New Zealand Japanese Restaurants Guide » sakebar

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.

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.

KEN Yakitori Bar Anzac Shop

go — Wed, 26 Oct 2011 20:05:07 +0000

We do Japan an injustice if we think of it as overly refined and abstract : for every kaiseki (silver service) restaurant – replete with tatami matting, soft recorded koto music, and discreet, hushed voices – there is also the dim cavern filled with cooking smells, the clink of glasses, and the sounds of camaraderie and eating. This is more Ken Yakitori’s style. The moment you’re shown to your table a hunk of crispy, cold cabbage on a plate is plonked down in front of you – gratis – with some miso, or mayonnaise, dip (the dip costs) . Your drinks come swiftly whilst you decide on your meal.

Yakitori is the speciality, but Ken also offers other fare. Items like beef, pork, octopus and mackerel flesh things out a bit; and there’s a salad menu. Check out the website, www.kenyakitori.co.nz

Ken makes no apologies for its focus on yakitori. This is more than enough to base one meal on. The website not only looks at yakitori, but also at the charcoal which is used for grilling – its history, the varieties available, and the special types used in Japan, an indication of the care taken in preparing food in Japan. You’re in good hands. Enjoy.