At the corner of Franklin Street and Blender Lane, CoCo Ichibanya is set to open its first Australian location before the end of 2026.
In the heart of Melbourne, the planned diner will sit among a busy mix of tourists, city workers and students. The restaurant will form part of Journal Market Way, a new mixed-use development anchored by a planned 38-storey student accommodation tower at 100 Franklin Street. With its Melbourne debut, CoCo Ichibanya will follow other iconic Japanese brands such as UNIQLO and MUJI, which also chose Melbourne for their first Australian stores.
Architectural rendering of Journal Market Way at 100 Franklin St, Melbourne.
Image Source: (Journal Student Living, 2026)
Founded in 1978, CoCo Ichibanya has grown from a single restaurant in Japan into the world’s largest curry restaurant chain, earning recognition from Guinness World Records in 2013. As of February 2026, the chain operated 1,422 CoCo Ichibanya restaurants, including 217 outside Japan across 12 overseas markets. Its Melbourne opening will add Australia to the brand’s expanding international footprint.
Blender Lane, known for its street art, places CoCo Ichibanya within one of Melbourne CBD’s distinctive cultural precincts. Nearby Queen Victoria Market renewal and new mixed-use developments are expected to bring more residents, workers, students and visitors to the area.
Storefront of CoCo Ichibanya in Japan.
Image Source: (Diamond Japan, 2024)
Research into Japanese restaurants in Australia highlights the sector’s growth since the early 2000s, as familiarity has expanded beyond long-established favourites such as sushi and ramen to a broader range of authentic, everyday Japanese dishes. Younger Australians are also increasingly open to travel and experimenting with new cuisines, creating further opportunities for diverse international dining concepts in the Australian market.
While many Australians associate the broader genre of curry with the spices of South Asian cuisine, Japanese curry is distinctly different, typically featuring a milder flavour profile and thicker consistency. CoCo Ichibanya has built its concept around customisation, allowing customers to tailor their meal through different spice levels, curry sauces, rice portions and over 40 selection of toppings to their liking.
(Image source: Coco Ichibanya UK menu)
CoCo Ichibanya has also adapted its offering for overseas markets, including curry sauce made without meat-derived ingredients. With its Melbourne menu yet to be revealed, it remains to be seen how the brand will tailor its Japanese curry model for Australian diners.