI Izakaya’, a warm and social space designed for sharing premium small plates and sake.
It’s an unusual setup in Sydney, and one that works beautifully. The ramen menu feels comforting, soulful, and deeply satisfying, while the izakaya menu leans into creativity, offering plates designed for conversation and exploration.
A Legacy of Honest Food
IKI Dining is the brainchild of Eddy Lee, who carries on a hospitality story that began more than 40 years ago when his parents first migrated to Australia and opened their family restaurant.
Lee’s memories of homework at corner tables and long nights washing dishes shaped a philosophy that he and Yomoda now carry into IKI: good, honest food made with time and technique, not shortcuts or additives. It’s a principle that shows up in every detail, from the MSG-free ramen to the raw bar’s focus on clean, premium Australian seafood.
The Raw Bar and Live Tuna Shows
One of the most exciting elements at IKI is the signature raw bar, where diners can enjoy sashimi specials, seasonal oysters with Japanese dressings, and creative sashimi-inspired plates. To elevate the experience, the restaurant also hosts live tuna-cutting shows, a rare and authentic glimpse into Japanese culinary theatre, right in the heart of Sydney.
It’s this mix of spectacle and substance that sets IKI apart. The food isn’t just fresh, it’s prepared with the kind of precision and respect that only a chef like Yomoda can bring.
The Standouts: Ramen and a Yuzu Margarita
While every dish had its moment, two highlights from our visit stood out. The ramen, in particular, lived up to its reputation. Simmered for two days, the broths are rich, clear, and layered with flavour without ever feeling heavy. The perfect balance of comfort and refinement, the kind of bowl that makes you want to linger a little longer.
On the drinks side, the Yuzu Margarita stole the show. Bright, citrusy, and perfectly balanced, it was the ideal match for the food’s clean yet complex flavours. The cocktail program, led by award-winning bartender Sam Liao, adds a creative edge, with Asian-inspired twists on classics like the Toki Old Fashioned, alongside mocktails designed to complement the seafood-led menu.
Atmosphere and Design
Designed by Vie Studios, IKI Dining combines Tokyo-inspired laneways with contemporary Australian minimalism. The space moves seamlessly from an izakaya-style bar with neon projections and Harajuku-inspired flair to a split-level dining room with booths and semi-private seating. Warm timber, stone finishes, and curated lighting create an atmosphere that shifts naturally from lively to intimate as the night progresses.
It’s a venue that feels immersive but not overwhelming, playful details like the pink neon and wall projections are balanced by thoughtful design that keeps the focus on food and connection.
A Bold New Chapter in Sydney Dining
With seating for 80 across the bar, dining room, and semi-private areas, IKI Dining feels both intimate and expansive. Its dual-concept approach, ramen and izakaya under one roof, sets it apart from Sydney’s existing Japanese venues. Positioned alongside local favourites like Cho Cho San and Kisuke, IKI has already carved out its own identity as a space where heritage, technique, and creativity come together.
For Eddy Lee, it’s the continuation of a family legacy. For Chef Yomoda, it’s a final act of mastery, a chance to share his craft with a new audience. And for diners, it’s simply a place to eat well, drink well, and feel transported, even just for a night.
From the craftsmanship of the raw bar to the comfort of ramen that’s been perfected over decades, the venue captures everything we love about Japanese dining: tradition, precision, and heart.
IKI Dining is open Wednesday to Sunday at 42 Llankelly Place, Potts Point. For more information and reservations visit here.
Sydney’s dining scene has a new star. In late August 2025, Potts Point welcomed IKI Dining, the latest venture helmed by Michelin-starred Chef Masahiko Yomoda, a familiar face from MasterChef and Iron Chef. With over 25 years in hospitality and a career spanning Japan, France, and Australia, Yomoda brings a global perspective to a restaurant built on one central philosophy: refined simplicity, effortless charm.
Two Concepts Under One Roof
IKI Dining stands out with its dual personality. Diners can choose between ‘Ramen by IKI’, where soulful broths are simmered for 48 hours, or ‘IKI Izakaya’, a warm and social space designed for sharing premium small plates and sake.
It’s an unusual setup in Sydney, and one that works beautifully. The ramen menu feels comforting, soulful, and deeply satisfying, while the izakaya menu leans into creativity, offering plates designed for conversation and exploration.
A Legacy of Honest Food
IKI Dining is the brainchild of Eddy Lee, who carries on a hospitality story that began more than 40 years ago when his parents first migrated to Australia and opened their family restaurant.
Lee’s memories of homework at corner tables and long nights washing dishes shaped a philosophy that he and Yomoda now carry into IKI: good, honest food made with time and technique, not shortcuts or additives. It’s a principle that shows up in every detail, from the MSG-free ramen to the raw bar’s focus on clean, premium Australian seafood.
The Raw Bar and Live Tuna Shows
One of the most exciting elements at IKI is the signature raw bar, where diners can enjoy sashimi specials, seasonal oysters with Japanese dressings, and creative sashimi-inspired plates. To elevate the experience, the restaurant also hosts live tuna-cutting shows, a rare and authentic glimpse into Japanese culinary theatre, right in the heart of Sydney.
It’s this mix of spectacle and substance that sets IKI apart. The food isn’t just fresh, it’s prepared with the kind of precision and respect that only a chef like Yomoda can bring.
The Standouts: Ramen and a Yuzu Margarita
While every dish had its moment, two highlights from our visit stood out. The ramen, in particular, lived up to its reputation. Simmered for two days, the broths are rich, clear, and layered with flavour without ever feeling heavy. The perfect balance of comfort and refinement, the kind of bowl that makes you want to linger a little longer.
On the drinks side, the Yuzu Margarita stole the show. Bright, citrusy, and perfectly balanced, it was the ideal match for the food’s clean yet complex flavours. The cocktail program, led by award-winning bartender Sam Liao, adds a creative edge, with Asian-inspired twists on classics like the Toki Old Fashioned, alongside mocktails designed to complement the seafood-led menu.
Atmosphere and Design
Designed by Vie Studios, IKI Dining combines Tokyo-inspired laneways with contemporary Australian minimalism. The space moves seamlessly from an izakaya-style bar with neon projections and Harajuku-inspired flair to a split-level dining room with booths and semi-private seating. Warm timber, stone finishes, and curated lighting create an atmosphere that shifts naturally from lively to intimate as the night progresses.
It’s a venue that feels immersive but not overwhelming, playful details like the pink neon and wall projections are balanced by thoughtful design that keeps the focus on food and connection.
A Bold New Chapter in Sydney Dining
With seating for 80 across the bar, dining room, and semi-private areas, IKI Dining feels both intimate and expansive. Its dual-concept approach, ramen and izakaya under one roof, sets it apart from Sydney’s existing Japanese venues. Positioned alongside local favourites like Cho Cho San and Kisuke, IKI has already carved out its own identity as a space where heritage, technique, and creativity come together.
For Eddy Lee, it’s the continuation of a family legacy. For Chef Yomoda, it’s a final act of mastery, a chance to share his craft with a new audience. And for diners, it’s simply a place to eat well, drink well, and feel transported, even just for a night.
From the craftsmanship of the raw bar to the comfort of ramen that’s been perfected over decades, the venue captures everything we love about Japanese dining: tradition, precision, and heart.
IKI Dining is open Wednesday to Sunday at 42 Llankelly Place, Potts Point. For more information and reservations visit here.
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