New Zealand Japanese Restaurants Guide » New Style

Sakebar 601

go — Fri, 15 Jun 2012 06:05:21 +0000

601 New North Road is a small, white-themed, simple (Japanese) restaurant. The place has an open kitchen counter and is just the right size for diners to appreciate the clean lines and elegance of the place. The service is also quiet, warm and pleasant, guaranteed to enhance the dining experience for whoever walks through the door.

The interior, reminiscent of a Japanese Shonan-style Café(to be added ” Popular urban beach resort), speaks of the owners love of surfing, as is evidenced by several interesting surfboards and framed photographs.

601 New North Road’s chef, Chef Hiro, who previously displayed his skills at an upscale hotel, is meticulous about using all-natural ingredients in his creations. This shows in several original recipes that are both healthy and delicious. In short, the dining experience at 601 New North Road may be described as being “kind and tender to the palate”.

The service and quality at 601 New North Road is also different from most generic fast food or franchise diners. Visitors may select from among the daily specials displayed on the chalkboard menu. Each of these is made from the freshest catches, purchased and selected by the chef on that same day from the seafood market. This way, patrons are sure to discover a new dish each time they visit.

Because of the quality of the food and service, 601 New North Road has been awarded a prize as one of the 50 Best Restaurants by local magazines and media. Visiting the place once may not be enough, as there are myriads of different tastes and experiences to enjoy in this simple place. You need to be quick, though, as the place is usually packed on weekends!

The food shown in the photographs are Hassun Happin – 8 original dishes created by the chef out of seasonal ingredients. For dinner set menus, you may select 2 kinds of entrees as your main dish and you may enjoy up to 8 kinds of original creations for your meal. You may make reservations to partake of Hassun Happin at 601 New North Road for a minimum of 2 persons. Please make reservations a day ahead.

Place Photo detail From left
- Hapuka Nigiri wrapped with wild Wasabi Leaf.
- Grilled Asparagus
- Pan Seared John Dory Liver with Fond Tomato on Lotus Roots.
- Prawn on Toasted Onion Bread
- Deep Fried Dumpling sheet on Hapuka Cheeks.
- Tempura Tofu, Eggplant & Halovmi Cheese
- Tuna Sashimi with Wasabi, Wakame & Daikon.
- Fresh Salmon Roll in The Julienne.

Kazuya Restaurant

go — Tue, 08 May 2012 00:07:45 +0000

About one year ago, a new restaurant with a colorful facade opened up in the vicinity of Symonds Street. Surrounded by takeaways and busy junctions, it is located along a street nobody would consider “high-class”.

After entering the curtained entrance, and walking through a narrow corridor, visitors are welcomed into a wide, estate-like room aptly decorated with a confluence of Eastern and Western designs. With their black sofas and dining tables, diners feel as if they have entered another world. Although the interior is by no means bland, neither is it too loud, and many a patron has expressed admiration at the remarkably well-designed interior.

Appearances can be deceiving as well. Although the name of the place, as well as the all-Japanese staff brings to mind images of a Japanese restaurant, this is not the place to order traditional Japanese cuisine. Neither is it the place you visit to enjoy standard French or Italian fare.

Instead customers are treated to a mix of classical Italian tomato dishes, spicy Indian food, New Zealand duck and wine, and French sauces. Chopsticks are provided and the courses are served at a pace that allows customers to truly savor all the flavors. The menu also changes every 2 months or so.
Despite the mix between East and West, the food cannot be categorized as purely Fusion Cuisine. Instead, the people at Kazuya prefer to describe it as Original Creative Cuisine. All in all, it combines New Zealand’s fresh ingredients and refreshing wine into Euro cuisine created with Japanese attention to detail.

Although it may appear that one needs to order a lot of food to truly appreciate the concept, Kazuya actually aims to deliver the complete experience to each guest, whether he be ordering for one or for many.

What really sets Kazuya apart, though, is their dedication to attending to customer’s needs and their impeccable spirit of service.

Each member of the staff specializes in his/her individual duties and responsibilities. This includes the chef himself, his wife and business partner, Akiko, and the wine sommelier, Mojo. However, they work together beautifully to deliver to each guest the entire experience.

