AORI

Now open on King Street Wharf, AORI is a Japanese restaurant from the team behind Alegre and Callao, marking a deliberate shift in direction for the group. Where their earlier venues explored contemporary Latin flavours and Nikkei technique, AORI focuses fully on precise Japanese cooking.

The restaurant occupies a large waterfront site with seating for 240, arranged across a series of distinct but connected spaces. There’s a main dining room organised around an open kitchen and bar, balcony seating overlooking the harbour, a lounge, and a mix of semi-private and private rooms. A resident DJ shapes the mood as the day moves into evening, without overpowering the dining experience.

The kitchen is led by Head Chef Kim Chi, formerly of Saké Restaurant & Bar, alongside Head Sushi Chef Eric Lee, whose background includes Nobu and Sokyo. Bar operations are overseen by Owen Glover, previously of Merivale. Together, the team brings a high level of technical experience across Japanese cuisine, sushi, and beverage programs.

The menu is structured around raw, grilled and flame-cooked dishes, allowing premium ingredients to remain central. Highlights include sashimi and sushi handled with a strong emphasis on balance and temperature, as well as cooked dishes such as miso-glazed vegetables, seafood prepared with minimal accompaniment, and Australian and Japanese wagyu. A roaming steak trolley allows guests to select cuts tableside, reinforcing the focus on transparency and product.

The raw bar reflects a disciplined approach rather than reinterpretation. Fish is paired with traditional accompaniments, and service temperature is carefully controlled to enhance texture and flavour rather than relying on garnish or technique for effect.

Behind the bar, Japanese whisky and saké are the backbone of the drinks offering. The list includes an extensive range of whiskies alongside curated saké flights, supported by a wine list designed to sit comfortably alongside the menu’s clean, savoury profile. Cocktails are prepared with the same level of care, with a small number incorporating tableside service.

Design draws from the material language of Japanese bathing and lodging spaces, using timber, stone and low, warm lighting to create a sense of continuity across the venue. The interiors are layered rather than theatrical, allowing the restaurant to shift in feel from daytime dining to evening service without changing its structure.

While large in scale, AORI is designed to operate with consistency and control, balancing detailed service elements with a steady dining pace.

Image credit: AORI | Supplied