Kadota Restaurant

Kadota Restaurant: Kaiseki cuisine in Daylesford

Kadota Restaurant is a Japanese cuisine establishment located in Daylesford, Australia. Its offering is built around set menus served in a "reconsidered" Kaiseki style, a form of Japanese degustation that celebrates the seasons and culinary craftsmanship. The restaurant is led by Chef Aaron Schembri and Front of House Director Risa Kadota, a team that has received recognition.

Seasonal menus and service format

The culinary offering consists of two main menus. The Short Course comprises seven courses and showcases a broader selection of seasonal dishes, designed for those seeking a complete experience in a shorter format. The Standard Course offers ten courses and represents the most complete expression of the current offering, with the option to add a Wagyu course. Both menus can be complemented with additional seasonal dishes, sake pairings, and a selection of beverages from a curated list.

Local produce and own kitchen gardens

The restaurant prioritises the use of seasonal ingredients and local suppliers. The menus are dynamic and vary according to product availability at the time of ordering. Kadota cultivates its own kitchen gardens, both on-site and off-site, with the care of staff and family, and has plans to expand its own production. The sake collection has been selected by Risa Kadota, who seeks out innovative brewers and producers to pair each sake with the menu. Local wine is also highlighted, with particular attention to local vintners who share values of honesty and integrity.

Omotenashi philosophy and dining room experience

The concept of Omotenashi (おもてなし), understood as honest service and honest food, guides the kitchen and service. The restaurant seeks a personal rapport with guests, without adopting a rigid fine-dining style. Every aspect of the environment has been considered, from the music selection to the attitude of the staff, to create the feeling of being a guest in a home. The Kaiseki service aims to be discreet, allowing diners to immerse themselves in the experience. The presentation and decor reflect the seasons, so that diners perceive the time of year without the need for verbal cues.

Origins and connection to Daylesford

The restaurant's story began in 2011, when Aaron and Risa met. Aaron was from Daylesford and Risa from Okayama (Japan). A trip by Aaron to Japan introduced him to Japanese culinary culture. The couple visited Okayama, Tagawa — regarded by many as the birthplace of udon noodles — and met sashimi specialists, tsukemono (pickles and preserves) experts, and tofu masters. After a decade of travel and learning, they decided to open a restaurant with their own offering, which crystallised into their interpretation of Kaiseki cuisine. Although it was not the initial plan, they established Kadota in Daylesford, Aaron's hometown, due to its similarity to the Japanese region where Risa grew up in terms of seasons and landscapes. Daylesford, located an hour from Melbourne, retains a regional character and a spa and mineral waters culture that resonates with Japan. The restaurant also integrates elements of local history into the experience, such as the gold rush.

Signature preparations and evolution

The team has focused on mastering sashimi, tofu, and homemade miso, as well as exploring new presentation techniques, reimagining menu formats, and incorporating unique cutlery, glasses, and bowls. The kitchen is conceived as a canvas where art, creativity, and balance converge, with respect for ingredients and seasonal variations. The restaurant declares itself committed to the continuous evolution of its offering.

Location and contact

1 Camp Street, Daylesford, VIC 3460 · Phone: +61 448 605 277 · Email: info@kadotarestaurant.com.au