Full content at Sydney Weekender

On 8 February, Sydney Weekender got to experience some of our most beloved highlights, including our signature dish ‘The Egg’ — a free-range egg garnished with white onion purée, foie gras, smoked eel and golden trout roe. Head Chef Bonnie worked her magic on the Japanese Yakiniku grill, cooking incredible fire-kissed dishes that never fail to impress. And to finish? The iconic Hokkaido Soufflé Cheesecake, flavoured with matcha and strawberries, and served with mascarpone ice cream — heaven on a plate.

Paired alongside the food, our range of unique Japanese and Asian-inspired cocktails — crafted from our signature vodka and gin featuring Australian botanicals, as well as whisky — rounded out the experience beautifully.
At Izy.Aki, we believe in celebrating the incredible flavours of Japan through the finest seasonal Australian produce, and we’re so grateful that Sydney Weekender helped us share that story with their wonderful audience.

A huge thank you to the Sydney Weekender team for the visit—it truly means the world to us. If you missed the episode, be sure to catch it and come experience the magic for yourself!
Book your Omakase experience at Izy.Aki, Paddington—we can’t wait to welcome you to the table.