About Us

The IKI Philosophy

At IKI Dining Group, we believe great dining is more than food — it is a moment of connection.

Inspired by Japanese craftsmanship and shaped by modern Australian lifestyles, our venues are designed to feel refined yet welcoming, distinctive yet familiar.

From ramen and sushi to coffee and desserts, every IKI experience is guided by respect for ingredients, attention to detail, and a genuine love for hospitality.

MASAHIKO YOMODA

Chef Masahiko Yomoda is the culinary heart of IKI Dining Group, bringing a lifetime of dedication to Japanese cuisine and craft.

With more than 25 years spent in kitchens across Japan, France, and Australia, Chef Yomoda has shaped his style around respect for tradition, balance of flavour, and the quiet beauty of simplicity. His journey has taken him through some of Australia’s most respected dining rooms, but his philosophy remains grounded in cooking that feels honest and comforting.

At IKI, Chef Yomoda believes every dish should tell a story of care — from the ingredients chosen to the moment it reaches the table. For him, the greatest reward is seeing guests leave feeling satisfied, connected, and eager to return.

EDDY LEE

Eddy Lee is the founder of IKI Dining Group, driven by a lifelong passion for hospitality shaped by growing up in a family of restaurateurs.

With years of hands-on experience across quick-service, café, and Japanese dining, Eddy has been deeply involved in building and operating venues that balance quality, warmth, and consistency. His journey includes leading roles with respected hospitality groups and the creation of much-loved food and beverage concepts across Sydney.

At IKI, Eddy’s focus is on thoughtful spaces, uncompromising quality, and warm, genuine service — believing that the most successful restaurants are those guests are proud to return to, time and again.