New Zealand Japanese Restaurants Guide » Queen street

TANUKI’S CAVE

go — Sat, 24 Mar 2012 10:40:38 +0000

So, you thought caves were supposed to be dank and inhospitable places; filled with bats and creepy crawly things ? Strange, then,that one of Auckland’s most popular Japanese restaurants should be a “cave”. Walk down the dimly lit stairs and enter Tanuki’s Cave, and soak up the intimate atmosphere. The only“creatures of the night” you’ll find down there are other urbanites out for a good time.

An Auckland institution (est. 1997), “The Cave” as it is affectionately known by staff and regulars,has gained a reputation as being the place in the city to head to when you want a quick, delicious meal before a show or a movie. There is an extensive selection of skewered Yakitori & Kushi-age to accompany those essentials -chilled Japanese beer and/or sake.Suggestions ? Try something like the Negima chicken and leek, or the Sasami chicken tenderloin with cheese, as well as a true NZ favourite, also beloved of Japanese, kumara/imo,which you can have any of three different ways: on Kushi-age skewers, or baked and buttered with salt, or mashed, with crispy almond chips.Cave it may be, but Tanuki’s Cave doesn’t take reservations, so be sure to arrive early to avoid disappointment…otherwise you might have to hang from the ceiling.

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.