The gluten-free Japanese restaurant that’s become an institution off Chapel Street!

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Yoku Ono

6A Anchor Place

Prahran

Yoku Ono has been quietly anchoring Chapel Street since 2016, and yes, the name is very much a respectful nod to Yoko Ono.

It’s spelt YokU thought – google tells me “Yoku” in Japanese has two main meanings: as an adverb derived from “good”, meaning “well,” “often,” “carefully,” or “skillfully,” and as a noun meaning “desire,” “greed,” or “craving,”.

It is playful, intentional, and a little bit clever, much like the restaurant itself. The current team took over in 2020 and refined the offering, making sure to continue the legacy of Japanese food made with patience, care, and a strong sense of identity.

You could say it is a restaurant that knows exactly who it is, and is not trying to break up the bank.

Walking in, the space immediately sets the tone. It feels like a Japanese izakaya, intimate, and inviting, with timber & texture. There is also an upstairs section, which gives the place breathing room and makes it great for groups or longer dinners. On a practical level, it is also a genuinely excellent place to escape the heat.

I went on Saturday night when Melbourne hit 40 degrees. Stepping off Chapel Street and into Yoku Ono felt like instant relief. Perfectly temperature controlled, calm without being quiet, and within minutes I had a cold cocktail in my hand.

To drink, I had the Raichi Dream cocktail, lychee forward, floral, and perfectly chilled. Created during lockdown, it has become a defining part of the bar program and exactly what you want when it is still sweltering outside.

They are a sake bar too and also have plenty of good wine & beer if that’s not your thing.

The service deserves a special mention. Our server was fabulous. Super lovely, warm, attentive, and genuinely enthusiastic about the menu. She guided us through the dishes, checked in at exactly the right moments, and made the whole experience feel relaxed and generous.

The kind of service that has the table saying “she’s great! Love her!” when she leaves. Service like that is what turns a good night into a great one.

The menu itself is very hard to order badly from. We started with the agedashi tofu, a classic Japanese dish done properly. Lightly fried, silky inside, sitting in a savoury broth that tastes simple until you realise how balanced it is.

It is also fully gluten-free, which neatly sums up Yoku Ono’s philosophy, they quietly have heaps of gluten-free and vego options. Inclusive, thoughtful, and done without fuss. 

The bao are non negotiable. The swordfish bao is the dish many people come for, and it absolutely lives up to its reputation. The pork belly bao is just as satisfying, rich without tipping into heavy.

On the lighter side, the edamame and tempura vegetables are all about restraint, allowing quality produce and careful seasoning to shine. Proof that not everything needs to shout to be heard, sorry for the side swipe on that one Yoko. 

I’ll keep this brief because I can already sense Ross screwing up his face, but this dish has been on the menu since the beginning and has become synonymous with Yoku Ono so I had to try the salmon sashimi.

They finished it with their signature sauce and fermented wasabi. Clean, confident, and restrained, it lets the fish do the talking, with just enough seasoning to keep things interesting … or if you like, a little help from its friends.

Then the karaage. This is where time and care really show. The chicken is marinated properly, not rushed, resulting in a crisp exterior and juicy, deeply seasoned meat.

It is the kind of karaage that reminds you why people fell in love with the dish in the first place, before shortcuts crept in. A true classic, no cover versions here.

BUT the ramen is where Yoku Ono really shows its depth. The chicken ramen broth takes 12 hours to prepare, and it tastes like it. Rich, savoury, and deeply comforting.

It is no surprise this bowl has become iconic within Melbourne’s ramen scene.

For a hot summer night though, the chilled pork mince ramen is where you need to go. Originally created as a summer special, it was so popular it earned a permanent spot on the menu.

Don’t think about cold soup, it’s not that at all, it’s fresh ramen noodles with fresh ingredients, pickled beetroot, cucumber, tomatoes and a boiled egg.

There is a lot of thought behind Yoku Ono, from the name to the Wolf Fox logo inspired by Japanese folklore, symbolising creativity, intuition, and transformation.

But none of that feels heavy when you are there. What you feel instead is care. In the food, the space, and the people who run it. Much like its namesake, it proves that originality, when done right, stands the test of time.

Images: Supplied