New Zealand Japanese Restaurants Guide » Lunch

Sharaku Japanese restaurant

go — Wed, 09 May 2012 13:09:51 +0000

For customers seeking more traditionally presented Japanese food and etiquette this restaurant is perfect. Sharaku is tucked away off Queen Street. Customers are greeted by kimono-clad staff. As with their location, Sharaku are not obvious about their standards but the restaurant prides itself on the level of training required for staff.

The sushi chef, Taka-san, is a fully qualified itamae and if you know anything about Japanese food training and preparation, this is saying something; (to reach the giddy heights of itamae, in sushi chefdom, you must pass through a five year apprenticeship, after which you are allowed to prepare the rice for sushi. The novice is then permitted to stand alongside the head chef, is addressed as wakiita, and may prepare fillings for the sushi. After more years, the wakiita graduates – finally.

To have reached itamae level, he must handle the food and utensils well, know how to treat customers, and how to carry out all aspects of his job). Given this training, you know that you are in good hands with Taka-san at Sharaku. All the classic dishes are here, from sushi and sashimi through to tempura; all artfully prepared and all beautifully presented. The knowledgeable staff are always on hand to provide advice concerning the food and drinks.

Kyoya Japanese Restaurant

go — Sat, 24 Mar 2012 10:06:26 +0000

On Lake Road in Takapuna. Kyoya’s menu offers some inspired combinations- the deliciousness is in the details. With lunch, there are the specials : one item, which comes with a small dish, rice, and miso soup.Or the lunch combinations – 2 or 3 choicesfrom sushi, sashimi, teriyaki beef, chicken or fish, tempura, fried chicken, pork cutlet, plus udon: these come with rice and miso soup(unless you’re already having udon, then,no miso). There’s also a section called “Half& Half”, a combination of the “Dons” – udon noodles and donburi. For dinner, the sets offer “reef and beef”combinations served in many different ways;you might try the Asian Tastes set, with udon, eel, tempura & sashimi, or you could go for a Kiwi Dinner set : fried chicken, sushi,tempura, teriyaki beef, no raw fi sh. There isalso a kid’s dinner available, and (surprise,surprise) a vegetarian set. Items of interest for both lunch and dinner are the Kyoya Salad(a combination of salmon, fried chicken,prawn and teriyaki chicken with greens), and the Cream Brulee dessert – a combination of vanilla ice cream with custardy, creamy,burnt-sugar celebration.

Ramen ICHIBAN

go — Sat, 24 Mar 2012 10:00:45 +0000

Ichiban means Number One in Japanese. Given the name, this eatery’s main focus is serving ramen. Ramen noodles come served in a tasty broth, with a sliver of pork and spring onions on top. Ichiban Ramen serves at least nine different kinds of ramen, amongst which are the colourfully named sutamina (stamina) ramen, for those whose mojo is lacking in the necessary get-up-and-go, and jigoku Hell) ramen, the noodles resting in a chilli-laced soup; for those who like it hot.
Ramen isn’t the only foodstuff served on the premises, but it is the only one that Ichiban doesn’t also supply as a takeout item. All the other items you can either eat there, or takeaway.

Try the fried noodles, of which there are three kinds : yakisoba, katayakisoba deep fried noodles) and hiyashi-chuka (cold noodles − but only available in summertime). There’s also gyoza, donburi, salad and meat combos, side menu items (including fresh tofu, and a delicious chive omelette), and Japanese-style kareraisu (curry and rice). Believe it or not, but this latter dish is one of the most popular foods in Japan. Ichiban serves four kinds.

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.