Kazuya’s chef has an innate talent for bringing out what is pleasurable in the concept, preparation and taste of food. With the perfectionism so characteristic in many Japanese, he has honed his skills with years of training and experience working with Italian Cuisine in Tokyo.

Given the staff’s desire to please and attention to detail, though, it is best to allow some time for preparation. For a party of 4 people, 30 minutes would probably be sufficient to allow them to prepare the food in such a way that the individual flavors are blended together perfectly, to make sure that the food and wine is served at just the right temperature, and to make sure that the sequence and timing of each course is just right to allow you to enjoy the dining experience to the highest level.

That praise about Kazuya has been spreading through websites, various media, and word of mouth is no surprise. It is probably the perfect place to take a newfound acquaintance, an old friend, or a loved one.

NORI Japanese restaurant

go — Sun, 25 Mar 2012 21:12:18 +0000

Spare in name; spare in nature. On the lower end of Parnell Road. This sleek individual’s stone frontage and bright, low-key neon attract the eye. A modern take on Japanese food. The menu keeps things simple for western eyes with food classed as Light Servings, Mains, and Side Dishes.
This is further broken down into sub-headings. Under Light Servings, check out the kushiage finger food − available as single skewers, or in a combination. Salads are tataki or Japanese. You choose, not only the food item but (with the Japanese salad) the style of dressing. Sashimi, you can order singly or as a plate. Sushi : rolled − either thin or medium − and nigiri. Both the latter are available as mains. Rather than use Japanese names, items are classed according to the foodstuff, eg : salmon, tuna, eel, prawn, white fish…
The mains feature Nori’s fusion style of cuisine, favouring sauces. The innovative stone grill main is excellent. Check out also their tuna steak, teriyaki, tempura or udon. Under Side Dishes, try the delicious pan-fried udons. The small-sized chicken dishes make perfect children’s meals.
There is a good wine list and, for the very hungry, the Dinner Course set.

Soi Japanese Cuisine

go — Sat, 24 Mar 2012 21:15:57 +0000

Soi is the new kid on the block in Remuera. However, the owner/chef, Mr Toru, is an old hand, having honed his skills at a variety of Japanese restaurants over the past ten years. With its bamboo-screened entrance , its intimate interior and its attentive staff, Soi cannot fail to please even the discerning cognoscenti of Auckland’s very own Hampstead. Soi’s udon noodles and tofu are handmade on the premises, and Mr Toru has his own special suppliers for the seafood dish and the Angus sirloin used for the beef tataki. Japanese people are notoriously fussy about their tofu. Substandard tofu can be lumpy and bitter to taste; not so Soi’s tofu, which is silky smooth and melts on the palate. Try the Saikyo-yaki snapper grilled with a Kyoto-style miso sauce for a treat. The restaurant is child-friendly with its great $15 kids’ menu, containing a sampling of all tastes. Please note that families who visit between 5:30-7:30pm will receive 10% off their bill. Soi provides a popular takeaway version of their menu. Soi’s well-stocked counter bar has French and New Zealand wines, as well as sake, and real espresso lovers can get their ‘fix’ well into the night. Keep an eye on the today’s special which are always a treat ( market price).

Bowz Teppan Dining

go — Sat, 24 Mar 2012 21:00:11 +0000

Right next door to “One Tree Grill” – Teppan Bowz is possessed of a distinctive name that requires a little explaining : the “Teppan” part refers to the style of food served – “teppanyaki” , food fried on a large griddle; the “Bowz” part of the name refers to the owner/chef, Ken Totsukawa’s, hair, or lack thereof (bozu, trans. : “crew cut”), though you’d never know since he is always attired – when cooking – in a stylish peaked cap; (Japanese “shaggy dog” joke ?).
The centre piece of this spare, stylish restaurant is the griddle, surrounded by counter seating, & the spaceship-sized range hood above. Opened not so long ago, Teppan Bowz’s “teppan fusion” already has repeat customers who have developed a serious habit when it comes to the cuisine – not least for the exquisite green tea creme brulee on the dessert menu.
The A la Carte evening menu has some excellent, eye-catching stand outs : the Teppan Caprese Salad (tofu, with melted mozzarella, tomato & balsamic); the Teppan Cheese Pizza (with aonori seaweed); the Roti Sujinikomi (beef tendon/stew with roti bread); & the fresh tuna steak, with yuzu-ponzu sauce, which redefines the word “succulent”. Party menus are available, for ten or more, & there is a special deals, at Teppan Bowz’s website.? Licensed. Bookings are essential for the weekend.

