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Restaurant

Kadota Restaurant

1 Camp St, Daylesford VIC 3460, Australia

Recommended by 21 people

Updated

Find Kadota Restaurant

1 Camp St, Daylesford VIC 3460, Australia

Directions ↗
+61 448 605 277
HoursMonday: Closed Tuesday: 5:00 – 11:00 PM Wednesday: Closed Thursday: Closed Friday: 1:00 – 3:00 PM, 5:00 – 11:00 PM Saturday: 1:00 – 3:00 PM, 5:00 – 11:00 PM Sunday: 1:00 – 3:00 PM, 5:00 – 10:00 PM

*Opening hours may differ during holidays.

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About Kadota Restaurant

Kadota anchors Daylesford with multi-course Japanese kaiseki that channels regional Victorian produce into quiet artistry. Couples and weekend travelers book months ahead for Aaron Schembri’s seasonal tasting menus—an unhurried progression moving from dry-aged kingfish and Portarlington mussels to melt-in-the-mouth Wagyu. Diners who skip meat note the dedicated vegetarian menu gets identical creative rigor, leaning on shio koji braised king oyster mushrooms and smoky eggplant rather than quick substitutions. Tableside, Risa pairs rare Junmai Koshu in shallow brass cups while unspooling the provenance of each pour. Napkins are folded when you step away, and heated coats await at the door as you step into the night.

  • Kaiseki Tasting Menu: Seasonal multi-course tasting menus featuring dry-aged kingfish, Sher Wagyu sirloin, and inventive seafood or vegetarian paths.
  • Curated Sake Pairings: Curated artisanal pours including rare Junmai Koshu, served in brass cups with origin stories from each brewery.
  • Bespoke Hospitality: Quiet dining room service featuring tableside culinary introductions and pre-warmed coats on departure.
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What's On at Kadota Restaurant

Upcoming events, special menus and other reasons to plan a visit.

No events or specials listed right now.

Six Distinctive Reasons to Dine at Kadota Restaurant

Why diners choose Kadota Restaurant for destination celebrations and Japanese culinary artistry

  • Immersive Kaiseki Journey

    Kadota crafts an intricate multi-course kaiseki degustation featuring inventive seasonal courses like dry-aged kingfish, wagyu, and braised king oyster mushroom.

    The flavours, and details in every dish created a real journey across the 10 courses.

    Hannah and Scott Radburn

  • Curated Regional Sake Flights

    Sake pairings are served in bespoke artisanal vessels with educational narratives detailing the provenance of each pour from breweries across Japan.

    Risa presented each sake and shared the story behind it, adding another layer to the experience.

    Jessica L

  • Dedicated Vegetarian Degustation

    Unlike standard restaurants that treat plant-based diners with basic omissions, Kadota designs an inventive multi-course vegetarian tasting menu booked in advance.

    What sets Kadota apart is how thoughtful their vegetarian menu is. At $200 per person it felt fairly priced and never like an afterthought compared to the meat menu.

    Nisarag Bhatt

  • Attentive Tableside Hospitality

    From refolding napkins to heating coats by the fire and presenting dishes tableside, service details create a deeply personal and attentive environment.

    From the thoughtful little touches, napkins gently refolded when we stepped away, fresh cutlery for every course, and our coats pre-warmed by the heater and lovingly placed on our shoulders as we left

    Haley Mather

  • Unforgettable Milestone Celebrations

    Kadota has become a premier regional destination to mark weddings, anniversaries, and milestones with relaxed and thoughtful romance.

    Dining at Kadota has become a core memory for our 13th wedding anniversary!

    Carmen nguyen

  • Daylesford Destination Highlight

    Travellers regularly anchor their regional Victoria getaways around Kadota’s seasonal tasting menus in Daylesford.

    Massive compliments to the Chef and his partner for an amazing highlight to our weekend away in Daylesford.

    Romney Muliaina

Standout savory courses and signature dishes from the seasonal tasting menus

  • Wagyu

    Kadota nailed their 9+ Sher Wagyu sirloin. It’s perfection!

    Brett Halliwell

  • King Oyster Mushroom

    The King oyster mushroom dish was a true adventure on the plate!

    Hannah and Scott Radburn

  • Potato and Macadamia Tart

    Potato and Macadamia Tart

    Jessica L

  • Portarlington Mussels Tart

    Portarlington Mussels Tart

    Jessica L

Other favorites

Curated beverage flights, optional add-ons, and distinctive dessert finales

  • Sake Pairing

    the sake pairing was spot on

    Jessica L

  • Oysters

    The added on oysters were both excellent; particularly the roasted ones.

    Jadon Wong

  • Carrot Ice Cream with Tarragon and Bee Pollen

    Carrot ice cream with tarragon and bee pollen

    Nisarag Bhatt

  • Pumpkin, Pine Nut and Burnt Honey Pie

    pumpkin, pine nut and burnt honey pie

    Nisarag Bhatt

Beyond the menu

Bespoke hospitality and thoughtful culinary touches that elevate multi-course Japanese dining in Daylesford

  • Pre-Warmed Outerwear on Departure

    Guests departing into the evening find their outerwear pre-warmed beside the heater and gently placed over their shoulders, alongside meticulous dining room touches like discreetly refolded napkins whenever stepping away.

  • Tableside Chef Dialogue

    Executive Chef Aaron Schembri personally presents signature courses directly to tables and visits diners to detail intricate culinary processes, including multi-step ferments like whipped amazake.

  • Educational Sake Storytelling

    Co-owner Risa and the service team accompany each sake pairing with rich historical context, detailing the individual Japanese breweries, regional origins, and distinct vessel choices spanning brass to shallow sake cups.

  • Dedicated Multi-Course Plant-Based Degustation

    Plant-based diners receive an uncompromising multi-course experience featuring inventive dishes like shio koji braised king oyster mushrooms and a trio of seasonal savory-leaning desserts, requiring advance preparation rather than on-the-fly substitutions.

Before you head over

Practical tips on reservations, dietary selections, and dining pacing for Kadota

  • Book Well in Advance

    Reserve well ahead of your visit, as seatings sell out quickly for this intimate regional dining room, and select your menu format in advance so the kitchen can prep.

  • Reserve Dedicated Plant-Based Menus

    Select the dedicated multi-course vegetarian or pescatarian set menus ahead of time; they receive equal culinary dedication without being treated as an afterthought.

  • Allow Plenty of Time & Plan Nearby Stays

    Plan for an unhurried, multi-course progression that can span up to four hours, and consider booking nearby accommodation within walking distance if partaking in the full sake pairing.

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