Review of Aoi Tsuki restaurant

Updated October 12, 2026,first published November 18, 2024

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The anticipation. The hush. The blond wood and precise lines. Fancy fish is serious business, and if you love the omakase experience, you’ll know the drill. Aoi Tsuki is different. For starters, you enter from Melbourne’s least-zen thoroughfare, Punt Road.

Inside, chef Tei Gim keeps things playful and easy throughout, but it bears no ill consequence on the food: 20-odd courses of precision, perspective and identity. Parallel ridges are carved into supple, steamed abalone, maximising its surface area to take on more of its liver sauce. “Did you feel harmony in your mouth?” A thousand times yes, chef. A robe of A5 Kobe wagyu is dusted with foie gras snow for decadence untold.

The 11-piece nigiri parade is as good as Melbourne’s finest establishments, spanning ultra-savoury torched mackerel to impressively firm kingfish. Sake guidance is just as peerless.

Good to know: The lunch sittings are a few courses shorter and excellent value at $145 per person.

Good Food reviews are booked anonymously and paid independently. A restaurant can’t pay for a review or inclusion in the Good Food Guide.

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