Japa Deli Restaurant & cafe

go — Sat, 24 Mar 2012 09:26:55 +0000

This novel idea – a Japanese “delicatessen” – is the brainchild of an Osaka couple who decided to quit their business in Japan and move to New Zealand; Japa Deli has become a part of the adventure. The Deli brings a more folksy air to the Japanese food market . The owners renovated the Anzac Avenue location themselves. Aside from the regular tables and chairs, there is one very long table down the back which can seat 10 people around it comfortably. This is definitely one of the places in the city where harried professionals can end the day with that much needed drink and sustenance, and to which many students, young mums, and others come to take time out and talk about nothing of any great consequence, over an excellent espresso and Japa Deli’s homemade cakes (baked each day by Mom, not Pop).

By the way, “Deli” stands for “delivery”, as well as “delicatessen”. Japa Deli’s sushi delivery service provides ample proof of why Japanese householders never make their own sushi – they just order out. It may be impossible for an eatery to be all things, to all customers, but Japa Deli are giving it a damned good try : deli, cafe, restaurant (licensed), delivery service, and takeaway. And the prices are most reasonable. Check out the website for full menus, contact details and a booking form.

Morita

Editor — Sat, 24 Mar 2012 09:15:09 +0000

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Cocoro

Editor — Sat, 24 Mar 2012 09:15:09 +0000

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Renkon

go — Fri, 23 Mar 2012 21:25:15 +0000

This restaurant specializes in donburi, and was among the first to introduce the idea to New Zealand. Donburi is basically a large bowl of rice topped with a mixture of cooked as well as fresh vegetables, and meat or fish – but, again, in a surprising, and delicious, number of variations. This is hearty and healthy fare.
The crowd at Renkon prepare all of the ingredients, including any sauces, fresh, and take special care in selecting the oils used in the meals : olive oil, canola, and sesame. Donburi is also an eminently sensible idea, since it manages to combine your whole meal into one dish, and does so in both a colourful and an appetizing combination of the ingredients. Quick, cheap, unpretentious, nutritious and well-balanced. These traditional ways of sustenance are streets ahead of fancy-schmancy ideas like building your own sandwich – or burgers.
There are three Renkons : one in the city, one in Ponsonby, and one in Parnell. They each have their own character. The off-High Street one is great for the lunch-hour rush; Ponsonby for takeouts; and Parnell, for sitting back and enjoying your donburi with a glass or two) of wine, sake, or beer. Green tea is complimentary.

Soto Japanese Garden Restaurant

go — Wed, 26 Oct 2011 19:41:25 +0000

If you had to pick somewhere in Auckland that is at the cutting edge of Japanese cuisine and by that we mean a place that, whilst cleaving to Japanese food as an overall tradition, still pushes its boundaries outwards significant and interesting ways – we would have to choose Soto as the current reigning champion. From the restaurant’s own signature dish of oysters, prawns and scallops done in a filo tempura, to something seemingly basic and obvious as “karaage” Japanese deep fried chicken), Soto’s depth knowledge, use of, and willingness to experiment with their ingredients continues surprise and impress. If you were to liken the experience of eating to travel, then this is definitely a case of striking out into exhilarating and uncharted territory where you can discover new things not yet classified by the Linnean system.

You might call this New Style cuisine, with the kitchen staff at Soto incorporating ingredients seasonally available in the South Pacific (rather than just rigidly adhering to standard dishes), unafraid of combining less familiar ingredients with the more traditional items. Top-of-the-line. Try it, and have angels dance upon your tongue.