AZ­ABU

Cuisine - Good Food Guide - - Auckland -

15.5/20 An af­ter-work cock­tail at the very chic Paul Iz­zard-de­signed Az­abu makes for a fun evening, but don’t even think about miss­ing the food. Chef and co-owner Yukio Ozeki (above) makes Nikkei, the de­li­cious Peru­vian-ja­panese fu­sion cui­sine, ac­ces­si­ble. Clas­sic dishes like tira­dito (a kind of cross be­tween ce­viche and sashimi) and tostada (tor­tilla with var­i­ous top­pings) are fine ways to start, al­though if you’re so in­clined, the Tokyo-style sushi and sashimi also of­fer ex­cel­lent choices. Rich pork dumplings with a spiced sauce are a must-have, and the grilled oc­to­pus is al­ways ex­cel­lent, while the juicy twice-cooked chicken makes great use of lightly bit­ter citrus to off­set the sweet­ness of the dish. Wait­staff are ef­fi­ciently friendly and the wine list of­fers in­ter­est­ing se­lec­tions, while the var­ied sake list pro­vides some se­ri­ous temp­ta­tion. And don’t for­get to check out the cock­tails at Roji Bar, tucked out the back of the restaurant. 26 Pon­sonby Rd, Pon­sonby, 09 320 5292, az­abupon­sonby.co.nz Lunch Wed-sun, din­ner 7 days; shared larger plates $31-$35 IN BRIEF Lively Peru­vian-ja­panese food in a se­ri­ously cool space

Snap­per ce­viche with aji amar­illo, lime soy dress­ing, plum dress­ing & to­biko

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