Kadota Restaurant — Restaurant in Daylesford

It's been a long time since I've walked out of a restaurant. Years if not decades. Despite my many negative reviews, I dont walk out of restaurants, at least out of respect for the staff's craft and giving them a fair go at finishing the job. But today I walked out of this restaurant. And the only reason I havent given this a 0 is because the Chef deserves better. I walked out of the restaurant because, if you are treated with disrespect then regardless of how the food is, it is not worthy of the time to sit there and endure that kind of disrespect. Everything was fine with the junior staff running most of the first hour, a bit rusty with one staff but nothing major. Then I ordered a sake, which as you can see from the picture, was barely half full in a 60ml glass. I've run hospitality businesses for over 20 years, if I see a half shot glass, it's a half shot glass no matter how you look at it. I'm a weekly sake regular at various sake bars in Melbourne - I know exactly what I ordered and was genuinely delighted they had Kokuryu Dragon Daiginjo. It didn't even matter which Dragon it was. So imagine my surprise, when it came out half full, in a masu no less - and honestly, it would've been fine if this issue was handled with respect and integrity for japanese culture (Im not even japanese! - but just like how you dont serve red wine in a shot glass, it's about respect for the craftsmanship) - like quickly googling masu or noticing it's meaning (they basically sent out bad luck to me). Instead, when I raised it with the junior staff, the maitre dee/their manager came huffing by with the bottle, tells me point blank "that's 60 ml!" (again, see picture) THEN proceeds to pour MORE (is it 60ml or not in your opinion then), no apology at all, withOUT the courtesy of the masu pour (overflow) - only to not fill it up, and with more than 1cm space at the top. Later, I pointedly asked her to take the masu away (it was just seriously a thorn on the table by this point). She didnt even look at my face and grabbed it. Then slam dunked a spoon on the table. Wow. I am not sure there are many people who will still pay the $200 per head at this point. I did. But I didn't finish the last two courses because there are more important things in life than to stomach this type of humiliation in a fine dining restaurant. All this aside, the chef's food was spectacular - the food at least, showed respect for the locale, flavour balance and craftsmanship, down to the mini shrimp sashimi knife skills that cut the inside of the head exactly at the right point. It would've been a five stars had I not ordered a sake in a japanese restaurant. Get a new manager. Or train your staff to serve japanese culture respectfully in a...

Kadota is not your everyday dining destination—it’s an experience to be savoured and celebrated. Whether you're marking a birthday, enjoying a romantic evening, or simply seeking an exceptional culinary journey, this is a place that rewards those who appreciate the art of fine food.

We visited yesterday for a birthday lunch, though the occasion could just as easily have been the pure joy of tasting. The menu changes with the seasons, and though we dined here in winter last year, not a single dish was repeated. Each visit feels entirely new.

The welcome is consistently warm, the service polished yet genuine, and the meal—what can one say? Simply sublime. Every dish pays homage to both Japan and Australia, seamlessly blending tradition and innovation. The tasting menu unfolds like a symphony: thoughtful, balanced, and building in intensity with every course.

Some diners may note the smaller portion sizes, but after 13 courses, rest assured, you leave completely satisfied—physically and emotionally. This is dining inspired by Japanese philosophy: refined, precise, and never excessive. If you're looking for large, heavy meals, this may not be your ideal choice—but for those who value finesse and flavour, Kadota will more than exceed expectations.

There is a quiet elegance to every detail here. The calm, almost meditative atmosphere. The impeccable drinks list featuring standout wines and sakes. Even the small gesture of warming guests’ coats before returning them. These touches reflect a team that truly cares about the guest experience.

Having dined at Michelin-starred restaurants around the world, I can confidently say Kadota deserves three. It stands proudly among Australia’s best—not with loud declarations, but with quiet confidence and mastery. It rivals the finest in Melbourne, Sydney, or Adelaide, and in many ways, surpasses them.

Kadota is, quite simply, a triumph. A crescendo of joy and flavour—reminiscent of Beethoven’s Ninth Symphony. If you're in Daylesford, don’t miss the chance to experience what may well be one of the best meals of your life.

A heartfelt thank you to the...

I've dined at a lot of fine dining places around the world (Michelin starred and otherwise) and in Australia and this place makes my all time Top 10 and Top 3 in Australia. It isn't Japanese food in the most traditional sense, rather it carries the spirit of Japanese food but executed with a nod to other Asian cuisine and celebrates the purity of great Australian produce. All with zero pretense.

Every dish is thoughtfully constructed and perfectly balanced. You will be able to taste every single ingredient and each one makes sense being there. No one ingredient overpowers any other in a dish. The menu (I had the Luxury) also has a flow to it and has also been thoughtfully constructed. Building from a soft start into a great crescendo at the end with the mains and a lovely encore with the dessert. My partner had the pescatarian menu and it is every bit as clever (if not more so) as the normal menu.

I cannot recommend this place highly enough. The food was unbelievable and the staff were attentive without being overbearing. I would give it 6 stars if Google allowed that. 100% worth a trip if you're in Melbourne and maybe even if you're coming from somewhere else.

Make sure you try their house teas and the house made Ginger and Yuzu beers. They are...